Whenever I've gone a little over the top with food, (and that certainly happened this weekend), I find myself seeking Salmon Therapy. I swear that I can feel the omega-3 oils repairing my arteries and cleaning out bad things, such as Cheetos residue. So, today was Salmon Day. I enjoyed a wonderful recipe from Food & Wine that was simple to fix and full of flavors and textures. The salmon was pan grilled and lacquered with a lemon-mint glaze, then topped with rosemary bread crumbs. It all worked together beautifully. I loved this recipe, as did Bob. And it took me less than 15 minutes to prepare. Served with a nice green salad, I felt satisfied and virtuous.
Right now my rosemary bushes are covered with blue blossoms and amiable bumble bees that never mind when I take clippings from the plants. In many yards here in the Central Valley, rosemary is used as a landscaping plant and can get quite large. I'm always amazed at the abuse these fragrant bushes can withstand, going for long periods without water. Originating in the Mediterranean, they are a members of the mint family, which may explain it's tenacity and ability to spread easily. My recipe contains both mint and rosemary, but I decided to let the rosemary be the featured herb this week for Weekend Herb Blogging, which was created by Kalyn at Kalyn's Kitchen. However, this week WHB is visiting Becky at Key Lime & Coconut. So, check out her site this weekend and see all the herby bloggers.
Everything about this recipe is great, including the ease in fixing it. I pan grilled center cut pieces for a couple of minutes on each side, then painted them with a lemon-mint glaze. At this point, the salmon would have been perfect to serve.
But, the finishing touch is a layer of delicious rosemary bread crumbs, made with panko. Combined with the lemon-mint glaze, it's heaven. I made little noices of appreciation as I ate it. Bob said, "That was REALLY good" when he was done. (That's the ultimate in high praise for him.)
Make this recipe!
Salmon With lemon-Mint Glaze And Rosemary Bread Crumbs
(Food & Wine)
1/4 cup extra virgin olive oil (See note)
1 garlic cloves, crushed
1 rosemary sprig, 4 inches long
3/4 cup panko
1/2 teaspoon grated lemon zest
salt and pepper
1/4 cup honey
1 1/2 tablespoons fresh lemon juice
2 mint sprigs
4 (1/2 lb) salmon fillets
Note: I think you can reduce the olive oil. The bread crumbs were slightly oily. So, I will try using 1 Tablespoon next time.
Warm the olive oil with the garlic and rosemary over medium heat until it is fragrant, about 1 minute. Add the bread crumbs and cook, stirring constantly, until it is golden and crisp, about 5 minutes. Remove the skillet from heat and add the lemon zest. Season with salt and pepper to taste. Remove the rosemary sprig and smashed garlic from the crumbs.
Combine the honey with the lemon juice and mint sprigs in a small saucepan. Cook over high heat, stirring frequently for 1 minute. Remove from heat.
Brush the salmon fillets with olive oil and season well with salt and pepper. Grill over a medium high fire or broil, turning once, until lightly charred and just pink in the middle, about 6 minutes. OR, (my preference) cook in a hot non-stick skillet for about 3 minutes on each side. Do not over cook. The fish should be slightly raw in the center. Check with the tip of a knife to make sure. Brush the honey and lemon glaze all over the fillets and cook until lightly lacquered, turning and brushing both sides, about 1 minute. Move the grilled (or pan broiled) glazed salmon to plates. Sprinkle with the bread crumbs and serve immediately. Enjoy!
Note: Cooking fish properly depends on the thickness of your fish. So, you must check your fish to see how it is progressing as you cook it. Most salmon that is sold will be previously frozen, which kills any parasites in the fish. So, it doesn't need to be cooked to death. Treat it with respect and don't overcook. You will have a meltingly tender piece of fish.