Super easy to make, super delicious! --don't skimp on the butter!
Put fennel seeds in coffee grinder and pulse to chop roughly. Mix with rest of dry ingredients.
Rinse and dry the salmon filet, drizzle and rub olive oil on top and bottom. Add salt and pepper to taste, grind lemon peel over salmon filet and sprinkle the marinade to cover the fish. Let rest for at least 30 minutes before cooking. You may pan-fry, just be careful to not burn marinade on the fish.
This is a classic soup I had at The Fishery in San Diego, where chef Paul Arias used to work. We will miss your tostadas Paul!
Place the fish over a bed of salt and cover completely with salt. Set oven to 450 F and bake 25 min per 2 kg.
This is very close to the typical Mexican Sopa de Mariscos. A classic nutritious dish full of vitamins and minerals that is served as a main course.
If you love salmon season but are tired of the same preparations or are in the mood for something fresh, you will want to give this delicious recipe a try. The secret to this recipe is finding fresh wild Atlantic salmon and slicing the salmon very thin and against the grain. It also helps if you have a mandolin and that you use it to slice the vegetables very thin, about 1/8 of an inch.
This is a simple and delicious recipe that takes black cod to the next level in flavor. It completely cures the fish from any fish taste and makes it sweet and delicious with complex flavors of miso that extend the flavors of any vegetables and grains server with it.
If you like salmon like we do you are probably looking for alternative ways to cook it. Well here is a tasty twist on the chicken satay with ingredients you can probably find in your pantry. This is an adaptation of 2 recipes we found online from 2 creative recipes which we link to below. Feel free to try your own experiments. This dish goes very well over a simple with white rice.
Poaching fish in olive oil gives it a luxe texture. Don't think the fish is going to be oily or greasy as a result because it's not. In fact, poaching --the gentlest form of cooking-- gives the fish a terrific, clean flavor. Halibut is fairly bland, so it needs the flavor intensity that the beets and blood oranges supply.