Fennel & Fire is an Arkansas Company owned and operated by Tay Stratton. Her small-batch artisan spices and seasonings are focused on quality without fillers, additives or preservatives. Tay and her family are truly wonderful people with a knack for creativity. Fennel & Fire’s spices are All Natural and they insist on using Organic whenever possible. Veggie Heaven is the most popular and extremely versatile. It is a great all-around seasoning with a multitude of uses not limited to vegetables.
Perfect Salmon has an enthusiastic following with it’s complex blend of over 27 unique spices including smoked paprika, celery salt, coriander, organic cinnamon and many others. The combination comes together to form a “perfectly” seasoned filet. Tay says, “One of my goals is to make cooking simple and fun. So our spices are designed for you to cook in one or two simple steps.”
We think Perfect Salmon coupled with Sunflower Oil takes this recipe over the top. Wayne Plantation in Scott, Arkansas has a cold pressed Sunflower Oil which is naturally filtered through a filter press and centrifuge. The cold pressed process retains a higher overall nutritional value and is loaded with Vitamin E and Omega Fatty Acids. “Bob” Wayne has shown a high degree of dedication to his craft and an eagerness to work together. We have really enjoyed getting to know him.
Check out a Sunflower Oil Vinaigrette recipe in the Lake of the Willows Honey article.
The Perfect Salmon recipe is a delicious way to incorporate a few Arkansas products into a meal.
What’s Needed
4 (5 ounce) salmon fillets (skin on or off)
2 tablespoons Wayne Plantation’s All Natural Virgin Sunflower Oil
Fennel & Fire’s Perfect Salmonseasoning
How to do it
1. Salmon fillets need to be room temperature before cooking.
2. Heat skillet with sunflower oil over medium heat.
3. Brush fillets lightly with sunflower oil then season with Perfect Salmon seasoning.
4. Raise the heat to medium-high
5. Place the salmon, skin-side up in the skillet, and cook until golden brown on 1 side. (about 4 minutes)
6. Turn the fillets over, cook until fish feels firm to the touch and desired skin crispiness. (about 3 minutes more)
7. The salmon can be served with or without the skin. (easily removed with a knife)
8. Transfer to a plate and enjoy!
We love to pair this with fried Brussel Sprouts and Ralston Family Farms rice! The Ralstons are a family rice operation outside of Atkins, AR.