A Tale of Two Salmon

by Michelle on December 17, 2009

Last week I was tweeting with Rebecca of Chow and Chatter and it did not take us long to begin discussing our recent menus. And come to find out both of us had just made Marinated Salmon but with two totally different recipes. We thought it would be fun to swap Salmon pictures and link to each others blogs….Sort of like a game of tag but with fish!

Rebecca’s Harissa Marinated Salmon with CousCous is her own original recipe and consisted of Salmon marinated in a fabulously spicy, tomato-based Harissa Sauce and wonderfully served over CousCous! And doesn’t it look delicious! I know Mr. Tastebuds would just be in 7th Heaven if I served him this!

Rebecca's Salmon-1

On the other hand my Salmon was a much quieter dish, still marinated but in Sake, Soy, Ginger, Garlic and Marin. It was so delicious and definitely a keeper recipe and one I will make again and again! I served the Soy-Lacquered Salmon with Mushrooms that had been sauteed in butter with about 1 tsp of fresh minced Thyme. I just loved the Mushrooms with Thyme!

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Pan-Roasted Soy-Lacquered Salmon
Recipe adapted from Tyler Florence

1/2 cup sake
1/4 cup low-sodium soy sauce
1/4 cup mirin
1 tablespoon light miso
1 head garlic, halved
1 (1-inch) piece fresh ginger, peeled, halved, and smashed
4 sprigs fresh cilantro
4 (6 to 8-ounce) salmon fillets, skin on
3 tablespoons peanut oil
Cilantro leaves, for garnish
Lime wedges, for garnish

In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.

Heat the oven to 400 degrees F.

Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.

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Comments

  • Pam December 17, 2009 at 11:54 am

    That is the beauty of salmon, it can go so many ways!

  • Chow and Chatter December 17, 2009 at 1:17 pm

    thanks so much for doing this was so much fun and was fun picking your brain on twitter I adore your blog and cooking

    Rebecca

  • YankeeQuilter December 17, 2009 at 1:36 pm

    The ginger and soy with salmon is still my favorite…just last week it was still warm enough for us to fire up the grill so had salmon on the cedar plank then the next day used it in a cream sauce on pasta. Isn’t it great something so good is good for you!

  • Mimi December 17, 2009 at 6:42 pm

    This looks delicious. I glad you and Rebecca hooked up to give us two new salmon recipes this week.
    Mimi

  • Joanne December 17, 2009 at 7:16 pm

    Soy and salmon go fantastically together! Both you and Rebecca came up with excellent recipes!

  • Lori E December 17, 2009 at 7:52 pm

    We love us some salmon here on the West Coast of Canada.
    These both sound delish. We always keep our salmon fairly plain because it is just so good but sometimes jazz it up like this one I posted about here: http://www.familytreesmaycontainnuts.com/2009/03/recipes-succulent-salmon.html
    I was a guest “chef” (and I use the word loosely)on Lola’s blog Aglio, Olio & Pepperoncino and this was the recipe I used.

  • Ju (The Little Teochew) December 18, 2009 at 6:11 am

    Oh, Michelle, they both look fabulous, but in terms of ingredients, I like yours better. Soy-lacquered … I’m sold!

  • Primary Work at Home December 18, 2009 at 1:35 pm

    I love salmon too. I like this healthy recipe. Thanks for sharing this one.

  • Kim December 18, 2009 at 5:27 pm

    Love to see both recipes for salmon. I have been very curious about harissa and have been wanting to try my hand at it lately. Nice to know it works well with salmon.

  • Megan December 18, 2009 at 8:47 pm

    Dueling salmons! Sounds dangerous – but they both look delicious!

  • The Quintessential Magpie December 18, 2009 at 11:50 pm

    YUM to both!

  • Cristie December 19, 2009 at 1:50 am

    Samon is my all time favorite sea food and served with mushrooms it’s a slam dunk. Love it!

  • Fresh Local and Best December 19, 2009 at 6:26 pm

    Rebecca’s harissa marinated salmon is quite intriguing. It looks very good, especially with that wonderful sauce!

    I do enjoy the delicate and elegant flavors of your salmon recipe. It’s actually one of my favorite ways to have fish, in ginger soy sauce.

  • girlichef December 20, 2009 at 1:15 am

    Yum, they both look great! I just made salmon, too…but haven’t blogged it yet. I’m actually craving it again already 😀

  • theUngourmet December 20, 2009 at 6:41 am

    Both salmon dishes are amazing! I haven’t had salmon in ages. It’s time! 😀

  • Catherine December 21, 2009 at 5:32 am

    Mmmm, this looks delicious Michelle! Happt Holidays in advance! :)

  • Lisa December 22, 2009 at 1:22 am

    This sounds incredibly good! I really want to try it. Salmon, sake, mushrooms and thyme are among my most favorite things.

  • Peppered Salmon with Roasted Vegetables January 20, 2011 at 7:43 pm

    […] 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 […]

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