Miso-Glazed Sea Bass

Last Year's Post: Pasta Arrabiata
Two Years Ago:   Spinach, Squash and Apple Salad

There's a reason that famous chefs such as Roy Yamaguchi, Nobu Matsuhisa, Tom Douglas, Jamie Oliver, and many others serve miso-glazed fish as a signature dish - because it's unbelievably delicious.  If you've never had a miso glaze the taste is hard to describe - there are definite hints of soy and what is best described as an umami taste (from the miso) while the brown sugar caramelizes the edges without adding sweetness.  The overall taste is complex and very restaurant-y.  This is definitely a dish to impress - serve it with white rice and some sauteed sugar snap peas for fabulous and healthy company dinner.

The glaze can be used with salmon, or any mild thick white fish such as sea bass, halibut or black cod (also known as butterfish).    You can either broil or grill the fish - either way it will be gorgeous.  In the picture above the sea bass was grilled.

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Miso-Glazed Sea Bass

Makes 4 servings

1/3 cup sake or rice wine vinegar

1/3 cup mirin (sweet Japanese rice wine)*

1/3 cup light yellow miso (fermented soybean paste)*

1 ½ tablespoons (packed) brown sugar

2 tablespoons soy sauce

4 6-ounce sea bass fillets

2 tablespoons thinly sliced green onions, optional

Black sesame seeds, optional

Mix first 5 ingredients in shallow glass baking dish or zip-top bag. Add fish and turn to coat. Cover and refrigerate at least 2 hours and up to 6 hours.

Preheat broiler (or outdoor grill to high). Remove fish from marinade. To broil: Place fish on rimmed baking sheet. With broiler door slightly open, broil fish 6 inches from heat source until just opaque in center, about 6 minutes. To grill: place directly over high heat for two minutes per inch of fish thickness, per side, or until the internal temperature reaches 140d.  Flip twice, basting with marinade once per side after the first flip. 

Transfer to plates. Sprinkle with green onions and black sesame seeds and serve.

*Available at Japanese markets, specialty foods stores and in the Asian foods section of some supermarkets.

Sea Bass in Papillote

Last Year's Post: Coq Au Vin
Two Years Ago:  Lobster with Pasta and White Wine-Butter Sauce

Don't let the term "in papillote" (pa-pee-yoh) scare you - it just refers to something baked in a paper or foil pouch to seal in moisture.  Fish is often prepared this way because it cooks perfectly and the accompanying flavors in the pouch infuse the fish while it cooks.  It's really easy, delicious, and kind of spectacular if you serve individual pouches that the diners can open themselves.

This particular recipe for sea bass simplifies the process by cooking all the fish together in one big foil packet, but you can also make individual pouches.  I was cooking for two people, so I put the two pieces of fish in one packet for simplicity.

Sea bass is a wonderful mild white fish that pairs well with the other Mediterranean flavors in the dish, but if you don't care for or can't find sea bass you could substitute halibut, cod, salmon, swordfish, snapper, or any other fish that you like.  This dish follows the principles of a Mediterranean diet so it's not only delicious, it's healthy as well.  Pair with a green vegetable and some brown rice or other whole grain for a complete dinner.

The process is very simple - just assemble the fish with the other ingredients, seal up the foil around it, and bake.  The foil packet may be assembled in advance and refrigerated which makes it a great make-ahead option for entertaining.

printable recipe

Sea Bass in Papillote

Serves 4

3 tablespoons olive oil

4 (6-oz) fillets black sea bass or striped bass (1/2 to 1 ¼ inches thick)

¾ teaspoon salt

¼ teaspoon black pepper

8 thin lemon slices (from 1 large lemon)

8 sprigs fresh thyme

2 garlic cloves, very thinly sliced

12 cherry tomatoes or grape tomatoes, halved

1 ½ tablespoons drained bottled capers

Put oven rack in middle position and preheat oven to 400d.  Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.

