salmon | Cooking with Candi

I found this recipe in Ina Garten’s new cookbook, “Foolproof”. It’s super tasty and not difficult at all. I own a cast iron skillet so I used that for the salmon. I suppose if you don’t have one you can just use any skillet as long as it’s oven proof. The pairing of the balsamic vinegar with the tomatoes and fresh basil over the salmon was delicious. I highly recommend this if you love salmon and don’t mind the 2 pan thing. Since I don’t grill that much in the wintertime in CO this was a perfect alternative. The salt and pepper and little olive oil gave the fish a very nice crust. Make sure you have a metal spatula to lift fish up and turn over in pan. I love my cast iron skillet, and they are super affordable and make a real difference. Lodge brand is the one I use. I roasted potatoes as a side dish.

Ingredients:

Olive Oil

1 cup chopped sweet yellow onion, Vidalia is always good

2 teaspoons minced garlic, ( 2 cloves)

1 pint cherry or grape tomatoes, cut in half.

Kosher salt and freshly ground black pepper

1 1/2 tablespoons balsamic vinegar

1 1/2 tablespoon cuut up fresh basil leaves

1 ( 2 pound) salmon fillet, cut into 4 pieces ( have your seafood person do this)

* this recipe is for 4 people , I made it for the 2 of us and just cut in 1/2.

Directions:

Preheat the oven to 425 degrees

Heat 3 tablespoons of olive oil in a medium saute pan. Add the onion and saute over the medium-low heat for about 5 minutes. You’ll want onion to be soft but not browned, stir occasionally. Add the garlic and saute for another minute. Stir in the tomatoes, a scant teaspoon of kosher salt, and 1/2 teaspoon pepper. ( You can adjust the salt to less if you like) . Cook tomatoes over medium -low heat for about 15 minutes, stirring occasionally, until the liquid evaporates and the tomatoes thicken slightly. Off the heat, stir in the balsamic and basil.

Salmon:

I layed fillets out on paper towels, brushed all sides with olive oil, and sprinkled with salt and pepper. I then placed skin side up in the cast iron pan which I pre – heated for about 5 minutes. Cook the fish for about 4 minutes, don’t move them . Turn the salmon skin side down with a metal spatula . Transfer the pan to the oven for about 6 minutes. Remove the fish , make sure it’s cooked through, and place on a serving platter and cover with aluminum foil, allow to rest for at least 5 minutes. It will continue to cook for a bit after you remove it from pan.

Reheat the tomato mixture, season to taste, and serve along the salmon. You can serve at room temperature, hot or warm.

Grilled Leftover Corn for salad

Always on the prowl for new recipes for Salmon. I usually cook it on the grill in the summer but this could easily be cooked indoors if no grill available. I actually cook this on a piece of aluminum foil on the grill, it really is like an outdoor oven. You can use a basket but I always find it makes such a mess. Whatever works for you, when I have placed fish right on grill it’s just a disaster, so I’ve taken to doing it this way. I played with these ingredients for the marinade and you know I took liberties with the cayenne pepper, so just put a sprinkle if you don’t like it too spicy. The marinade thickened up and it was perfectly delicious with a sprinkling of fresh cilantro. Cilantro can be eliminated but we love it, so it stays on in this house. I had some leftover ears of Grilled Corn so I threw together a very impromptu Corn Salad which is listed below as well.

Ingredients:

1 lb. Salmon Filets ( I used 1 1lb. piece for the 2 of us) This time out I got Copper River Salmon and it was just delicious. I use Wild Salmon usually. Use whatever you like best

For Marinade:

2 tablespoons unsalted butter

1 medium shallot – chopped

1/4 cup freshly squeezed lemon juice

1/4 cup light brown sugar

Cayenne Pepper to taste ( I was generous with it, but it packs a lot of heat)

2 tablespoons chopped fresh ginger ( if you can’t use fresh ginger, use powder ginger , I wouldn’t omit this spice)

1/4 cup red wine vinegar

2 tablespoons soy sauce

2 tablespoons chopped fresh cilantro

Directions:

In a small saucepan, melt the butter. Add the shallots and saute until softened. Add all the remaining ingredients, except for the cilantro. Cook over medium heat until slightly thickened, about 10 minutes.

Remove from heat and add the cilantro.

Baste the salmon filet with a bit of the sauce and preheat your grill to a medium high heat. I placed the salmon on a piece of aluminum foil. I just cooked it for about 15 – 20 minutes till the salmon was flaky, and the center was just cooked. You don’t want to over cook it. If you’re placing right on the grill it will cook much quicker. When you finish cooking, remove from grill and serve with some of the remaining marinade as additional sauce. This is delicious with rice and a vegetable. I served with a side of some leftover grilled corn which I turned into a lovely side dish.

Corn Salad from leftover grilled corn

I used 4 ears of corn, you can use 4 cups of any kind of corn . I just happened to have had some corn leftover from a barbque.

1 cup red pepper- diced

1 medium red onion – diced

2 – 3 Tablespoons fresh cilantro – chopped

Fresh Squeezed Lime Juice from about 1 small lime

* 1 Jalapeno pepper – seeded and minced ( make sure to remove all seeds if you don’t like spicy) you can omit all together if you don’t like the flavor . I love it.

I just added a little olive oil to taste , I would say 1 tablespoon

Kosher Salt and Freshly Ground Black Pepper to taste

This was really a throw together, but it came out so good!!!!! Allow the ingredients to blend for a few before serving. Enjoy!

leftover grilled corn

Category Archives: salmon

Salmon and Cherry Tomatoes

Ingredients: