Traditionally Caesar salad is made with romaine lettuce, not kale. It's a simple salad with croutons, parmesan cheese, and black pepper in a more complicated dressing. Caesar dressing has more ingredients than the salad does.
To make the dressing homemade, you would need: lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
A lot of prepared dressings are very creamy, increasing the fat content, which I wanted to avoid.
For this particular salad, I used a lightened, prepared dressing. Homemade is always best, but I was after a quick and delicious meal.
It is widely believed that the salad was developed in Tijuana, Mexico in 1924.
Yes, Mexico!
Italian-American Caesar Cardini owned a restaurant in Tijuana. Legend has it that Americans upset with prohibition frequented Tijuana and on one 4th of July weekend, using on-hand ingredients whipped up this salad tableside.
The exact details and subsequent dressing ingredient changes are murky at best, the salad as we now know it was pretty set by 1926.
Now, the salad has international fame. And of course, with fame comes many adaptations. Ours is no different.
Our smoked salmon is perfect for this salad. Thaw the package, assemble the salad, and you have one high protein meal on your hands.
To prepare the smoked salmon, you can flake it with the grain, in the natural layers or you can cut it against the grain to make cubes or strips. Flaking will still occur with cubing it, but not nearly as much.
I preferred it with the chunks of smoked salmon, but it's a personal preference.
Ironically, romaine lettuce is my favorite. So, why replace my favorite green with the ever trendy kale?
The simple answer is this was going to be my dinner and I wanted it to be hearty. While we're not nutritionists, it's widely known and accepted that kale is a nutrient-dense food.
Also, I am a weird one who loves kale both raw and cooked.
If an entire bowl of kale is too much, I suggest doing a 50/50 blend of kale and romaine.
This will serve two as a meal and four as a side salad to a fuller meal.
Serves: 2-4
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What is it about the natural pairing of salmon and Asian flavors that makes such a rich and flavorful dish to enjoy, especially when it comes to teriyaki?
Teriyaki is actually a cooking technique, originating in Japanese cuisine. Foods are prepared usually by grilling or broiling with a specific glaze. The glaze is a combination of soy sauce, mirin, and sugar.
While teriyaki refers to a cooking method, teriyaki sauce is created from three main components, soy sauce, mirin (rice wine) and sugar, although many additional ingredients can be added for variations in flavor.
This recipe includes rice vinegar (similar to rice wine), sesame oil, ginger and garlic to create a robust and full bodied sauce that enhances the flavor of the fish, making this Sockeye Salmon Teriyaki and Vegetables an impressive but easily prepared entree.
Making your own teriyaki sauce, always a tastier option than store bought, is relatively easy.
The sauce components are combined in a small saucepan, whisked together, then brought to a low boil over medium heat. Once the sauce has begun to simmer, a slurry made from cornstarch and water, is added. The sauce simmers for a few more minutes, naturally thickening.
It’s as easy as that.
One of the best things about this Sockeye Salmon Teriyaki with Vegetables is the endless combinations that can be made by switching up the vegetable combination.
Teriyaki sauce pairs well with a wide variety of vegetables. This recipe specifies carrots and a sweet onion and green onions for a garnish, but those can be substituted with numerous other vegetables depending on your preference or what you have on hand.
Common options include broccoli, asparagus, mushrooms, bell peppers, baby corn, bok choy, brussel sprouts, snap/snow peas, green beans, water chestnuts, cabbage, zucchini, or spicy peppers.
TERIYAKI SAUCE
VEGETABLES
Of course we’re a seafood company, so it was just a matter of time before we made sushi.
But let me be upfront. This is not authentic. Ok now that that's off my chest...
This is a quick and easy riff on sushi, using simple ingredients and will be a hit at any gathering you attend or host.
When people think of sushi, the first thing that probably comes to mind is raw fish with rice wrapped in seaweed.
While it actually can be all of those things, the one requirement for it to actually be sushi is sour rice. The rice isn’t actually sour but flavored with rice vinegar.
That’s it.
It doesn’t have to have seaweed, nor does it need to be raw fish, heck there doesn’t even need to be fish at all!
