From Fish
Salmon with Pomegranate Seeds and Tangerine
Welcome 2012! And with the New Year comes a checklist of reflections and maybe a resolution or two. For me easiest way to jump-start 2012 is a quick salmon dinner that brings together healthy food and seasonal flavors. The bonus is that it is a cinch to make – perfect for a family dinner or a weekend dinner party
Choose a piece of Wild Salmon – if you are able to get Steelhead Salmon lucky you. The Steelhead season in the Olympic Peninsula starts in December and runs thru April and is definitely worth looking for. This dish also works perfectly with frozen salmon and if the Wild King Salmon from your fishmonger has been “previously frozen” I would encourage you to purchase that over a farm raised fish.
1 Piece of Salmon – preferably with skin
1 Tangerine
½ t sea salt
Pinch Black Pepper
1t Herbes de Provence
½ cup Pomegranate Seeds
Olive oil
One pat of butter (optional – I like the flavor)
Oil a cast iron pan with a light coating of olive oil to keep the fish from sticking
Preheat the oven to 350 degrees
Season the salmon fillet with salt and pepper – both sides
Zest the skin of the tangerine and hold aside
Juice the tangerine – a lemon juicer works best
Place the salmon in the center of the pan, you can add a scant drizzle of olive oil and or a pat of butter on the fish. (You can omit this step is you are watching your weight)
Pour the tangerine juice, the tangerine zest, the Herbes de Provence, and the Pomegranate Seeds over the fillet.
Place the dish in the 350-degree oven and cook 10 minutes per inch of fish. At least once during the cooking open the oven and spoon the juices over the fish. Let the salmon rest tented in foil for 5 minutes before serving.
I love the ease of this dish – and you can experiment with other citrus and herb combinations. Meyer Lemons and Dill or Grapefruit and fresh Chives also combine beautifully.
Grilled Swordfish with Josephine’s Feast Meyer Lemon Marmalade
My everyday choice is a chunky thick cut marmalade – wonderful on toast and absolute essential to cook with. One of my favorites is a Meyer Lemon Marmalade that has a wonderful sweet tart flavor and a lovely fragrance. From salad dressings, to glazes for grilling, and even deserts & cocktails. A jar of this marmalade can go a long way.
Inspired by a friend at the Westhampton Farmers Market – I have adopted her sensational recipe for easy entertaining during these dog days of summer. Meyer Lemon Marmalade Glazed Swordfish serves along with a green salad and corn could not make for a better meal with friends!
Meyer Lemon Marinade for Grilled Sword Fish
6 swordfish steaks
1/ 2 cup of JF Meyer Lemon Marmalade
¼ cup fresh lemon juice – or vermouth, white wine or rum
¼ cup fresh chopped mint
salt & white pepper
One of the easiest meals for friends and family is a grilled swordfish with this delicious glaze. Combine the Meyer Lemon Marmalade with a whisk adding ingredients one at a time. Grill the swordfish flipping once on each side. Halfway through cooking glaze each side of the fish. Drizzle any leftover glaze over the swordfish streaks just prior to serving.