Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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March 7, 2002
Okay, we usually think of salmon as cat food.
We've never developed a taste for the grilled pink
steaks that have become the mainstay of a certain
crowd of weight-watching grillers, nor do we partake
of salmon salad, casserole or - yuck - souffle.
But there is one recipe that we can recommend
most heartily, especially in these months before real
barbecue weather materializes. You can prepare this as
quick as a wink and have an easy but elegant entree
in no time.
Roast Salmon
1 TBSP. granulated sugar
1 TBSP. grated lemon rind
1 tsp. salt
1/4 tsp. coarse black pepper
1 1" thick salmon filet,
approximately 1 1/2 lbs.
Mix the sugar, lemon rind, salt & pepper
in a small bowl to make a dry rub.
Rub the salmon all over with the mixture,
then wrap and refrigerate for 30-60 minutes.
Preheat the over to 450 degrees F.
Coat a baking dish with nonstick cooking spray,
or spread a small amount of butter over the bottom
and sides of dish.
Remove the salmon from the refrigerator and cut
into 4 equal pieces. Place skin side down in the
prepared dish and bake for 12-15 minutes, or until
the fish flakes easily with a fork.
Voila - served with delicate haricot verts,
baby new potatoes or a side of rice, you have
the makings of a delightful meal.
It's easy to vary the flavor of this simple but
delicious piece of fish. Experiment with the spices
and seasonings. For example, add 1 tsp. ground coriander
and 1/2 tsp. ground cinnamon to the rub and presto -
Moroccan Salmon. Or mix 1 tsp. dry Dijon mustard into the
rub and you have Salmon Francaise. Add teaspoon of dill
and Scandinavinize the salmon. Bring it south of the
border by omitting the salt and using adobo seasoning in
its place. You can find this pungent seasoning in the spice
or international aisle of your supermarket. It's also
available in Mexican and South American specialty shops.
Be brave, be creative - but bake this fish!
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