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Posts Tagged ‘salmon’

see the foamy white goodness on the salmon?  that's hot butter

see the foamy white goodness on the salmon? that's hot butter

I think I may have mentioned this already, but salmon isn’t really my favorite fish.  It’s just so salmony.  So it’s funny that we eat it about once a week in our house.  Clarification: I don’t care for it as much when other people fix it, I love it when I prepare it myself.  Is that snooty?

The thing about salmon is that it’s so affordable and a cinch to prepare, extremely good for your body and a very sustainable fish.  All of these things appeal to my sensibilities.  Also, I have found some ways to make salmon taste creamy, not salmony. 

Imagine a plumpy, flaky, juicy little piece of pink fish, covered in a delicious blackened crust – onions, garlic, paprika and cayenne all come together to create a smoky depth of flavor – a little lemon and thyme add brightness and keep things interesting.  Imagine drizzling a little bit of browned butter on the fish – it sizzles on the crust – buttery magic is happening.  Now imagine yourself taking the perfect bite of creamy fish – the crunch of the crust is so toothsome – the soft richness of the salmon is a perfect contrast.  I mean really, imagine this.  You too can be so passionately dramatic about a fish that you’re not even sure you like.  Indeed, that is how spectacular this recipe is.  I’m getting worked up just thinking about it (even with a belly full of the best homemade pizza that has come from my kitchen to date)…    

Furthering the greatness of this dish is the fact that I can throw it on my indoor grill with some asparagus and call it a night.  Jon and I split a large, skinned filet between the two of us but you could get wild and have an entire filet to yourself – just increase the amount of the spice mixture.  Speaking of wild, Sockeye and other non-farmed varieties of salmon are abundantly available right now – there are no excuses to not to have a euphoric salmon experience this week.

blackened salmon with a brown butter drizzle       

  • one large, skinned salmon filet cut in half
  • two tbsp of onion (red, white, yellow – use what you’ve got), finely minced
  • two cloves of fresh garlic, minced
  • a heaping tsp of paprika, maybe a little more
  • a heaping tsp of dried thyme
  • 1/4 tsp of cayenne pepper, or more if you like heat
  • 1/4 tsp of smoked pimenton or smoked paprika (if you don’t have this on hand just omit it – it’s just a bonus)
  • a very generous pinch of kosher salt and lots of freshly ground black pepper
  • a very generous drizzle of extra virgin olive oil, probably a few tbsps
  • half of a lemon
  • a tbsp or so of butter
  1. combine the onion, garlic, cayenne, paprika, thyme, salt, pepper and lemon in a small bowl and add enough olive oil to form a nice wet paste (just for fun, take a big whiff of the mix – it will be aromatic and wonderful)
  2. cover one side of each piece of salmon with some of the spice mixture, and place spiced side down onto a well oiled grill pan or skillet on medium heat
  3. add the remaining spice mixture to the exposed side of the salmon
  4. cook the salmon for three to four minutes per side, depending on the thickness of the filet (be gentle when you’re turning the fish over so that the crust stays with the fish)
  5. in the last few minutes of cook time, melt some butter over medium heat, swirling gently until is begins to brown
  6. plate the salmon and drizzle the hot butter immediately over each fillet – serve with another squeeze of lemon and thank God for the privilege of food and taste buds

Do you want more salmon?  How about favorite spring salmon on peas with lemon brodetto or salmon with citrus pesto? Mmmmm….

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bright, crispy, buttery salmon

famous salmon

Does it matter that it’s April and it snowed this week in Atlanta?  No.  Is that going to keep me from craving the flavors and brightness of Spring?  No.  I persevere.  I pray for warm weather.  I eat springy food.  Actually, I eat this dish year round because it is so mind-blowingly delicious; however, the flavors are delightfully green and fresh and therefore appropriate for Spring.  In fact, this dish is what turned me on to salmon.  I’ve never really loved the fish; the strong flavor was not appealing to me.  Providence and this recipe lured me into trying it in my own kitchen.  What a wonderful day that was.  Now we eat salmon at least once a week in varied marvelous preparations that are also gorgeous and amazing. 

These flavors are astounding; you can’t imagine them until you’ve tasted for yourself.  The brightness of the peas with a little mint and garlic and the velvety, lemony brodetto sauce make the salmon taste like butter.  Fresh – beautiful – delicious.  I love to let the salmon get a crispy crust on the outside – so, so good.  This dish is a favorite with my husband and the regulars in our home; the sight of green peas evokes a silent hush and then a whispered question – “are we having the one with the peas?”  Oh, yes.  That’s the one. 

