Grilled Salmon with Salsa Verde

by joycevandenbergporterAugust 7, 2015

HERE is what’s on the grill this weekend. It’s EASY, FAST AND YOUR GUESTS WILL LOVE YOU! I am eating more plant based foods and less seafood these days but salmon is still a favorite. This version is roasted or grilled over high heat and topped with a deliciously spicy Italian Salsa Verde aka Magic Green Sauce. I can’t say enough about this tasty green sauce made with fresh parsley, thyme and jalapeno peppers combined with capers, lemon and olive oil. Yum! This amazing sauce would be great on anything grilled or roasted, including veggie skewers or tofu. It’s that good!

The beauty of this preparation is that once you have made the green sauce and sprinkled the salmon with fresh herbs, scallions, capers and lemon, all of which only takes about ten minutes, it can all sit until you are ready to cook. Refrigerate if you won’t be cooking for a while. I was curious, so I let my fingers do the walking. According to FDA , ‘raw seafood can sit at room temperature for no more than 2 hours or 1 hour if room temperature is 90 degrees or more.’ Then when you are ready, just pop the salmon into a hot oven or grill and in ten minutes or less – perfection! I have made this salmon preparation several times now. The first time I grilled it skin side down on a hot grill. I was just cooking for my family and forgot to take photos before we ate, but once I tasted the results I knew I would be making again and again. The next time I roasted two sides of salmon with salsa verde for a party of about 16 women. It was a 90 degree day in a house with no air conditioning so I decided to roast the salmon on the grill and not heat up the kitchen any further. Since I was dealing with two large unwieldy sides of salmon, I roasted them in the roasting pan right on the grill with great results. With the lid closed, the grill became an effective outdoor oven. The salmon in these photos was skinless which I roasted in the ovenat 450 for about five minutes and then broiled for several more minutes. All three cooking techniques yielded great results, so take your pick.

As always when selecting seafood, to get the best in nutrition as well as being good to the planet, know where your food is from. Make sure that you are buying fish or shellfish that is sustainably raised or caught. An easy way to access the most current information is to check with Seafood Watch and enter “Salmon” or any other seafood you are considering. Currently Seafood Watch has this to say about salmon: “Salmon is one of the most commonly eaten fish in North America. Wild-caught salmon is generally a “Best Choice” or “Good Alternative,” but if you’re considering farmed salmon, try to find out where it comes from. While there are several more sustainable sources, most farmed salmon is on the “Avoid” list. The Marine Stewardship Council certifies some salmon fisheries as sustainable.”

TIPS: I recommend pre-slicing the salmon before cooking for ease of serving and presentation. Often a side of salmon gets hacked up by well intentioned people trying to serve themselves. By making cuts ahead of time, you ensure that each slice is perfectly sized for your crowd and ready to serve. If the skin is on, you don’t have to slice through the skin which can be very tough to do. The cooked salmon will slide right off the skin. Salmon can be grilled or roasted in several ways. If the skin is on, salmon can be placed, skin side down, on a hot grill and cooked with the lid closed 8 to 10 minutes. Salmon without the skin is easy to roast in the oven at 450 for about 5 minutes and then broiling several more minutes. Salmon can also be roasted on the grill, which is great on hot summer days when you don’t want to heat up the kitchen. Just heat the grill until very hot and then place the salmon in the roasting pan in the grill and cook with the lid down 8 to 10 minutes.

Recipe Adapted From: The Best of Fine Cooking – Summer Eats 2015

GRILLED SALMON WITH SALSA VERDE

1 1/2 lb salmon (preferably skin on)
1 Tbsn olive oil
1 tsp fresh thyme
1 tsp parsley, minced
1 scallion, minced
1 tsp capers, drained
1 lemon, juice and zest

SALSA VERDE

1/2 cup olive oil
3 scallions, green and white parts
1/4 cup fresh thyme leaves
2 Tbsn capers, drained
1-2 jalapeno or serrano chilis, stem and seeds removed
1 lemon, juice and zest
1/4+ tsp salt
1/8+ tsp pepper

To prepare the salsa verde most easily, process the scallions, thyme and chilis in a food processor until finely minced. Or finely mince by hand with a sharp knife. Add olive oil and process until smooth. Transfer to a small bowl and add capers, lemon juice and zest, salt and pepper. Set aside.

