With summer here, the opportunities to head outside are more and more plentiful. Even in Seattle. And with summer also comes fresh produce, and one of our most treasured commodities – salmon. The summer runs of salmon start in May and continue into the early fall. I wanted to make sure that we capture everything that this season has to offer with this wild salmon with blueberry roasted corn salsa, all cooked up in my new Grizzly Cookware pan.
We know that cast iron is my favorite way to do cooking, and even baking. What Grizzly Cookware has done has created a unique cast iron pan that transcends other ways of cooking with cast iron. Want to know why? I’ll let you know one thing – they are 100% American made!
I was completely entranced by Grizzly and their pristine silver finish on a cast iron pan. The nickel plating not only delivers a gorgeous pan, but it also super functional. These pans can be used on all cooking surfaces, from electric, to glass, induction, grill, and over the campfire just like traditional cast iron! Because they are cast pans, made in the US, you can also be sure that they are made with high quality and great care. Grizzly Cookware is a veteran founded and owned company, where everything from ideation to foundry and coating is done in the United States. It’s wonderful to know that you are supporting hard working men and women with each purchase.
Beyond that, the testing is meticulously done to ensure that the nickel coating adhere to the highest standards of manufacturing, just like in medical equipment and aerospace manufacturing. What this plating does is help heat up the pan evenly during cooking and provide a semi-non stick surface! And with cast iron, that can be tricky if you haven’t spent years perfecting your seasoning. These pans come right out of the package ready to go, no seasoning required. Beyond that, the nickel plating also resists flavor absorption that can plague traditional cast iron. Have you ever cooked something in your cast iron, and then tried to make something sweet in it? If you aren’t meticulous about your cleaning regiment, sometimes those strong flavors can transfer and ruin your other dishes. This doesn’t!
Form and function definitely go hand in hand with this gorgeous pan. And in a 12″ diameter, there is no limit to what you can fit in it. You can feed a herd. I was so pleased to learn how to cook in this new pan, and know that it will be a workhorse in our kitchen for years to come.
With this wild salmon with blueberry roasted corn salsa, the pan heated up so fast and so hot, I even had to turn down the heat. Like with every pan they handle differently, and all of the other cast iron pans I have used can take a while, this didn’t! Searing salmon was a cinch and perfectly done on the outside, while still being flaky. Topping it with a fresh blueberry and roasted corn salsa was a fresh twist on a summer staple. We hope that you enjoy this recipe through your whole summer long.
You can buy your own Grizzly Cookware pan on their shop! Make an investment in your cooking with this American made workhorse!
Check out more on their FAQ page. to learn more about their manufacturing, and commitment to the men and women of the Armed Forces.
Wild Salmon with Blueberry Roasted Corn Salsa
- 4 Six Ounce Wild Salmon Filets
- 1/4 cup Brown Sugar
- 1/4 tsp Tarragon
- 1/4 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Ground Pepper
- 2 cups Fresh Blueberries
- 1 cup Roasted Corn removed from the cob – do this ahead of time if easiest
- 1/2 Jalapeno, seeded and minced
- 1/2 cup Cojita or Feta Cheese Crumbles
- 3 Tbsp Minced Basil
In a small dish, whisk together the brown sugar, tarragon, paprika, salt, and pepper. Set aside.
To prepare corn, heat a grill up to medium heat and grill until slightly charred on all sides. Or, you can try and roast it in the oven on a baking sheet. turn on the broiler, and lay the corn on a baking sheet, turning until roasted as desired. Set aside to cool slightly, before removing the corn from the cob. Set aside the corn kernels.
Preheat your Grizzly Cookware cast iron pan over medium low heat. Pat salmon dry with paper towels. Sprinkle it heavily over the salmon filets with the brown sugar and herb mixture, gently pressing in if needed to make it adhere.
Lightly coat the pan with non-stick spray just to ensure it doesn’t stick.
Place the salmon in the pan, skin side up, and sear for about 3-4 minutes, or until they begin to caramelize. Flip, and repeat with the skin side down until the salmon is just flaky.
Remove it from the pan and let rest.
In a medium bowl, mix together the corn, blueberries, jalapeno, cheese, and basil. top salmon with the salsa and serve immediately. (The salsa can be made ahead of time as well and chilled, if desired.)
*Fine Print* This recipe is sponsored by Grizzly Cookware. I was compensated for my recipe, photos and post, but all opinions (as always), are my own.