Good Fats: Pan – Fried Salmon with Capers and Cream


When fish is abundant in healthy omega – 3 fatty acids such as Wild Alaskan salmon, there is little you need to do to enhance its flavor. The only thing that could accentuate the sumptuous flavor of fat is more fat! In this simple, easy and very quick recipe, use 100% real cream from grass-fed pasture-raised cows or if you don’t tolerate dairy, simply sub in coconut cream instead.

Pan-Fried Salmon with Capers and Cream

Serves 4

1 tablespoon tea seed oil or avocado oil
1 teaspoon sea salt and black pepper to taste
16 ounces Wild Alaskan salmon, skin – on
1/2 cup bone broth or chicken broth
1 cup organic grass-fed cream
2 tablespoons fresh dill or 2 teaspoons dried dill
2 tablespoons capers

Heat cast iron pan with oil. Season salmon with salt and pepper. When pan is very hot, sear salmon, skin – side up about 3 – 4 minutes without touching. Flip salmon, lower heat and sear other side without touching, about 3 minutes.

Add broth and cream and stir to combine. Stir in dill and capers. Cook 2 more minutes or until salmon is cooked through and easily flakes apart.

Serve immediately.

Naomi Whittel

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