Rinse and dry the salmon and place skin side down on a large pan or aluminum foil that has been coated with olive oil. Pre-slice individual portions if desired. (You don’t have to cut through the skin)

Brush salmon with olive oil and sprinkle with thyme, parsley, scallion, capers, lemon juice and zest.

Grill skin side down on high heat with the lid down 8 to 10 minutes. (Or alternately, see TIPS for oven roasting options) Salmon is done when top is golden, slices start to pull apart and fat collects on top. Don’t overcook.

Remove from heat and drizzle with some of the salsa verde. Serve with more salsa verde on the side.

Grilled Salmon with Salsa Verde

Servings: 6
Time: 20 minutes
Difficulty: easy
Print

1 1/2 lb salmon (preferably skin on)
1 Tbsn olive oil
1 tsp fresh thyme
1 tsp parsley, minced
1 scallion, minced
1 tsp capers, drained
1 lemon, juice and zest

SALSA VERDE

1/2 cup olive oil
3 scallions
1/4 cup fresh thyme
2 Tbsn capers, drained
1-2 jalapeno or serrano chilis
1 lemon, juice and zest
1/4+ tsp salt
1/8+ tsp pepper

To prepare the salsa verde most easily, process the scallions, thyme and chilis in a food processor until finely minced. Or mince by hand. Add olive oil and process until smooth. Transfer to a small bowl and add capers, lemon juice and zest, salt and pepper. Set aside.
Rinse and dry the salmon and place on a large platter or aluminum foil skin side down.
Pre-slice individual portions if desired. (You don’t have to cut through the skin) Brush salmon with olive oil and sprinkle with thyme, parsley, scallion, capers, lemon juice and zest.
Grill skin side down on high heat with the lid down 8 to 10 minutes. (Or alternately, roast in a pan at 450)
Remove from heat and drizzle with some of the salsa verde. Serve with more salsa verde on the side.

Wheatless Wednesday – Sesame Crusted Salmon

by joycevandenbergporterMay 13, 2015

If you’re short on time but need a protein packed, nutritious main course, here is a delicious one that you can have on the table in less than 30 minutes. Salmon is a favorite, even of people who aren’t seafood lovers because of it’s mild, non-fishy taste and moist, flakey texture. It’s considered one of the world’s healthiest foods-rich in protein, heart-helping omega-3 fatty acids, and vitamin D. A 4 ounce serving of salmon, baked or broiled, has only 157 calories and a whopping 22 grams of protein. For this preparation, I let the salmon sit in a simple marinade of olive oil, soy sauce, lemon juice, honey and sesame oil while I got everything else ready. Just before cooking, I sprinkled the fish with white and black sesame seeds and thinly sliced scallions to add color, flavor and texture. I like to cook salmon at a fairly high heat, first on bake to make sure the bottom and center of the fish is cooked through, and then on broil until the top is caramelized a golden brown and the sections flake easily.

Photo Credit: pcplanetindia.com

I love the addition of black and white sesame seeds with this marinade, but if you think they are just a decoration you would be mistaken. They add a nutty flavor and a slightly crunchy texture when cooked, but for their small size, they also provide quite a bit of nutrition. Sesame seeds are an excellent source of copper, a very good source of manganese, and a good source of calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber. Black sesame seeds are unhulled while white seeds are hulled. Since most of the calcium is in the hulls, black sesame seeds have more calcium. Otherwise, they are nutritionally similar. “Open sesame”—the famous phrase from the Arabian Nights—reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum (which actually sounds more like Harry Potter to me than Aladdin). If you are like me, you actually visualized both movies upon reading ‘Open Sesame’ and ‘Sesamun indicum’, or perhaps that’s just the mom in me showing..

Paulownia+tomentosa+seed+pods.jpg (400×300)

Photo Credit: http://tree-species.blogspot.com/2008_05_01_archive.html

As always, when buying seafood, check with Seafood Watch to see if it’s a healthy choice. For example, this is what they currently have to say about salmon: Salmon is one of the most commonly eaten fish in North America. Wild-caught salmon is generally a “Best Choice” or “Good Alternative,” but if you’re considering farmed salmon, try to find out where it comes from. While there are several more sustainable sources, most farmed salmon is on the “Avoid” list due to concerns such as the use of antibiotics important to human health and the potential for parasite and disease transfer to wild salmon populations. The Marine Stewardship Council certifies some salmon fisheries as sustainable.

