Simple Delicious Salmon

Prep Notes:

Preheat oven to 450° F.

Lightly rinse salmon fillet with filtered water and pat dry with paper towel. Remove bones with a pair of pliers

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Sprinkle pan first with sea salt and a little black pepper

Sear salmon flesh down in preferably a cast iron pan. No oil needed.

Flip fish. Can season with spices now (I usually don’t use anything more) (other variations are season with lemon pepper at this stage)

Put pan into a preheated oven at 450° F. Turn oven off and leave salmon for 10 to 12 minutes. It will be perfectly cooked!

Notes:
Try with these delicious green beans!

Matt Oxfords Wild Run Salmon http://www.wildrunsalmon.com/Recipes.html

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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