Pat fish dry and sprinkle both sides with salt and pepper.  Arrange fillets in 1 layer in the center of foil on baking sheet and slide 2 lemon slices under each fillet.  Arrange 2 thyme sprigs on top of each fillet.

Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds.  Add tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes have softened, about 1 minute.  Stir in capers.

Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.

Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from the oven and carefully lifting up a corner of the top sheet of foil.  If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.

Transfer fillets with lemon slices to plates using a spatula (being careful not to tear the foil underneath) and spoon tomatoes and juices over top.  Discard thyme and serve immediately.

Grilled Salmon with Lemon Salsa

Last Year's Post:  Grilled Chicken, Mushroom and Bok Choy Kebabs

I'm always looking for new salmon recipes because it's so good for you, it's readily available, reasonably inexpensive, and we really like it.  I ran across two very similar recipes lately for grilled anchovies with lemon salsa.  We're not great anchovies fans but I reasoned that the lemon salsa, which sounded very intriguing, would go with any fish with a relatively high oil content.  (I don't know, maybe anchovies don't have a high oil content when they're fresh.  They certainly do by the time they hit the can.)  Anyway, I immediately thought of salmon, although I think this salsa would also complement swordfish or tuna.

The fresh lemon salsa has very bright and tart flavors that balance the rich meaty fish beautifully, especially when the salmon is grilled so it has that extra smoky edge.  In addition to lemon, the salsa contains red onion, red chile, mint and cilantro - totally different from your more typical tomato salsa or even the relatively common mango salsa.

This recipe is very simple, quick and easy - perfect for a spring or summer evening of grilling.  Use mint and cilantro from your garden or from the farmers market if you can - it's fresher and cheaper than the herbs in the grocery store.  By the way, have you ever thought of growing mint?  My only caution is not to plant it directly in your garden - plant it in a pot instead, then you can bury the pot in the garden if you want.  The reason is that mint is incredibly aggressive and will be all over everywhere in short order at which point it's very hard to get rid of.  (Another one of those life lessons learned along the way.)  In a salsa filled with big flavors, mint will be the biggest so use it sparingly.

The only part of the recipe you may not be familiar with is how to supreme the lemons. "To supreme" lemons or any other citrus simply means removing the rind and cutting the segments away from the membranes as opposed to pulling apart the segments with membranes intact.  Here's a step by step visual.  Start with a lemon (or other citrus).

Cut the rind (including all the pith) off with a sharp knife.  Try not to cut away too much of the inside of the lemon at the same time.

Then hold the lemon in your hand over a bowl, and carefully cut between the membranes, making v-shaped cuts to release the segments into the bowl.  (I say "carefully" because remember that it's your hand that's involved, after all.)

When you're done cutting the segments, squeeze any remaining juice into the bowl and discard the pulp.  Pick the seeds out of the segments. Many recipes use the whole segments but I preferred to cut them in half for this salsa.

You can prep the salsa ingredients in advance (except I wouldn't chop the herbs until right before serving) but don't combine the salsa until shortly before serving or the lemon dulls the red onion and red pepper too much.

Prep the salmon by brushing with a little olive oil and sprinkling with your favorite seafood seasoning blend - I like Paul Prudhomme's Seafood Magic.

Grill the salmon indoors or outdoors, toss the salsa together, and serve with your favorite accompaniments for a perfectly delicious, light and healthy dinner.  Enjoy!

printable recipe

Grilled Salmon with Lemon Salsa

Serves 4

3 lemons

2/3 cup red onion, finely diced

1 fresh red chile, seeded and finely diced

1/8 cup chopped fresh mint leaves

¼ cup chopped fresh cilantro leaves

Pinch of sugar

2 tablespoons olive oil (plus more for brushing the salmon)

Salt and pepper

4 (5-6 ounce) salmon fillets

Seafood seasoning blend (your favorite)

Supreme the lemons: with a sharp knife, cut the rind off including the white pith.  Holding the lemon in your hand over a bowl, carefully cut each segment free by making a v-shaped cut between the membranes and letting the segments and juice fall into the bowl. Pick out the seeds and cut the segments into smaller pieces if desired. Add the red onion, chile, mint and cilantro.  Add a pinch of sugar and some salt and pepper.  Add the olive oil and mix well.  Note: do not combine the salsa in too far advance or the lemon will dull the onion and chile flavors too much.  Each ingredient may be prepped in advance, but combine everything shortly before serving.

