0

On a recent run to Costco, we decided to stock up on fish. I don’t cook fish very often, but that’s going to change because I love to EAT fish! I love the Costco Atlantic Salmon filets because they are the perfect size: thin so they’re extremely easy to cook everywhere, individually packaged for optimal storage in the freezer, and they defrost fast. I don’t like baking/roasting as much as pan frying these because I haven’t mastered the timing yet. Pan frying is also faster since you don’t have to preheat an oven, and I can keep an eye on the fish at all times. The final result is so good. The heat is amazing with the salmon, and this is going to be a staple dish in my home, so I’m blogging it here to remember and share!

salmon12

To prep, I just defrost the salmon packets in a bowl of cold water for a few hours. I usually take them out in the morning for lunch, or afternoon for dinner. Jalapenos are from my garden [I learned that the green ones that are just the length of my index finger have the best aroma and heat] so I harvest them right when they get to that point. Slice the jalapenos into small circles [take out the seeds if you don’t want too much heat], and put them in a small bowl. Add the drained capers to the bowl along with the rice vinegar and let it sit until your salmon is done cooking. This is your vinagrette.

salmon01

Next, chop your rosemary a bit to bring out flavors and set aside.

salmon02

Oil, salt and pepper your fish first on BOTH sides.

salmon03

Sprinkle your rosemary generously on the TOP side of the fish only. You’re not going to flip the fish in the pan. The bottom will cook to a bit if a charred glaze, and you’ll cover the pan to steam the rest.

salmon04

Oh I forgot, I chopped up a garlic clove and added it to the top of the salmon at the last minute too.

salmon05

Spray the pan with a non-stick grease like PAM, turn on the heat, and add the salmon to the pan. Let it sit for about 30 seconds. Then, I added just a little bit of chicken stock/whatever broth I have handy, to the pan. Just a bit to make a small puddle around the fish. I like the flavors that come out of the broth and seep into the salmon.  Plus, it helps steam the fish when you cover it.

salmon06

Let the broth come to a boil. Move the fish around a bit to get the broth underneath the fish. Leave uncovered for about 2 minutes.

salmon08

Then, cover the pan and let the the steam cook the rest of the fish.

salmon09

Check on it every few minutes. You’ll know it’s done when it starts to become a little more white. Be careful to not overcook the fish. It’ll still cook after you turn off the heat and rest, so when it starts to become kind of pearly, turn down/off the heat, let it sit for about a minute, and then remove it to a plate.

salmon10

For the vinagrette, I basically used this recipe provided by Bon Apetit for their Roast Salmon and Brocoli with Chili-Caper Vinagrette. I used jalapenos from my garden [which are full of heat and aroma], but if you don’t grow any, any jalapeno or Fresco chili will do. Drizzle the vinagrette over the fish and cut some lemon to garnish and drizzle over the fish at the end.

salmon11

I just picked up these plates from Sur La Table. I was perusing  the store looking at the sales when someone called in to have the worker set aside these dishes for her. They had some extras after the order was set aside and I nabbed four of them! They were marked down from $12.95 to $3.99! Plus, I had a 10% off coupon, so it was a steal! They are large plates, but just the right weight and the design just makes me happy. I only bought four, but I’m going back to see if they have more and take them all home! I’m loving these bright colors and I can’t wait to present more dishes with them!

RECIPE FOR SALMON WITH ROSEMARY AND JALAPENO-CAPER VINAGRETTE

INGREDIENTS:

  • 1-2 skinless boneless filet of salmon [I use Costco’s Atlantic Salmon]
  • 1-2 fresh rosemary sprigs chopped
  • 1 fresh jalapeno [I prefer the green ones]
  • capers
  • 2 tablespoons rice vinegar [seasoned or unseasoned]
  • 1-2 garlic cloves
  • lemon for garnish and drizzle when ready to eat
  • salt and pepper to taste
  • olive oil

DIRECTIONS:

Slice the jalapenos into small circles [take out the seeds if you don’t want too much heat], and put them in a small bowl. Add the drained capers to the bowl along with the rice vinegar and let it sit until your salmon is done cooking. This is your vinagrette.

Next, chop your rosemary a bit to bring out flavors and set aside.

Oil, salt and pepper your fish first on BOTH sides.

Sprinkle your rosemary and garlic generously on the TOP side of the fish only. Since you’re not going to flip the fish in the pan, the bottom will cook to a bit if a charred glaze, and you’ll cover the pan to steam the rest.

Spray the pan with a non-stick grease like PAM, turn on the heat, and add the salmon to the pan. Let it sit for about 30 seconds. Then, I added just a little bit of chicken stock/whatever broth I have handy, to the pan. Just a bit to make a small puddle around the fish. Let the broth come to a boil. Move the fish around a bit to get the broth underneath the fish. Leave uncovered for about 2 minutes.

Cover to let the rest of the fish cook by steam.

Check on it every few minutes. You’ll know it’s done when it starts to become a little more white. Be careful to not overcook the fish. It’ll still cook after you turn off the heat and rest, so when it starts to become kind of pearly, turn down/off the heat, let it sit for about a minute, and then remove it to a plate.

Drizzle the vinagrette over the fish and cut some lemon to garnish and drizzle over the fish at the end.