Broiled Tamari Ginger Salmon Steaks

I love going to the store and check out to see what looks fresh and delicious. I'm a big stickler on eating seafood that looks and smells fresh. I like to cook any seafood I bring home that day. While strolling along the seafood section at Whole Foods, I noticed no only is the salmon on sale, but it is a bright ruby red. Perfect. I knew exactly what was for dinner tonight! I made a simple marinade once I got home and let the salmon absorb the flavor for about a half hour. After marinating in the fridge, I place the salmon steaks on a well oiled cookie sheet and let them broil for a bit. A simple dish with simple flavors - but stellar turn out. I purchase the salmon in steak form, as they are much more appealing visually - at least to me. The parts that are charred looking were actually the tastiest (and fattiest). Tons of good fats in salmon (high in Omega 3's) and vitamin D. So don't be shy about enjoying the fatty crunch pieces, they are good for you. I split the piece in half and saved half of it for tomorrow's lunch. Planning on having a mixed greens salad with ginger dressing and the salmon right on top - YUM!

Be aware - salmon steaks usually have some bones in them, so be careful when you are eating. My salmon steaks we slightly less than an inch thick and cooked for 7 minutes. They turned out perfectly - not dry at all!  I left the skin on the outside of the steaks, which is optional. Also - Always try to buy wild-caught salmon, as it is the safest to eat (low mercury).  

Broiled Tamari Ginger Salmon Steaks

Cook Time: <10 minutes

Prep Time: < 35 minutes

Serves: 4 (5oz portions)

Ingredients:

• 2 tbsp Tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• pepper to taste
• 20oz of wild caught salmon steaks (approx 2 pieces)
• 1 tsp of oil (for the pan)

In a shallow bowl mix the Tamari, honey, ginger and pepper. Place the steaks in the marinade and cover. Place in the fridge for 30 minutes or so. 

Once the salmon has marinated - Preheat the broiler and prep a lined cookie sheet with some foil. Grease the foil well with the oil. 

Place the salmon on the grease cookie sheet and broil for about 7-10 minutes, depending on the thickness of the steak. 

Once the salmon is completely cooked, allow the salmon to rest a few minutes and then serve.  

Nutritional Info per 5oz portion:

Calories: 290 ; Fat: 13g ; Carbohydrate: 3g ; Fiber: 0g ; Sugar: 2g ; Protein: 37g 

Guest Post - Kayleigh's Chardonnay Steamed Mussels with Garlic Baguette

Chardonnay Steamed Mussels with Garlic Baguette

Hi everyone! I’m Kayleigh from Cooking with Kale. I jumped at the chance to guest post for Laurie while she was busy enjoying her new bundle of joy. Laurie and I have very similar approaches to food: that it should be as seasonal and delicious as possible.

Summer, to the culinary-conscious mind, is full of promise. Who doesn’t love cracking into the first lobsters of the season, or biting into perfectly grilled corn on the cob? With all of this potential at hand, I try not to enter the market with a grocery list. I like to see what looks best and then I work out the perfect dish from there. This week I spotted fresh mussels, beautiful ears of corn, sweet shallots, large bunches of flat leaf parsley, and freshly baked baguette. There is nothing I enjoy more than soaking up savory broth from steamed mussels with crusty baguette. 

How I Chose My Ingredients & Why

Mussels have the ability to absorb a multitude of flavors and they are a very cost effective choice when you’re craving shellfish. The trick with mussels is to pull the little beard off before you eat them, and to discard any mussels that remain open (as they are dead). Corn at this time of the year is sweet and bursting with flavor. Grilling the corn will add a smoky element to the dish. As a base, Chardonnay is perfect, dry white wine at its finest. There is also the consideration that you should never cook with a wine that you wouldn’t drink. Combine this with some butter, sweet sliced shallots, fresh corn, and pungent garlic- and you’ve got the perfect sauce.

Chardonnay Steamed Mussels

with Grilled Baguette

Yields: 4 Servings

Ingredients:

2 ears of corn

3 tablespoon olive oil

2 tablespoons butter

2 large shallots

2 cloves garlic

1 1/2 cups Chardonnay

2 pounds Mussels (cleaned)

1 baguette

4 tablespoons chopped flat leaf parsley

kosher salt

black pepper

If you’re feeling extra hungry:

3/4 lb Linguine

Directions:

Preheat your grill to medium heat. Rub the ears of corn with one tablespoon of olive oil and season them with salt and pepper. Put them on the grill for fifteen minutes (turning them every five to make sure that they don’t burn!)

In the mean time: slice your shallots, mince your garlic, and chop your parsley. Pull the corn off of the grill, and slice the kernels off of the cob.

Preheat a large pot over medium heat. Add the butter, and once it’s melted, add the shallots. Cook the shallots for two-three minutes and then add half of the garlic. At this point, add the corn kernels and the Chardonnay and allow the mixture to come to a boil. Add the mussels and cover the pot for 8 minutes.

In the mean time, combine the other half of the minced garlic, two tablespoons of olive oil, and two tablespoons of chopped parsley. Slice your baguette in half lengthwise and brush it with this mixture. Throw it on your grill for four minutes (or until it’s golden).

Plating:

Toss the remainder of the parsley over the finished mussels. Add a nice big scoop of the mussels and their juices to a bowl and add a piece of grilled baguette. Enjoy!