4 stars (out of 5 - an easy salmon dish, with an interesting blend of flavours)
1 serving = ~209 calories.
I am really trying to get SB to eat more fish, less red meat which means that I am now trying to conquer my fear/disgust of cooking fish. I have a Company's Coming cookbook that has a lot of really good, yet really simple fish recipes, and this is another one of them. I decided to try it out today because I needed to make the marinade in the afternoon.
1 serving = ~209 calories.
I am really trying to get SB to eat more fish, less red meat which means that I am now trying to conquer my fear/disgust of cooking fish. I have a Company's Coming cookbook that has a lot of really good, yet really simple fish recipes, and this is another one of them. I decided to try it out today because I needed to make the marinade in the afternoon.
Ingredients:
1/2 cup (125 mL) orange juice
1/3 cup (75 mL) maple syrup
1/4 cup (60 mL) dry white wine
1/4 cup chopped fresh dill*
1 tbsp (15 mL) soy sauce
Up to 4 salmon steaks, ~2cm/1" thick, 113 g each**
{*Note. You can also use 1 tbsp of dill weed if you prefer. I used fresh dill and then sprinkled some dill weed over top for good measure}.
{**Note. I only cooked 1 salmon steak, but the recipe is for up to four}.
{**Note. I only cooked 1 salmon steak, but the recipe is for up to four}.
1. First, I combined the first 5 ingredients in the small bowl, and mixed well.
2. I then placed the salmon in the bowl, covered it, and stuck it in the fridge for up to 4 hours.
3. When I was ready to cook, I removed the salmon from the marinade (and discarded the leftover marinade), and fried it with some olive oil on medium heat in a non-stick pan for about 3-4 minutes per side (until it flaked away easily). The original recipe said to use an electric grill (or gas bbq to medium), and to cook it 5 minutes per side. I think I will have to get one of those!).
4. I served it with some baked asparagus (and a avocado-orange salad on the side - post to come!).
Overall, this was really easy to prepare ahead (the most time-consuming process was chopping up the dill, and it still only took about 5 minutes) and then just fry up when I was ready. SB said it was a really interesting mix of flavours with the maple, and that they blended together well. It was nice and moist and flaky inside. I might try this again with a grill. One note, SB kept adding the dill to the frying fish, which is why it blackened so much. I think that (presentation-wise) it might have looked better if we hadn't done that, or had used a grill instead.
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