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fish

Farmer's Market Foodie Parties Lunch Recipes Main Dishes Quick and Easy Salad

Cocoa Coffee Rubbed Salmon

written by Ali

Cocoa Coffee Rubbed Salmon will transform the way you prepare fish. I have been in a salmon rut lately, regularly cooking it in parchment paper with a little lemon and butter. It is great this way, but I wanted to spice things up (literally).

#Choctoberfest is such a good time of year to experiment with chocolate. I knew I wanted to make something savory, so decided I would see how salmon fared with a little cocoa coffee rub. Plus, I have a full spice cabinet from a summer filled with canning and preserving. (Yes – I do have three types of paprika lurking on a shelf. And I promise I used ¼ teaspoon from each at some point this summer to make chutney or something similar).

So – cocoa coffee rubbed salmon to the rescue! I blended cocoa, finely ground coffee, ancho Chile powder, smoked paprika, roasted garlic powder, salt, and pepper and rubbed the heck out of a salmon fillet.

On a side note, I signed up for the Port Orford Community Supported Fishery this year. The CSF is kind of like a CSA, only you get to choose what kinds of fish you want from what is fresh at the dock. I have totally stocked up on salmon and albacore tuna, all sustainably fished off our beautiful Oregon coast. The salmon is so perfect – sashimi grade, so great for poke, and absolutely like butter when it is cooked.

But back to the point: cocoa coffee rubbed salmon is positively amazing! It is the best blend for blackened salmon. I baked it in a cast iron skillet until it was just opaque and easily flaked with a fork. I did not add anything to it but the rub. One pound of salmon lasted me for lunch for two days. I’m a big fan of salmon salad, so served it with local farm greens and late season radishes and a dash of ranch dressing.

Yum

Cocoa Coffee Rubbed Salmon

Ingredients

1 teaspoon finely ground coffee
1/2 teaspoon ancho chili pepper
1/2 teaspoon cocoa powder
1/4 teaspoon smoked paprika
1/4 teaspoon sea salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pound salmon fillet

Instructions

Preheat oven to 375 degrees.
Combine all the spices in a small bowl.
Rub the spices over the salmon, skin side down.
Bake in a cast iron skillet or on a baking sheet for 12 - 15 minutes, or until the fish is opaque and flakes easily with a fork.
Enjoy!
Serves 2.

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October 17, 2019 1 comment

Main Dishes

Pan Seared Halibut with Roasted Vegetables

written by Ali

Photo by Peter Wendt on Unsplash

Often people feel like they can over serve fish during the warmer months as it’s a favourite for a gorgeous, light lunch. Whether it’s a juicy Nicoise salad or delectable salmon and vegetables, it’s known among chefs and food bloggers that fish is mainly prepared in summer.

As I love eating fish all year round, I have decided to come up with a delicious halibut recipe that is worthy of the coziest of winter nights, filled with warmth and seasoned roasted winter vegetables.

Halibut is the largest of all flatfish and is available mostly in steaks, fillets and cutlets. Its a firm, meaty white flesh has a delicious flavour when cooked lightly with olive oil. For the best results in the recipe, you will need to use Pacific Halibut Steaks.

This meal is the perfect winter warmer and something the whole family will enjoy both preparing and eating. Find a detailed recipe below:

