Tag Archives: salmon

Maple Glazed Salmon and Sweet Potato Latkes

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Katie:  I’m not sure how I got so lucky to have people making me such delicious food, whether it was Dad’s homemade applesauce, Matt’s cinnamon rolls made from scratch, or Mom’s decadent desserts!  I was treated again this weekend to a great meal and a nice break from studying for finals.  Ken made this maple glazed salmon and sweet potato latkes.  The maple flavoring was wonderful with the salmon, and the latkes were a great accompaniment.  And he didn’t even let me do the dishes!

Salmon Two Ways

Katie:  Since resolving to overcome my trepidation of preparing fish, I’ve tried a few more recipes.  While they may not be as visually appealing as the Maple-Glazed Salmon, I would still highly recommend them.

The first one I tried was Oven-Roasted Salmon with Pomegranate-Ginger Sauce.  I had been saving a bottle of the trendy POM Wonderful pomegranate juice for something special.  I found this salmon recipe on the McCormick website and followed it as written.  I brushed the fish with olive oil and sprinkled it with sea salt and thyme before placing it in the oven.  The sauce was made by boiling pomegranate juice with cider vinegar, sugar, and ground ginger to reduce it to a thicker glaze.  If I made it again, I would probably sprinkle the fish with freshly ground black pepper in addition to the other seasonings and reduce the sauce to make it a bit thicker.  I served the fish with roasted mashed parsnips (flavored with nutmeg) and bulgur pilaf.  It was a delicious, healthy meal!

The second salmon dish I tried was a recipe for Bourbon-Glazed Salmon from Cooking Light.  First, I marinated the salmon in a mixture of brown sugar, bourbon, soy sauce, fresh ginger, fresh lime juice, garlic, and black pepper.  Then, I cooked it in a grill pan and sprinkled it with toasted sesame seeds.  It tasted really delicious.  I served it with millet pilaf and Soy-Glazed Sweet Potatoes.  It was also a really good meal!

Maple-Glazed Salmon with Millet Pilaf

Katie:  One area of cooking that I haven’t had much experience with is fish.  I decided to change that and began with this recipe from Cooking Light for Maple-Glazed Salmon.  To make it more flavorful, I decided to use smoked paprika.  First, I rubbed a mixture of smoked paprika, chile powder, cumin, and brown sugar over the salmon.  I cooked the fish on both sides in a grill pan, and drizzled it with maple syrup towards the end.  It turned out really good!  I couldn’t taste the maple syrup much, so next time I might drizzle it over the fish at the very end.

I decided to try this recipe for Rice Pilaf with Apricots, Chickpeas, and Almonds as a side, taking  Mark Bittmann’s suggestion of substituting millet for brown rice.  I had picked up a bag of millet in the health food section awhile ago, but hadn’t tried it yet.  It’s similar to couscous and could probably be substituted for many grains.  Millet is a good source of some important nutrients and “isn’t just for the birds”!  The pilaf turned out well and would probably adapt well to other grains, spices, or vegetables.  I also served Japanese sweet potatoes roasted with a mixture of sweet paprika, cinnamon, and cumin as a side.  Overall, this was a good meal and a good start to my adventures with fish!

Barbecued Salmon and Grilled Asparagus

Bill:  Ok, so I decided to make fish one more time on the grill.  This time I did use salmon and was it good.  I used the Basic Barbecue Rub from “How to Grill” by Steven Raichlen.  Katie, thanks for giving me this book!  I also added a few onion flakes on the salmon before putting it on the grill.  This version of salmon is just as tasty as the one that I make with Sweet Baby Ray’s barbecue sauce.  We also grilled asparagus which turns out great on the grill.  An excellent meal!