This is the good stuff.
Good as in: takes 20 minutes and just a handful ingredients to create a culinary taste-explosion. Well, explosion might be strong. But oh my this salad is good. Remember when I mentioned this salad, how frequently I make it, and explained that enough toppings allow this to be a whole dinner in itself, filling up the hungriest husband? It's true. Plus, the way I pan-roasted this salmon is hands down my favorite way to cook salmon.
Shocking revelation: it uses the cast iron skillet. If you haven't procured one yet, here it is. For less than $20. Need I repeat: does not necessitate cleaning?
But again, a big thanks to the Bon Appetit pan-roasting article. Before this, I usually cooked salmon in the oven, either on broil or just a hot temp. That totally works, but I think the timing is just better this way. That and I realized that salmon is meant to be eaten medium or medium-rare. This isn't chicken, people, bright pink inside is good.