Salmon Two Ways

My dad bought a huge filet of salmon the other day so I decided to cook half one way, and my mom cooked the other half. I usually like to cook salmon in the oven, as its in my opinion the best way, but decided to try something different for a change.

Pan Roasted Garlic Salmon

Ingredients:

1 large salmon filet skin on

4 cloves of garlic chopped

Olive oil

Salt and pepper to taste

Directions:

  1. Put filet in a plate and brush on oil on both sides.
  2. Rub the garlic into the meat, then sprinkle on salt and pepper.
  3. Heat a cast iron pan on high heat until its VERY hot. If you want to get the fish skin crispy, the hotter the better!
  4. Once the pan has reached the desired temperature, pour in a tablespoon of oil in the pan and swirl it around.
  5. Place the filet skin side down (watch for the crackling oil!) for 2-3 minutes.
  6. Flip the filet onto the meat side, turn off the heat and cover the pan. Leave covered for about 4 minutes (this uses the pan heat to roast the salmon) and serve.

This results in a crispy skin and moist flavorful meat.

Lemon-Sage Hummus Salmon

My mom was raving to me about the “special” way she cooks salmon, and I was thinking to myself, what other way is there to cook it that would make it taste any better than baking it in aluminum (my usual way)? When she picked out the Lemon-Sage Hummus at our local Fresh and Easy, I really started to get curious.

Ingredients:

1 filet of salmon skin on

1 tub of Lemon-Sage Hummus (or any strongly flavored hummus)

Bread crumbs to coat if you want a crunchy crust

Directions:

  1. Preheat oven to 350 degrees F
  2. Place salmon skin side down in a baking dish and completely coat the salmon in the hummus, making sure that no meat is poking out.
  3. Place baking dish inside oven until you see the fish oil seep out from beneath the hummus and little bubbles at the top of the hummus coating.
  4. Remove and serve.

It looks like a big tub of crusty sauce at first, but when you cut into it, the salmon has retained all of its moisture and tenderness. The hummus acts like aluminum foil, but even more completely as it allows no air to touch the salmon during cooking. And of course, the flavor gets into it all the way through!

What it looks like on the inside:

We ended up buying a loaf of olive focaccia bread and dipped it into the hummus at the same time.

The salmon ended up so flaky, you could also use leftovers as a topping for baguette slices for hors d’oeuvres, or mix it a bit with the hummus for a sandwich spread.  The beauty of the simplicity and universal re-usage of the salmon makes this a great quick dinner recipe.

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