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Monday, June 7, 2010

Thai Style Wild Salmon



 Copper River Salmon are here!

My inspiration for this cooking method came from "Steamy Kitchen", a wonderful blog by Jaden Hair. (http://steamykitchen.com/96-tropical-island-salmon.html) I changed up the recipe a bit, as the temp outside was 95 (unusual here in Colorado Springs), and I didn't want to turn on the oven.
Here's what we need to get started:
2 fillets wild Copper River Salmon, pin bones removed with needle nose pliers, or hemostats. They both work just fine.
1 small bunch cilantro
1 small bunch mint
1Tbls red chili flakes
1 tsp brown sugar
1/4 cup low sodium Soy sauce
1 orange
1 onion, sliced
2 cloves garlic
1 nob fresh ginger
1/2 Pasilla or jalapeno pepper
2 green onions
Sea salt
Fresh ground pepper

What we're going for here are big, bold flavors that pair beautifully with this exquisite fish. If you don't like fish, or are allergic to it, sub chicken.
Let's start with the sauce.
 Into a measuring cup, combine 1/4 cup low sodium soy sauce, the zest and juice of one whole orange, 1 tsp brown sugar, 1 clove garlic, minced or grated finely, 1/2 a Pasilla pepper, seeded and minced finely, red chile flakes, and 1/2 tsp fresh ginger, grated, and 2 tsp each chopped mint and cilantro . Stir. Taste. If you like more orange flavor, add a bit of orange juice from the fridge, or juice another orange. If you like your food on the mild side, start out with just a pinch of red pepper flakes and minced pepper, and go from there.

We're going to slow cook these bad boys on the grill. First, we need to build some flavor. Start out by placing some onion slices on a foil lined sheet pan, like so.


Next lay a few handful's of Cilantro and mint on the onions, like so.

Next comes the sliced orange, like, well you know. Even a rookie can make this, it's so easy.

Layer on some ginger slices...
And some garlic slices...
Don't worry. You won't be eating those giant chunks of garlic and ginger and onions, unless you want to of course, but most people don't.
Finally, we top our pile of flavor with our beautiful, room temp salmon fillets. Take it out of the fridge about 30 minutes prior to cooking.
Pour some of that fabulous sauce right over the salmon...
And top with some orange slices.

Pre heat your grill, or oven, to 250 (F), and slide your tray right on in. Close the lid. After 30 minutes, no peeking, your fish is done. It continues to look like it did prior to cooking, but it's done. Really. And the texture and flavor are fantastic. Just serve the fish, sans pile O' flavor, on a plate with some seared baby bok choy and orange scented Jasmine rice. And a Pinot Grigio, too. Can't forget the wine. Ever. Ever.
Bon Appetit!




Ingredients:

2 fillets wild Copper River Salmon, pin bones removed with needle nose pliers
1 small bunch cilantro, 2 tsp chopped fine
1 small bunch mint, 2 tsp chopped fine
1Tbls red chili flakes
1 tsp brown sugar
1/4 cup low sodium Soy sauce
1 orange
1 onion, sliced
2 cloves garlic
1 nob fresh ginger
1/2 Pasilla or jalapeno pepper
2 green onions
Sea salt
Fresh ground pepper

Method:
1. Make the sauce.
2. Let salmon get to room temp. Take it out of the fridge 30 minutes prior to cooking.
3. Pre-heat grill or oven to 250 (F).
4. Layer onion, cilantro, mint, orange slices, ginger, garlic, salmon, sauce, and more orange slices onto a   sheet pan.
5. Bake for 30 minutes.
6. Pass extra heated sauce.






















