Sockeye Salmon, Charred Zucchini, Shrimp & English Pea Cream Sauce

Wild caught Sockeye Salmon is at top of the chart on omegas and simultaneously tastes amazing. This feeds two people, costs $40 and takes 1 hour.

Olive Oil Roasted Sockeye Salmon
2 6oz fillets of sockeye salmon, sliced into 6 pieces
1 cup extra virgin olive oil
salt and white pepper

Preheat oven to 400. Start a medium saute pan on medium high and add olive oil. Once very hot add all the fish, skin side down. Immediately place the whole pan in the oven and let cook for 7-10 minutes or until fish is no longer raw on top. Remove and let stand 4 minutes.

Pea, Pancetta and Shrimp Cream Sauce
2 jumbo shrimp, diced, shells reserved
1 cup fresh English peas, blanched
2 tablespoons diced pancetta
1.5 cups vegetable stock
1/8 cup heavy cream

Start and medium saucepan on medium low. Add pancetta and let render for 10 minutes. Turn up to med and add veg stock and shrimp bodies. Let cook until reduced to 1/2 a cup of liquid. Strain sauce and add cream. Let reduce to half, about 1/4 cup of liquid. Add diced shrimp and peas. Season to taste.

Charred Baby Zucchini with Red Onions
1/2 lb baby zucchini, halved
1 organic red onion, sliced

Preheat oven to 400. Brush a sheet pan with olive salt and pepper and place zucchini cut side down. Brush tops with olive oil, salt and pepper and topped with sliced onions. Cook for 20 to 25 minutes or until onions are soft andn zucchini are browned.

I have to thanks my friend Suzy for the inspiration in creating the dish and the help with eating it all as well, good times! Buon Apetitio!!

Wild King Salmon with Pink Rice Pilaf and Avocado Puree

This wild king salmon from Norway is a different level of quality then your average supermarket salmon. This takes 30 minutes and feeds two people, it costs about $30 because of the salmon. It can be done for much cheaper with regular salmon.

Norwegian King Salmon
2 5oz filets of king salmon
1 tablespoon butter
1 tablespoon olive oil
salt and pepper

Preheat the oven to 350. Start a medium sautee pan on medium high heat and add butter and oil. Season fish with salt and pepper and place skin side down in the hot pan. Let cook 5 to 7 minutes and then place the whole pan in the oven. Let cook another 7 to 10 minutes until desired temperature.

Pink Madagascar Rice Pilaf
1 cup pink Madagascar rice
2 cups water
1/4 cup fresh english peas, blanched
1/4 cup golden raisins

Cook rice as per the package instructions. Add peas and raisins and mix.

Avocado Puree
1 Haas Avocado
1/2 lime
1 teaspoon siracha or other hot sauce
salt and pepper

Mix all the ingredients and puree.

Easy and delicious, a great combo. Buon Apetito!!

Cedar Plank Salmon

This is a really quick and easy recipe. It's kind of cheating but who said there were rules to this cooking at home blog anyway. I found this vacuum packed and frozen salmon on a cedar plank in my grocers frozen seafood section. I just saw a special on TV about how quality frozen and smoked salmon is because it is packaged immediately after being caught, directly at the source. I decided to give it a try and was pleasantly surprised. This cost $10, takes 20 minutes and feeds 1.

Cedar Plank Salmon

1 10oz cedar plank salmon, defrosted overnight in the fridge
1/2 cup light sour cream
1/2 lemon, juiced
2 tablespoons fresh parsley, chopped
salt and pepper to taste

Preheat the oven to 430. Open defrosted salmon and place on the middle oven rack. Let it cook for 14 minutes. While it is cooking; mix the sour cream (you could use yogurt or creme fraiche) lemon juice, parsley, salt and pepper and let stand for 10 minutes. Remove the salmon and garnish with the cream sauce and some sliced lemon.

This is super easy and was one of the best tasting salmon pieces I have had in a long time. The salmon is wild (not farm raised) and meat had a great texture. I already stocked up on a few more so I have a great meal in a few minutes when I don't feel like going all out cooking. Enjoy!