You may have noticed that in the almost year and a half that I’ve been writing this blog, I’ve only put three seafood recipes on the site. (And in one, seafood is only in a supporting role!) If you’re concerned that I’m sneaking around behind your back, eating seafood and not telling you, fret not. There have been no encounters with creatures of the sea that I’ve hidden from you.
The truth is, I’m not a too big a fan of fish. Okay, maybe it’s more accurate to say that I don’t like it. Fine fine, you got me — I actively avoid it. It’s just so fishy. There are some forms that I’ll tolerate when in the mood: shrimp, lobster, mussels, scallops, flaky white fish fillets like tilapia and cod, and salmon fillets. But nothing else. It’s a little surprising, since both my mom and my aunt eat fish like it’s their job. And apparently when I was very very young, I could eat an entire fish myself, so I did love it at some point. But somewhere along the way, I decided that I didn’t like fish and I just can’t bring myself to love it as an adult.
So why am I bringing you a salmon recipe today? Well, I recently adopted a new life mantra to say yes to everything (see: flying trapeze class). And now that I’ve started trying new foods left and right, I figured I should try my hand at salmon, my aunt’s favorite thing to eat ever. I’ll eat it now and then, mostly because she makes it about once a week, and for the most part, I don’t mind it — without the slimy skin and only fillets, but I’ll eat it.
Like my aunt, some of you out there might love salmon. For you folks, this recipe is a godsend. You can literally go from fridge to plate in under 10 minutes. The ground fennel and coriander seeds fill your kitchen with a fragrant, slightly sweet aroma, brightened by a squeeze of fresh lemon or lime juice. Paired with a side of garlicky, quick-sauteed greens, it is the perfect light dinner, fresh and easy — a summer classic.
Spice-Rubbed Salmon with Sauteed Greens
Salmon recipe adapted from Epicurious
– 4 4-ounce salmon fillets*
– 1 tablespoon fennel seeds
– 1 teaspoon coriander seeds
– 1 tablespoon lemon juice
– 2 tablespoons olive oil
– salt and pepper, to taste
– lemon or lime slices (optional)
*We used salmon steaks, which we cut in half and deboned. You can choose to keep the skin off or remove it before cooking.
1) Rinse the salmon fillets and trim/debone if necessary. Place in a large bowl.
2) Using a spice grinder or mortar and pestle, coarsely grind the coriander and fennel seeds together. Add the seeds, salt and pepper, lemon juice and oil to the fish and rub the spices into each side of the salmon fillets. Let sit for a few minutes as you turn your oven’s broiler to high.
3) Place the fish on a lined baking sheet, topping with the lemon or lime slices if desired. Broil for 6 minutes, turning halfway.
For the greens:
– 2 tablespoons olive oil
– 1 clove garlic, sliced
– 5 ounces mixed greens, such as spinach, chard and dandelion (we used a Satur Farms stir-fry blend), trimmed and rinsed
– 1 teaspoon crushed red pepper
– Â salt and pepper, to taste
1) Heat the oil on medium in a large skillet. Add the garlic and saute until slightly browned. Add the greens, crushed red pepper, salt and pepper, and saute until the greens are wilted, about 5 minutes.
Mili says
Love your life mantra. 🙂