Heat a grill or grill pan over medium-high heat.  Brush the salmon with olive oil and sprinkle with the seasoning blend.  Grill for approximately 10 minutes, turning over halfway through cooking, until the salmon flakes easily.  Serve topped with the lemon salsa.

Orange-Pecan Salmon with Three Pea Salad

Last Year's Post: Spinach Salad with Spicy Orange Dressing

Think Spring
For some reason this dinner says "spring" to me, although the ingredients are available year-round.  Maybe it's the beautiful green peas or the sweet-tart orange sauce on the salmon.  Whatever, if you find yourself longing for spring this is a great meal to make plus it's healthy.

The salmon is quickly marinated and then served with a unique and fabulous sauce made with orange marmalade, soy sauce, and chopped pecans. Although the salmon recipe specifies plain toasted pecans, I like to make a batch of spiced pecans to freeze and use for recipes like this in addition to topping salads or stir fries.  The sweet-spicy coating adds another layer of flavor to the dish without being overwhelming.

The three pea salad is made with sugar snap peas, snow peas, and green peas with a fresh and light vinaigrette.  It goes beautifully with the salmon.  Here's another idea - if you're planning Easter dinner, the three pea salad would be a fabulous side dish to an entree of ham along with some au gratin potatoes.  The pink ham and creamy white potatoes would look beautiful alongside the emerald green peas.  (I learned the importance of food colors on the plate from The Lawyer's parents, who are both artists.)

The recipe that was the inspiration for this salad included sour cream in the dressing.  I couldn't imagine covering up that beautiful green color with a creamy dressing so my version leaves it out.

After this meal we found ourselves with some leftovers and combined them the next day with some cooked brown rice for a great cold salad.  The orange sauce flavored the rice while the peas added crunch and the salmon added meatiness.  Yum.  Be sure to make extras!

Orange-Pecan Salmon printable recipe

Orange-Pecan Salmon

Serves 4

  

1 cup orange marmalade

½ cup reduced-sodium soy sauce

¼ teaspoon salt

¼ teaspoon pepper

4 6-oz salmon fillets, approximately 1” thick, skinned

1 cup toasted chopped pecans

  

In a small bowl, combine the marmalade, soy sauce, salt and pepper.  Pour 1/2 cup marinade into a large resealable plastic bag.  Add the salmon; seal bag and turn to coat.  Refrigerate for up to 30 minutes.  Set aside the remaining marinade.

Drain and discard marinade from salmon.  Place salmon in a greased 11”x7” baking dish and bake, uncovered, at 350d for 20-25 minutes or until the fish flakes easily with a fork.

In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened.  Serve sauce over the salmon; sprinkle with pecans.

Three Pea Salad printable recipe

Three Pea Salad

Serves 4

  

1 tablespoon minced shallot

1 tablespoon sherry vinegar

¼ cup extra-virgin olive oil

Salt and pepper

¼ lb sugar snap peas

¼ lb snow peas

6 oz frozen baby peas

In a large bowl, whisk together the shallot and vinegar.  Add the olive oil while whisking, then add salt and pepper to taste.  Set aside to allow the flavors to meld.

Trim the sugar snap peas and snow peas by cutting off the tough ends.  Bring a large saucepan of water to a boil.  Fill a large bowl with ice water.  Add the sugar snap peas to the boiling water and blanch for 20 seconds.  Add the snow peas and cook an additional 20 seconds.  Add the frozen baby peas and cook for 30 seconds longer.  Drain and immediately transfer the colander with the peas to the ice water to stop the cooking.  Drain again; spread the peas out on a clean towel and pat dry.

