Thursday, May 24, 2007
It is at least sunny here in Maine today even if there is a cool ocean breeze and what's better when you're at the coast than seafood? Here's a really simple grilled salmon. If you don't feel like firing up the grill you can always use a grill pan or even just pan sear in a frying pan.
One pound fresh salmon
Two thirds cup sun dried tomato salad dressing
One third cup finely chopped italian parsley
I start with about a pound of salmon, fillet or steaks. You can have the store skin it for you to make it even easier. I usually cook with the skin on as that's where all the heart-healthy fish oils are. Pour about one third of the sald dressing into a rectangular plastic storage container and arrange the salmon on top. Believe it or not I use the Kraft brand as it has a high sugar content, which caramelizes and forms a perfect crust. If you use another brand add a tablespoon of maple syrup to form the caramelization. Pour another one third over the top and allow to marinade in the refridgerator for about one hour.
Place the container with the top on loosely in the microwave and cook on fifty per cent power for four minutes. Flip the salmon over and cook another four minutes at fifty per cent. This, in effect, poaches the salmon to perfection. I have figured this out through much trial and error. Meanwhile, heat up the oiled grill or grill pan on medium high. Remove the salmon from the microwave and let sit for about two minutes. Flip the salmon into the hot pan and cover immediately with a splatter screen. It will splatter. Sear the outside for about two minutes.
Pour the remaining marinade onto the serving plate and arrange the salmon. The outside will be caramelized to a golden brown. Allow to cool for a moment and sprinkle with the finely chopped parsley.
I usually serve it with lime wedges and cous cous (also very easy), long grain wild rice or macaroni and cheese made from scratch, NOT the Kraft brand for that.
You never had it so easy.