Crispy Skin Salmon

Well, it was bitter cold today and I passed on doing my grocery shopping.  I had some  wild salmon fillets in the freezer that I bought at Sam's Club.  I usually buy skinless fillets.  When I set them out to thaw I realized I had bought them with the skin on.  I was planning on blackening them because I love the crispy crust you get with that.  So I searched around and found this simple recipe for Crispy Skin Salmon.  Honestly, I will stick to skinless.  I think it is more versatile.

I like to do a balance of proteins each week; limiting red meat to once a week (unless I use it in leftovers).  I watch for the seafood to go on special and I try to always have fish or shrimp on hand in my freezer.  I do splurge on fresh seafood if I did really well with my grocery budget during a week, or we visit the Strip down in Pittsburgh. We have our favorites like Chilean Sea Bass, and Ahi Tuna, but they are usually reserved for special occasions!  I simply typed that sentence and my mouth started to water!  Both are glorious!

Crispy Skin Salmon

4 salmon fillets with the skin on, these were 5-6 oz. each  (remember 2 are for lunch!)
Salt & Pepper
2 T. softened butter-YES I use real butter.  I am a strong believer in that I sure better be able to recognize what is in my food.  I want no combination of oils and preservatives designed to look like butter.  The key, just use it sparingly (although Julia screams inside my head when I cut back on butter). Keep in mind food is suppose to taste good, not tasteless!
Dill
Lemon juice

Sprinkle both sides of the salmon with salt and pepper.  

Place on a baking sheet with the skin side up. Spread a little butter on the skin side of each fillet.

Place under the broiler on high until it is cooked to your liking.  I did mine for about 7 minutes.  Watch, if the skin becomes too dark, move the pan down a level in your oven until it is finished.
I made a quick butter sauce with the other Tablespoon of butter melted.  I added dried dill and some lemon juice.  You could add a small squirt of mustard too if you like.

Some friends brought us fresh brussel sprouts this week.  I did a a small drizzle of olive oil with salt and pepper and roasted them.  Brussel sprouts done simply taste fabulous.

I added a fresh salad (bagged salad greens were 10 for $10 this week!) and we had a nice meal.  In a way, we were indifferent.  The brussel sprouts were the highlight.  Although the salmon was good, and  of good quality; because neither of us thought the crispy skin was exciting, the salmon tasted like plain baked salmon.  So today, dinner was good for us, but it was simply dinner, nothing more.  :( I can't knock everyone's socks off everyday....