Results for ‘Salmon’

Salmon Cheater

Friday, May 18th, 2012

I am all about shortcuts, but not about store-bought sauces. With the exception of this salmon recipe. It feels like I’m cheating when I make the sweet chili glazed salmon, and I guess I kind of am, but that’s between you and me. Ok, there is a touch of work, you throw together store-bought Asian sweet chili sauce with soy sauce, ginger, garlic, and all of a sudden it feels like a restaurant-style meal. The recipe originated from Bon Appetit a couple of years back, and is actually one Epicurious’s Blue Ribbon Winners (an all-time top ranked recipe). If you have not started scoping out the blue ribbon recipes, start; you’ll find a lot of, well, winners.

In the winter, make the salmon in the broiler (see original recipe), if it is summer, throw it on the grill. I like to pair this meal with jasmine rice (with some of the leftover sauce, and a touch of mayo or sour cream, and salt), salted avocado, and another vegetable like wilted spinach with butter and lemon juice.

Sweet Chili Glaze Salmon

adapted form Bon Appetit April 2010

1/4 cup Asian sweet chili sauce

2 TBS soy sauce

2 tsp finely grated peeled fresh ginger

2 garlic cloves — minced

kosher salt

6 6-ounce salmon fillets with skin

Prepare charcoal or gas grill. In a bowl whisk together all of the ingredients (except the salmon). Place the salmon on cookie sheet with a lip. Lightly salt the fish then place a large spoonful of the sauce over each filet. Reserve 1/4 of the sauce for post cooking (*note: do not let the spoon touch the fish during this process so that you can use the sauce later). Let the salmon and sauce sit for 10 minutes. Place the salmon on the grill (non-skin side down). Cook for 3 minutes, then rotate to get grill marks. Cook another 3-4 minutes then flip and cook until desired doneness (the salmon should feel like the tip of your nose on the non-skin side). ~2 – 5 more minutes. Take off grill and cover with aluminum foil. Serve with another small spoonful of the sauce.

 

Posted in Salmon, Sweet chili glaze | 2 Comments »

Harvest Table

Thursday, September 3rd, 2009

Have I mentioned that I do not even own a kitchen table? It’s a little weird that I don’t have one, I know—but my kitchen is small(ish). I have a breakfast bar where I eat my cereal and sandwiches; I have a coffee table, where Brian and I sit on the floor to nosh on dinner; and then we have a dining room table, which is where we eat our fancy meals or dinner with guests.

My dining room table was a gift from my parents; it’s the table I grew up with and has plenty of character—I can still see my 4th grade English paper etched in the wood (sorry, Mom). Regardless of all the love that my brothers and I gave that table, it is still so grand. Dining room tables suggest sophistication—I prefer the comfort of a kitchen table (clearly).

I dream about my future house, with a big kitchen and the inviting table it will accommodate. The table is long, rugged, and bordered by two benches—squeeze-ability of guests is very important to me. If I find this table someday, I am without a doubt buying it on the spot (house or not).

Kitchen tables are great because it is ok to pick off other people’s plates (right?), roll corn in a full stick of butter, and then eat that corn straight from the cob. Corn is currently in its peak season, so I hope you are eating it at least 3 times a week. There are a few ways that I like my corn—on the cob with chipotle mayo, on the cob with butter and cayenne, or popped with Tabasco.

Eating sweet corn by way of a candlelit coffee table will do for now. But until the table arrives I am going to enjoy sitting on the floor. Because I can literally fall over with no consequences and say, oh man, that was some good sweet corn.

Grilled Salmon with Orange Basil Relish, Red Quinoa, and Chipotle Mayo Sweet Corn

Orange Basil Relish
2 oranges – supremes (cut orange into segments)
3 TBS basil – chiffonade
1/2 cup red onion – small dice
1 jalapeno – no seeds, minced
1 TBS olive oil
1/4 cup red wine vinegar
s and p

Combine ingredients. Let sit for 15 minutes prior to serving.

Salmon
2 salmon fillets
s and p

Season the salmon with salt and pepper. Grill over high heat for 5-6 minutes on each side or until cooked and tender.

Red Quinoa
1 cup red quinoa
2 cups salted water

Combine the ingredients in a small saucepan. Bring to a boil, then reduce to a simmer–cover. Cook for approximately 15 minutes or until the water is absorbed. The quinoa germ ring should be visible and “hug” the grain. There will be a slight crunch to the grain.

To serve: place a spoonful of quinoa on each plate. Add a small amount of the relish juice, then the salmon and finally the substantial ingredients from the relish.

Chipotle Mayo Sweet Corn
2 ears of corn – shucked
1/2 cup light mayo
Louisiana Hot Sauce to taste

Heat a large pot of salted water over high heat. Toss the corn into the boiling water for 6-8 minutes. Combine the mayo and hot sauce. Remove corn and serve with the hot mayo.

Posted in Orange Basil Relish, Red Quinoa, Salmon, Sweet Corn | 2 Comments »

Fishing in Chicago

Wednesday, July 22nd, 2009

Woke up

Drove down to the Green City Market with Alicia

Perused and ate my way through the various farm tents

Met Chef Joshua Linton (Executive Chef at ajasteak)

Scored some smoked Atlantic sea salt from his restaurant

Could not stop opening the spice jar to smell the smoky salt—became obsessed

Headed over to Isaacson and Stein Fish Market

Got really excited about fish

Put on some plastic gloves

Decided on some salmon to go with my new Atlantic sea salt

Returned home – started the grill (charcoal of course)

Seasoned the salmon

Grilled

Ate a ridiculous lunch

Contemplated a nap.

Grilled Atlantic Atlantic Salmon

2 salmon steaks
smoked Atlantic sea salt
pepper
olive oil

Season the salmon with the Atlantic sea salt and pepper (at least 1/2 hour prior to grilling). Store in the refrigerator. Prepare grill. Lightly season the grate with olive oil. Cook the salmon flesh side down – 4 minutes. Turn and cook the salmon for another 5 -7 minutes or until (just) cooked through.

**purchase your own Atlantic sea salt at ajasteak located in the Dana Hotel

Posted in Salmon, Smoked Atlantic Sea Salt | 7 Comments »