From Scratch, With Love

Something Fishy

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Allow me to begin by saying that I’m not a big seafood person.  I’ve only recently been able to eat seafood, and the seafood I will eat is very limited.  Honestly, the only reason I even want to learn to eat seafood is because I think it will make me a better cook – admirable right?  The sacrifices I make for my art.  I like squid, but only when its batter-fried.  I like shrimp.  And now I will eat salmon but I’m not quite at the point where I will get excited about it.

SO at some point in the last year, John decided he wanted to eat salmon and I said Okay, I’ll make it.  But I won’t eat it.  I looked in my dad’s cookbook and there’s a salmon recipe that he and my brother rave about so I made it and John LOVED it.  So I started making it every so often because even though I don’t eat it, it is very fun to make and tends to be a good accompaniment for pasta.

THEN, as I got more serious about running and a little less squeamish, I started reading more and more than salmon is a superfood for runners, so I tried a little the next time I made it.  It wasn’t bad.  I could handle it.  Now I can make it as a meal, have fun, eat some, and know that I’m doing good things for my body.  So here’s my salmon recipe.  I hope you enjoy making it as much as I do and enjoy eating it as much as John does.

Papa’s Seared Salmon (served 2)

Preheat the oven to 450.

Mince 2 cloves of garlic and thinly slice 2 green onions (or chop some white onion).  Set aside.

Line a broiling pan or other baking pan with foil and grease lightly with some olive oil.  Place 12 oz of your choice of salmon (I use farmed Atlantic salmon) on a plate.  Rub in, one at a time, dried or fresh dill, thyme, black pepper, the minced garlic, and green onion, in that order (from the finest to the coarsest, is the rule).  The amounts are to taste, but probably about a teaspoon of each herb and a few grinds of the pepper.

Next, heat a skillet over high heat.  Add about a tablespoon of olive oil and swirl it around so it’s evenly distributed throughout the pan.  Add the salmon, seasoned-side down (try to get as much of the green onions under the salmon as you can, even though it will tend to fall off when you flip it) and let it sear for about 3-4 minutes.  Once it has seared, and the salmon begins to turn white on the part closest to the pan, transfer to the broiling pan.  Drizzle with any remaining olive oil from the skillet and sprinkle with salt, to taste.

Bake in the oven for about 15 minutes, or until the center of the salmon is pale pink (as opposed to the deep pink you started out with.  Once you remove it from the oven, drizzle the juice from half a lemon on top.

Now, the salmon sort of demands a side dish, and I love making pasta using the same ingredients I used in the salmon sooooo…

Andrea’s Stir-Fried Pasta

Start water boiling for pasta.  I hope you know how much water you need to use for pasta, but if not, look on the box.  I usually stick to 2 oz of pasta per person for this side dish.

Thinly slice 2 green onions.  Mince 2 loves of garlic.  Cut 2 pints of cherry tomatoes in half.

In a large bowl, add 1 tsp dried or 1 Tbs fresh dill, 1 tsp thyme, a few grinds of black pepper, juice from half a lemon, and a pinch of salt.  Once the water starts boiling, add 4 oz of whole wheat pasta (that’s about 2 cups of shapes or 1/4 box of spaghetti).  Heat about a tablespoon of olive oil on a skillet and add the green onions and tomatoes.  After about a minute of stirring, add the garlic and about 1/2 tsp of red pepper flakes.  Once the green onions start to soften and the mixture gives off a nice aroma (should only take a couple minutes), take the skillet off the heat (turn off the stove!) and add to the bowl that you’re prepared with herbs.  Once the pasta is cooked, add it to the bowl and give it a toss.  Done!  If you’ve timed everything correctly, the salmon should be ready by now too and you can sprinkle some parmesan cheese on the pasta and serve the delicious meal you’d just created (only took about a half hour, too!).


Written by poperatzii

June 12, 2010 at 11:45 am

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