Pan Seared Salmon with Walnuts

From late August of 2018, when my Paw Paw broke his hip, went into the hospital, and then passed away, I took care of my Maw Maw until she, herself passed away in late December of 2019.

Because I live on a disability pension and have a considerable amount of free time, I answered my family’s request to take care of her.

It was a pleasant time of my life, because whilst taking care of my Maw Maw, I would sometimes cook for her and she would help me hone my cooking skills. I very much appreciated that.

The only unpleasantness of the whole ordeal was that she felt compelled to constantly watch cable news channels, the content of which would put her in a bad mood. And one of the sponsors to one of the cable news channels that she frequently watched was California Walnuts. One of these commercials suggested adding walnuts to a salmon recipe and serving it over rice. So that is what this piece is about:

It is a fairly simple but healthy and delicious recipe.

First I will list the ingredients:

At least 12 ounces of fresh or frozen salmon fillet.
Butter.
Lemon Juice.
Parsley.
Black Pepper.
Walnuts.

If the salmon fillet is fresh, then you are ready to go. If frozen, please make sure to thoroughly defrost before cooking.

In a copper skillet, take butter, lemon juice, parsley, black pepper, and [shelled] walnuts and combine them over medium to slightly high heat, stirring aggressively.

I never measure my ingredients, just simply eyeball everything. That’s a sure-fire trait of Louisiana cooking! But for those who wish to know; here is a ballpark figure, per 12-16 ounces of salmon:

I would imagine the recipe calls for one tablespoon of butter, three quarters to one whole fluid ounce of lemon juice, one to one and a half teaspoons of parsley, one-half teaspoon of black pepper, and a half handful of walnuts.

Once the butter melts and all the ingredients are combined, add the salmon fillet to the skillet and lower the fire slightly. Spread the mixture over the fish and press with a fork. Flip every two minutes are so until the fish is flaky, tender, and pink without the appearance of blood.

As the featured image suggests, serve over hot rice with a side of steamed green beans and enjoy.

This is a very delicious meal and tremendously healthy for both the mind and body.

Back to “The Dirty Drip Pan”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s