I just have to tell you
about the meal I made this evening. It was an absolutely gorgeous day – perfect
for a meal prepared on the grill.
The local natural foods
co-op had some wild sockeye salmon in their freezer case today when I stopped
in. I bought a two-pound fillet, not knowing exactly how I’d prepare it, but I
was ready to get creative.
I looked in my refrigerator
to get an idea of what I might be able to use for a salmon dinner. With some
baby spinach, red onion, and oranges I decided on a salad for the grilled
salmon to rest on. I cut the fillet into approximately six-ounce pieces, leaving
the skin on. I mixed up a spice rub for the salmon, toasting whole seeds in a
pan on the stove to develop a deep, earthy flavor. The rub is a little spicy,
so pat it on lightly if you don’t like the heat.
A quick-to-put-together creamy
dressing gets a little kick with the addition of prepared horseradish.
Taking a couple of extra
minutes to segment oranges before adding them to the plate of salmon and
spinach is well worth the effort. Segmenting an orange involves removing the
peel, white pith, and membranes — and leaving only the juicy flesh. The
oranges not only taste better this way, they are much easier to chew. Cut the
top and bottom off the orange leaving flat ends. Stand the orange on one end
and use a sharp knife to cut the peeling and white pith from the entire orange.
Cut the orange segments as close to the dividing membranes as possible and carefully
lift the segments of juicy flesh away from the membranes.
This was a very satisfying
and healthful meal for a warm, sunny evening.
enjoying this meal again shortly.
Salmon Salad and Creamy Dressing with a Kick
- 1/3 cup light mayonnaise
- 1½ tablespoons fresh lemon
- 2 teaspoons prepared
- 1 garlic clove, smashed
- 2 tablespoons fresh Italian
(flat-leaf) parsley leaves
- Fresh ground black pepper to
Blend all ingredients
together in a food processor or blender. If you want a thinner consistency, add
a little cream or milk. Chill until ready to serve.
Salmon and Spice Crust:
- 4 salmon fillets,
approximately 6 ounces each
- 1 teaspoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1½ teaspoons black
- 1 teaspoon kosher salt
Heat a small skillet over
medium heat. Add fennel, coriander and cumin seeds. Toast, stirring constantly,
until fragrant, just a couple of minutes. Let cool and transfer to a spice mill
or mortar and pestle. Add peppercorns and grind all the spices together. Stir
Preheat grill. Coat the top
of each salmon fillet with spice rub, pressing down firmly with your fingers.
Chill for 30 minutes.
I have an extra coffee
grinder that use for grinding spices. After each use, I fill the grinder with
small pieces of bread, then run the grinder. This cleans out any remaining
spices and helps eliminate the aroma. I always store the grinder with the top
tilted so it can air out.
Spinach Salad Mixture:
- 4 servings of fresh baby
- 2 oranges, segmented
- ½ of a medium red onion,
Arrange spinach, orange
segments and onion slices on small dinner plates. Grill salmon until just
opaque in center, about 4 to 5 minutes on each side. While salmon is on the
grill, arrange salad ingredients on each plate.
Place a cooked salmon fillet
on each plate of spinach. Drizzle with Dressing.