Try my Matcha Green Tea Salmon. It will be a hit at your next dinner party, or a delicious date night dinner.
INGREDIENTS
- 1 LB SKINLESS SALMON FILLET WILD CAUGHT IF POSSIBLE
- 1/2 SLEEVE BUTTER CRACKERS ABOUT 15
- 1 TSP HERBS DE PROVENCE
- 1 TSP GREEN TEA
- 1 TSP ITALIAN PARSLEY
- 1 TSP HONEY HEATED
- 1 TSP OLIVE OIL
INSTRUCTIONS
- PREHEAT OVEN TO 350 DEGREES (180 C)
- REMOVE SKIN AND ANY PIN BONES FROM SALMON THEN SET ASIDE
- IN A FOOD PROCESSOR COMBINE THE CRACKERS, HERBS DE PROVENCE, MATCHA GREEN TEA, AND PARSLEY AND PULSE UNTIL MIXTURE IS WELL BLENDED.
- HEAT THE HONEY SO YOU CAN BRUSH IT ONTO THE SALMON*
- PACK THE CRACKER TOPPING ONTO THE SALMON, MAKING A NICE LAYER OF THE TOPPING, SEALING IN THE SALMON AS MUCH AS POSSIBLE
- PLACE SALMON IN BAKING DISH, AND ADD A LITTLE WATER TO THE PAN SO IT DOES NOT DRY OUT IN THE OVEN.
- DRIZZLE A LITTLE OLIVE OIL OVER THE TOPPING AND PLACE THE SALMON IN THE PREHEATED OVEN FOR ABOUT 18-20 MINUTES.
- REMOVE FROM OVEN , CUT PORTION IN HALF AND SERVE WITH YOUR FAVORITE SIDES.
So I’m slightly embarrassed to disclose that my kid has a maple syrup fetish. Is that weird? If a stranger asks for her name, she almost always responds with “Maple Syrup”. When her teacher asks her what she did over the weekend, her usual response? You got it—“Maple Syrup”. This is a real thing.
- 4 filets of wild salmon (about 1 to 1 1/2 pounds)
- 1/4 cup pure maple syrup
- 2 cloves garlic, crushed
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar or rice vinegar
- Salt and pepper
Instructions
- Preheat your oven to 400 degrees, and line a rimmed baking sheet with parchment paper or foil.
- Place the salmon skin-side down on the baking sheet, and use a fork to poke little holes over each filet.
- Whisk the maple syrup, garlic, dijon mustard and vinegar in a small bowl, and spread it over the salmon, doing your best to get the sauce into the holes that you poked in the last step.
- Let the marinated salmon stand for a few minutes while you prepare the rest of the dinner, and then pop it into the oven for about 10 minutes or so, or until the salmon is just cooked through. The worst thing you can do to wild salmon is overcook it (yuck!) so set a timer or watch your oven carefully.
- Season with salt and pepper, to taste.
I might get my amateur chef badge revoked for admitting this, but here goes: I’m afraid of frying fish. It’s the smell that intimidates me the most. Not so much the smell of the cooking fish, but the next-day house smell that lingers when you don’t want it to. What if a guest pops over unexpectedly? “I fried fish last night” I will mumble, my head bowed in smelly-house shame.
Ingredients
- 4 wild salmon filets (about 1 pound)
- 2 tablespoons toasted sesame oil
- 1 teaspoon sea salt
- 1½ tablespoons cooking oil (I use avocado oil)
- 1½ tablespoons sesame seeds
Instructions
- Use a paper towel to pat dry the salmon filets, then brush them with 1 tablespoon of the sesame oil and sprinkle with ½ teaspoon of sea salt.
- Heat the cooking oil in a large skillet (cast iron works great) set over medium-high heat. When the oil starts to shimmer, gently add the salmon filets flesh side down. Cook for approximately 3 minutes, then flip (use a metal spatula to get right under the salmon and make sure you don't leave any crusty bits) onto the skin side. Cook for an additional 3-4 minutes or until the salmon is barely cooked through. Be careful not to overcook it. (See note 4. above regarding how to use the profile of the salmon filet as a doneness gauge.)
- Remove the salmon from the heat, brush with the 1 tablespoon reserved sesame oil and sprinkle with the sesame seeds and remaining ½ teaspoon of sea salt.
- Serve warm or at room temperature.
