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.
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)
3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup
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:
Pinot Gris / Pinot Grigio
Total time: 30 minutes
*Derived from America’s Test Kitchen
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.
3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup
4 (6 oz) salmon fillets
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:
Prep time: 10 minutes; Total time: 25 minutes
*Original Serves 4 Recipe
- Roasted Salmon in Maple Sauce (lemonylily.wordpress.com)
- Maple Apple Bacon Breakfast (therealpersonlc.com)
- Maple Salmon (thisisgoodfood.wordpress.com)
Being a big fan of seafood, I’m often at the fish counter wondering what is the best purchase. Not only health wise for my family, but for the environment as well. It seems just when I have a clear understanding, the wording gets changed on the sign or label, and I’m feeling confused again. It is important to me and my family that we purchase fish caught or farmed using environmentally responsible practices to keep the world’s oceans healthy and abundant. I want my kids, and their kids, to be able to enjoy the wonderful bounty of seafood we still have available. Below is a breakdown I picked up at the California Academy of Sciences and they were provided by the Monterey Bay Aquarium. This guide is for West Coast Fall / Winter 2013. The Best Choices are well-managed, caught or farmed in environmentally responsible ways. Good alternatives have some concerns with how they are caught or farmed. Avoid is seafood that is overfished, or there are strong concerns with how they are caught or farmed.
|Best Choices||Good Alternatives||Avoid|
|Abalone||Basa/Pangasius/Swai||Abalone (China & Japan)|
|Arctic Char (farmed)||Cod: Pacific (US trawl)||Caviar, Sturgeon (imported wild)|
|Bass: Striped (US hook & line, farmed)||Crab: King (US)||Cod: Pacific (Japan & Russia)|
|Catfish (US)||Flounders, soles (US Pacific)||Crab: Red King (Russia)|
|Clams, Mussels, Oysters||Halibut: California||Halibut: California (gillnet)|
|Cod: Pacific (US)||Lingcod||Lobster: Spiny (Brazil)|
|Crab: Dungeness||Lobster: American||Mahi Mahi (imported)|
|Halibut: Pacific (US)||Mahi Mahi (US)||Orange Roughy|
|Lobster: Spiny (CA, FL & Mexico)||Pollock: Alaska (US)||Rockfish / Pacific Snapper (AK bottom trawl)|
|Rockfish: Black (US hook & line)||Prawn: Spot (US Wild)||Salmon: Atlantic (farmed)|
|Sablefish / Black Cod (AK & Canada)||Sablefish / Black Cod (CA, OR & WA)||Sharks|
|Salmon (AK)||Salmon (CA, OR & WA wild)||Shrimp (imported|
|Sardines: Pacific (Canada & US)||Scallops (wild)||Squid (imported)|
|Scallops (farmed)||Shrimp (Canada & US Wild)||Swordfish (imported)|
|Seabass: White (US hook & line)||Squid (US)||Tuna: Albacore / white canned (except Canada & US troll, pole and US longline)|
|Shrimp: Pink (OR)||Swordfish (US)||Tuna: Bluefin|
|Tilapia (Ecuador & US)||Tilapia (China & Taiwan)||Tuna: Skipjack / Light canned (except troll, pole and US longline)|
|Trout: Rainbow (US farmed)||Tuna: Albacore / White canned (US longline)||Tuna: Yellowfin (except troll, pole and US longline|
|Tuna: Albacore / White canned (Canada & US troll, pole)||Tuna: Skipjack / Light canned (imported troll, pole and US longline)|
|Tuna: Skipjack / Light canned (US troll, pole)||Tuna:Yellowfin (imported troll, pole and US longline|
|Tuna: Yellowfin (US troll, pole)|
This guide has a limited number of seafood items due to its size, but you can visit the website at seafoodwatch.org, download their free app, or follow them on Facebook and Twitter. Three easy steps you can take today are: 1) Ask, “Do you sell sustainable seafood?” Let businesses know this is important to you. 2) Buy: From the Best Choices list. If that is not possible, choose from the Good Alternative list. Plan another meal if your only options are on the Avoid list. 3) Look: For the Marine Stewardship Council blue ecolabel in stores and restaurants.
- Seasonal Foods: Sanddabs (winelandia.com)
- Choosing your seafood wisely (marcycockrell.wordpress.com)
- Dinner Guide to Saving the Ocean (lastwordonnothing.com)
I’m sure I’ve mentioned a time or two that we are a family of salmon eaters. And I really don’t think I’ve ever met a salmon I didn’t like. You can grill it any number of ways in the summer for a light, healthy, filling meal. Or, in the fall or winter, you can bake it or broil it. Oh, and especially wonderful, adding it to pasta with a rich cream sauce. Ahhh, I’m getting hungry just thinking about my friend, the salmon. I also have never found a salmon recipe that is labor intensive or time-consuming. Plus, you can use the leftovers for some amazing fish tacos! Hmmm, I wonder if salmon needs a new marketing team. But, I only buy salmon that has been caught or farmed using environmentally responsible practices. My next post will go into more detail about ocean-friendly seafood.
4 (each) 5-6 oz salmon fillets
6 sprigs fresh dill
2 tsp lemon pepper
1 tsp salt
1 tsp lemon zest
2 tsp extra virgin olive oil, divided
Chop dill. Drizzle salmon with 1 tsp of olive oil, then season with salt and lemon pepper, and press lightly into meat to adhere. In a bowl, mix lemon zest and fresh dill and 1 tsp olive oil.
Place salmon on broiler pan and broil on upper rack of oven for 5-6 minutes. If salmon skin has been removed, turn over after 3-4 minutes. Remove and drizzle each piece with the olive oil mixture.
Total time: 20 minutes
*Derived from Norge Salmon from Norway
- Lemon Pepper Salmon (cookmequick.com)
- What’s for Dinner: OMG Salmon! (lifesnotfairtrade.wordpress.com)
- Creamy salmon & chive bows (cheftoponkumer2013.wordpress.com)
So I seriously might have just found a new “Go To Salmon” recipe. And I almost feel a little guilty (I’m very loyal to my favorites). Almost. But this was so good, there is no way I could feel guilty. I mean, who could blame me? I think my usual salmon recipe would understand. This is THAT good. I marinated the salmon for about 8 hours. And grilled it for about 6 minutes. The salmon was almost caramelized at that point. So very lovely. This just in! The Hubs said it reheats great for lunch!
1 1/2 lbs salmon filet
1/3 cup soy sauce (I use reduced sodium)
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
In a ziplock bag, combine soy sauce, brown sugar, water, and vegetable oil. Squeeze bag until sugar is dissolved. Place salmon in bag making sure it is completely covered. Refrigerate for at least 2 hours.
Preheat grill to medium high. Lightly oil grill so fish does not stick. Place salmon on grill, be sure to discard marinade. Cook salmon for 6-8 minutes, or until it flakes easily with a fork.
Prep time: 15 minutes; Total time (with minimum marinating time): 2 hours, 31 minutes