Ok my little minions I am back on track and ready to roll with some awesome things to cook. Had a fabulous Christmas and had some time off to work with some great recipes. I made aprons for my children who are now excited to help me in the kitchen. Jacob calls himself my little fry cook buddy--his favorite thing to do is help me cook anything. Stirring pans of liquid is his favorite but he likes to put veggies in the pan that I have cut up too. His apron is dark blue with metallic silver Stir - Master written under his name. Hailey's is pink of course with purple and silver hearts and at the bottom it says Bake - Master because she likes to bake cupcakes, make cakes and decorate anything that needs icing on it.
Down to business tonight I bring you:
Oven Roasted Slamon with Ginger Tangerine Relish --for two.
2 6oz skin on salmon fillets, 1 1/2" thick
1 tsp olive oil
salt and pepper
1 recipe relish -- recipe follows
Adjust the oven rack to the lowest setting. Heat oven to 500 degrees, place a rimmed baking sheet on the rack while pre-heating oven. Using a sharp knife make 4-5 shallow slits in the skin side of salmon do not pierce the flesh only the skin.
Pat the salmon dry with paper towels. Rub the fillets evenly with oil and season liberally with salt and pepper. Reduce oven temp to 275 degrees and remove baking sheet. Carefully place the salmon skin side down on the sheet.
Roast salmon until thickest part still look translucent when cut into with paring knife and registers 125 degrees 9-13 minutes. Serve with relish and snap peas or pasta with white sauce.
Ginger Tangerine Relish -- makes 3/4 cup prepared
2 tangerine, peels, segmented and cut into 1/2" pieces.
1 scallion, sliced thin
1 tsp minced or grated fresh ginger
1 tsp fresh lemon juice
1 tsp extra virgin olive oil
salt and pepper
Place the tangerines in a fine mesh strainer set over a medium bowl. Let drain 15 minutes, save 2 tsp of juice. Whisk tangerine juice, scallion, ginger, lemon juice and oil together. Stir in the tangerine and season with salt and pepper to taste.
I love the taste of really well cooked fish and this relish really brings out great flavors. It's fresh and very fast to make. This is good with pasta alfredo or rice.
One of my resolutions is to blog about something a couple of times a week. I might just talk about my favorite tv shows, but I will talk about something. Enjoy.
