Copper River Salmon – like bacon, only better!

Around here, we eat salmon. And, fortunately for us, we can have wild sustainable salmon all year round.

At this time every year (May-June) fresh wild Copper River Salmon from Alaska is everywhere! Okay… yes, it’s shipped via airplane on Alaska Airlines, and I’m sure the carbon foot print is crazy. But I’m sorry, I can’t be that militant with my food. I do my best to make good choices for me and my family, and after all I’m only human. No Mama guilt here!

Anyway, which brings me back to the salmon… (By the way, for those of you in Seattle area the price has come down from $25-$30 per pound to $9.99 per pound at QFC and $8.99 per pound at Costco!) It’s luscious buttery flesh rich in omega3 fatty acid is a true NW delicacy! And, yes – worth every penny.

The way I prepare it is SIMPLE and EASY! So, no need to make-ahead. Pair it with a simple garden salad, or grilled veggies and you have an instant healthy dinner that even your toddler-teenager will enjoy. 😉

Cedar Planked Copper River Salmon

Ingredients:

• 2 lbs copper river salmon filet (in this case I have 2 filets and there’s enough marinate for both)
• 2.5 tbsp soy sauce
• 1 tbsp brown sugar
• 4 garlic cloves, minced
• zest from 1 lemon
• soaked cedar plank

Method:

This is what I do… and I guess, my semi-make-ahead version.

I place the soy sauce, brown sugar, garlic, and lemon in a 9 x 13 casserole dish and mix it all together with a fork – so it coats the whole surface area. Rinse and pat dry the salmon. Place the salmon flesh side down (skin side up), in the casserole dish and cover with plastic wrap. This can marinate for a 1/2 hour and up to 4 hours.

Soak cedar planks on a cookie sheet (with a lip) for 1/2 hour to up to 2 hours.

Heat grill to med-high. Cover and let it heat for 5-10 mins. Place Salmon on soaked cedar planks and turn off the burners (only under the cedar) for indirect grilling, cover and cook for approx. 20 mins. This time will make the salmon look a little under done, but feel free to cook to your preference.

Leftovers? Don’t let that salmon go to waste!

Consider transforming it into salmon and corn chowder (lots of fresh corn right now), asian salmon soup with rice noodles, salmon scrambles, frittatas, salmon and zucchini fritters, salmon sushi, cold salmon and pasta salad… any other ideas??? Feel free to post below!

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Memorial Day weekend means, My Secret Rib Recipe!

Hooray! Memorial Day (to me) means it’s officially Summer! And who doesn’t love summer barbecue and grilling? (Cooking outside also means less clean-up in the kitchen!)

So here it is, my favorite (and secret) Rib Recipe! It’s mostly a secret because it always comes out flavorful, sticky, and fork tender! And, has seriously become the most sought after recipe in my family… (even my sister who doesn’t eat pork, will ask me for this recipe from time-to-time to feed her kids!)

The recipe below is mostly mine, the technique, all Sunset Magazine. The ribs basically “steam” in the foil to make it taste like it’s taken all day. (Gotta love that!) I prepare the ribs ahead of time by rubbing them in the dry rub, and leaving them in the fridge for as little as 2 hours and up to two days. ENJOY!

Ingredients:

• full rack of pork ribs
• Mesquite dry rub
• Barbecue sauce (usually whatever is on special)

Method: 

Season ribs with the dry rub and leave it on the ribs for at least two hours and up to two days. Cover ribs with aluminum foil.

Heat the gas grill on High for 10 mins, turn center burners off, and outside burners to Medium. Lay foil wrapped ribs on the grill (middle where the burners are off, so using in-direct heat), convex (meat side up), overlap slightly if necessary. Cover grill and cook till tender when pierced through foil and everything. (1-1 1/4 hours).

Remove foil, brush tops (meat side) with barbecue sauce, turn over and cook until sauce has browned (10 mins.), brush concave (bone side), and turn again, and cook until browned (10 mins.). Cover and transfer to a cutting board.

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Wednesday Night’s Cooking Party!

I know I haven’t written in a while…super busy with three kids and all of our craziness.

Just like all of you, I’m sure.

But, thank god for my MAM group! This last Wednesday, we gathered at our friend Sue’s house to cook 8 fabulous meals! This means 8 whole days/eves of NO cooking! And, after looking at May schedule, I’m going to need the boost.

These are the meals I am taking home in my cooler!

So here’s the recipes! (All completed, portioned, and bagged by 10 p.m.!)

1) Ginger Glazed Mahi-Mahi
2) Tandori Chicken (omit red pepper flakes)
3) Curried Lentils
4) Salmon Steaks W Hoison Glaze
5) Spinach and Smoked Gouda Crustless Quiche
6) Chorizo Cassoulet
7) Cuban Grilled Pork
8) Guiness Brined Lamb Steaks

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Hello Pesto! easy, delicious, and make-ahead friendly!

It’s finally SPRING! Time to make fresh pesto! Making it doesn’t take too much effort, and it’s super easy to freeze for quick dinners later. Pesto is a great Spring/Summer staple that once frozen, can give you fresh tasting dishes that you can enjoy all year!

Method:

• Bunch of herbs – any of these will work, or you can even combine – cliantro, basil, Italian parsley (…psst, I’ve also made steamed beet pesto, and kale pesto…!)
• 1-2 cloves of garlic
• 1 tbsp of parmesan cheese
• Handful of nuts (pine, almond, walnuts)
• Olive oil (drizzled in)

Applications:

• Pizza base
• Top on fresh fish – then grill
• Mix with cooked pasta noodles
• Add to meatloaf or meatballs
• Add to soup (makes a great base flavor)
• Spread on bread, crostini, or crackers

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