Add the peas to the dressing and toss to coat.

Smoked Salmon with Farfalle and Edamame

Smoked salmon is The Lawyer's signature dish so he gets full credit for this post (well, I made the farfalle and edamame part).  We served it once upon a time to our friends Ted and Judy not knowing that Judy barely tolerates salmon.  I think it was probably the highest praise ever when she said, "I like this salmon so much it doesn't even need tartar sauce!"  The wood smoke adds the same robust flavor to salmon that it does to turkey or ribs.  You can vary the intensity of the smokiness by using different types of wood:  apple or alder wood is more mild, mesquite is medium, and hickory is the most intense. For this particular recipe we used apple wood chips. Different varieties of wood chips are easily found in grocery stores or hardware stores. Whatever type of wood you choose, the smoke will turn the salmon a beautiful burnished mahogany color as it cooks and it's no more difficult than grilling or pan-roasting salmon in the normal way.

By the way, do you know the difference between hot-smoked salmon and cold-smoked salmon?  This recipe is an example of hot-smoked salmon:  typically a thicker fillet that's cooked and smoked over low heat.  In contrast, cold-smoked salmon is cured and smoked without any heat.  You'll usually find cold-smoked salmon in a plastic package as a fillet that's been very thinly sliced.  It's the type of salmon served with bagels.  Hot-smoked salmon is more robust in flavor and flakes easily with a fork; cold-smoked salmon is soft and mild and does not flake. 

Over the years we've serve smoked salmon many different ways: with mashed potatoes, or spaghetti and garlic olive oil, or  grilled vegetables.  This particular recipe for farfalle and edamame is delicious, light and nutritious, and the flavors are a great match for the salmon.  After serving the warm salmon on the warm pasta for dinner, refrigerate any leftovers (breaking the salmon into large chunks) and you have a fabulous cold salmon salad for the next day.

One last thought about smoking food:  The Lawyer has used both gas and charcoal grills for smoking.  In his opinion, kettle-style charcoal grills are better because the air comes from the bottom and causes the smoke to flow over the food before escaping out the top.  Gas grills have vents across the back that don't necessarily force the smoke across the food.  If you have a gas grill, just be sure to use plenty of wood chips and start them early before putting the food on the grill so you have smoke from the get-go. You may also want to use a more intense wood to help the smoky flavor.  Experiment and find out what works best for you.   (Of course, if you have a smoker you're golden.)

I'm listing the salmon recipe separately from the farfalle and edamame recipe because I wanted to emphasize that the salmon can be served with virtually anything.  Print them both to make them together.

* * click here for a printable version of the Smoked Salmon recipe * *

* * click here for a printable version of the Smoked Salmon with Farfalle and Edamame recipe * *

Smoked Salmon
Serves 4

Alder or apple wood will result in the mildest flavor, but mesquite or hickory chips are also excellent.

1 ¼ lb skin-on salmon fillet, preferably fresh and wild caught
2 tablespoons vegetable oil
1 teaspoon sweet paprika
Ground pepper

4 cups of small wood chips, soaked in water at least two hours


Prepare the grill for indirect grilling by heating just one side to medium (gas) or by lighting and piling charcoal on one side 20 to 30 minutes before grilling.

Meanwhile, remove the pin bones from the salmon with tweezers or needle-nose pliers. Rinse and pat dry with paper towels, then rub with vegetable oil on both sides (especially the skin side so it doesn’t stick). Dust the top of the salmon with paprika and pepper.

Remove the wood chips from water. If using a gas grill, put the chips in an aluminum foil pouch and pierce several times with a fork, then put the aluminum foil pouch on the heated briquettes. Alternately, put them in a smoker box if your grill has one. If using a charcoal grill, place the drained wood chips directly on the coals.

Put the grill rack in place and allow to heat for at least five minutes; then clean the rack thoroughly. Place the salmon skin side down on the unheated side of the grill and position the lid with vents opposite the wood chips to draw smoke through the grill (if possible). Grill the salmon without flipping until cooked through and temperature reaches about 145d, approximately 20-30 minutes.

