Getting Toasted

I used to eat salmon that I made in my toaster oven at least twice a week. (Like Sonja!) That little Betty Crocker oven has since been demoted due to lack of counter space, but it might explain my off the chart HDL cholesterol levels. 50 - 60mg/dL is desirable in women to help protect against heart disease. I clocked in at over 100. Yay Omega-3s! Or genes. Or something.

Anyway, I haven't been eating quite as much salmon as I used to, but then I came across a recipe for grilled salmon infused with Indian spices that I couldn't pass up. I learned early on that grilling is a really bad idea unless I want the fire department to show up (maybe!) or prefer that my apartment smells like a restaurant kitchen for over a week. My solution in this scenario was to broil the salmon. I coated a fillet in the spicy paste and then t̶h̶r̶e̶w̶ ̶i̶t̶ gently placed it under the flame to cook and to develop a nice crunchy crust. It was SO good that I am tempted to give my toaster oven another chance...except that it is buried behind (several) bottles of wine. I'll have to get through those first.



Indian Spiced Salmon with Raita (Grilled OR Broiled)
Adapted from Bon Appétit

1/2 cup coarsely chopped peeled fresh ginger
1/4 cup vegetable oil (plus more as needed)
1 tablespoon + 1 teaspoon garam masala
2 garlic cloves, coarsely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 (2-pound) center-cut piece of boneless salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 cup plain whole-milk yogurt
3/4 cup finely chopped peeled, seeded cucumber
2 tablespoons finely chopped fresh cilantro, plus more for garnish
1 tablespoon fresh lime juice

1. Prepare a grill (medium-high heat) or broiler. Purée the ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender or food processor until a coarse purée forms. Put the salmon into a baking dish or broiler pan and season with salt and pepper. Coat salmon with ginger pureé. Let marinate at room temperature for 15 minutes.

2. Meanwhile, stir the yogurt, cucumber, cilantro, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season the raita to taste with salt and pepper.

3. Brush the grill rack with oil if using. Brush off the marinade for easier grilling, or leave it on for a better crust and for broiling. Grill the salmon, turning once, until it just begins to flake in center, 4 - 5 minutes per side. OR broil the salmon, skin side down, for about 7 minutes (depending on the thickness of the fillet) until it flakes when tested with a fork. Transfer the salmon to a platter. Garnish with cilantro and serve with the raita. Serves 4.

Toaster Salmon

I don't know how I let the summer escape without mentioning my toaster oven. It's my favorite way to keep from turning on the oven (aside from going out) and just seems exponentially more efficient when you're not making an entire recipe for 8 peeps. It's, like, toaster ovens were made for people cooking for one. Right? That, or inmates. Students in dorms?

Salmon is one of my favorite ingredients because it's easy to portion (or buy portioned in pieces) for one or two people, and cooks super fast. I've been making this particular version of salmon for a few (8?) years, but don't remember where I got the original version of my recipe. That's no surprise. Just remember to add the red pepper flakes to taste. I tend to vary the amount depending on my heat tolerance of the day. Then, when you're done, just leave the toaster on and make a few peanut butter cookies. I'm serious. What's 5 more minutes?



Spicy Soy Salmon

1 tablespoon peanut (or vegetable) oil
2 (6-ounce) salmon fillets
Salt and freshly ground black pepper
1 tablespoon sesame oil
1 tablespoon thinly sliced garlic
1/4 teaspoon crushed red chili flakes
1 tablespoon soy sauce

1. Preheat the oven (toaster oven if using*) to 400˚F. Place a 12-inch nonstick skillet over medium-high heat. When hot, add the oil and swirl to coat. Season the salmon with salt and pepper and place skin side up in the skillet. Cook until brown, 1 - 2 minutes, turn over and then transfer to the oven.

*Alternatively, for the toaster oven method, skip the skillet step and place the seasoned salmon skin side down on the toaster oven pan (or aluminum foil) and place in the preheated toaster oven until the salmon is medium rare, about 7 minutes (depending on the thickness of the fish).

2. Meanwhile, heat a small saucepan over medium heat. Add the vegetable oil, sesame oil, garlic, and chili flakes and cook, stirring frequently, until the garlic begins to brown, about 5 minutes. Turn off the heat and allow to cool for 5 minutes then stir in the soy sauce.

3. Remove the cooked salmon to a serving plate and drizzle with the spicy soy sauce. Makes 2 servings.

Gone Fishin'

I eat a lot of fish. I would say that 90% of the time I go out, I order fish. Ask the waitress at Bianca. I always order the salmon even though I pretend that I might order something else. I've even perfected the art of cooking fish in my toaster oven. (Who wants to turn on the oven in the middle of summer?) Sometimes I get a conscience. Which are over fished? What are we supposed to boycott? Will I get mercury poisoning like Jeremy Piven? Check out The Monterey Bay Aquarium website for the latest information and to look up your favorite fish to see how it rates.



In the meantime, I have a killer recipe that is easy enough to make on a weeknight after work (takes 20 minutes!) yet will impress any guest. (OK. If you have a food processor or one of those mini-preps, life will be much easier.) Wrapping fish in prosciutto makes it a bit more elegant than it would be on it's own, and adding a dollop of pesto definitely gilds the lily. Thanks to Mark Bittman and his Minimalist column in the NY Times, I've been making this recipe since last fall. I decided to add a side of peas since I still had about half of a 1 pound bag after making last week's Pasta with Peas. It's like a vibrant green version of mashed potatoes. No! It's nothing like baby food. Try it! You'll like it!



Prosciutto Wrapped Fish (via Mark Bittman)


1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup pine nuts
2 tablespoons olive oil
Salt and freshly ground black pepper
4 (4-6 ounce) fillets of halibut, cod or other white-fleshed fish
2 - 3 ounces thinly slice prosciutto
2 tablespoons butter


1. Heat the oven to 450˚F. In a small food processor, combine the herbs with pine nuts, olive oil and salt and pepper to form a thick paste.

2. Season fish fillets with salt and pepper. Lay two slices of prosciutto on a board, slightly overlapping like fish scales. Smear the prosciutto with a layer of herb mixture, then lay fish in the center and wrap it up.

3. Heat a large ovenproof skillet over medium-high heat for about 2 minutes, then add the butter. When the foam subsides, cook the fish for a minute on each side then roast until tender, 5 - 10 minutes, depending on the thickness of the fish. Fillets are done when a thin knife will pass through their thickest point with little resistance. Serve immediately. Serves 4. (I will make the whole amount of pesto but then only roast one piece of fish, saving the pesto for other things.)

*The recipe above calls for Halibut or Cod and according to the Monterey Bay Aquarium website, one should avoid Atlantic Cod (Pacific Cod is good) and Atlantic and California Halibut (Pacific Halibut is good).



Pea Puree (adapted from Gourmet)

1/2 (16-ounce) bag of frozen peas
6 mint fresh leaves
1 tablespoon heavy cream
1 tablespoon unsalted butter
Salt and freshly ground black pepper

In a medium saucepan combine the peas with 1/4 cup water and the mint leaves and boil, covered, for about 5 minutes, or until the peas are cooked and tender. Drain well, and in a food processor, puree with the cream and butter, and salt and pepper to taste. Serve immediately. Serves 2 - 3.