        










Thursday, June 3, 2010

Grilled Vegetables with herb Balsamic vinaigrette




Fresh grilled vegetables with a balsamic herb dressing. Delicious! My inspiration for this dish came from The Food Network, Everyday Italian. http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetables-recipe/index.html. Now Giada must have been cooking for a huge crowd, as that amount of veg would feed a small infantry division. I was cooking for five adults and three toddlers. And I still had leftovers. Perhaps it was due to the Grilled Ribeyes, grilled corn, and smashed potatoes (http://thepioneerwoman.com/cooking/2010/05/restaurant-style-smashed-potatoes/). Who can say?
Let's get grilling! Here's what we need:
1 Red pepper
1 Orange pepper
2 medium size zucchini
1 yellow crookneck squash
1 pound Cremini (Baby Bellas) mushrooms
1 bunch asparagus
Green onions
1 eggplant (Leave it out. Trust me.)

For the dressing:
1/4 cup (approximately) Extra Virgin olive oil
3 Tbls (approximately) balsamic vinegar
2 cloves garlic, minced
1 sprig fresh rosemary, minced
6 (or so) large fresh basil leaves, chopped
3 (or so) fresh thyme leaves, chopped

First things first. Mix up the dressing. Just whisk it all together. Then TASTE! Season it up to your liking. Needs more salt? Add some. More sweet? Add more Balsamic.. Heat? Throw in a pinch of red pepper flakes. Herbs? Add more. It's just food.

Now, we need to prep the veg. 
Cut the peppers in half and cut, or rip, the seeds and white stuff out.
Next, trim the asparagus ends off. If the asparagus is kind of thick, peel the ends with a vegetable peeler, like I did.
Wash the mushrooms off with a wet towel to get all the dirt off.
Cut the squash in half, then half again.
Leave out the eggplant. It was mushy and not delish.
Heat up the grill and the grill pan on medium/high heat.
Brush the veg with olive oil, and sprinkle both sides with salt and pepper.

Put the mushrooms on the grill pan. Put the peppers on the grill. skin side down. Cook for 5 minutes.
Then, put the asparagus, eggplant, and squash on the grill.

Turn the mushrooms over when they have dark brown grill marks. Turn the peppers over when they are black and blistered. Put the squash on the hottest part of the grill, skin side down. They only need about 3 minutes to char. That's what you're going for here. CHAR!
Flip all the veg over when charred on one side. 
Remove the peppers, cover with a bowl to steam the skins off. After about 5 minutes, peel the peppers, and slice into strips.
Remove all veg from the grill when crisp/tender, and place on a nice platter, drizzle with dressing, and toss.
Bon Appetit! 



Ingredients:




1 Red pepper
1 Orange pepper
2 medium size zucchini
1 yellow crookneck squash
1 pound Cremini (Baby Bellas) mushrooms
1 bunch asparagus
6 Green onions

Dressing:

1/4 cup (approximately) Extra Virgin olive oil
3 Tbls (approximately) balsamic vinegar
2 cloves garlic, minced
1 sprig fresh rosemary, minced
6 (or so) large fresh basil leaves, chopped
3 (or so) fresh thyme leaves, chopped

Method:

1. Cut the peppers in half and cut, or rip, the seeds and white stuff out.
2. Trim the asparagus ends off. If the asparagus is thick, peel the ends with a vegetable peeler.
3. Wash the mushrooms off with a wet towel to get all the dirt off.
4. Cut the squash in half, then half again.
5. Heat up the grill and the grill pan on medium/high heat.
6. Brush the veg with olive oil, and sprinkle both sides with salt and pepper.
7. 
Put the mushrooms on the grill pan. Put the peppers on the grill. skin side down. Cook for 5 minutes.

    Then, put the asparagus, eggplant, and squash on the grill.
8. 


Turn the mushrooms over when they have dark brown grill marks. Turn the peppers over when they are black and blistered. Put the squash on the hottest part of the grill, skin side down. They only need about 3 minutes to char. 
Flip all the veg over when charred on one side. 
9. Remove the peppers, cover with a bowl to steam the skins off. After about 5 minutes, peel the peppers, and slice into         strips.
10. Remove all veg from the grill when crisp/tender, and place on a nice platter, drizzle with dressing, and toss.















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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.