Remove the salmon from the grill carefully using a large spatula or two smaller spatulas. Cut the fillet into individual portions without cutting though the skin, then slide the spatula between the flesh and the skin to remove individual pieces, leaving the skin behind.

Serve hot, room temperature, or cold.



Smoked Salmon with Farfalle and Edamame
Serves 4

2 cups uncooked farfalle (about 6 ounces bow tie pasta)
1 cup frozen shelled edamame (soy beans)
2 tablespoons olive oil, divided
1 cup finely chopped red onion
4 ounces baby spinach
¼ cup chopped fresh dill
4 teaspoons whole-grain Dijon mustard
½ teaspoon salt
¼ teaspoon pepper

Smoked Salmon (see separate recipe)


Cook pasta in boiling water 5 minutes. Add edamame; cook additional 6 minutes or until tender. Drain and rinse with cold water. Drain again and place in a large bowl, then add 1 tablespoon olive oil and toss to coat thoroughly.

Heat a large skillet over medium-high heat and add the other tablespoon of olive oil. Add onion; sauté 4 minutes or until tender. Add spinach; cook 2 minutes or until just wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt and pepper, toss to combine thoroughly.

Serve on individual plates with smoked salmon piece on top. May be served warm, room temperature, or cold. (If served cold, you may want to moisten with a little additional olive oil prior to serving.)

Salmon with Pumpkin-Seed Cilantro Pesto

Salmon is well-known as a superior source of omega-3 oils, which support heart health, muscle and tissue development, eye care and cell functions among others.  Did you know it's also a excellent source of vitamins D, B12, and B3 as well as protein?  Health experts encourage eating salmon on a weekly basis so I did a little research on the sustainability and contamination levels of wild salmon.  Alaskan salmon leads in both categories.  Eight different varieties of Alaskan salmon have been evaluated for mercury and pollution contamination and have been found to have a low contamination risk for regular consumption.  In addition, The Monterey Bay Aquarium has recently determined Alaskan salmon to be the only low-risk salmon in terms of four sustainability criteria: the inherent vulnerability of the fish, the effects of fishing on the overall habitat, the status of wild stocks, and the nature of the by-catch (the other types of fish that are caught unintentionally during salmon fishing).  While Alaskan salmon is recommended if you prefer wild-caught salmon, any variety of farm-raised salmon is also fine.  For this recipe we used a Scottish farm-raised salmon that I found at my favorite fishmonger (Don't you love that word?  It sounds so Charles Dickens-ish.). The salmon was delicate, buttery and absoloutely delicious.

OK, enough with the science talk.  The unusual part of this recipe is the pesto - essentially a southwestern version of the more traditional Italian pesto that is usually made with basil, garlic and pine nuts.  The bright flavors of cilantro and lime plus the nuttiness of the pumpkin seeds contrast wonderfully with the buttery fish.  And it's a really easy recipe - just whizz up the pesto, cook some salmon fillets, and there you go. We used the leftover pesto from this recipe to spoon over chicken and pasta the next day, which was equally delicious.

Toasted pumpkin seeds, also known as pepitas, can typically be found in health food co-ops or the bulk foods aisle of some upscale groceries.  They're also excellent in salads, granola, or anywhere you would traditionally use walnuts or almonds.

We decided to serve spinach (another superfood) and mashed potatoes with the salmon, but The Lawyer and I had different ideas regarding how to plate the meal.  My version (above) was vertically stacked with the potatoes acting as the glue holding everything together.  The Lawyer's concept was more side-by-side as you can see below.  I can hear some of you saying to yourself  "Do they actually talk about things like how to plate food?"  Yup, we do.  Foodies are crazy people.

