This is a repeat post of a mustard-soy glazed salmon that I love to make. I already posted the link to this recipe for my blog, but the picture I had to go along with it was pre-Lowel EGO lights and very amateur photography skills. It looks awful.
Considering this recipe is still a staple for me despite my ever-growing cook book collection it deserves a second mention. Try it out.
4 3/4 to 1-inch thick center-cut salmon fillets (6 ounces each), skin on
4 teaspoons Dijon mustard
4 tablespoons fresh lemon juice
4 tablespoons Worcestershire sauce
1/2 cup reduced-sodium soy sauce
1 1/2 teaspoons ground ginger
3 to 4 cloves garlic, crushed
4 teaspoons light brown sugar
2 tablespoons unsalted butter
1. Preheat the oven to 350F
2. Cover a shallow rimmed baking sheet with aluminum foil. Place fish skin side down and spread a thin layer of mustard on it.
3. In a small bowl, combine the lemon juice, Worcestershire sauce, soy sauce, ginger and garlic. Drizzle over the fillets. Sprinkle each fillet with a teaspoon of brown sugar and dot with little bits of butter. Bake in the center of the oven for 12 to 15 minutes until firm and opaque. Remove from oven and let stand for 5 minutes. Serve immediately.
Obviously work hasn’t slowed down my obsessive cookbook collecting as I now have a Cook’s Illustrated subscription and bought a new cookbook.
I love how easy to prepare this dish was. The relish alone would be a great topping for chicken, pasta, or on a salad. I’m usually anti-raisins in my food, but I’m slowly warming up to them. They definitely add a nice sweetness to the dish.
1/4 cup slivered almonds
1/4 cup raisins
Zest and juice of 1 lemon*
3 Tablespoons olive oil**
4 fish fillets (book calls for salmon, I used rainbow trout)
Salt and pepper
1. Preheat oven to 450F. Put nuts on a baking sheet and pop them in while the oven is preheating for about 5-7 minutes. Remove and set aside.
2. Put raisins and zest in a small bowl and cover with boiling water.
3. When the oven is done preheating, salt and pepper the fish. Cook for about 8-10 minutes.
4. While the fish is cooking, drain the water from the raisins and lemon zest. Add the lemon juice, olive oil, and almonds. Season to taste.
5. When the fish is done, make a bed of spinach and put the fish on top. Pour some of the lemon relish on top.
*book calls for slivered zest that you can make using a vegetable peeler and then slicing it thinly. I blindly didn’t see the directions for this on the page and just used my Microplane.
** I recommend using really good olive oil as it’s being eaten straight up and not being cooked with. It makes the dish stand out. A fantastic place in Toronto is the Olive Pit (877 Queen Street West) where you can taste all the different oils that they have.
A while back I bought the book French Taste and more recently Mastering the Art of French Cooking. I wasn’t going to get the Julia Child book, but I think the combination of raving reviews of her book, the Julie and Julia movie coming out (I’ve started to read the blog, would be nice if there were pictures), and earning my cookbook street cred all had a factor in buying it. I guess it doesn’t hurt having a classic on the shelf, right?
This meal was entirely French. I’m prepping myself for all the delicious food I’ll be eating in Paris on my honeymoon (any tips/things I must eat there?).
I made the fish with tomatoes and green olive tapenade with Vichy carrots from the French Taste cookbook. It was a simple meal and delicious. I didn’t make the tapenade as I had some delicious La Natura tapenade on hand. The carrots were extra delicious because you can’t go wrong in sauteeing them with butter.
I don’t really post a lot of dinner photos. Usually we’re starving and I don’t have the patience to take pictures. Sometimes for my baked goods I’ll wait until the day because there’s better lighting. Recently, I just haven’t had the inclination to make my photos prettier. I blame it on the lack of natural daylight in this unit and that every square inch of this place is covered with something and will be that way until we get floors put in. 2 months without floors has made our place a disaster zone.
With more cake posts coming up (and one bread post — I’ve finally made bread again since the disaster), I thought I’d change it up a bit and post this one. Cakes whether styled or not always look delicious. It’s harder to style dinners when the photo is taken right after it’s been plated and right before it’s eaten. But trust me, this is one delicious recipe. I was even going to go so far as to type it out because it’s that good. Luckily, I found the recipe online and I don’t have to go through the hassle. If I had a list of most requested recipes by Movie Man, this would be near the top (pizza is probably number 1 on his list). It’s easy and very tasty. I have to be honest, I’ve only made this with trout (we usually don’t have salmon, it’s on the pricier side) but I’m sure it would taste great with most other fish.
Recipe here along with other recipes from Not Your Mother’s Weeknight Cooking cook book.