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.

Salmone

On Saturday night, I went to my friend Vera's birthday party. It was a serious carb-fest. Bruschetta followed by pizza followed by pasta followed by dessert pizza. I don't know how I waddled out of there. And this consumption was, of course, marinated in copious amounts of wine.

Generally the day after an extravaganza like this, I will spend 2 hours at the gym, limiting all consumption. I'll try to eats veggies and lean proteins to try to get back on track and did pretty well...but...unfortunately today I fell off the wagon with a trip to Elettaria with my friends Karen and Zomnia. (Haaaay!) The happy hour drinks AND appetizers AND entrees AND desserts forced me to fall into a cab when I was mere steps from the subway. (I better be up at 6 am tomorrow to hit the gym!)



Below is what I made on Sunday after the birthday outing (and what I brought to work for lunch today) and is of my favorite salmon recipes. I suppose it's not the lowest-cal meals you could ever make, but I think the healthy fats and Omega-3s are a helpful break from all of those refined carbs. (At least in my mind.)



Salmon & Avocado With Sesame and Soy Dressing
(Adapted from Gourmet - I think - It's an old print-out!)

Salt and freshly ground pepper
1 tablespoon vegetable oil
2 4-ounce salmon fillets
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 teaspoons fresh ginger, peeled and grated
1 garlic clove, minced
1 firm, ripe avocado
1 teaspoon sesame seeds toasted

1. Preheat the oven to 375˚F.

2. Season the salmon fillets with salt and pepper.

3. Place a medium ovenproof skillet (preferrably non-stick) over medium high heat. When the skillet is hot, add the oil and swirl to coat the bottom. Place the seasoned salmon, skin side down, in the skillet. Once the salmon is browned, about 2 minutes, flip the fillets and transfer the pan to the oven to roast for an additional 9 minutes, depending on your doneness preference.

4. Meanwhile, in a small bowl whisk together the soy sauce, vinegar, sesame oil, ginger and garlic. Halve, pit, and peel the avocado. Cut crosswise into 1/2 inch slices. Add the avocado to the dressing and gently toss to coat. Serve the salmon with the avocado and soy dressing. Sprinkle the sesame seeds over the top. Serves two.