Now, I’m not saying raw fish isn’t a thing. It’s just called sashmi.
Sashmi is simply raw fish. It’s often presented on a mound of rice, but can be presented on pickled vegetables or all on its own.
Pretty much here in the States, we default to calling any and everything that could be either sushi or sashmi, sushi.
I had seen one of those videos on Facebook that showed how you could use your ice cube tray for more than just ice.
Now, I’m no stranger to using my tray for more than ice. I freeze herbs in olive oil, leftover wine (yes there is such a thing), and pesto in them and pop them into a sealed container once frozen.
In this video they pressed rice into the tray to make sushi. Genius.
So that’s what I did.
Based on the above info, this is not authentic sushi since I didn’t sour the rice with vinegar, but my results were still delicious.
You really could top these with any and every type of veggies you enjoy.
24 pieces
Molasses Soy Ginger Salmon and Broccolini is a tasty dinner option that makes clean up a breeze by being a one-pan meal.
A perfect weeknight solution for the working professional who still needs to get a healthy and scrumptious meal on the table, especially since it can be prepped the night before.
Just because this is an ideal under 30 minute weeknight meal doesn't mean it won't impress during a weekend dinner party.
What more could we ask for?
Oh, did I mention that it is also super healthy?
So it’s really a double win!
Most likely you’ve heard mentioned before that salmon is an extremely healthy protein option. It has experienced a significant increase in popularity as people have become more health conscious.
The health benefits of salmon abound. You’ve all heard the buzzwords like Omega 3 fatty acids, B vitamins, antioxidants, and superfood by some diet experts in relation to salmon. This is reason alone to eat salmon 2-3 times a week.
And if the health benefits weren't reason enough to enjoy same, the flavor certainly is.
Our sockeye salmon is subtle and refreshing without that overwhelming “fishy” taste many people complain about.
There's no reason to stop with just the salmon when focusing on a healthy meal. Let's double the nutrient packed pleasure by adding a second ingredient with just as big of a health punch.
Have you ever seen broccolini in the stores? It looks like baby broccoli, at least that’s how I see it. Broccolini is actually a hybrid cross of regular broccoli with Chinese broccoli.
Random fact, it was the brainchild of broccoli seed developers who wanted to expand the broccoli seed market. Who knew there was a broccoli seed market?
But thankfully that brainchild led to the development of a new veggie that has a lanky stalk and small florets, all of which are edible.
Broccolini is best cooked, whether grilled, sautéed, baked, versus eating it raw. The flavor is sweeter and less earthy than regular broccoli, making it a great option for when you don’t want the broccoli flavor to mask or dominate the other ingredients.
And just like salmon, broccolini is loaded with healthy benefits, like being high in vitamin A, folate, iron, potassium AND vitamin C. This is a dynamic, low calorie, high flavored duo that will rock your taste buds!
Serves: 4
Marinade:
We’re officially in the holiday season. Lots of parties and gatherings to attend. Whether hosting or attending, these Smoked Salmon Tzatziki Puffs will be a hit with everyone.
If you're a bagel fan and wandered into any bagel shop or deli, you've undoubtedly seen a menu item of cream cheese and lox. If you asked what is lox, you've probably been given the answer 'smoked salmon.'
Technically, this isn't wrong, but it's not exactly right either. But that's an article for another day.
Our smoked salmon is not lox, but rather hot smoked salmon fillet. Our fillets are brined (salt water soaking), then smoked at temps of at least 120°F. Then it's portioned, packaged, and set off to you.
Tzatziki sauce is a creamy condiment with a Greek background. Traditionally, it is made using yogurt (Greek, of course), cucumber, and garlic. Other herbs and items have also made their way into the sauce.
The sauce can be used at topping on a pita, kebabs, as a dip, or even thinned to be a salad dressing. The possibilities are truly endless.
When working puff pastry, make sure you use a cold surface. If you need to chill your countertops, ice packs or a stainless steel bowl of ice water will drop the temp quickly. But make sure it is dry before working with the dough.
If you don't have a pipping bag, fill a ziplock bag with the sauce and snip the corner. Just as easy, if not easier than working with a pastry bag.
