![]() We’ll be out on the boat fishing next weekend. It’s Sockeye (red) salmon season right now, soon to be Coho (silver) season. The skin sticks to the foil and the fish is on the spatula ready to plate. Oh, and I forgot to mention, when you cook it on the foil like I’ve mentioned, when it’s done, you just slide your spatula between the flesh and the skin. Another favorite is a recipe where the fish is marinated in orange juice and soy sauce, grilled, then topped with a relish of orange segments, red bell pepper, sesame seeds, and sesame oil. ![]() Sometimes a light layer of pesto topped with bread crumbs mixed with grated parmesan. Or orange or lemon juice, dijon, and a little maple syrup. One night it might be peach jam thinned with a little soy sauce and dijon mustard. I then top it with a variety of marinades/sauces. We vacuum-pack and freeze ours with the skin on, so I usually make a little foil tray and place the salmon skin-side down on the tray. Our freezer is full of it, and we eat it once or twice a week. Since I live in Alaska and fish a lot, I’m always looking for new ways to fix salmon. (From How to Cook Italian by Giuliano Hazan) What are some of your favorite ways to prepare salmon? Grilled Salmon with Thyme and Parsley Sauce It’s a dish Lael and I enjoy with a young, fruity red wine, such as a Dolcetto, a Valpolicella, or a Morellino di Scansano. To make the sauce, I first whisk the salt and lemon juice together to dissolve the salt, then add the herbs and olive oil. It gives it a tender crust while keeping the inside moist. I coat the salmon with a little olive oil and sprinkle it with fine dry breadcrumbs before grilling it. Michela, our six-year old daughter, loves “salmon fish” as she calls it, and this is one of her favorite dishes. But most often I grill it and top it with a parsley, thyme, lemon and olive oil sauce. I also often teach it baked in a foil with fresh tomatoes, parsley and oregano, which I’ve dubbed “Aromatic Salmon in a Pouch”. I like poaching salmon and serving it with a savory green sauce of parsley, capers, anchovies and olive oil. Salmon’s rich, almost unctuous flavor make herbs an excellent accompaniment for it. It’s unfortunate because salmon lends itself perfectly to the Italian style of preparation: a simple cooking method with a light-handed use of flavors and herbs. Salmon is not native to Italy so it’s rarely seen on restaurant menus and tends to be one of the least popular fishes at the market. ![]() This orange glazed pan fried mackerel fillets with spices and thyme recipe pairs well with a side of steamed vegetables or roasted potatoes.Italians usually buy local whenever possible, particularly when it comes to fish. Remove the pan from the heat and stir in the thyme leaves.ĭrizzle the orange glaze over the mackerel fillets and serve immediately. Bring to a boil, then reduce heat to medium-low and simmer for 2-3 minutes, stirring occasionally, until the mixture has thickened slightly. In a small saucepan, combine the orange juice and honey. Flip the fillets and cook for an additional 1-2 minutes on the flesh side. Cook for 4-5 minutes, or until the skin is crispy and golden brown. Once hot, add the mackerel fillets skin side down. Heat the olive oil in a large skillet over medium-high heat. Sprinkle the spice mix over the fillets, pressing lightly to ensure it adheres. In a small bowl, mix together the paprika, cumin, garlic powder, onion powder, and cayenne pepper (if using). Pat dry the mackerel fillets and season with salt and pepper on both sides. 1/4 cup orange juice (fresh squeezed preferable - shop our produce for amazing local citrus to use when in season!).2-4 mackerel fillets, skin on (1 fillet per person). ![]() Give it a try and see why mackerel is quickly becoming a go-to fish for home cooks everywhere! The result is a mouthwatering dish that's perfect for any night of the week. In this recipe, we take crispy pan-fried mackerel fillets and glaze them with a sweet and tangy orange sauce infused with warm spices and fresh thyme. Mackerel is a flavorful and nutritious fish that's packed with omega-3 fatty acids and other essential nutrients. Looking for a delicious and healthy way to spice up your dinner routine? Look no further than this orange glazed pan fried mackerel fillets with spices and thyme recipe!
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