Glazed Salmon

It’s been so long since my last post, and it’s not as if I stopped cooking. No, I’ve still been plugging away, cooking the majority of our dinners. And, I’ve been trying some wonderful recipes! My heart, however, just hasn’t been into blogging. Sometimes updating my blog, after everyone is quietly snuffling in their beds, can be difficult. Sometimes I just want to read. Sometimes I want to get lost in Pinterest. Sometimes I want to check in with my FB friends. Or play Hay Day. Sometimes that is the hard part of being a full-time wife and mom, as well as working outside the home full time. But, as winter sheds it’s coat (yes, we have a Cali version of winter) and spring dawns anew, we can all feel somewhat reborn. Throw aside what has been holding you down, sit outside and soak up the sun. Take a walk and marvel at what beauty springtime brings. Ride a bike and feel the warm breeze  on your face. Ahhh, to start anew. It’s a wonderful thing!

What better way to pay homage to spring than wild caught salmon? Don’t get me wrong, I can eat salmon year-round. But there is something about salmon that speaks to warmer weather.

Ingredients:

1 tsp packed light brown sugar
1/2 tsp kosher salt
1/4 tsp cornstarch
1 1/2 – 2 lbs skin-on salmon filet
Pepper to taste
1 tsp vegetable oil
1 recipe glaze (below)

Glaze:

3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup

Preparation:

Adjust oven rack to middle position and heat oven to 300°. Combine brown sugar, salt, and cornstarch in a small bowl and set aside. Heat oil in a 12″ oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

Remove skillet from heat and evenly spoon glaze over salmon. Transfer skillet to oven and cook until fillets register 125° (for medium-rare) and are still translucent when cut into, about 7 to 10 minutes. Serve immediately.

Wine Pairing Suggestions:

Chardonnay
Grenache
Pinot Gris / Pinot Grigio
Sangiovese
Sauvignon Blanc

Serves: 4

Total time: 30 minutes

*Derived from America’s Test Kitchen

PicFrame

Glazed Salmon


Maple Salmon

We know I like salmon, that is an undisputed fact. But did we know I like maple, because apparently I do. It seems like I make a lot of salmon and maple recipes. I can’t help it, I love the savory with the sweet. If done right, the salmon almost looks pickled by the syrup, in that you can see that the fish has completely accepted the syrup, invited it into its flesh. THIS is when I know I’ve got a great dish emerging before my eyes. This one, I’ll be honest, I questioned. I made it completely off the cuff. I overslept by, oh, I don’t know, maybe an hour this morning ( 1 FULL HOUR! Hello office, I think I’m going to be late . . .). So, in the mad dash to get the four of us out the door I grabbed what I thought I could work with when I got home from work. Of course I had salmon. 🙂 I didn’t even have to stand, tapping my foot, in front of the pantry wondering, “What am I going to do? What am I going to do?” I spied the brown sugar. I spied the maple syrup. A dish was coming together.

Ingredients:

3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup
4 (6 oz) salmon fillets

Preparation:

Combine sea salt, brown sugar, and maple syrup.  Spread evenly over salmon fillets.  Let stand 30 minutes.  About 5 – 10 minutes before salmon is done, preheat broiler to high.

Spray broiler pan with nonstick cooking spray.  Add salmon, skin side down.  Broil 12-15 minutes, check for doneness after about 10.  Serve with salad, rice or mashed potatoes, and some warm, buttery bread.

Wine Pairing Suggestions:

Chardonnay
Pinot Gris
Riesling
Viognier

Serves 4
Prep time: 10 minutes; Total time: 25 minutes

Salmon

*Original Serves 4 Recipe