Collard Greens
2:29
Collard Greens
14 viewsMay 9, 2015
Food Network
Pan-Seared Salmon with Cilantro Potato Salad. It’s that simple, guys. 4 salmon fillets, skin-on, preferably wild-caught (about 6 ounces each) 2 to 3 tablespoons olive oil Salt and freshly ground black pepper, to taste Emeril’s Original Essence, to taste Cilantro Potato Salad, for serving (recipe follows) Season the salmon on both sides with salt, pepper, and Essence. Heat a large nonstick skillet over medium-high heat. Add the olive oil and, when hot, add the salmon fillets, skin side down, and
1:47
Pan-Seared Salmon with Cilantro Potato Salad. It’s that simple, guy…
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Southern-Style Collard Greens
Southern-Style Collard Greens
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