This recipe is from Giada DeLaurentis (bless her).  It serves four.  I love to serve it with roasted or grilled asparagus or squash and zucchini.  Please get in the kitchen and cook it immediately so that your world can be changed.

favorite salmon on peas with lemon brodetto

for the lemon brodetto:

  • 2 tbsp extra virgin olive oil
  • 1 shallot, diced
  • the juice of two lemons (meyer lemons if you have them)
  • the zest of one lemon
  • 2 cups of low sodium chicken broth
  • 1 tbsp fresh mint leaves, chopped

for the pea puree:

  • 2 cups of frozen petite peas, thawed (do NOT cook – will alter the flavor of this dish)
  • 1/4 cup fresh mint leaves
  • 1 clove of fresh garlic
  • kosher salt to taste (at least 1/2 tsp)
  • freshly ground black pepper (at least 1/2 tsp)
  • 1/2 cup of extra virgin olive oil
  • 1/2 cup freshly grated parmesan cheese (no cheating with the fake stuff – a good wedge of fresh parmesan cheese is one of the best kitchen staples anyway)

salmon:

  • 4 fresh salmon filets, skinned (your butcher can skin the salmon for you)
  1. start the brodetto by warming the olive oil in a medium saucepan over medium heat – add in the shallots and sautee until tender but not browned (7 minutes or less)
  2. add the lemon juice, zest and broth – bring to a simmer and keep warm, covered over low heat
  3. next, put thawed peas, 1/4 cup mint leaves, garlic, salt and pepper in a food processor, and pulse until well “chopped” and combined
  4. then, slowly pour the 1/2 cup of olive oil into the food processor while simultaneously pulsing to combine
  5. scoop the puree into a bowl and mix in the parmesan (taste it this point to test for salt) – set aside
  6. heat a grill plan or skillet over medium with some olive oil – season your salmon filets with some salt and pepper and put in the hot pan
  7. cook salmon about 3 to 4 minutes per side depending on thickness, only turning once (this will allow for a lovely brown crust to form)
  8. meanwhile, mix the remaining mint into the brodetto, saving a little bit to garnish the salmon
  9. serve with a few spoonfuls of brodetto on the plate, topped with a generous mound of pea puree, with the salmon crowning the top – sprinkle a little fresh mint, serve and become famous

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This is one of the best ways that you will EVER eat fish.  This is Giada’s recipe with some of my own modifications, and it is originally supposed to go with swordfish or white fish, but I put it on salmon all the time.  I make a batch of the pesto and then divide a few other portions into bags and freeze them for future dinners.  We have a great grill pan that goes over two burners; I put the fish on one end and some asparagus or squash and zuchinni on the other.  So easy and SO, so good.  If you don’t have a grill pan, obviously just use a regular sautee pan for the fish and roast the asparagus.  If I can use a meyer lemon and a tangerine in place of a regular lemon and orange, I always do; it really makes all the difference.

Fish with Citrus Pesto

  • one bunch of fresh, washed basil (about three cups torn – if you have less, no big deal)
  • 1/2 cup of toasted pine nuts (I just dry toast in a little pan on the stove, over medium, until warm and fragrant)
  • 1 or 2 cloves of garlic
  • 1 lemon, zested and juiced
  • 1 orange or tangerine, zested and juiced
  • 1/2 tsp kosher salt
  • some freshly ground pepper
  • 1/2 cup extra virgin olive oil
  • 1 cup of grated parmesan (ONLY use freshly grated, as in you just grated it off of a block of cheese!)
  • a few boneless, skinless fish fillets
  1. add the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt and pepper to a food processor or blender, and pulse or blend until well chopped and combined
  2. slowly pour olive oil into the mixture as you continue to blend or process
  3. pour mixture into a bowl and stir in grated parmesan
  4. rub your fish fillets with olive oil and salt and pepper, and grill or pan sautee for about 3 minutes per side (turning only once) depending on the size of your fish, over medium to medium high heat (a delicious crust should develop on the meatier fish varieties)

GRILLED OR ROASTED ASPARAGUS

  • one bunch or more of asparagus, rinsed with woody ends snapped off
  • extra virgin olive oil (or garlic infused olive oil)
  • freshly ground sea salt and pepper or garlic salt
  1. if using a grill pan, simply give the asparagus a good douse in olive oil and seasonings, and put on the grill for about 10 minutes, turning periodically
  2. if roasting, give the asparagus a light coat of olive oil and seasonings, and roast for 20-25 minutes (depending on size of asparagus) at 425 degrees

If asparagus is very out of season or overly pricey, I often substitute summer squash and zuchinni.  I just slice them into quarter inch rounds, season them the same, but squeeze a bit of lemon on towards the end of either method of cooking.  They are especially tasty on the grill.  Finish them with a little bit of freshly grated parmesan.  If roasting, up your oven temperature just a little.

If you make this pesto ahead and freeze some, you can have dinner ready in less than 15 minutes.  Lovely.

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