I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Another thing that Lyn wanted to try and I’m glad she did.
Mayonnaise helps the dill-infused panko crust stick to salmon fillets in this ultra-quick recipe. A squeeze of lemon along with the mayo adds tanginess to the crispy crust.
⅓ cup panko breadcrumbs, preferably whole-wheat
Zest of 1 lemon, plus lemon wedges for serving
1 tablespoon finely chopped dill
1 tablespoon extra-virgin olive oil
¼ teaspoon garlic powder
1 ¼ pounds center-cut salmon fillet, cut into 4 portions
¼ teaspoon salt
¼ teaspoon ground pepper
4 teaspoons mayonnaise
Step 1 Preheat oven to 425°F. Coat a rimmed baking sheet with cooking spray.
Step 2 Combine panko, lemon zest, dill, oil and garlic powder in a small bowl. Place salmon on the prepared baking sheet; sprinkle with salt and pepper, then spread each portion with 1 teaspoon mayonnaise. Divide the panko mixture among the portions, pressing it into the mayonnaise.
Step 3 Bake until the fish is opaque in the center, 8 to 12 minutes, depending on thickness. Serve with lemon wedges, if desired.
Serving Size: 4 oz. salmon
Per Serving: 290 calories; protein 29g; carbohydrates 5g; dietary fiber 1g; fat 16g; saturated fat 2g; mono fat 7g; poly fat 6g; cholesterol 80mg; vitamin a iu 73IU; vitamin b3 niacin 11mg; vitamin b12 5mcg; vitamin c 4mg; vitamin e iu 1IU; folate 36mg; vitamin k 8mg; sodium 245mg; calcium 23mg; iron 1mg; magnesium 42mg; phosphorus 286mg; potassium 706mg; zinc 1mg; omega 3 fatty acid 3g; omega 6 fatty acid 3g; niacin equivalents 16mg; selenium 52mcg.
Eastover Sunday rolls around but once a year in years past we used to have larger crowds but with everyone spread out all over the country and others watching from above well we are a smaller group these days. That’s fine with me because two of my favorite people came. Laurel and Mike (our son). In our combined families there are tons of Mikes so I have to distinguish which one when talking about a Mike. Laurel fills the air with excitement this visit she was showing off their new couch (pictures) and later the sweater she was knitting. She enjoys cooking as much as we do and show the correct amount of excitement when I pull out my new carving knife, yes a true foodie. Mike turned Lyn on to Snap Chat a program where you send a still or a 10 second video that once viewed by the recipient disappears forever. She gets so excited and nervous at the same time when she receives on and is remembering to keep pressing to view. She announced this morning that “I got a Snap Chat with Laurel modeling her new sweater!!” I teased and said let me see it. Each year we say the same thing this was the best meal since last Eastover and to me the company made it! For us this recipe was originally in Sonoma Diet cook book, I can’t believe I never posted it we make it often. When you Google it, it shows up under many names and faces and it should it is quick easy and simply delicious spread the news.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, carrot root, turnips and carrots, Fennel salad and asparagus.
Eastover Surf and Turf BBQ Rub Salmon, Grill NY Strip Steak, Roasted potatoes, celery root, turnips and carrots, Fennel salad and asparagus.
6 – 4-ounce fresh or frozen skinless, boneless salmon fillets, about 1 inch thick
1 tablespoon sweet paprika
1 tablespoon smoked paprika or ground ancho chile pepper
1 tablespoon chili powder
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
3 tablespoons extra-virgin olive oil
Note: This rub is good on steaks also.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Set aside.
In a small bowl combine sweet paprika, smoked paprika, chili powder, kosher salt, garlic powder, black pepper, cumin, and oregano. Transfer spice mixture to a piece of waxed paper. Gently roll fish fillets in spice mixture to coat.
