So here it is summertime and I am looking for new recipes to try. Around this time my husband has also decided to be not only dairy intolerant but also iffy on the whole pasta thing. JOY! Enter Salmon. It’s healthy. My husband likes it. My children have never even tried it so they don’t know whether or not they hate it yet. Plus it’s pink and summer looking. Why not?
That’s how I ended up standing clueless at the fish counter one afternoon at 5pm. There were two kinds of salmon. Alaskan Sockeye wild salmon which was bright red on sale for 9.99 lb (regularly 19.99 lb) and a lighter pink farm raised salmon that said “dye added” also for 9.99 lb. Luckily, there was a super cool “I know about food” guy standing right in front of me who was ordering the sockeye – so I hit him up for the scoop. Already, I don’t like the idea of dye added to a food I am buying to be healthy, and as a self respecting woman, I am almost honor bound to buy the more expensive salmon on sale. Plus, cool guy sealed the deal when he said the wild salmon is much for flavorful and firm. I did a little more research when I got home. In addition to having no color added, wild salmon is less fatty, has more omega 3’s and protein than farm raised salmon. Also farm raised salmon has more toxins and is given antibiotics to ward off disease from being raised in close confines. Honestly, if wild salmon isn’t on sale, just save up your $$ and eat it less often rather than ever going for the farm raised.
So, having gotten the nod and the wink from super cool food guy. I head home with my purchase to experiment. I read a couple of recipes, but it is already getting late and I really need to just get going already so I minimize to GREAT SUCCESS! I’m serious. Salmon Goddess.
INGREDIENTS (to serve 6)
- 2 lbs wild sockeye salmon
- 1/4 cup mounded light brown sugar
- 3 TBS creamy country Dijon mustard
- coarse salt and freshly ground pepper.
Completely cover salmon with glaze. I needed to let the salmon sit with the glaze for a while because my dear husband did not in fact leave the office when he said he would. The glaze runs all over, so I would reapply as much as necessary before popping under broiler.
Serve immediately. We also had a jasmine rice, some crusty bread and grilled asparagus to go along with the salmon. Did I mention I ate it too! Seriously, awesome. Even for me. Everyone liked it (well boy child ate it but, really, as we know, only really loves tacos, spaghetti and meatballs and the like – I think he might have said meeh in a sort of positive tone – which I took as a success from him)