i heart cooking clubs ~ herbed salmon


 This weeks I Heart Cooking Clubs challenge was another combo for me. Last weeks theme was the Herb Garden asking us to use recipes that featured herbs. This week we are in Potluck Paradise which is basically "make whatever your heart desires week". Since I was yet again late to the party last week (as in so late I missed it!) I thought I would combine the two themes.

So after many hours of flipping through cookbook after cookbook, I found Herb-Rubbed Salmon. I have discovered that Bittman uses rosemary with hints of citrus in many of his recipes. I had never tried rosemary or fennel seeds on fish before so I thought "Why not. Let's give it a whirl." I chopped fresh herbs, pounded the fennel seeds and used my micro-plane for the orange zest. The aroma was intoxicating. I happily sprinkled the herb mixture on the fish and set in in the fridge to marinate away for 24 hours.

The next evening, I fired up the stove and laid the fragrant salmon upon a drizzle of olive oil being rewarded with the sizzle of love. Ten minutes later it was dinner time. I waited to see what my two guys would say and both were pleasantly surprised with the flavor combination. I must be completely honest and say that it wasn't my favorite. The rosemary smelled so wonderful while I was preparing the fish but pretty much ran over the other spices. I think next time I will prepare it with chicken or beef.

Just keeping it real here In The Kitchen!

Head on over to I Heart cooking Clubs and see what's sizzlin in kitchens around the world. Be inspired to create something new for your family!

Celebrate the Feast!
Mary
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I served it with Mediterranean Cous Cous and Italian White Bean Salad both served at room temperature. 
Herb-Rubbed Salmon 
found in "Mark Bittman's Quick and easy Recipes From the New York Times"

Ingredients:
Four 6-ounce skinned salmon fillets
Salt and freshly ground black pepper

1 tablespoon fennel seeds
1 tablespoon minced fresh rosemary
1 tablespoon minced orange zest
2 tablespoons olive oil or butter


Directions:
1. Season the fillets on both sides with salt and pepper to taste. Grind the fennel seeds coarsely in a coffee or spice grinder, and mix them with the rosemary and orange zest. Press this mixture into the top (nonskin side) of each fillet. Let sit, refrigerated and covered, for up to 24 hours.
2. When you're ready to cook, preheat the oven to 450°F. Preheat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
3. Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium-rare, and 8 minutes for well done.

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