Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Sunday, April 24, 2011

Sauteed Salmon with Orange and Dill - Table for Two

A while back, I met a fellow blogger, Warren Caterson, who has a fantastic cookbook called Table for Two.

Why is this momentous? I'm notorious for cooking enough food to feed a small army. I just can't stop. I love Warren's concept of cooking to feed just two. And his recipes are wonderful! With the abundance of onions in our cabinet, I've got my eye on his French Onion Soup next.

However, since moving to Alaska, I don't think we'd yet had salmon. It was high time!

Sauteed Salmon with Orange and Dill
 (page 49)
Warren has this to say: "Dill lends a lightness to fish but you must use fresh to truly experience it."

2 teaspoons olive oil
2 (4-6 oz) salmon filets, skin removed
2-1/2 cups orange juice
3 sprigs fresh dill weed

I must start this off with a confession that I didn't follow the recipe exactly. It's not my fault though, I swear! Our orange juice was expired (long ago), and I opted for fresh squeezed, but didn't have enough to get 2 1/2 full cups, only having 1 1/2 cups available. Sorry, Warren!

Heat the olive oil int a 10-inch skillet over medium heat. Add salmon filets.

Pour orange juice over salmon.

Arrange fresh dill sprigs around the salmon.

Cook, turning occasionally for about 15 minutes, or until fish is easily flaked with a fork. Remove to a warm dish and cover.
*note* be very careful when flipping if you don't want to wear hot orange juice. The technique I discovered to work best involved flipping the salmon filets on top of one another and then scootching the top one back into the sauce... thus avoiding the big splashes.

Reduce heat and continue cooking the orange juice until slightly thickened, about 10 minutes. Pour over salmon to serve.

We served with grilled rainbow chard and carrots. More on the grilling exploits of K soon.

In the meantime, I urge you to check out Warren's cookbook! Stay tuned for his recipe on French Onion Soup and a giveaway of his cookbook --- coming this week!

I'm pleased to link this recipe to

Hearth and Soul Hop at Fit Foodista

Tackling Bittman Recipe Hop at A Moderate Life Lark's Country Heart

Wednesday, April 6, 2011

Grilled Halibut w/ Mango Citrus Salsa

There exists in Anchorage a fabulous supermarket called New Sagaya. They have two equally fabulous locations, both serving the also fabulous local roasted Kaladi Bros coffee and aaaaaaaamazing food!

Locally owned, Sagaya specializes in yummy specialty ingredients and foods, and are locally and possibly universally renowned for amazing seafood.

Yesterday, as I was making a pilgrimage to the Midtown location for some local Matanuska Creamery cheese curds for my cheese-country-raised husband as a treat since he's been working crazy hours of late, I heard the radio announce fresh halibut at New Sagaya.

What a happy happy happy camper that made me. I love halibut. Though a large part of me cringes at paying for fish that I could catch, the other 50% of me is starving for fresh halibut, which I haven't had in 3 years. As I perused the aisles, getting my favorite Sagaya staples and sodium free canned veggies, I kept passing by the fish market area, daring myself to go in. Then the second half of me, the half that craves fresh halibut, won.

At the entrance were whole fresh halibut... which I bypassed because I wanted some K help in fileting them. However, sitting there in the display case, in all their beautiful glory, were fresh fresh fresh halibut filets. I couldn't say no. 

I also picked up a mango to go with the dish, thinking surely I had enough great ingredients for a fabulously amazing meal... sure to please hubby and just about any other person with an inquiring mind. 

Grilled Halibut with Mango Citrus Salsa
fresh halibut filet (ours was 1 1/4 pounds)
olive oil

Look at this BEAUTIFUL halibut filet. I bet you couldn't have said no either.

Rub olive oil into the filet. Season with salt and pepper.

Grill for 3 minutes on each side, or until the fish is white and flaky throughout.

Mango Citrus Salsa
You may remember this Orange-Avocado salsa from January. This salsa is based on that salsa. I think it's even better.

3 small oranges, peeled, sectioned and chopped
1 large ripe avocado, peeled and diced
1 ripe tomato, diced
1 kiwi, diced
1 large mango, diced
1 jalapeno, seeded and diced
1/2 red onion, minced
2 tbsp chopped cilantro
2 small garlic cloves, crushed and sliced
1 tbsp olive oil
2 tbsp lemon juice 
1/4 tsp salt
fresh ground black pepper
1 tbsp your favorite fiery hot sauce (sriracha is good)

Mix fruits, jalapeno, onion and cilantro together. 

In a small bowl, whisk together oil, lemon juice, garlic, salt, pepper and hot sauce. Then drizzle the mixture over the salsa mix.

When both halibut and salsa are ready, serve salsa over halibut. Enjoy this ode to fresh foods!

This post is linked to

Sunday, April 18, 2010

blackened ahi with mango peach salsa and tortilla chips

One of the things that I miss the most about living by the ocean is fresh seafood -- and by fresh I mean caught on my dad's boat and eaten same day. It doesn't get much fresher than that... I remember when we were in Panama, often it wasn't productive to order off the menu (because they hadn't necessarily caught everything that day and thus, didn't have it), but rather was more productive to ask what they did have, also caught same day. I miss that a lot. I also really miss my friend Shina's spicy tuna, but that's a story for another day.

Today, while at Costco on a plan to get veggies, fruit and chicken, I inevitably spent $125, including a beautiful ahi steak and a container of mango peach salsa -- all natural and surprisingly low sodium -- among many other must-have purchases. Funny how that works. I immediately decided to make blackened ahi tacos with the mango salsa, but mistakenly thought I had tortillas at home, so I decided to use tortilla chips instead, an awesome decision.

I withheld about 3 oz of tuna steak to make spicy tuna, which is now refrigerating while my brown rice cooks (I made enough brown rice to last for a few meals, so I'll turn it into sticky sushi rice later). In the meantime, I coated the bottom of an 8" pan with olive oil and 1/2 tsp of blackening powder and turned on medium heat before cutgin the rest of the steak (13 oz remaining) into 1/4"-1/2" wide inch-long strips. Once sliced, I placed in the pan and allowed to blacken.  Once blackened and cooked, I divided into thirds (a little over 4 oz each), mounded on a plate, topped with two tablespoons of the mango peach salsa, and surrounded with tortilla chips. When eating, I used the chips as scoops and ate utensil-free. 

Final dish: 355 calories, 13 g fat (nearly all unsaturated), 38 g protein, and only 321 mg sodium. Super yummy and super tasty!

I also made two spicy tuna rolls afterward using brown rice; first try with brown rice... the taste was fine, but the rolls didn't stay together very well. Not very pretty as you'll see, but looks aren't always everything. Spicy tuna rolls are some of the healthiest rolls out there, although sodium can be high depending on ingredients used (mine of course is low sodium).

Really good!!! I forgot how much I love spicy tuna and how easy it is to make. I used 3 oz tuna cut into 1/4" cubes, with a green onion diced, and a splash each of rice wine vinegar, sesame oil, and soy sauce + a tablespoon of  sriracha sauce. Then using my sushi mat, I spread the rice on the nori, place the tuna mix near the top and roll up. Then slice and serve. I didn't even need soy sauce or wasabi because of the extra sriracha. Very tasty.

Also I learned that not all things that can be ground up by the disposal should be ground up by the disposal as they don't go down the plumbing. I've learned that I can also be a plumber extraordinaire, as I took apart the plumbing underneath the disposal and pulled out the remains of my chopped off ends from the tropical flowers I bought today. The things I never thought I'd have to do, but have I mentioned that I can't wait until my husband is home to take care of little things like that?


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