Brush about half of the olive oil in the bottom of a broiler pan or 15x10x1-inch baking pan. Place fish fillets in prepared pan; turn any thin portions under to make uniform thickness. Drizzle tops of fish with remaining olive oil. Broil fish 4 inches from the heat for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling. Whoops I forgot to do this, this time no wonder Lyn and I remembered crispy skin.
Myer Lemons are in season again and Lyn absolutely loves them. We get looks when we practically empty the bin of them at wholefoods and Lyn always has a jar of fresh squeezed in the frig. We have a bag of Myer lemon ice cubes and another of frozen zest. Yes I guess you could say we or Lyn is hooked she is very possessive of her Myer lemons. Salmon was never one of my favorite dishes but I have learned to like it. I have a lot of recipes and this one is sure to be another one that I repeat.
1/4 cup Myer lemon marmalade ( you could use orange marmalade)
3/4 tablespoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground ginger
2 (6-ounce) salmon fillets
Combine first 6 ingredients in a small bowl, stirring well. Place fish on a cookie sheet coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Meyer lemons, so named because they were identified in 1908 by Frank N. Meyer, are thought to be a cross between Eurekas or Lisbons and a mandarin orange. They have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in backyards, but rising demand and wide culinary interest means they are increasingly available at markets.
Meyer lemons are more seasonal than the ubiquitous Lisbon and Eureka lemons, with the limited commercial harvest running from December or January through May
In our search for a healthier lifestyle we came across the Sonoma Diet maybe six years ago. I loved the way it was set up and the huge selection of meals was great. Felt like I was cooking gourmet almost every night and in fact lost a few inches around the waist, my wife hates me I was not trying to lose weight. We have bought 3 or 4 of their cook books since and they are one of the ones I go to more often than not for ideas of what to do with whatever struck our fancy at the meat or fish market. I like to look at two or three of the same type of recipes from different sources for ideas and then make it with my own flair. Anyway this one needs no changes but I have tried cashews, pistachio and walnuts shhh don’t tell Connie.
Combine the bread crumbs and extra virgin olive oil. Mix just to coat the crumbs. Add chopped almonds and herbs. Season with salt and pepper. Spread on a plate.
Gently press each portion of seasoned salmon into almond mixture to coat one side. Place crumb-side up on a plate.
Heat a non stick pan over medium heat. Add oil, then place the fish, crumb-side down, in the pan. Cook about 2 minutes or until the crumbs are golden brown. Carefully turn the fish and cook 2-4 more minutes until the fish is just cooked through. Remove from the pan.
Will insert picture next time I make it probably this weekend.
Prep: 15 minutes
Grill: 8 minutes
12 ounces fresh salmon fillets, about 3/4 inch thick
1/3 cup each coarsely chopped fresh oregano and cilantro
1/4 cup sliced scullions
1 clove garlic
1 tablespoon lemon juice
2 tsp. extra-virgin olive oil
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
1. Rinse fish and pat very dry with paper towels. Cut fish into two pieces (about 6 ounces). Set aside.
2. In a food processor combine oregano, cilantro, green onions, garlic, lemon juice, olive oil, kosher salt, and pepper. Process until chopped. If I have company and we are talking I use a knife to finely chop the oregano, cilantro, green onions, and garlic. Transfer to a shallow bowl. Stir in lemon juice, olive oil, kosher salt, and pepper. Generously coat both sides of the salmon with the herb mixture. Now some like the skin some don’t that is up to you.
3. For a gas grill, preheat grill. Reduce heat to medium-high. Place salmon on grill rack over heat. Cover and grill as for 6 to 8 minutes or just until the salmon flakes easily when tested with a fork. Remember I grill all year even in the snow.
4. To serve, cut each salmon piece in half.
I like to take some cut up veggies and potatoes, whatever I have in the house, and place them in tin foil pouch with butter or oil, salt, pepper and maybe some oregano and cilantro to bring the flavor of each dish together when I start to preheat the grill. It is done about the same time as the fish will be.
Hint: If there is a thinner end to the fish you can fold under so that it is about the same thickness as the rest.