Salmon Trio

Doing groceries, I pass the seafood display and see some incredibly large, fatty salmon. And it’s fresh! I purchase an overly large filet thinking to do a fail-proof Pacific Rim Marinade. Arriving home, however, I feel inspired and decide to experiment…only I’m not inspired enough to look up recipes online and return to the grocery store for some ingredients I know many recipes will call for. So I make do with what I have in the kitchen.

 

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Before we start, you should probably know that I habitually mix all sorts of ingredients according to whim and I never write anything down (mostly because I eyeball most measurements and always add different things), which is a bummer after some great experiments that I can’t recreate. Trying to change my bad habits, I figure I can at least jot down the ingredients I used this go-around. Care to experiment with me?

 

Citrusy

Ingredients

  • Grapefruit
  • Pechay
  • Thyme (proudly from my little potted garden)
  • Lemon Zest
  • Butter
  • Salt & Pepper

 

Simple & Healthy

Ok, I’ve done tomato and onion before, so this one isn’t entirely new. But I did add some rosemary and olive oil, so that’s pseudo-new, right?

Ingredients

  • Tomato
  • Onion
  • Rosemary (also proudly from my garden)
  • Lemon Juice & Lemon Slices (use half a lemon here, and save the other half)
  • Olive Oil
  • Salt & Pepper

 

Sweet & Savory

This one, I’m not entirely sure about. However, I figure honey can be mixed with cranberry, cranberry and vinaigrette work just fine, vinaigrette and honey hypothetically complement each other, honey and brown sugar are both sweeteners, and brown sugar and apple often make for a yummy combo. That brings us full circle. So all the ingredients should (Should? Should.) work together, right?

Ingredients

  • Apple
  • Cranberry
  • Honey
  • Lemon Juice (use the second half of that lemon here)
  • Balsamic Vinaigrette
  • Brown Sugar

 

In hindsight, maybe I should have opted for green apple in that last recipe, but red was all I had at home. In any case, it turned out alright. But it’s late and I’m a little hungry, so please pardon the photos of non-plated salmon below. Frankly, it’s been a long workday, and my desire to eat dinner has overtaken my desire to present something more elegant to you.

 

 

All in all, not bad! I may note (well, guess I’ve already noted them here) and tweak these combos for future use. Do experiment and tell me how your salmon turns out. I’m no chef, but I do love food. Perhaps I can borrow some of your favorite recipes.