"Swimming with the Fishes"

For Those Who Don't Do Meat

So far I have only presented recipes with meat.  I don't want to seem shallow.  I do love seafood, as well.  I think it's time to share a few recipes with slightly different ingredients.  I must admit, I do enjoy some more than others.  I prefer the "meatier" versions of fish, but I will offer a variety for everyone.  Salmon seems to be a favorite, so it is a good place to start. 

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This recipe can be prepared on your outside grill, your oven broiler, or in a convection style oven on the 4 inch rack.  However you cook it, be careful to not over-cook it.  I find it better to start with the Salmon frozen. Your Salmon will be moister at the end of the cooking process.  Make sure that you turn it a few times to allow the heat to cook it thoroughly and evenly.  As with anything, the cooking time depends on the temperature.  The usual rule is 10 minutes per inch.  With frozen fish, you have to allow a few more minutes per side.  All ovens, grills and stoves are different.  Keeping an eye on your dinner is a very good idea.

Grilled Salmon with Peach Sauce

Ingredients:

  

  1 - cup - Quinoa

  2 - Ripe Peaches  (pitted and cut into thin wedges)

  1/4 - cup - Red Onion (finely chopped)

  1/4 - cup - Fresh Mint Leaves (finely chopped)

                Plus additional for garnish.

  1 - Tablespoon - Dry Sherry

  1/4 - teaspoon - Cayenne Pepper

  4 - Salmon Filets (skinless)

  2 - cups - Sugar Peas

  Salt and Pepper (to taste)

  Olive Oil Spray

Directions:

  1) Prepare Quinoa, according to package directions (less 3 minutes)

  2) Spray Salmon with Olive Oil Spray

  3) Season Salmon on the fleshy side with 1/8 - teaspoon of the Cayenne.

  4) Grill Salmon (turning 3 to 4 times)

  5) In a medium bowl combine peaches, onions, mint, sherry, 1/8 teaspoon cayenne, and 1/8 teaspoon salt.

  6) Stir sugar Peas into Quinoa; lower heat and cook 3 minutes longer.

  7) Place Quinoa on 4 plates.

  8) Top with Salmon.

  9) Place Peach mixture over Salmon.

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  Pan-Seared Salmon with Fennel & Oranges

Ingredients:

  4 - Salmon Filets (skinless)

  2 - Naval Oranges (peeled and segmented)

   2 - Tablespoons - Fresh Orange Juice

   1 - Small - Fennel Bulb (stalks removed) (halved lengthwise, cored and thinly sliced crosswise)

  1/4 - cup - Green Olives (pitted and halved)

  2 - Tablespoons - Fresh Lemon Juice

  2 - teaspoons - Olive Oil

  Salt and Pepper (to taste)

Directions:

  1) In a medium bowl, combine orange segments, orange juice, fennel, olives, lemon juice, and 1 - teaspoon olive oil.

  2) Season with salt and pepper; toss gently.

  3) Set aside.

  4) In a large non-stick skillet, heat remaining 1 - teaspoon olive oil over medium heat.  

  5) Add Salmon; cook until browned; 3 to 4 minutes.

  6) Turn Salmon; cook until opaque; 3 to 4 minutes. Turn again.

  7) Serve Salmon topped with Orange mixture.

I'll be back.......

Amah