TIPS: I had a very large side of salmon (about 3 lbs) so I doubled the recipe for the marinade. I like to pre-slice the fish before cooking because you end up with ready to serve portions that are neat and tidy. They also cook faster and more evenly than a whole side. It really depends on what presentation you are looking for. If you can’t find black sesame seeds, just use twice as many white. Soy sauce has wheat/gluten, so those trying to avoid it should substitute a wheat free brand or try Bragg’s Liquid Aminos or fish sauce.

SESAME CRUSTED SALMON
1 1/2 lbs salmon filet (boneless and skinless)
3 Tbsn olive oil
2 Tbsn soy sauce (or wheat free or reduced options like Bragg’s Amino Acids, Tamari or fish sauce)
2 Tbsn lemon juice
1 Tbsn sesame oil
1 Tbsn honey (or more to taste)
1 Tbsn white sesame seeds
1 Tbsn black sesame seeds
2 scallions

Rinse and dry salmon filet and place in a large baking dish. Slice into serving sized portions if not already done. Combine olive oil, soy sauce, lemon juice sesame oil and honey in a small bowl. Pour over salmon and lift pieces of fish to make sure marinade goes under and between. Set aside until ready to cook. I like to spoon marinade over a few times.

Just before cooking, spoon marinade one last time over fish and sprinkle with sesame seeds and scallions.

Bake at 450 for 5-6 minutes and then broil for another 4-5 minutes (rule of thumb is 4-6 minutes per half inch thickness). If you are cooking a whole side of salmon without pre-cutting slices, the cooking time will be longer. Fish should be lightly browned and easy to flake into sections.

Serve with sauteed veggies and brown rice (optional)

Sesame Crusted Salmon

Servings: 4
Time: 20 minutes
Difficulty: easy
Print

1 1/2 lbs salmon filet (boneless and skinless)
3 Tbsn olive oil
2 Tbsn soy sauce(or wheat free or reduced options like Bragg’s Amino Acids, Tamari or fish sauce)
2 Tbsn lemon juice
1 Tbsn sesame oil
1 Tbsn honey (or more to taste)
1 Tbsn white sesame seeds
1 Tbsn black sesame seeds
2 scallions

Rinse and dry salmon filet and place in a large baking dish. Slice into serving sized portions if not already done.
Combine olive oil, soy sauce, lemon juice sesame oil and honey in a small bowl. Pour over salmon and lift pieces of fish to make sure marinade goes under and between. Set aside until ready to cook. I like to spoon marinade over a few times.
Just before cooking, spoon marinade one last time over fish and sprinkle with sesame seeds and scallions.
Bake at 450 for 5-6 minutes and then broil for another 4-5 minutes (rule of thumb is 4-6 minutes per half inch thickness). If you are cooking a whole side of salmon without pre-cutting slices, the cooking time will be longer. Fish should be lightly browned and easy to flake into sections.
Serve with sauteed veggies and brown rice (optional)

Wheatless Wednesday – Maple Bourbon Glazed Salmon

by joycevandenbergporterDecember 31, 2014

Have you made your New Year’s Resolutions yet? Some years I don’t bother because, well I don’t want to disappoint myself – again. This year, however, I am not aiming so high. I’m not promising to exercise more, lose weight, drink less, eat more fruit, spend less, volunteer more, enjoy life more and get organized; all on lists of Top 10 Resolutions. I’m not saying I won’t pursue any of those very worthy goals (there’s a reason they’re on the top ten) but I have to go where my heart is – goodmotherdiet. So without further ado, here are my Top Five Food Related (of course) Resolutions for 2015

GOODMOTHERDIET TOP FIVE RESOLUTIONS FOR 2015

5 – Continue my search for the world’s best (and healthiest) pizza, although the quinoa pizza crust will be hard to beat.

4 – Pursue my love affair with exotic spices like turmeric and za’atar. That could mean jumping onto the Ottelenghi bandwagon and trying more recipes from ‘Jerusalem’ and his newest cookbook, ‘Plenty More’.