I used a standard-size muffin tin, but only used 6 of the 12 holes. The reason is as the puffs bake, they expand and I did not want two individual puffs touching and fusing together in the baking process.
If you wanted to make these more substantial, use the large muffin tins, just be sure to double the qualities of all the ingredients. The larger size would be great if you're hosting a tea party and wanted a slightly more filling offering.
Makes: 12
I don’t know about you, but I am a huge fan of noodle bowls. Whether they are Japanese, Thai, Chinese, or Vietnamese, I love them all. I just need the noodles, some protein, veg, a sauce and I am a happy camper.
I also love how easy they are to toss together. I often can make them when I have next to nothing in my pantry/fridge/freezer.
Noodles have been around for centuries.
The most commonly accepted history of Asia's usage of noodles is from Marco Polo.
However, according to National Geographic, archaeologist have discovered a 4000 year old noodle bowl, thus negating Italy's claim to have introduced this now world-wide stable to China.
The former historian and food nerd in me went down a rabbit hole of research a couple of years ago when I learned this new tidbit. Up until then, I accepted the Silk Road version and even taught that to my former students.
Basically a noodle bowl is what it sounds like, a bowlful of noodles. Each Asian country has their own version, lending their unique flavors to the dish. Meat or other protein, vegetables, and sauces are the gist of a noodle bowl.
Asian flavors are some of my most favorite. Making stir-fries are a common occurrence in my house.
This sauce came about because I simply got tired of pulling out all the various jars I needed when I made a stir fry. Once I made this sauce, I knew it was going to be perfect on salmon. It would be great on our spot prawns and black cod too.
When preparing the rice noodles, it's best to follow the package directions. Some will require soaking in hot water, others will need to be boiled. In either case, using a fork to swish them around frequently is recommended.
Since we're eating this cold style, cooking to the full directions time is recommended.
Serves 4
Bowl Assembly
Baccalà is a quintessential Italian salt cod dish.
Back before refrigeration and such, salt was pretty much the only method of food preservation. Fresh caught cod would have been broken down, salted, and dried for out of season eating.
I suppose one could simply munch on salted cod, but I suspect doing so would result in a rather salty experience (sorry, had to go there).
To avoid the over-salination of the taste buds, the salted cod should be soaked for at least a day in water to rid it of as much salt as possible. The water should be changed several times as well. Of course, salt will have permeated the flesh of fish, but for the most part its fresh water soak removes a great deal.
Then the cooking begins.
Well, that’s a great question and it depends on which Italian you’re asking. After the initial response of salt cod, the answers you’ll receive will be varied.
It can be a simple meaty dish or a stew. I opted to go for a stew. I suppose I just felt stew-ish when it came time to make it. So glad I did.
Baccalà, outside the salted cod, is a lovely rich dish with tomatoes, olives, carrots, onion, celery, and fresh herbs and spices. When done, it’s thick and lovely.
When making this, I used chicken broth, but fish stock can be used. Fish stock has a tendency to overpower dishes and I wanted all the elements of this dish to shine through, including the Pacific cod without the fish stock becoming overbearing. But ultimately, the choice is yours.
Serves 4
There is something incredible about eating produce in the peak of its season.
I particularly love this time of year right before the weather begins to turn cold, when everything in my garden and my local farmer's market is in abundance. It also means it's time to get creative with all that abundance.
While going through email, I came across a recipe using salmon. The salmon wasn't what caught my eye. It was the vibrant yellow and red of the fresh corn and tomatoes.
My garden tomatoes are more voluptuous than we can consume right now. And the overflowing baskets from the corn man cannot be ignored, meaning I stop at least once a week to buy more corn.
I just had to make my own version of what I was seeing in the email.
The key to this dish is the poaching liquid. Once the water comes to boil, adding a copious amount of salt (like the sea) is essential. Then adding in the desired aromatics, in this case, lemon and herbs.
When I filled the pot to boil, I filled it to the brim because I want the lemon and herbs to be able to infuse that water for at least ten minutes. That amount of time as going to result in serious evaporation.
