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!