3 – Increase my support for local growers and producers. If we support the people doing it the ‘right way’, more will follow. (i.e. Buy organic local products when possible. Choose pasture raised not factory farmed.)

2 -Try something new. 2014 was the year of using new grains like quinoa, barley and farro. 2015’s something new will be experimenting with more meat free options. I have always been suspect of foods that ‘pretend’ to be other foods but I will just have to get over that. There are reportedly some really good animal product free options out there now and I’m ready to explore. Chia seeds and almond milk, here I come! Readers, please tell me your favorite products!

1 – Promote Meatless Monday as an easy way to make a difference.

So, now that our resolutions are out of the way, what’s for dinner? This Maple Bourbon Glazed Salmon is an easy but delicious and super quick ten to fifteen minute meal. The maple bourbon glaze is surprisingly delicate and makes this an elegant meal sure to please your guests. It’s a perfect combination of sweet and salt. The citrus and bourbon give it a tangy sweetness and the pepper adds the proper savory balance. When broiled properly, salmon has a ‘melt in your mouth’ consistency. Delicious!

According to Seafood Watch, The Monterey Bay Aquarium’s program which helps consumers and businesses choose seafood that’s fished or farmed in ways that protect sea life and habitats, lists wild caught salmon to be a Best Choice option but some Farm Raised salmon is considered a Best Choice or Good Alternative depending on the methods and practices used. It’s a great site for consumers to use in deciding what types of seafood to buy at the market. Just click on Seafood Watch and type in the name of the seafood you are interested in for great up to date information. It’s handy dandy! You can look up those shrimp while waiting in line at the market.

Here’s an idea! While you have the ingredients out, pour yourself a ‘Maple Leaf Cocktail’. (Just 2 oz Bourbon, 3/4 oz Maple Syrup, 3/4 oz Lemon Juice. Shake and strain into a cocktail glass filled with crush ice ). Compliments of Drink Dogma.

TIPS: I like to buy a nice side of salmon and slice it into individual portions before cooking. It makes a nicer presentation and is easier to serve. If I am serving a crowd, I make one inch slices, especially if there are several other dishes available. For a family dinner, I pre-slice into larger portions, or the sizes I think people will eat. For this method I prefer skinless salmon so the marinade has more contact with the fish, however, the skin does help keep it moist and you can still precut the slices without having to cut through the skin. The fish will slide right off the skin in perfect slices after being cooked.

Wishing you a happy and delicious new year!-J

Maple-Bourbon Glazed Salmon

1/3 cup pure maple syrup

1/3 cup orange juice

1/4 cup bourbon whiskey

1/4 cup soy sauce

1/4 cup lemon juice

1 whole side skinless salmon fillet or 4-6 individual 4 oz filets

Ground black pepper

salt to taste

Slice salmon into one or two inch slices and place in an oiled baking dish.

Combine maple syrup, orange juice, bourbon, soy sauce, lemon juice and pepper in a small dish. Taste and add salt if necessary’

Pour over fish making sure to coat all pieces and the insides of each cut. Let sit for a few minutes while you preheat the broiler.

Broil 3 to 4 inches from heat for about 3-4 minutes. Check salmon, brush with glaze and broil another 3-4 minutes. It should be golden brown and flake easily with a fork.

Maple Bourbon Glazed Salmon

Servings: 4-6
Time: 15 minutes
Difficulty: easy
Print

1/3 cup pure maple syrup

1/3 cup orange juice

1/4 cup bourbon whiskey

1/4 cup soy sauce

1/4 cup lemon juice

1 whole side skinless salmon fillet or 4-6 individual 4 oz filets

Ground black pepper

salt to taste

Slice salmon into one or two inch slices and place in an oiled baking dish.
Combine maple syrup, orange juice, bourbon, soy sauce, lemon juice and pepper in a small dish. Taste and add salt if necessary’
Pour over fish making sure to coat all pieces and the insides of each cut. Let sit for a few minutes while you preheat the broiler.
Broil 3 to 4 inches from heat for about 3-4 minutes. Check salmon, brush with glaze and broil another 3-4 minutes. It should be golden brown and flake easily with a fork.

Photo Credits

Happy new year 2015: happyanniversarytext.com

Spices: iappfind.com

Chia Heart: intentblog.com