After the 10 minutes, I discarded the lemon and herbs and popped in the corn. The corn added a delicate sweetness to the water. Once the corn was done, I reduced the heat, allowed it to simmer down then poached the Pacific Cod.
Once the fish was tossed with corn, tomatoes, and tossed in the dressing, it was the perfect, end of summer dish!
Curry is a favorite in my household. This Goan inspired curry is now officially the family favorite.
Goa is small Western coastal state in India along the southern portion of the subcontinent. It's a widely popular tourist destination.
Because Goa is coastal, fish and seafood are widely used in the cuisine, including curries.
Goa was colonized by Portugal after Vasco de Gama made his way there in the last 15th Century and remained so for nearly 450 years.
Much like how French flavors have influenced Vietnamese cuisine, Portuguese flavors are tasted in Goan cuisine. Pork, tomatoes, and vinegars were three of the many items introduced to the existing cuisine.
The Portuguese influence is more widely known as Catholic cuisine while the traditional Indian flavors are referred to as Hindu cuisine.
If you're fan of Indian food and have had vindaloo, you've enjoyed a Goan dish, specifically, catholic cuisine.
Coconut milk, rice, and spices, and fish, all staples in both Hindu and Catholic Goan cuisines, helped inspired this recipe.
Traditionally, curry powder is not something a true Goan would use in their curries. They would have measured out each spice to achieve the specific flavor profile they were seeking.
However, in today's busy world, curry powders are an asset to the busy cook's kitchen.
When making this Goan Inspired Pacific Cod Curry, be sure to use at least a 12" deep skillet. That will allow for plenty of room to sauté all the veggies, add the required liquids, and poach the fish.
This is a quick cooking meal, in the amount of time it takes for a couple of cups of rice to cook, this meal is done.
Now, about the heat level. Most curries, Goan or otherwise, tend to have some heat behind them or are AKA, spicy. My family LOVES spices, but we're only on the moderate level for spicy (heat). We like to know it's there, but not feel its presence.
In other words, we're wimps.
Please start with my suggested amount of Indian chili powder, but after the coconut milk has gone in and warmed up, take a taste. If more heat is desired, slowly add more, 1/8 of a teaspoon at a time. Allow the chili powder to fully integrate before adding more.
Once you've got the heat where you want it, add the fish. Then after the fish has been in for two to three minutes, taste for salt. We seasoned the fish before cooking, which will help season the curry as a whole.
This recipe is easily doubled, but use a 6 qt. enameled cast iron/dutch oven instead of a traditional skillet.
I made this using Pacific cod, but I have no doubt that it would be wonderful with halibut as well.
This Tomatillo Corn Salmon Sandwich is the epitome of seasonal eating.
For my own website, The Complete Savorist, I participate in a burger of the month challenge where we're given secret ingredients to be creative with. This month, our ingredients were salmon, corn, tomatillos, and Old Bay Seasoning. Of course that meant I was going to be sharing the recipe over here.
However, once I had planned, written, and executed my recipe, I discovered the Tomatillo Corn Relish I made to top the salmon was going to be wonderful with so many other things.
Fresh corn, tomatillos, onions, jalapeños, garlic, cilantro, and lime make the relish one of my new favorite condiments. Together with the salmon, I was blown away.
I couldn't actually call this a burger since I didn't deconstruct the salmon and make it into a patty, therefore it's just a sandwich.
I did a quick sear in a very hot cast iron skillet, allowing the brown sugar/Old Bay rub to get a bit of a crust on it. Then I tossed it in a hot oven to finish cooking it off for just about 5 minutes. After allowing the salmon to rest for a couple of minutes, I put it on a bun, spread a bit of Old Bay seasoned mayonnaise, a couple of spoonfuls of the Tomatillo Corn Relish, and dug in.Summer is in full effect. Our garden is producing and we're loving it.
With the summer heat blazing, we tend to want to eat lighter. I am not a huge fan of using my oven in the heat, but occasionally I must. Luckily, this dish cooks quickly before the house heats up.
