Thursday, January 15, 2009

Spice Rubbed Salmon

I'm not one to make resolutions, but I like the idea of food resolutions. There are some food/eating resolutions I would like to make (and post for a bit of accountability).

For one, I'd like to eat more fish. So far, I haven't extended much beyond salmon and talapia. I know I like those two, so I don't stray too far. But, I really should. What fish do you recommend for someone who is a relative beginner with preparing fish?

Another food resolution is to bake with healthier products. For example, I want to replace white flour with whole wheat, white sugar with apple sauce, and other healthy subsitutions. I figure that if a treat can taste just as good with healthier options, why not use them?

Lastly (and this one will be the toughest for me), I'd like to incorporate more beans in my diet. I never eat beans. I don't even know how to cook with them. So, that'll be a challenge for me.

Related to the first goal, I tried out a new salmon recipe. This one comes from Josée Di Stasio via Ruth from Recipes 4 Every Kitchen. This recipe seemed like a great way to both stick to a food resolution and use my new baby. Isn't she pretty? She's an All Clad French Skillet. Her daddy doesn't understand why she is so special, but in time, he'll learn to love her.

This recipe is being sent to Michelle and Meeta's Monthly Mingle's Healthy Family Dinners

Spice Rubbed Salmon

Prep time: 5 minutes
Cooking time: 8-10 minutes

Serves 4 (I halved the recipe for two)

2 tbsp coriander seeds
2 tbsp mustard seeds
1 tbsp white or maple sugar (both Ruth and I used brown sugar)
2 tsp sea salt
4 salmon fillets
2 tbsp olive oil

1. Preheat the oven to 450°F/220°C

2. Coarsely grind coriander and mustard seeds in a coffee grinder or with a mortar and pestle.

3. Mix the spices, sugar, salt & pepper on a plate or wide bowl and coat the salmon fillets. Let the spices infuse the fish for a few minutes.

4. In an oven-proof skillet (one that can sustain high heat), heat the oil over medium heat on top of the stove. Brown fillets on top and bottom for 1-2 minutes per side. Take care not to burn the spice crust.

5. Transfer the skillet to the oven and roast for 5-8 minutes or until the fish is cooked. StumbleUpon


Núria said...

Mmmm a fantastic mixture of flavours... your salmon must have been delicious :D

I would suggest that you try monkfish. It nearly has no bones and its flavour is superb! Also hake is a fantastic fish (both are white fish)
Legumes are great for your health!!! I have some recipes in my blog and I could eat beans all the time. Nathan from la cocina de Nathan has tones of beans recipes... real good ones :D

Melissa said...

Salmon is a good place to start for you, definitely.

I have a goal to make more fish too. I've tried many, but with varied results, and I'd like to figure out how to do them justice.

In that vein, I'm buying this:

The link I gave you was to Amazon Canada and has no reviews yet, but Epicurious named it their top overall cookbook of 2008. Apparently, it's extremely helpful and the recipes are fantastic.

Julia said...

I'm trying to get more fish into my life, too. My challenge is that Whole Foods stocks the same fish all the time and the selection gets boring. I usually make fish tacos with cod or mahi mahi... last night I made mackerel with a tomato dill sauce with pinenuts and raisins...sort of turkish style.

Dewi said...

Love the rubs, sounds delicious with lots of coriander seeds.

Anonymous said...

Nice rub, I love that!

For me it's I love the. Especially becuase it's not so fishy.

Anonymous said...

I'd say you are on the right track with this recipe!
I'm like you... salmon, tilapia, cod, halibut... those are pretty much our main sources for fish!

Ivy said...

I can't give you much advice on fish as I am not sure that you get the Mediterranean fish we eat. Cod is a fish everybody loves and is without bones. Your spice rubbed salmon sounds great and I loved the previous salmon dish you made and I am always looking for new ways to make salmon.

Hopie said...

That looks like a delicious combo of spices. I love salmon but I don't have much experience cooking with fish either, so I can't help you but I'll be eagerly following your experiments :-)

Dharm said...

I've always loved Salmon but have never seen it done this way. It looks fabulous!

kat said...

I'd like to eat more fish too, I just get past my love of it fried ;)

Valerie Harrison (bellini) said...

I am not a huge fancier of fish myself Psychgrad but I do love salmon. One fish you might add to your repetoire might be Halibut. It has an almost meat-like consistency with pure white flesh when it is fresh and very common here in Canada. Always purchasing fish somewhere where you know it is fresh and not frozen makes a big difference as well.

alexandra's kitchen said...

i share each of your desired resolutions. i don't cook enough beans and they are so healthy and affordable. i'm resolved. i'm going to go it. beans beans beans!

Lo said...

I love simply prepared salmon dishes. This looks delicious... and that's a pretty sexy pan you've got there!!

What's Cookin Chicago said...

Salmon is one of my fave fish and this spice rub sounds fantastic!

The Peanut Butter Boy said...

Salmon sounds great. Good luck with your food resolutions. I've got a few of my own. You never cook with beans? Man, that's like a staple for me. Tip: don't buy canned, buy a bag of dried beans (preferably pinto).

Bring 1-2 cups of dried beans with 4-6 cups of water to a boil. Add in a lot of garlic salt (or regular) and lower heat to simmer for 1 1/2 hours or until really tender. Store in the fridge (or freeze) and use them in everything, from egg scrambles to wraps, quesadillas and soups! And refried beans are only one step away. I'm bean crazy so ask if you need any help =)

Ivy said...

I made the salmon yesterday Psychgrad and it was absolutely delicious. This will become one of my favourite ways to cook salmon. Thanks for sharing it.

Unknown said...

Superb recipe! I can almost taste it from here. Mac

Anonymous said...

great resolutions. they are kind of up there on my list too! i would say don't worry about not knowing how to cook beans b/c you can almost not f them up. try lentils too b/c they are super easy to make and can really absorb flavor. same w/ canellini beans and great northern beans... the possibilites are endless!

as for fish, i will reiterate nuria and say monkfish (aka poorman's lobster) which is really nice. also bronzino if you can find it. rainbow trout is DELICIOUS and a bit pricier. also, black seabass is fabulous plus it's not on the endangered list.

pam said...

The skillet is to-die-for and the salmon sounds fantastic. I love the combination of spices.

Fitness Foodie said...

I was craving salmon this week, and had a delicious fillet baked in banana leafs at a local restaurant. I love spiced up salmon, so your combination of mustard seeds and coriader sounds fantastic.

Anonymous said...

Ooh nice pan. Looks.. a bit less flared than regular allclad skillets? I wonder what that does for cooking.

Deborah said...

Salmon is probably the fish I eat the most, mainly because it is familiar and easy to find here, so I'm not much help on recommending other fish! I should follow your lead though and try out some new ones!

PG said...

Jude - yeah, I think that's the main difference between the French skillet and the frying pan. Although I don't think I would use it very much (the pan is too large/heavy), it easier to toss food with the French skillet because it redirects the food back toward the centre of the pan.

Anne Coleman said...

I am SO EXCITED to be coming here from the Food TV Canada Link! Way to go!

Ruth Daniels said...

I'm glad I turned you on to the dish...and to Josee di Stasio. It's a great little cookbook.

And thanks for mentioning me.

LinkWithin Related Stories Widget for Blogs