* * click here for a printable recipe version * *

Salmon with Pumpkin-Seed Cilantro Pesto
Serves 4

1 teaspoon plus ¼ cup olive oil
½ cup roasted salted pumpkin seeds (pepitas)
½ cup firmly packed cilantro leaves and stems
½ teaspoon cracked coriander seeds
½ garlic clove, coarsely chopped
1-1/2 tablespoons fresh lime juice
Salt and pepper
4 6-ounce skinless salmon fillets
1 lime, cut into 4 wedges

Hot mashed potatoes (optional)
Baby spinach (optional)



Place 6 tablespoons of the pumpkin seeds in a food processor together with the cilantro, coriander seeds, and garlic; pulse until coarsely chopped. With the machine running, gradually add the lime juice, ¼ cup olive oil, and ¼ cup water, blending until a coarse puree forms. Season to taste with salt and pepper.

Heat the remaining 1 teaspoon of olive oil in a large nonstick skillet over medium heat. Season the salmon fillets with salt and pepper. Add to the skillet and cook until just opaque in the center, approximately 3-4 minutes per side depending on thickness.

To serve, place the spinach and hot mashed potatoes on a plate (if using) and top with the salmon. Spoon pesto over, garnish with the remaining pumpkin seeds, and serve with a lime wedge.

Salmon with Balsamic Sauce

We recently returned from a weekend in NYC that was very fun.  Each day The Lawyer went to the U. S. Open Tennis Tournament with a buddy and I did the museum thing.  One observation:  Central Park is wider than it appears on a map.  If you optimistically decide to walk from your hotel on the east side through the park to a museum on the west side, then walk around the museum for a few hours and walk back, you will be in need of an adult beverage by the time you stagger into your hotel.  That is, unless you're flattened by a crazed bicyclist in the park who ignores all traffic signs, electronic and otherwise.  Of course we ate way too much of the stuff you're not supposed to eat much of at all. We found a fabulous french bistro/bakery three blocks from our hotel and ate breakfast there twice, plus dinner at Bobby Flay's Mesa Grill one night and our favorite Italian restaurant, Vice Versa, another night.  And of course bagels. Yikes.

Whenever I've been "overfed" for a prolonged period, I start to crave healthy, high fiber foods.  I guess that's good news!  This recipe is a great example.  Salmon is a sustainable fish that is very good for you.  Two of the vegetables are minimally cooked and the other is raw.  You could always substitute different vegetables if you don't happen to care for one or the other, but I thought the radishes were an interesting touch.  I could hardly wait to make this meal when we got back from New York. 


**click here for a printable recipe version**

Salmon with Balsamic Sauce

Serves 4

Sauce:

¾ cup balsamic vinegar

2 tablespoons maple syrup

1 tablespoon Dijon mustard

1 clove of garlic, minced

Salmon:

Four 6-ounce salmon fillets, skinned

1 tablespoon olive oil

Salt and pepper

Vegetables:

1 tablespoon margarine or butter

2 shallots, finely chopped

Salt and pepper

1 clove of garlic, minced

1 fennel bulb, fronds removed, cored and thinly sliced

6 ounces thin green beans

Four radishes, sliced

Hot cooked couscous or rice

Preheat the oven to 450 degrees. 

In a small saucepan, combine the sauce ingredients and bring to a boil over medium heat.  Reduce to a simmer and cook until thick, about 12 minutes.  Set aside to cool for 5 minutes.

Line a small baking sheet with foil or parchment.  Place the salmon on the sheet and brush with olive oil.  Sprinkle with salt and pepper.  Roast until the salmon is almost cooked through, 8 – 10 minutes.  Set aside to cool for 10 minutes.

Heat a large pan of water to boiling and par-boil the beans for a minute or two to set the color.  Immediately drain the beans and place them in a bowl of ice water to stop cooking.  Drain again and pat dry with a paper towel.  In a medium skillet, heat the margarine over medium-high heat and sauté the sliced fennel for a minute or two, then add the beans and garlic and sauté for an additional two minutes.

To serve:  place couscous or rice on each plate.  Top with the vegetable mixture, the uncooked radishes, and a salmon fillet.  Drizzle the salmon with balsamic sauce.