If I am going to turn on my oven in 90° heat, it has to be for a little time as possible. This Mediterranean Halibut does just that. 25 minutes is all it takes in the oven.
Depending on how quickly you slice the bell peppers and onions, you can have this dinner from ingredients to the table in about 40 minutes.
To keep things light, this was dinner. I didn't serve it over pasta, rice, or any type of carb. However, this would be amazing over rice, with a short sturdy pasta, or even over a garlic mashed potatoes.
Sometimes you just need a simple yet utterly delicious meal.
This Roasted Spot Prawn Linguine with Asparagus and Tomatoes is one of those meals. Fresh, light, and loaded with subtle delicate flavor that will wow any crowd.
When you look at the list of ingredients and the directions, it might seem a bit daunting, but I promise, it's not.
Almost everything gets tossed together in a bowl, poured onto a baking sheet, and while it is roasting in a hot oven, make some noodles.
Once the noodles are cooked and the spot prawns and veggies are cooked, toss them together with fresh basil. If needed use some olive oil but the butter from the roasting sheet should provide enough wetness.
Then into a bowl, sprinkle some red pepper flakes if you like a little heat and Roasted Spot Prawn Linguine with Asparagus and Tomatoes is served!
But before all that...
Using a knife or your thumb, lift the shell up by where the head was, and work it off as if you're unwrapping it to just near the tail. This will take the shell and the legs off.
Once the shell is removed, firmly hold the body of the prawn and gently tug on the tail, it will come free along with the remaining shell.
Run a sharp knife across the center of the prawn just deep enough to reach the vein. Once it's sliced open, use the blade's point to pull out the entire black vein. Should it break, use the blade tip to get scrape out all remaining pieces.
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I've been in recipe development for many years now and my list of things I want to make and publish is never ending. Japanese Okonomiyaki is one of those items on that very long list of things to make.
Teriyaki, ramen, and sushi are probably the most well known Japanese dishes here in the US. Okonomiyaki is often called a Japanese pancake, crepe, or even omelet.
When translated, Okonomiyaki is a compound word-phrase of okonomi which means how you like it and yaki meaning grilled.
With a name of how you like it, that pretty much means anything goes as far as ingredients are concerned. Despite having a sweeter breakfast sounding name when called pancakes or crepes, these are savory.
Okonomiyaki batter consists of flour and eggs, and more often than not, cabbage. After that, one is only limited by their imagination for both batter mix-ins and toppings.
Japanese mayonnaise, which is a sweeter version than ours, and okonomi sauce, a hybrid sauce that is similar to Worcestershire sauce, but thicker and with a few other flavor notes are often drizzled on top the cooked okonomiyaki. Seaweed flakes are also another common and popular topping.
Since okonomiyaki is an 'anything goes' dish, we went with our delicious smoked salmon. Seafood, particular salmon, is a staple of Japanese cuisine, so adding the rich smokey flavor of smoked salmon seemed quite perfect.
Smoked Salmon Okonomiyaki actually is quite perfect. After the batter was made and I assembled the first one for taste tasting, I couldn't have been more excited and eager to devour a dish.
Lunch and sandwiches go hand in hand.
Despite being a recipe developer, making recipes here for Alaska Select, on my own website, and for a few others, I don't always eat as glamours as it may look.
Sure, I eat everything that comes out of my test kitchen, but there are plenty of days that I am sitting behind a monitor pounding on a keyboard. Breakfast and lunch whiz by.
When that rumble in my stomach gets a little to loud to ignore, I wander into the kitchen and grab something quick to eat. Sometimes, I have those glamours leftovers to nosh on; sometimes I have a PB & J.
Now, I'm not knocking the classic PB & J, but occasionally, it's nice to jazz up what's between those two slices of bread.
Enter this Chive and Tarragon Smoked Salmon Sandwich. This sandwich was inspired by an email in my inbox. One of my daily newsletter subscriptions was at the top of my box and it was about sandwiches. It was a vegetarian sandwich with lots of vegetables. The thick layer of red bell peppers caught my eye.
I only looked at it briefly before hitting delete, but it sparked an idea that I quickly wrote down. If I could be in love with an idea, I was. If I could be in love with a sandwich, I am.
