Friday, August 14, 2009
I made Salmon and that pesto pea rice that Alena made!
Greetings from Albuquerque!
I wanted to share my easy salmon marinade with everyone, and I decided to take Alena up on her suggestion to pair her pesto peas and rice dish with fish Alena's and I'm certainly glad I did!
Grocery List for The Marinade
2 pieces of 6 ounce Salmon (Sockeye is more fishy, Atlantic is mild and buttery) I know there is an on going debate about Farm raised Salmon, and wild caught etc. but no judgement here, just eat what you're comfortable with.
2 TBS Soy Sauce
2 TBS Tequila Lime Hot sauce (We picked this up in Austin, TX at the Tears of Joy Hot Sauce Shop Super delicious stuff! If you don't have that, use whatever hot sauce you have laying around. I highly recommend Tequila Lime hot sauce for fish marinades. It's also an important Southwest flavor, and it's unique to that area.)
6 TBS Olive Oil
2-4 TBS Balsamic Vinegrette
pinch of Salt and pinch of pepper
the juice of half a lemon
3 cloves crushed/chopped garlic
2 TBS Honey
Mix all the ingredients above into a bowl, and put your fish filets skin side up meat side down into the marinade. (Remember the longer your fish sits in these flavors the better, but usually 30-45 minutes is fine.) This marinade also works well on Tuna steaks!
Put the fish and marinade in the fridge while you whip up your side dish. I followed Alena's recipe exactly, except as well as peas I put in some nice, meaty, fresh shiitake mushrooms. I sauteed the mushrooms in a little bit of butter and added at the same time as the peas.
While the rice is setting, before you add the peas and mushrooms, take your fish out of the fridge, and put it in your oven on Broil for about 15-20 minutes. (Depending on how thick your fish cut is.) Make sure you remove the fish from the marinade when placing it on your broil pan. Do not drizzle any juices over your fish it will produce it's own in the oven!
Once your fish is done broiling, go ahead and serve this up! I highly recommend eating this meal with a lovely glass of white wine, preferably a Riesling!