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Crispy Skin Salmon with Béarnaise Sauce
Did you know you could eat the skin of salmon? Wait, can you eat the skin of any fish?? I really have no idea and knew nothing of this fact until recently. And the only way I will ever eat salmon now is with the skin nice and crispy. That’s just a fact.
Our house has literally been invaded by moths. They’re everywhere. EVERYWHERE. I’ll walk outside and it’s a scene from The Birds. But with moths. Like Lord of the Flies, but with moths. I always expected that book to have more flies in it. But that’s besides the point. Moths have made a nest, if that’s what they make, and probably have laid 1 billion egg babies. Whatever they do. I about had a panic attack last night because everywhere I turned, a moth was there to try to slip in my mouth. No, none of them made it in my mouth, but that’s a fear of mine. Straight up fear. At one point, I sat down on the toilet, pulled at the toilet paper and BOOM, moth. The stress gave me a zit. A big one. The fiancé finally saved my sanity by getting cedar spray or some weird crap like that and spraying it all around our house. He said he had never seen so many moths fly out. I’ve seen three since them and I hate those three with all my being.
The worst part of this all is that most of these moths have been making a home in our garage. The place our new couch has also been living for a couple days. Ya see, the fiancé was out of town this past weekend and our couch was finally delivered after ordering it 3 months ago. It doesn’t make much sense that it took so long. They said it was “custom” but how is it custom if we just chose from one of the swatches they had available? Doesn’t make sense. Whatever. We spent a crap ton of money in hopes of a couch that lasts forever, which took forever to get, then once was delivered, wouldn’t fit through our door. Damn the world. The thing is, it will fit if we take the door off the hinge. But I can’t do that by myself. Or move the couch by myself. So our beautiful new couch is sitting in our dirty garage, creating a home for moths and their gross lives. AHHHHHHHH.
I can’t believe I just talked about moths for an entire 2 paragraphs. Get your life together, Juli. Here’s the thing, my mind feels so free right now!! It’s just going crazy. Just over the weekend, I turned in my third cookbook for good. I’ve said that I’ve turned it in a billion times, but there is so many different “turn in” stages. You turn in the manuscript, you turn in the edits, you turn the edits for the 5th time, then it goes through all kinds of other steps before I say, “Cool. Let’s do this.” And then it finally goes to print. It has gone to print! And I love it so damn much. I’ve created two cookbooks, my first one in 2013, second one in 2014 and this one is by far my favorite. I seriously put my heart and soul into this book. So much time and preparation went into it while working with Bill and Hayley of Primal Palate since they photographed the whole book while letting me live at their house. So cool. But anyways, I feel so damn free right now that I already have made 3 recipes for the blog. Ready to get back to posting AT LEAST 3 recipes per week! So fun! Better get hungry b*tches! Wait, you’re not a b*tch!! Sorry, just excited.
Crispy Skin Salmon with Béarnaise Sauce
- Yield: 4 1x
For the veggies
- 2 tablespoons melted ghee
- 1 bundle of asparagus, end cut off
- 1/4 teaspoon garlic powder
- pinch of salt
- 4 cups spinach
For the salmon
- 1 tablespoon ghee
- 4 salmon filets (1–1 1/2 pounds)
- pinch of salt
For the béarnaise
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 medium shallot, sliced
- 1/2 teaspoon salt
- dash of black pepper
- 1/2 cup melted butter or ghee
- 1 tablespoon finely chopped fresh tarragon
- Preheat oven to broil. Line a small baking sheet with aluminum foil and place asparagus on the sheet, pour over 1 tablespoon of melted ghee and sprinkle with garlic powder and salt. Toss to coat and then set aside.
- Place a large cast iron skillet over medium-high heat. Let skillet get very hot then add 1 tablespoon of ghee then place pieces of salmon skin side down on the hot skillet. The skin should sizzle as you place it on the pan, that’s how you know it’s hot enough. Let the salmon cook for 7-8 minutes or until the edges begin to become white and the salmon has cooked halfway through.
- Place both of the baking sheet with asparagus and the cast iron skillet under the broiler and let cook for 4-5 minutes, until salmon is cooked through and flaky.
- While salmon and asparagus cook, place 1 tablespoon in a medium skillet over medium heat, add spinach and a pinch of salt and let cook down until wilted.
- While the spinach cooks, make the béarnaise: place egg yolks, lemon juice, shallots, salt, and pepper in a blender and blend for 15 seconds.
- Then turn blender on and slowly pour melted ghee into blender. Mixture will thicken up. Once all ghee has been used and mixture is thick, about 30-45 seconds, add in tarragon and pulse to combine.
- Place salmon on top of wilted spinach, top with asparagus and spoon béarnaise sauce on top.
- Now you eat it and love crispy skin so so much!
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Oh, Hi! I’m Juli.
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