I've been doing this for a long time and I dare say this might be the best sandwich I have EVER made. The rich smokey salmon against the herbed cream cheese was a winning combination and the vegetables gave it that fresh crunch we all love.
The bread for this Chive and Tarragon Smoked Salmon Sandwich was the most perplexing part. No simple wheat would do. White would be blasphemy. I needed something hearty.
I settled on a multigrain sourdough with a blend of toasted sunflower, flax, sesame, poppy, and pumpkin seeds from a local bakery. I know that's playing unfair since it is a local-to-me bakery, but I know there are similar types of breads at other quality bakeries. It was the perfect choice.
Oh this spread. When working on it, I created three different versions. One with just chive. One with just tarragon. And one with both.
The version with just chive was delicious, but missed a zing. The just tarragon version had the zing, but missed the depth. But together was the right balance between depth, zing, earthiness, and freshness.
For those unfamiliar with tarragon, it's a herb that sneaks up on you. subtle...Subtle...hey there's some tarragon...WAMMO, Tarragon is present and accounted for. It also gets stronger over time.
If you're going to keep the spread around for multiple sandwiches for the week, use the lower listed amount of 1/2 tsp of freshly chopped tarragon because by weeks' end, it will have intensified significantly. However, if you're making the batch and serving on the same day, use the full teaspoon.
You have my promise, this Chive and Tarragon Smoked Salmon Sandwich will revitalize your brown bag lunch.
]]>Oh halibut, it's the other, other, white meat.
Ok maybe that's a stretch. But halibut is one of the most popular whitefish out there. It's beloved for its extremely mild flavor.
Blackened Halibut is a simple and easy way to make a delicious meal. You can use the blackening spice and cook the grill, stovetop, or oven.
Remove from grill and allow to rest.
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As I mentioned in the Blackened Black Cod recipe, Black Cod is also known as Sablefish and Butterfish.
While black cod is just gaining some popularity here in the US, it's been a favorite overseas for decades. It's also one of my most popular items for its versatility. Hope you love it as much as we do.
Directions
With Cinco de Mayo on the horizon, it felt appropriate to make fish tacos. They are as iconic as they are delicious.
I know most of you are accustomed to the breaded/battered fish portions that are fried then chopped up and put in a tortilla. I confess, that style is quite delicious. However, I try my best to keep my meals lighter. I want all that delicious flavor to come through and not be lost in fried breading.
Spice blends are a favorite hobby of mine. I wanted to create a Mexican flavor profile but didn't want it to have that traditional taco seasoning taste we're used to with beef tacos.
Once I got my blend perfect, I liberally rubbed it on the pacific cod portions. I covered it and tossed it in the fridge. I meant to cook it later that day, but life got in the way and it ended up chilling out until the next day. Let me just say, I was happy life got in the way. That blend really worked its way down into the flesh of the fish.
To make my Pacific cod portions, I used the blackening method of cooking in a bit of olive oil (or the traditional butter) on medium high heat for a few minutes, allowing the seasoning to 'blacken' while it is in the heated oil.
This method produces a nice crust on the fish but also produces a less-than-nice smokey kitchen, so be sure to turn the range fan on and perhaps crack a window. Or you can shock your children away from their devices and let the smoke alarm go off, which I may or may not have done.
Now before you get nervous looking at the list of ingredients, notice most of them are the spice blend which takes about 4 minutes to put together (if you know where all your spices are and don't have to hunt in the cabinet for them all).
After the spice blend is made, this is a snap to go from the fridge to the dinner table. After the fish has been cooked, getting that fresh lime juice over the Pacific cod flakes is crucial for the complete flavor profile, so make sure you do not skip this step.
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Does the idea of having little to no dinner prep clean sound alluring? How about no pot or pans to wash either? If so, then this is the recipe (and technique for you).
Salmon en Papillote is fancy sounding (because everything in French sounds fancy) but it just means salmon in parchment, or in this case it's salmon and asparagus in parchment.