Serves: 4

Recipe: Seafood

Time: 15 Minutes Prep and 45 Minutes Cook

Ingredients

4 6 oz. Halibut fillets
24 small new potatoes

5 sliced medium carrots
4 chopped white onions

2 peeled medium parsnips

1 peeled medium butternut squash

2 tbsp of pesto

To Season
olive oil

Thyme

rosemary
salt & fresh ground pepper

Instructions

Preheat the oven to 375°F and chop all of the vegetables into 1-inch sized pieces.
Once chopped, place the new potatoes, carrots, onions, parsnips and butternut squash into a large roasting pan. Season with the olive oil, thyme, rosemary, salt and fresh ground pepper.
Place the vegetables in the oven and roast for 45 minutes (or until they start to become chargrilled).
About 30 minutes into the vegetables are roasting, you can begin to prepare the fish. In a large skillet pan, heat around 1 tablespoon of olive oil at a medium temperature. Lightly brush each side of your Halibut steaks with a thin coating of olive oil, then lightly season them with the salt and pepper.
Once seasoned, place the halibut into the heated skillet with the skin side facing down. Wait until the skin is nice and crisp – approximately 4 minutes – then turn to cook on the other side. When cooking the second side, it should only need around 2 minutes more to be cooked through.
If needed, remove the skin with a fork (optional) and transfer to four plates.
To make a sauce that accompanies the halibut, mix the 2 tablespoons of pesto with 1 teaspoon of olive oil and place in small ramekins alongside the halibut.
Once the vegetables have roasted, sprinkle with one last seasoning of rock salt and serve with the fish and pesto sauce. Alternatively, the vegetables can be served ‘family style’, where everyone serves up their own at the dinner table.

Do you love eating fish dishes in winter? Which are your favourite? Let me know if you try this recipe and don’t forget to share your photos with me on social media!

November 28, 2018 0 comment

Farmer's Market Lunch Recipes Main Dishes

Blackened Salmon Fish Tacos with Tomatillo Salsa and Watermelon Radishes

written by Ali

My blackened salmon fish tacos with tomatillo salsa and watermelon radishes hit just the right spot for culinary happiness this time of year. I’ve been thinking about cooking salmon for a while now. Salmon is one of those foods that only I eat in our household. Clay is convinced that salmon is just too fishy – I, on the other hand, am a fan. In the past year, I’ve been playing around with salmon recipes that are lunch friendly. In other words, they either don’t need to be heated up in the microwave or they can be heated up very quickly so that I don’t leave the break room smelling like fish.

I decided the way to go with the salmon this time was to spice it up, blacken it, and serve it with tangy tomatillo salsa. My original plan was to serve these with a bit of shredded red cabbage. However, as we were wandering the produce section of Whole Foods, I remembered that Whole Foods has a variety of spicy radishes that are in season right now, including watermelon radishes. Watermelon radishes are about the size of a small turnip, have a pale green skin and are intensely pink (like a watermelon) on the inside.

They are a type of daikon radish, so can tend toward spicy, though not overwhelmingly so. I happened to have extra lime on hand, so sliced half of the radish into sticks and doused it in half a lime and a bit of salt. The result was divine – the lime brings out the sweetness in the radish and the spicy compliments the salsa. If you can’t track down watermelon radishes, red cabbage would definitely do to add the crunchy note to these fish tacos.

Just for fun this week, I also took some photos of how I packaged the components for these for my lunch. I wanted to get everything into one dish, but the corn tortillas were just a bit too big, so they ended up in a plastic bag. Here’s the sequence of how everything got stacked, as well as what assembly at my desk looked like:

And the final product looking pretty:

Blackened Salmon Fish Tacos with Tomatillo Salsa and Watermelon Radishes
Serves 2
Makes 6 Tacos

Blackened Salmon
1 pound salmon
1 teaspoon smoked paprika
1 teaspoon ancho chili powder
1/2 teaspoon salt
½ teaspoon cumin
½ teaspoon coriander

Preheat the broiler. Place the salmon skin-side down on a baking sheet covered with aluminum foil. Combine all spices in a small bowl and stir well. Spoon the spice mixture evenly over the salmon and pat into the skin. Broil the salmon for 15-20 minutes or until the fish is flaky throughout.

Tomatillo Salsa
6 tomatillos, skins removed
1 small pepper (jalapeno or similar)
Juice from 1 lime
½ red onion
1 tablespoon cilantro, chopped finely
½ teaspoon salt

Dice the tomatillos, pepper, and red onion into small pieces. Add the lime, cilantro and salt and combine. Set aside.

Assembling the Tacos
Blackened Salmon, flaked into small pieces and pin bones and skin removed
Tomatillo Salsa
1 watermelon radish or ½ head of red cabbage
Juice from ½ lime
½ teaspoon salt
6 corn tortillas

Chop the watermelon radish into matchstick size pieces or chop up the red cabbage. Combine either vegetable with the juice from the lime and the salt.

Warm up the corn tortillas for a few seconds in a microwave or for a few minutes in an oven set to the lowest temperature.

Divide the blackened salmon among the six tortillas. Place the watermelon radish or cabbage over the salmon and then spoon tomatillo salsa over both. Enjoy!

August 30, 2016 0 comment