Rosemary-Lemon Crusted Wild Salmon with Maple Glaze

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.

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Rosemary-Lemon Crusted Wild Salmon with Maple Glaze!
serves 2

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Horseradish Crusted Salmon Fillets

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!
serves 2

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