This week's seafood catch is salmon. This very versatile and moderatly-priced fish can be purchased at your local grocery store, and the seafood manager can cut it to your liking. Whatever cut of salmon you choose, filet or steak, can be transformed into a culinary seafood delight. Both delicious and nutrious, depending, of course, on how it is prepared, salmon is sure to please almost every pallate. It is a well known fact that eating more seafood is encouraged and endorsed by most dieticians.
My gastronomical passion for salmon is second to none. Although considered by many to be a very common type of seafood, this seafood can be enhanced by adding herbs, spices, sauces and different cooking techniques. I have created numerous salmon recipes, some of which are healthier and less gourmet than others, but all are simply delicious. Some of my favorite are: Rosemary and Orange Glazed Salmon, Baked Lime-Cilantro Marinated Salmon and Pan Roasted Lemon Dill Salmon. All three recipes are listed below and are very easy to prepare. But, if salmon is not your ideal type of fish, click on Coral Point Seafood Recipes, where you will find other types of seafood and recipes .
I hope you enjoy the salmon recipes I have published here, and if you have any questions, please feel free to email me.
Bon Appetit!
Rosemary and Orange Glazed Salmon
Ingredients
4 salmon filets or steaks, skin removed if using filets
3 oranges, juiced, reserve rinds from one orange
1 cup honey
1/4 cup dry white wine
1/4 cup water
2 cloves garlic, finely minced
1/4 cup green onions, finely chopped
1 teaspoon cornstarch, or other thickening agent
1 teaspoon cold water
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
salt and pepper to taste
Glaze
Mix cornstarch and 1 teaspoon of cold water and set aside; combine orange juice, honey, wine, oil, onions, garlic, rosemary, parsley,water and salt and pepper in saucepan and bring to a boil; add cornstarch mixture and bring the glaze to a second boil and cook for about 2 minutes; remove from heat.
Salmon
With a vegetable peeler, peel outer orange (zest) and set aside for garnish; spray grill pan (preferably iron cast)non-stick cooking spray and wait for pan to get hot; salt and pepper salmon filets to taste and place in pan and grill for about 10 minutes, five minutes each side, or to desired doneness; place each filet on individual serving plate and top each with a generous portion of glaze and garnish each filet with curls from reserved rinds.
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