Outside cutting the ends of the asparagus stocks off and slicing some lemon, there is very little to do to prep for this recipe too. That makes healthy weeknight eating a breeze. It's in the oven for no more than 15 minutes, so depending on how quickly you can fold these packets, the whole meal can be made in 30 minutes or less.
Selling premium, sustainable, and quite frankly, the most amazing fish, in a land-locked state is not without its difficulty. In order to remove the fear of both the product and the technique of cooking fish, we recently held a hands-on cooking demonstration in Salt Lake City.
Both Nick and I felt that the best way for people to feel more comfortable cooking seafood was to do it in a classroom-like environment.
What a night. Fish, high-heat cooking, and wine led to one amazing evening.
I love Indian food and since we were having a diverse group individuals in attendance, I wanted to create recipes and flavor profiles that were exotic to some and comforting to others. My Indian Spice Blend Rub worked deliciously with black cod.
Pan searing in a bit of olive oil creates a lovely spiced crust and finishing in a hot oven, the fish cooks perfectly every time. After the quick sear, flip them over, skin side down before place the skillet in the oven.
I'm a huge fan of one pan meals. If I can avoid dirtying another pot/pan, I will. So after searing the Indian Spice Rubbed Black Cod on the stove, I arranged the green beans around and under the black cod portions. The green beans had been seasoned with only salt and pepper then drizzled with a bit of olive oil and the whole skillet went in the oven.
The Indian spice blend that was on the bottom of the pan commingled with green beans enhancing their flavor. When the green beans come out of the oven, they may looked charred and give the appearance of being ruined, but they are not, they will be crispy and delicious.
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Because black cod has a high fat content, hence its other moniker: butterfish, it can handle a bit of abuse at the hands of newbie fish cooks. If it cooks a bit longer than recommended, that buttery-like fat content keeps this fish from drying out and getting that overcooked rubbery taste and feel.
Not only can the texture of this fish hold up to a bit of over cooking, it can take a marinade better than another other piece of protein I have ever worked with.
This Orange Ginger Soy Black Cod has a marinade that will seep down into each flakey layer of fish. The longer it marinates the better. Don't even think twice about letting it marinate for 24 hours. You'll be so happy you did.
In my opinion, this recipe hits four of the five tastes on ones palate. Sweet from the orange juice and honey. Salty from the soy sauce. Sour from the lime. And Umami, coming from the blend of soy, fish protein, and the cooking process. Bitter is the only element missing, which is fine; it's made up for in heat from the Thai chiles.
Directions
I know I said the Blackened Black Cod was my go-to recipe, but it just might be tied for this blackened sockeye salmon recipe.
Both are equally delicious. Both are equally easy to make. Both are satisfying down to the last bite.
Sockeye salmon is the fish I catch, so maybe this one just might edge out the black cod as my favorite for that reason alone.
Salmon, Sockeye included, is one of the healthiest proteins out there. Full of wonderful omega-3's for brain health. Salmon also has no saturated or trans fats.
In my opinion, this fully sustainable Alaskan Sockeye Salmon should be what chicken is in the American diet.
Blacked Sockeye Salmon is quick and easy to make. It can get a bit smokey in the kitchen so make sure to run the range fan. Even if you do set off that smoke alarm, this dish is worth it.
Blackened Black Cod is a quick and easy dinner idea loaded with flavor using homemade blackening spice blend rub, seared, and finished in a hot oven.
This is one of my go-to, what should I have for dinner, recipes. Well this or my Blackened Sockeye Salmon, or maybe my Blackened King Salmon.
In a word, everything. They are completely different species. Cod generally refers to Pacific Cod. Black Cod is also known as Sablefish and Butterfish.
It has a white flesh that becomes opaque when cooked. It literally will fall apart, flaking into its individual sections. I'm certain it was given the name butterfish because it's truly like eating butter. So rich. So delicate.
Black Cod is one of the most forgiving fish. It can take marinade, spice, and stand up to high temperature cooking. It's fat content helps keep it moist should you be neglectful of it for a moment or two.
