Wednesday, March 31, 2010

Running without Meat!

Well, we're coming upon Good Friday, which means the last Friday in which I'll be abstaining from meat.  I really do enjoy fish and pasta, and have been having some fun trying new recipes.  Here's my latest... a Salmon dish that I just love!  Super easy, and great tasting!  I have to give credit to Alton Brown from Good Eats - I just love his wacky takes on food and cooking!

This particular recipe calls for a 1-2 pound piece of wild salmon.  Costco has a wonderful selection of both wild and farm raised salmon!  Here's what you do...

Combine 1/3 cup of dark brown sugar
2 T. lemon zest
1 1/2 t kosher salt
1/2 t black pepper

Take your 1-2 pounds of wild salmon and place it on a foil lined half sheet pan.  Evenly spread the brown sugar mixture on the salmon and let sit for 45 minutes at room temperature.

Turn on the broiler for 2 minutes and then place the salmon in the oven to broil for 6-8 minutes about 3 inches from the broiler.  Let the fish reach 131 degrees and remove from oven and let sit for 8-10 minutes.  Serve immediately.  Through the broiling, the brown sugar mixture has turned into a sweet/spicy glaze!

I have to say, I never understood the purpose of zesting a lemon, but the aroma and citrus flavor are so fantastically noticable in this recipe! Now I get it!

The recipe says to let the fish sit, but to be honest, we start sampling it and on some evenings it never really makes it to plates!  A glass of wine, a barstool, and a fork have been the setting for this dish on a few occasions - that's how tasty and inviting this recipe is!

I paired this salmon with some delicious roasted asparagus with red onions.  For that fantastic idea, check out Bo's Bowl!  You'll be amazed at the wonderful recipe ideas Bo has been cooking up!

Now here's a question that I've been trying to find an answer you broil with the oven open or closed?

Thanks for stopping by!


  1. That salmon sounds really good...and I'm glad you enjoyed the asparagus.

  2. OPEN! Isn't that how everyone does it?

    I will definitely try this recipe. I adore salmon - lent or no lent. And of course, who doesn't love roasted asparagus. That's what I'm brining for Easter dinner.


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