If you love fish, this is a recipe for you. BUT, the fish isn’t the main player here. The fatty-goodness of the duck fat accents the tomatoes and gives this whole dish a “wow factor” that’s unbelievable until you taste it yourself. I’m going to start using duck fat more often!
- 1 tbsp rendered duck fat (best flavor, although you can also use coconut oil, grass-fed butter, ghee, lard, or whatever other primal fats you have around. Post on primal fats coming soon!)
- 1/2-1 lb Wild Caught Salmon (don’t forget to de-bone the fish!!)
- 1 large tomato; roughly chopped
- 1 clove garlic; minced
- 1 large handful baby carrots (just for a nice crunch on the side)
Melt duck fat over medium flame in a large pan. When pan is hot*, saute garlic for 5 minutes, until lightly browned. Add tomato and stir for 2 minutes. Add salmon, skin side down, cover and cook 12 minutes, flip and cook other side for 5 minutes, until salmon’s sides are flakey when brushed with a fork.
If you want crispy skin on your salmon–> after sautéing garlic, add salmon, skin side down, and cook 12 minutes (or until skin is crispy), then flip salmon, add tomatoes and cook for another 5-7 minutes.
*when sautéing pretty much ANYTHING in a pan, it is crucial that you wait until the oil inside the pain is hot enough to where you drop something into the oil, it sizzles. If you drop cold salmon into cold oil and let it gradually heat up, you will wind up with soggy, nasty skin from having sat in oil for a prolonged period of time.