Tag Archives: salmon

wild salmon

Wild salmon is here!  It goes without saying that I’m pretty excited about the start of wild salmon season.  It is well known that salmon is one of the healthiest proteins you can eat, full of cancer fighting Omega 3 fatty acids.  In this recipe I am using local Columbia River King salmon but the Copper River Sockeye and King species are readily available and are considered some of the best quality salmon on the market.  Farm raised salmon is the more sustainable and affordable choice, however, there is a huge difference in taste.  Weather you choose wild or farm raised salmon I am convinced that the biggest difference in taste is freshness so make sure the fish has never been frozen.

Pan Roasted Salmon with Yukon Gold Potato and Fennel Hash

  1. 5 Yukon Gold Potatoes cut into ¼ inch “cubed and blanched” (add cubed potatoes to salted boiling water for 1 min drain and pat dry)
  2. 1 Fennel Bulb diced
  3. 1 large shallot diced
  4. 1 clove garlic deiced
  5. 1 teaspoon red pepper flakes
  6. ¼ cup cubed bacon (I like apple wood smoked)
  7. 3 tablespoons extra-virgin olive oil
  8. 4 center-cut salmon fillets with skin (about 7 ounces each)
  9. 1 lemon juiced
  10. ½ teaspoon sugar
  11. Freshly ground pepper
  12. 1 1/2 tablespoon salt
  13. 2 tablespoons canola oil
  14. 1 tablespoon minced thyme
  15. 2 tablespoons minced parsley


1.      Preheat the oven to 325°.

2.      In a large cast iron or heavy bottom skillet add ½ teaspoon canola oil and bacon and let render until crisp but not burnt.  Remove and let rest over a paper towel to remove as much grease as possible, leave render fat in the pan.  Add potatoes back to the pan over med heat and cook until light brown (5-8 min) remove and let drain over a paper towel.  Wash and dry the skillet then place over medium high heat, when hot add 1 tablespoon olive oil add diced Fennel and sauté for 3 minutes.  Add the shallot, red pepper flakes and garlic to the pan and sauté for another 2 min before adding the potatoes and bacon back to the pan.  Place over low heat to keep warm.  Do not let burn!

3.      In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.

4.      Place the skillet over moderate heat and add the lemon juice, sugar and the remaining 1 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet about 1 minute. Pour the sauce over the salmon, sprinkle with the parsley.



Filed under food, main dish, my food, recipe

asparagus: the perfect side dish

By mid April we are all ready for spring, not only the warmer weather but also the vegetables that accompany the season.  One of my favorite spring vegetables has to be asparagus (mid April-mid June), this hearty vegetable can be manipulated in so many different ways but I decided on two different recipes that I believe really let the vegetable stand out and speak for itself.  Please feel free to give as much feed back as you can and share your own favorite recipes.  I was excited to have over 250 hits on my blog over the last 2 weeks, so when you share a thought or a recipe you are truly sharing it with a community of food lovers.

P.S Remember to smell your pee!

Roasted Asparagus wrapped in Prosciutto served with poached egg


1 pound asparagus (about 19 stalks), trimmed

1 tablespoon olive oil

Salt and freshly ground black pepper

8 to 10 paper-thin slices prosciutto, halved lengthwise

Zest of one lemon

4 eggs

3 quarts water

2 TBS white vinegar


Preheat the oven to 400 degrees F.

Snap the dry stem ends off of each asparagus then wrap with ½ slice of prosciutto exposing tips and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper. Roast until the asparagus is tender, about 15 minutes.

Arrange on a platter and serve at room temperature.  Add the poached eggs and enjoy!

Directions for poached eggs

Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F or gentle simmer. Add the vinegar. Gently crack each egg into a cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving.

Orzo and Asparagus Salad with Mint Vinaigrette


1 lbs asparagus cut into 1 ½ inch dice then blanched in boiling salted

Water for 30 seconds, remove with slotted spoon and reserve the boiling water

Add 1 ¼ cup of orzo to the boiling blanching water and cook for 8-9 minutes

1 large shallot diced

1 red or yellow bell pepper diced

3 cloves garlic fine chopped

Zest of one lemon

¼ cup toasted pine nuts (place in dry pan over med heat for a few minutes until roasted color appears)

1/4 cup chopped fresh mint, plus extra for garnish

Juice of one lemon

1 tablespoons Dijon mustard

2 teaspoons honey

1/2 cup olive oil


Over med/high heat add 3 TBS olive oil to a sauté pan then sauté bell pepper for 3 min, add blanched asparagus sauté for an additional 1 min before adding the shallots, garlic and lemon zest, sauté for an additional 2 min.  Add the sauté vegetables to the cooked orzo and set aside.  Place mint, lemon juice, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Season with salt and pepper, to taste. Pour a ¼ cup of the vinaigrette over the orzo mixture and stir well to combine.  Add additional vinaigrette if needed


Filed under my food, recipe, side dish