The best way to prepare this is in a cast iron skillet. Being able to sear the seasoned side on the stove and then toss it in the oven makes for easy clean up. Toss in some spears of asparagus that have been trimmed, seasoned with a bit of salt and pepper, and drizzled with some extra virgin olive oil and you've got yourself a one pan meal, 30 minute meal.
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Blackening Seasoning or Spice blend is a simple mixture of common pantry staple herbs and spices. It was developed in Louisiana by Chef Paul Prudhomme for fish. Over time, the spice blend has moved beyond fish and is used on all types of protein and even in pasta sauces and tofu.
It gets its name from the reddish-brown hue it leaves on fish combined with the char from cooking in cast-iron.
Combing the web, you'll come across pages and pages of recipes for Blackening Spice Blends. This is my simple and fairly mild version that I whipped up one day in my kitchen. By mild, I don't mean lacking heat, but there are some versions that can either instantly scorch your palate or have a slow burn.
Easily adaptable for your own tastes, it can be made hotter or even milder. I do recommend that when you cook your fish using this Blackening Spice Blend Rub, make it in a cast iron pan. It helps get that "blackening" look, but any pan will do.
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Khmer Style Black Cod is oven baked then served with a Khmer (Cambodian) style sauce that is a savory sweet and salty combination.
Khmer or Cambodia cuisine is probably one of the lesser known of Asian Cuisines. Cambodia is in Southeast Asian with Thailand and Vietnam as its neighbors.
Over the years, both Vietnamese and Thai dishes have gained popularity with American palates but yet Cambodian cuisine has remained relatively obscure to the average person.
Cambodian foods have taken on characteristics of its neighbors; but it does have its own unique flavor profiles. Those foods like Vietnamese Bahn Mi or Pho have been adapted using elements of traditional Cambodian cooking like black pepper and fermented sauces.
Years ago, a friend and I were in the kitchen together, and she taught me this simple sauce that would be common in Khmer cuisine, but we used it on black cod.
The sauce is balance of sweet from the rock sugar and salty from the fish sauce. The shallots deepen the flavor and the vinegar gives it a mild tang.
When preparing the sauce, you do want to make sure it thickens a bit, you won't want it running off the fish. In true Cambodian style, you'll want to serve this dish over rice.
Hey everyone. My name is Michelle De La Cerda. I am a food blogger over on The Complete Savorist. I have been working with Nick Lee for about a year now. Before he and his fish came into my life, I didn't eat all that much of it, much less ever cook it.
Despite growing up in Southern California near the Pacific Ocean, I rarely ate fish or seafood of any kind. I may have choked down the occasional tuna salad sandwich or tuna casserole. There was one brief period when my family was eating a lot of shark for my sister's then-unknown health issue. But that was it.
Fast forward 25 years, I am in the food profession, still mostly afraid of eating seafood. I live in Utah in a landlocked state, my fear was legit where seafood was concerned.
Once Nick introduced me to his product, well let's just say it was a game changer for me. Fish that didn't taste fishy...who'd a thunk it?
Now I regularly cook and eat seafood, but only Alaska Select Seafood. He's educated me (and will be educating all of you with upcoming blog posts) and let me just say, it's crucial to know your source.
He's asked me to create recipes using his products. Ironically my inaugural post here is not even fish, but a spice blend to use on his fish.
On my own site, I love exploring and developing recipes with an international flavor profile. That will definitely carry over here on his site. My first recipe here lives right up to that.
Indian Spice Blend Rub is an aromatic blend of spices common to Indian cuisine. I developed this blend to use in a cooking demonstration we had recently in Salt Lake City. It was so awesome, we decided everyone needed to know how to make this blend.
The ingredient list looks long, but the whole process will take about 15 minutes, 20 on a slow day. It is made in a couple of steps, but will make a nearly a cup worth of spice blend. Of course, you won't use it all at once (unless you're feeding large group), so simply store it in an airtight jar and toss it in your spice rack.
I use a coffee bean grinder SOLEY dedicated to spice grinding and blending. DO NOT USE your current coffee bean grinder to make this.
I was not able to blend all at once. I had to blend the toasted seeds to powder first, then added the remaining ingredients and blended all together.
Hope you enjoy this Indian Spice Blend Rub.
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