Wednesday, November 12, 2008

Ok, so.. let's try this again: Healthy Salmon Dinner

Well, it has been about forever since my last attempt at a post here. It never occurred to me how difficult it might be to get into a regular habit of posting to a food blog. Perhaps it is that it feels a bit too much like a diary, and I was never one to write regularly in diaries. I started many of them when I was a young girl, daydreaming about whatever struck my mind that day... but those daydreams rarely made it onto the pages of my diary. So here I find myself once again attempting to ..gasp.. write a daily.. or maybe weekly .. food blog.

Now on to the food...

Something I make a lot is salmon. First off, it is a beautiful looking fish.. even uncooked, there is something about that well.. salmon colored orangey-pink hue that I find very appealing. I love it raw in sushi, grilled, poached, in salad, even in sandwiches. I am a fish fan in general anyway, and salmon is one of those marvelous fish that I can usually find anywhere and pleases most eaters (even people who otherwise don't usually like fish much).

One way I like to prepare it best.. probably due to the ease of throwing it together at the last minute... is to prepare a simple paste of herbs and garlic and grill it in a grilling pan. Incredibly easy, fast, and always turns out. Sometimes I don't bother to make an actual paste, and just lazily sprinkle the tops with some herb seasoning blend (whichever my hand happens to land on first in the spice cabinet) and a drizzle of extra virgin olive oil.

Click here for the printable recipe for my Lemon Pepper Salmon.

Lemon Pepper Salmon, as shared with me by a Costco taste-test demonstrator

1/4 cup lemon pepper seasoning, to taste
2 Tbsp extra virgin olive oil
2-3 fresh garlic cloves, crushed
7 (6 ounce) salmon fillets, deboned, skin and bones removed
1-2 lemons, cut into wedges
fresh parsley, to garnish

Make a paste out of the lemon pepper seasoning, olive oil, and crushed garlic. Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste. Cover and chill 20 minutes (don't let sit too long or the salt will start to cook the fish).

Grill (medium heat) or broil (high) until salmon is cooked through to your liking- it should be just starting to flake and it should look like milk is starting to seep out of the fish. The time will vary,especially if you use an outdoor grill, but roughly 7-12 minutes or so is a good guess. Garnish with a bit of fresh parsley and serve with lemon wedges on the side to squirt on each piece as desired.

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