A Salmon Swap!

by Michelle on January 20, 2011

Last year Rebecca of Chow and Chatter and I decided to link up our most recent Salmon Recipes on our blogs. A few days ago I was thinking about our Game of Tag a la Salmon and I contacted Rebecca to see if she had made Salmon lately and guess what…she had! So once again Rebecca and I are having our Annual Salmon Swap.

No special reason why I made this salmon dish. I had nothing special in mind but Salmon was on sale, it sounded good, so I bought it. Of course then I had to find a recipe and I wanted something simple, quick and tasty. I decided to try another Tyler Florence Recipe, Salt and Peppered Salmon! It was perfect for what I wanted and Salmon is always so gorgeous with that pinky/orange color!

Now on the other hand Rebecca made an entirely different recipe for her Salmon which was sauteed with Tarragon. And she served her Salmon with Roasted Greek Potatoes and a simple salad with Cucumbers and Cherry Tomatoes drizzled with Balsamic Vinegar. And doesn’t it look delicious and so pretty! Rebecca said that her dish “leaves you with a taste of summer”, which sounds so nice being we’re headed into wind chill factors of below zero!!!

If you would like to see Rebecca’s Salmon recipe, please visit her blog at Chow and Chatter

The Peppered Salmon is a super simple recipe which took all of about 10 minutes to prepare. As always I garnished my salmon with sliced green olives which is one of my favorite taste treats and I served it with Roasted Carrots, Potatoes and Radishes!

Peppered Salmon
Recipe adapted from Tyler Florence

1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
Kosher salt
Extra-virgin olive oil
Freshly ground black pepper
6 tablespoons unsalted butter, room temperature (I used 2 TBL Butter but I only had about 1 lb of salmon)

My addition: Sliced Green Olives as garnish

1. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
2. Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
3. Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
4. Transfer the salmon to a platter, garnish with sliced green olives and serve.

Roasted Vegetables
Recipe developed by BigBlackDog

Variety of Vegetables **See Note (For this meal I used carrots, potatoes and radishes)
2 TBL melted butter
2 TBL EVOO (Extra Virgin Olive Oil)
Salt and pepper to taste

1. Clean the vegetables. Put in a medium sized bowl. Add melted butter and EVOO, salt and pepper and toss.
2. Put the vegetables in a shallow baking dish and bake for 25 minutes at 400 degrees. At about the 15 minute mark, stir the vegetables and place them back in the oven to finish roasting.

Note: I use what I have on hand but potatoes, beets, cauliflower, broccoli, sweet peppers, radishes, carrots, garlic, onions and even tomatoes work very well. But be experimental and use some different vegetables. You might be surprised at how good they taste!

AllRightsReserved@BigBlackDog

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Comments

  • rebecca January 20, 2011 at 7:52 pm

    looks great thanks for doing a swap again my friend

  • Sheila January 20, 2011 at 8:03 pm

    Sounds delicious, Michelle. I wonder if I could use sliced kalamata olives instead and come out with a similar flavor. I have all the ingredients but that.

    XO,

    Sheila

  • […] This post was mentioned on Twitter by Michelle Safirstein, RebeccaSubbiah. RebeccaSubbiah said: RT @BigBlackDogs: Look oh LOOK! Rebecca @chowandchatter and I are having our annual Salmon Recipe Swap! http://tinyurl.com/6az9lp7 […]

  • MaryMoh January 21, 2011 at 3:41 am

    Oh, I can never have enough of salmon. I’ve just bought 2 huge whole salmon fillets a few days ago. It’s such a healthy, delicious fish. I know, Rebecca loves salmon, too. Love your salmon dish. Looks delicious.

  • My Carolina Kitchen January 21, 2011 at 6:31 am

    How fun to link up with Rebecca. We eat a lot of salmon too, especially when it’s on sale. Recently I paired it with a pineapple tomatillo salsa and it was gorgeous.

    Your photos are spectacular Michelle. I will definitely try your recipe.
    Sam

  • Susan January 21, 2011 at 10:47 am

    Wonderful recipe swap, Michelle! I would have never thought of putting green olives on salmon – love it!

  • kat January 21, 2011 at 11:38 am

    I have 20 lbs of salmon in the freezer so bring on the recipes!

  • natalie (the sweets life) January 21, 2011 at 12:23 pm

    this looks great! we don’t eat nearly enough salmon but seeing recipes like this reminds me that we need to!

  • Elwood January 23, 2011 at 11:25 am

    I love salmon and I love roasted veggies…your’s look very yum yummy.

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