Honey-Lime Glazed Salmon

Truly, I cannot blog this recipe fast enough. Because you have to know about this. You have to make this. Why?

Because my Picky Eater likes it.

My Picky Eater, who has always hated salmon, who barely eats any seafood at all unless it's a supremely mild whitefish and even then it's often questionable, likes this dish!!!

I think I'm still in shock over that fact actually.

Honey-Lime Glazed Salmon
Recipe slightly adapted from Paleo in PDX
Prep time: 5 minutes   Cook time: 15-20+ minutes (depending on the thickness of your filets)

1/4 cup butter, melted
1/4 cup honey
Zest and juice of two limes
4 salmon filets
Salt and freshly ground black pepper

1. Preheat oven to 400.

2. In a small bowl, whisk together the butter, honey, lime zest, and lime juice. Set aside.

Glaze takes all of 1 minute and 32 seconds to make.

3. Line a 9x13 baking dish with parchment paper. Place the fish skin side down on the paper and season with salt and pepper.

Fat may be flavor, but don't skip seasoning your salmon either!

Mmmmmmmmmm....glaze.

4. Spoon the glaze over each filet. Bake 15-20 minutes, or until fish is cooked through (internal temp should read 145F).

I had THICK filets so mine baked more than 20 minutes.

Ok so let's say that no one in your house is much of a seafood eater. Or you make this and decide the buttery sweet-tart flavor of this salmon isn't to your liking. That's ok! I want to make one point very clear when it comes to cooking for "selective tastes."

Always keep trying. 

I am constantly trying new ingredients, and new cooking methods. Because our tastebuds are constantly changing. And even if we continue to despise one thing over and over again, you never know when you might stumble across that One Special Recipe that doesn't just make that thing palatable, but makes it spectacular.

That's why I keep pushing my sons. And my husband. And myself. That's why we participate in a CSA. That's why I will grudgingly cook up vegetables I have hated for 30 years in delicious oils and fresh herbs. And sometimes bacon if I'm really convinced I won't like it otherwise. Because I am always on the hunt for that One Special Recipe so that I can finally appreciate the goodness in what I once loathed.

And while I will accept when my Picky Eater gives me two thumbs down, complete with a gagging frowny face and the "NEVER make this again" comment, that doesn't mean I give up on an ingredient. I keep trying. I keep pushing. I keep going.

Because there's a massive world out there of delicious food, and I want all of us to enjoy it!

Oh and p.s. Go ahead and bake extra filets. The leftovers are fabulous flaked onto a salad for lunch!

Beer Salmon

It's been a while since I've made fish. I grew up on a coast of some kind until I was 13.  So of course the various kinds of seafood I was fortunate to experience was OUT OF THIS WORLD.  And it occurred to me a few weeks ago that my kids aren't experiencing that.  Some of that is out of my hands.  I mean, let's be honest, the crab in Wisconsin just isn't going to taste like the crab in Maryland.  The sushi anywhere in the Midwest is not going to come close to the sushi in Japan.  Period.

BUT. I can do a little something at least.  I can do a better job to make seafood a part of Gavin's and Kieran's diets.  I can pick up things like salmon, shrimp, and a few other kinds of seafood when the budget allows to help broaden their horizons. 

And selfishly, Rob and I will enjoy every last mouthful of my broadening attempts, especially when they're as tasty as this.

It flaked apart on me but tasted AWESOME

Beer Salmon
Recipe adapted from Sandra Lee
Prep time: 5 minutes   Cook time: 20 minutes

1 salmon fillet
Garlic salt
Brown sugar
Butter
Sliced red onion
Beer

NOTE: I know I didn't give you any measurements.  Because the amount of each ingredient will vary a depending on the surface area of your fish.  I used a 1 lb piece, that was fairly small but really thick.  My "measurements" are noted with the pictures below.

1.  Preheat grill to medium-high heat OR preheat the oven to 400.

2.  Using aluminum foil, create an oblong cooking tray to be placed directly on grill. I found it easier to do this by taking a baking dish and "lining" it with heavy duty aluminum foil to help me establish the shape.  Place salmon fillet in center of tray.

Why not let a baking dish help shape the foil tray?

3.  Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions. Pour beer of choice into tray to just below the highest point of the fillet.

Can you see the garlic salt?  I think I used about 3/4 tsp over my 1 lb fish.

I used about 1 to 1 1/2 tbsp brown sugar.

I think I used less than 1 tbsp butter.  Salmon is already rich.

Clearly you don't need a whole onion.  Use as much or as little as you prefer.

4.  Seal up the fish in the foil (yay foil packet!). Place tray on grill, cover with lid, and grill for approximately 15ish minutes or until just cooked through.  OR place it in the oven for about 15-20 minutes.  The exact time will vary depending on the thickness of your fish.

Just before sealing... Think this was a little over a cup of beer.

