> hey what's for dinner mom?: Glazed Salmon: Summer Delight in Deep Winter

1.11.2009

Glazed Salmon: Summer Delight in Deep Winter

So I like to think I can find better recipes than what Prevention Magazine comes up with. Usually it's the truth but a recent edition had a beautiful Glazed Salmon recipe that was just inspiring for some reason. Now I'm not slamming Prevention it's just their idea of delicious and mine don't often mix. Maybe because I am more of a butter and whole milk kind of gal and their idea of a good time is more skim milk and groats. So back to the salmon. I think I am missing summer, a lot. In fact I know I am missing summer when I look at a salmon recipe and think 'mmmmm'.

When I was a kid growing up here we ate so much salmon I actually couldn't eat it for the first ten years of my adult life. Literally we ate salmon 2-3 times a week ALL year. (my mom would refute that statement but this is my blog and my story) So just the thought of salmon was gaggy. Now that I am, ahem, grown up(?) I do like salmon. In fact now I can think of salmon fondly. And when I saw this recipe in prevention I though double yum. I actually had to buy the magazine just so I could try out the Glazed Salmon. Let me tell you this, it did not disappoint. The only 'problem' I had was my salmon was 2 inches thick and theirs was maybe 1 inch thick. So when they cooked theirs it was done in 6 minutes while mine to 15. I just have to remember that wild caught Alaska King Salmon is bigger and buffer than skinny farm raised 'salmon' and adjust accordingly.

Glazed Salmon-from Prevention magazine with alterations

1 Tbsp olive oil

2 Tbsp brown sugar
1 1/2 tsp salt
1 tsp fresh ground pepper
1/2 tsp ground cumin

4 6 ounce salmon fillets


Heat the olive oil in a cast iron skillet over medium-high heat
While it's heating stir up the next 4 ingredients in a small bowl
Rinse your salmon and pat it dry
Lay it skin side down on a fresh plate
Rub the brown sugar mixture even over all 4 fillets
When the pan is hot carefully lay the salmon in it sugar side down far enough apart to turn it easily
If using small thin fillets (hopefully wild caught) cook 4-5 minutes
Turn skin side down and finish cooking 1-2 minutes until the salmon flakes easily
If using monster size fillets cook 15 minutes rub side down then turn and cook an extra 5 minutes be careful not to burn the rub I actually turned down the heat and placed a lid loosely over to help cook the salmon I removed the lid once I turned the salmon skin side down

Before-


After-

1 comment :

  1. Oh my ... my mouth is watering!

    Denise
    http://WineFoodPairing.blogspot.com

    ReplyDelete

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