Yes, you read that right! 60-second salmon. I have more good news – you only need two added ingredients.
My secret? Cold-smoked salmon!
What is cold-smoked salmon?
The salmon is first “cured” with salt for 24-48 hours. Applying high amounts of salt draws water out of the salmon, firms the texture, and adds flavor.
Next the salmon is smoked at a low temperature (less than 90 degrees F). This allows the salmon to soak up the flavor of the wood!
Can I eat it as-is?
Yes, after the salmon is cold-smoked it’s totally safe to consume! But it still has a raw texture because it was cured, not cooked.
Some people love cold-smoked salmon, but I’m just not one of those people.
So I took the cold-smoked salmon and two extra ingredients and – Wallah! An easy protein option that is bursting with awesome flavor. AND it’s an inflammation-fighting machine!
Convenience at its Finest
I almost always have a package of cold-smoked salmon in the fridge, for when life gets hectic… Which is, well, pretty often (anyone else out there with me?).
I also love that the cold-smoked salmon is sold in a sealed package. It stays for a couple of weeks (unopened), so no worries if you buy it and don’t cook it right away!
How to Use the Sixty-Second Salmon
On a salad: It’s great on salads. The salmon is so full of flavor that you can take it easy with the dressing. Something simple like olive oil and lemon juice or balsamic vinegar does the trick!
An Easy Snack: Pair the salmon with some avocado for a super simple snack! The salmon has lots of protein and healthy fats, and the avocado is loaded with healthy fats as well as fiber. It will stick with you for hours!
On an English Muffin: I’ll admit my absolute favorite way to use this salmon is on a Mikey’s English muffin with Miyokos cashew cream cheese, fresh dill, and lemon juice. Mouth is currently watering.
Sixty Second Salmon
- 1 10 oz package cold smoked salmon I use Trader Joe’s Wild-Caught Sockeye Smoked Salmon
- 1 tsp paprika
- 1 tsp coconut oil or extra virgin olive oil
- Warm sauté pan on medium-high heat for a couple of minutes.
- Sprinkle ½ tsp paprika to one side of the salmon.
- Add coconut oil to sauté pan, wait until melted.
- Add smoked salmon, paprika-side down, then sprinkle the rest of the paprika on top. After 30 seconds, flip and cook for an additional 30 seconds.
- That’s it!
If you try this recipe, let me know! Leave a comment, and don’t forget to tag your photos with #plateandcanvas on Instagram. I’d love to see how you use this sixty-second salmon!