Due to the recent national holiday there has been another massive junk food eating. As one of my family members used to joke, there are four basic food groups: Coca-Cola, potato chips, hot dogs, and ice box cakes. He joked like this until he got on the verge of diabetes. After getting close to the fence he has decided not to jump over it, gave up junk food and even lost some weight. I don’t want you, my readers, to keep eating chemicals and drinking corn juice, a.k.a. Coca-Cola, so I will be teaching you how to cook simple, fast, and extremely tasty dishes. And we will start with…
I only wish to catch a fish, so juicy sweet… Well, not everyone prefers to have it like Gollum – “raw” and “wriggling”, so today I will show you how to cook it the fancy (but simple) way. Salmon cooked that way has a complex, slightly sweet, and juicy taste. If you prefer a more bitter/sour taste, use pomegranate juice instead of orange.
Let’s start the cooking adventure! We will need:
~ Salmon, cleaned, sliced, and frozen – 2 slices (or more if you’re really hungry!)
~ Orange juice, homemade style, with some pulp – about 2 cups
~ Sunflower oil – 3-4 tablespoons
~ Old Bay spice mix – a couple pinches
~ Tarragon leaves, dried – a couple pinches
~ Rosemary leaves, dried – a couple pinches
~ Sweet basil leaves, dried – a couple pinches
~ Frying pan
~ Your hands 🙂
Cooking time: 20-25 minutes
Fussing, a.k.a. active working time: 10-15 minutes
Serves: 2 lucky gourmets
Let there be… fish!
When fish will start boiling in orange juice and oil mix, let it do it for about 5-7 minutes, depending on the thickness of the slices. You will see your salmon turning all tender pink and soft. At this point, turn the slices over (face down) with your spatula. Pour some more orange juice on top of the fish and let it boil for another 5-7 minutes.
Shake your juice bottle really well, to get the pulp up. Just make sure to close it really well, too, and hold onto the cap while shaking, so you don’t have to take a juice shower 🙂 Pour 1-2 teaspoons of this shaken juice on top of the fish slices.
Sprinkle fish slices with Old Bay, and then with herbs (tarragon, rosemary, and basil).
For those of you not familiar with who this Old Bay guy is – it is a spice mix consisting of celery salt, black and red pepper, paprika, and so on. Add a bit of herbs to the oil in which the fish is frying while you are at it. Let fish fry for 5-7 minutes. Fish at this stage is tricky and, being still slightly raw inside, might start behaving like it’s all fried and even ready to burn. Don’t buy this 😉 Just check on it systematically to prevent it from actually burning.
Turn tricky fish over (face up) with your spatula. Be careful when doing this, as fish at this point is very soft and can easily break/fall apart.Repeat the juice, Old Bay, and herbs sprinkling procedure, but this time don’t add herbs to the oil.
Serve with baby arugula leaves and fresh dill. Enjoy tender, melting-in-your mouth salmon, which like a good French wine has a complex herbal-fruit bouquet to it. This is your high gourmet time!
It is prohibited to have this exquisite fish with corn juice.
Have it with good fruit juice or with nice white wine.
A few years ago with my Mom we wrote a few culinary books, which would sell out the first few days after they were released. In my family, most of us loves good food and loves to cook it. So I will be sharing some of our dark cooking secrets 🙂 with you here, on my blog. Enjoy!