Salmon Delight

Salmon is one of my favorite seafood items. It’s so rich and meaty but also light and delicate. It’s so versatile too. From raw salmon to prepared well done, it is eaten all over the world!

Most chain grocery stores carry fresh salmon in their meat department. I don’t live in an area where there are fresh vendors so for me this is one of my only options, but I am thankful to at least have this option. You can usually buy them with or without the skin on. If fresh isn’t available frozen is an ok option as well. I’ve found some whole frozen fillets with skin on that turned out great! I have also tried the individual packed 4oz fillets, those are not my favorite.

It’s funny for me to say these things, because growing up I never cared for seafood except for fish sticks and salmon patties. That might enlighten you on my full palate growing up. In adulthood I’ve worked in a handful of different kitchens. From diners to nursing homes to senior citizen facilities to chain restaurants to family owned restaurants. Learning the whole way.

In the kitchen I work at now I’m grateful to have great ingredients to work with and more so the freedom and creativity to use them.

Coming up with menu items is a little stressful sometimes but also fun. This week I worked with some salmon which I used blackening or cajun seasoning on. Before serving I top it with a grape and onion relish that I found a similar recipe to in a local magazine.

I've had a lot of pleasant reviews from customers and that’s always a positive!

The recipe is so simple and great for a quick lunch or dinner. I hope you try it and enjoy it!

1 Onion, medium (white or yellow) julienne sliced

1 large bunch of red table grapes, halved

¼ cup olive oil

1tsp kosher salt

1tsp dried oregano

1 tsp dried thyme

1tbsp fresh lemon juice

Combine all ingredients and allow to marinade at room temp until your fish is ready to serve.

For the salmon:

Prepare fillets by rinsing and patting dry with a paper towel. Season with cajun seasoning on a tray or pan. If cajun seasoning isn’t your jam, lemon pepper or simple salt and pepper work just as nice. Bring an iron skillet to medium high heat, add olive oil or butter to the skillet. When you can smell the fat in the pan it’s time to lay your seasoned fish “presentation side” down first, which means the side with the skin on it or was on should be facing up.

Allow to brown for about five minutes and flip. Cook for another five minutes. This should allow you a perfect medium salmon fillet. If you would like it cooked a little further you can turn down your heat and let it cook a little longer or you can even throw it in a preheated 350 degree oven for another five minutes. Covering your pan can also insure a fuller cook throughout.

When you’ve got your salmon at your perfect temperature, grab a fresh skillet and place over medium high heat. Grab your prepared grape onion relish, place all that you are going to serve in the skillet at one time. Toss around the skillet until your onions have a nice smell and your grapes have just a little scorch to the skin. Remove from heat and you are dinner ready!

Plate your salmon and top with your fresh made relish and serve!

Beautifully dressed, great summer, warm season dish. Serve it up with rice or quinoa, a salad, fresh or sauteed vegetables.

A nice sauvignon blanc or pinot grigio wine would suit my palate for pairing but an ice tea would be just as nice!