You get a line and I’ll get a pole, honey
You get a line and I’ll get a pole, babe
You get a line and I’ll get a pole
We’ll go down to the crawdad hole
Honey, baby of mine
All this time “resting” has given me the opportunity to go fishing….fishing for some new recipes and techniques. I feel that even if I’m not in the kitchen, I should toss out a few lines and see what I can catch.
When I was trying to think about what I should concentrate on today, I kept getting snagged. It was like I would throw my line out and I’d get a little tug. My excitement would mount, as I perceived what treasure I could reel in but I must say I kept coming up with trash.
Each time I’d imagine a wonderful catch, I would toss it back. I was too small, it stunk or it wasn’t in season.
I kept angling for a topic and then I found what I was looking for right in my own little pond. One of the weeks I didn’t feel well, I had ordered HomeChef delivery. (I’ve mentioned them before; they are a menu/ingredient delivery service that really comes in handy on those weeks I can’t make it to the store.) In that particular box, there was a recipe for a Japanese Furikake Salmon. In all honesty, I wasn’t the biggest fan of the salad part of this menu but I loved how they cooked the salmon.
Most recipes I see, opt to cook salmon with skin on. For some reason, I want to jump overboard each time I am served salmon with skin. I get that it is crispy and delicious to many people but there is a taste to it that I can’t get past. I do like the contrast of crispy side to the fish to the flaky parts of the fish but I have never been able to manage to do that skinless…until now!!!! (At this moment, my mind is picturing fish jumping out of the water into my boat and smiling…because if the real world is like the movie Finding Dory…fish smile.)
I digress…the technique is simple. Using an ordinary oven safe pan over high heat, I added a swirl of olive oil. When it just began to have a little sheen to it, I added the skinless salmon. I left it alone for about 3 minutes and watched as the sides pulled away from the pain. I didn’t touch it! (Kind of like me not ever touching a worm when fishing.)
After the 3 minutes were over, I took a peek to see if it was brown. If it wasn’t, I let it cook a little longer. After it had a nice warm brown color, I flipped it and brushed it a glaze and put it in the oven set at 400 degrees. It roasted about 6 more minutes and it was ready.
I LOVE IT THIS WAY!!!!!!!!! You take a bite and you get a little crunch in each nibble. FABULOUS!! You will never look at salmon the same way again!
My line is now reeled in and I am ready to sail back into my kitchen. Thank you everyone who has been sending encouraging messages. I am happy to have my appetite back and can’t wait to write more next week!
- 1 Tbsp honey
- 1 Tbsp miso paste
- 1 Tbsp toasted sesame oil
- 1 tsp of fresh ginger
- 1 Tbsp light soy sauce
- 1 Tbsp brown sugar
- Olive oil
- 2 6 ounce salmon filets, skinless
- Oven 400 Degrees
- In a small bowl, whisk together honey, miso, sesame oil, ginger, soy and brown sugar. Set aside.
- Using an ordinary oven safe pan over high heat, add a swirl of olive oil. When it just begins to have a little sheen to it, add the skinless salmon.
- Leave it alone for about 3 minutes and watch as the sides pull away from the pain. Resist the urge to fuss with it.
- After the 3 minutes, I take a peek to see if it isbrown. If it isn’t, let it cook a little longer.
- After it is nice and brown, flip it.
- Brush on the glaze you set aside and put in the oven.
- Roast for 6 more minutes. It should be flaky and moist.