A chill is in the air… it’s almost down to the 50s here in the sunshine state! What better way to celebrate “cold” weather with a hearty, healthy meal of delicious cold water fish? Wild salmon has a higher fat content which makes it deliciously moist and chock full of omega-3’s. You get the best benefits and most intense flavor from leaving the skin on, and when baked on a cedar plank, this swimmer really soars to new heights. I served this with lemon-maple green beans and wild rice – the nutty/sweet flavors really complimented the glaze well, and kicked the health factor up a notch.
Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
Once in a blue moon I crave fish. I’m really not a fish lover… the only two types of fish I (rarely) will eat are tuna – seared rare of course – and salmon. I’ve enjoyed a chilean sea bass or two (aka Patagonian Toothfish – ohh marketing) but due to its environmental price I try to steer clear of it. That being said, the usual chicken, pork, and steak dinners can get a bit dull and, just as at my alma mater, sometimes you have to throw a fish or two into the mix.
I’ll be honest here – one of the main reasons I don’t venture into cooking fish often is that I really just don’t know how. I put some research into this next recipe, though, and it paid off – it was delicious and flavorful with a super crispy skin. Not so bad for a piscatory diversion from the norm!
crispy flaky fishy forn
Horseradish Crusted Salmon Fillets!
I woke up today feeling very hungry and craving something meaty and filling. Unfortunately, I don’t have the ingredients to make one of my staples… so I’ll just blog about it instead and drool over old photos! This is one of my favorite simple preparations of chicken that is spectacular. It’s definitely not low-fat, though, so if you’re calorie counting you might want to skip this one. This is also the first part of my two-part recipe for Creamy Chicken Rotini… but that’s another blog, another day.
comfort food at its best!
Pan-Seared Chicken Breast!