I first saw this recipe years ago. I was channel surfing and stumbled across the Food Network.  Sandra Lee had already started making this but I carefully watched what she did and was able to pretty much duplicate this a couple weeks later at a get together with friends.  In fact, I don't think I knew what the exact ingredient measurements were until I looked up the recipe for my mom a couple weeks ago.

Now, when I look at her measurements, I think she's being very generous, probably allowing for anyone who might have a larger piece of fish.  What I saw in the reviews though, were those who blindly followed those measurements, and didn't allow for any sort of adjustments based on how much fish they were dealing with.  So that's why I've withheld the measurements.  You're more than welcome to click on the link above though to get them.

But whether you choose to follow her recipe, or go with your gut, this recipe is YUMMY.  And I love that you can do this on the grill if the weather's good, or in the oven if your Grill Master is under the weather.

Glazed Salmon with Spiced Carrots

So if I were to say the word "spicy," what would be the first thing that comes to mind?  Hot? Habenero?  Fire extinguisher?  Hmmm, interesting.  Believe it or not, "spicy" does not always have to result in flames racing across your tongue, incinerating every taste bud in it's path.  I mean, I like a good kick in the mouth as much as the next person but it's nice to shake it up a little too.  Spicy just means that something has lots of spices in it: hot, mellow, sweet, or savory.

Glazes are such fun!

I love to play with spices.  You hear a lot that "fat is flavor," which don't get me wrong because it is, however some of us just don't like or can't tolerate a gallon of oil or bacon fat in our food.  So how do I get to enjoy tasty food without frying something in 10 lbs of butter?  Yup, spices.  

I tried three new recipes in one meal, which is rare for me.  Normally if I'm trying a new recipe I stick with tried and true compliments to make sure there is something in the meal that I'm guaranteed to like.  However I came across this salmon recipe, which included the carrots as part of it, and I was stumped as to what to make with it.  Potatoes would be too heavy.  Rice?  Wild rice would be great with salmon however I know there is not a chance that my 3-year-old would eat wild rice.  And, I'm sorry, plain rice just didn't see worthy enough to serve with this.  So I did some quick digging and came across a Spiced Rice recipe.  Again, not spiced as in "holy God get me some water NOW".  But spiced as in a deeper, almost more mysterious flavor.  All together, this meal worked.  Plus it easily comes together in under a half hour (bonus!!).  

Glazed Salmon with Spiced Carrots

Recipe adapted from Food Network Magazine

1 lb carrots, peeled and thinly sliced on a bias (fancy word for saying you need to angle your knife as you cut)

4 tbsp olive oil, divided

4 salmon filets (I just used one big piece of fish that was scored into 4 pieces)

2 tbsp honey or agave nectar

1 tbsp dijon mustard

2 tbsp lime juice, divided

Salt & freshly ground black pepper

1/2 tsp ground coriander

1/4 tsp cumin  (LOVE CUMIN!!!!)

Dash of cinnamon

1. Preheat broiler.  In a medium bowl, toss sliced carrots with 1 tbsp olive oil.  Spread slices on 1/2 of a broiler pan and broil 2-3 minutes until they just start to soften.

2.  In a small bowl, whisk together 2 tbsp olive oil, dijon mustard, honey, and 1 tbsp lime juice.  Brush glaze on the tops and sides of the salmon filets.  Season with salt and pepper.  Lay filets on the other side of broiler pan.  Broil for 5-7 minutes or until salmon is cooked through and carrots have softened.

Two dishes, one pan, less cleanup.  Wahoo!!

3.  Let salmon rest a couple minutes while finishing the carrots.  In a medium bowl, combine last tbsp olive oil and lime juice with the coriander, cumin, and cinnamon.  Toss in carrot slices to coat.  

Next time I may add some chopped fresh parsley for some color

I served these two lovely dishes with Simple Spiced Rice.

1 tbsp butter

1 cup uncooked rice

1/2 small onion, chopped

2 cups water

1 tsp salt

2 whole cinnamon sticks

1 small bay leaf 

1.  Melt the butter in a large saucepan over medium heat, and cook and stir in the rice and onion until the rice kernels are coated with butter and the onion is translucent, 5 to 8 minutes. The rice will give off a slightly toasted fragrance. Pour in water, and mix in salt, cinnamon stick (break it in half if it won't fit) and bay leaf. 

Toasty!

2.  Bring the mixture to a boil, and reduce heat to medium-low. Cover the saucepan, and simmer the rice until all the water has disappeared and the rice appears dry, about 18 minutes. Fluff the rice with a fork and serve. 

I love the opportunity to use cinnamon sticks in my cooking

The end result of this meal?  Lovely, lovely spiciness.  The kind that warms you through and makes you happy (which, incidentally, is probably mainly from the cinnamon that's running through this entire meal).  I'd encourage you to play around with your spices. Spicy doesn't have to be chili powder and red pepper flakes.  Cinnamon, cumin, cardamom, allspice,... these are lovely ways to wake up those taste buds and warm the soul too. ;)