Cooking techniques / Recipes

Salmon, two ways

If you’re anything like me, you’re defrosting salmon from Jewel’s 9-days salmon sale today. In fact, without taking an official survey, I’d venture to guess that the significant majority of my friends and neighbors will be feasting on salmon tomorrow evening, before the fast of Tisha B’Av.

My favorite way to cook salmon (or any fish, for that matter) is on the grill. We’ve used cedar planks, available in any store’s grilling section, to give the fish a fabulous flavor and avoid the problem of grilling meat and fish on the same grill grate.

These days, with my grill still attached to the gas line at my old house, we’ve been broiling the salmon for 10 minutes in the oven. Either way, I add 2-3T of olive oil, freshly ground pepper and the juice of one large lemon before cooking it. Top it off with one of these fabulous dressings before serving:

PESTO

2 cups fresh basil (you can buy the whole plant at the produce store for the same price, so you might as well place it in the garden or window sill. Take the basil from the top, as if you’re giving it a hair cut, to keep the plant full.)
8oz. pine nuts
2 clove garlic
4T olive oil
t salt and freshly ground pepper

Chop the garlic in the food processor first, followed by the basil. Add the pine nuts, olive oil, salt and pepper and process until it forms a paste. Serve over salmon, pasta or chicken. You can make this ahead of time and freeze batches in an ice cube tray.

CUCUMBER DILL SAUCE

1 large, deseeded and sliced cucumber
1/3 cup sliced red onion or 1 large shallot
t kosher salt
1/4 cup plain yogurt (can substitute sour cream)
2 T red wine vinegar
1/4 cup freshly chopped dill
1 clove garlic
t salt and freshly ground pepper to taste

Drain the water from the cucumber and onion in a colander by adding kosher salt and letting it sit for 20 minutes. Combine yogurt, vinegar, dill, chopped garlic and salt and pepper. Pat veggies dry and add to dressing. Serve chilled over salmon.

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