Thyme Cod with Grilled Pears

January 22, 2012 § Leave a comment

E: This is another riff off of a recipe from Tom Colicchio’s book Think Like a Chef, which we got for Christmas from my cousin Kristina and her husband Patrick. The book has some really wonderful looking fish recipes, so we decided to do a simple pan-roasted thyme cod, based off his pan-roasted sea bass recipe. Though we couldn’t get the fish as crispy as the fish in the pictures in his book, the cooking technique shown here is a really great one, and results in fantastic flavors. It is definitely something we’ll use again (and we actually did make this again a few days later, using salmon instead of cod).

the result

We decided to pair our cod with some “grilled” pears and risotto-style wild rice. Feel free to use whatever you want. We thought everything was quite delicious, but make sure you give your wild rice time to cook. We didn’t start it early enough and that delayed us a bit. If you have an actual grill the pears will come out looking better, with some nice char on them. « Read the rest of this entry »

Jerk Salmon

September 2, 2011 § 1 Comment

E: The summer has pretty much rolled to a close here, though I can assure you it is still warm enough to impersonate July. But September has reached us with alarming alacrity. Joanna is back to school. My birthday is here. And I think it is about time for another tasty recipe. But first, a little reflection is in order.

We are getting close to a busy time of year for annual events. Both our birthdays, and the first year anniversary of the start of this blog, land in the next couple of months, and that’s along with Thanksgiving and the start of the winter holidays. It is weird to think of where I was a year ago, especially as it concerns this blog. Blogging is a good way to remind yourself of past successes and failures, but it is also a good way to learn stuff. With a couple disasters and a couple new techniques under my belt, I am definitely better than I was a year ago. I have learned something. But it isn’t a miraculous elixir, and I’m still frustrated that I’m not better than I am. I’ve decided on a new strategy of reading through things like the Joy of Cooking page by page to try to gain some more kitchen know-how. We’ll see how long I can keep that up. That said, I’ve found the experience so far rather therapeutic, even though it can be frustrating at times. So bear with us as our cooking adventures continue.

this salmon was such a jerk

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Panko-Ginger Crusted Salmon + Stir-Fried Snap Peas

January 9, 2011 § 2 Comments

It is Erik again, this time with a recipe for a light and tasty Asian-flavored salmon recipe, and a side dish of snap peas.

First, the fish. This recipe is loosely based on this chip crusted salmon recipe, though it is completely different in the flavor and the texture of the crust. The things you will need are:

Filet of salmon (I used about 3/4 lb)
1 c Panko breadcrumbs
1 tsp salt
Juice of 1/2 to 1 lemon
1-2 tsp toasted sesame oil
1-2 inches fresh ginger, minced
1 tbsp oil for cooking
an extra pinch of salt

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