Crispy Skin Salmon Recipe

Here's a recipe that Jaclyn and Steve have prepared a few times (originally taken from PaleoOMG.com - original recipe link at the bottom). Try it at home!

Stephen and I have been obsessed with this recipe lately! There are so many good nutrients in a fish's skin, that are hard to eat on a regular basis when just eating baked fish.

What you'll need:

2-4 regular portion size salmon fillet (6-8oz) 
Ghee or grass-fed butter
Salt
Pepper

Sauce:

3 egg yolks
1 tablespoon lemon juice
1 medium shallot, sliced (I never have this, so I just use a little minced garlic)
½ teaspoon salt
dash of black pepper
½ cup melted butter or ghee
1 tablespoon finely chopped fresh tarragon

Set oven to broil

I use Kerry Gold butter, Put in pan and get surface pretty hot. Be careful not to get too hot because the butter will start to burn. You can mix a little olive oil too to help slow that process. 

Once pan is pretty hot, add your salmon fillets skin down. Your should hear a sizzle when placing them in. I like to cover the pan with foil or lid, just so the pops don't make a mess! There also will be some steam coming from pan, this is normal just don't set your fire alarm off.

Keep salmon on stove top for about 4-6 minutes (skin down whole time). No more than 6 minutes, then the skin starts to get too burnt. I reduce the heat to about half once the initial crisp happens in the pan (about a minute in).

If you don't have a pan that can go straight into the oven, then transfer fillets onto baking pan. Be careful not to separate the skin from the fish!  I like to season my fillets on top with some salt, pepper and dill before baking. Place in oven on broil for about 5-6 minutes. If your oven has a high and low broil, I start mine on high then switch to low half way. You want the fish to look flaky, but not too dry inside.

While fish is in oven, you can make the sauce:

Place egg yolks, lemon juice, salt, pepper and shallot (or alternative) in blender for about 15 seconds. Turn blender on while slowing pouring melted ghee or butter. Once all ghee or butter is used and mixture thickens, about 30-45 seconds, add in tarragon and pulse to combine.

You can pair with your favorite side dishes.  Pictured with white rice, broccoli or brussels sprouts. Place fish on top, skin up and pour yummy sauce over! 

Check out http://paleomg.com/crispy-skin-salmon-with-bernaise-sauce/ for more info!