Broiled Salmon Fillet with lemon and dill

I really can't eat enough seafood, especially when it's super fresh! One of my favorite things to eat is Atlantic salmon. Here is a quick, super simple way to prepare whole salmon fillets, a recipe that works just as well with smaller fillet portions or steaks, or pretty much any seafood for that matter.

Simple seasoning of kosher salt and fresh cracked black pepper, a drizzle of olive oil and some fresh herbs from the garden such as dill or chives, and a good squeeze of fresh lemon once cooked, is all you need to be a master salmon chef. The key is not to overcook it. While salmon is pretty forgiving when it does come to being overcook, because of its fat content (healthy Omega-3 fats), it is exceptionally good when cooked just to the point of doneness.Many people actually prefer a touch of rawness in the center.When I cook my salmon, either by grill, broiler or frying, my goal is to cook it just to the point where the rawness in the center is down to a sliver or has just disappeared. Whatever method, I make sure the heat source is pretty hot. Depending on the thickness, I typically cook it about 4 minutes on side A and 3 minutes or less on side B, starting skin side down. I also love to get the skin crispy as it is quite tasty. Then I let it rest for a couple of minutes and when it hits the plate it is super juicy!

Broiled Swordfish with Lemon and Olive Oil

While in Italy, I enjoyed some delicious grilled swordfish at a rustic little restaurant in Sorrento. It was after a long day of hiking all over the island of Capri we had worked up quite an appetite. When we left our hotel to go out for supper the skies had opened up, and by the time we time we made it to the main piazza we were soaking wet. We walked up and down some random side streets (actually like narrow alleys, but the locals drive on them, mostly by moped) until we located  what looked like a nice place to eat. This place looked to have a mix of locals and tourists so we felt good about it. We hung our dripping coats on the rack and sat and relaxed over an excellent meal and some nice wine.

Here are my take on two dishes we enjoyed that day...caprese salad and grilled swordfish.

Caprese Salad
For lunch in Capri we shared a much deserved lunch consisting of margarita pizza and a caprese salad over looking the ocean.This salad, which means "salad in the style of Capri" couldn't be simpler to prepare. It consists of three simple ingredients, tomatoes, fresh mozzarella and basil. It's great just like that or seasoned with a little olive oil and vinegar (balsamic or red wine). To make it, simply arrange slices of the cheese and tomato topped with basil however you wish. Common ways to do so are in individual stacks or around a platter. As you can see in the photo, I made mine atop some lettuce as to make it a little more substantial of a first course salad.


Grilled/Broiled/Baked Swordfish

Which ever one of the above methods you choose, the same basis hold true when cooking a firm, "meaty" fish like swordfish...do not overcook it! Swordfish is one of my favorite seafood choices but whenever it is over cooked it becomes very dry. The nice thing this recipe does to overcome that is using a quick marinade/basting sauce, a quick cooking time, and a good squeeze fresh lemon juice at the end.

About 10-15 minutes before cooking, toss: 4  -- 6 ounce swordfish fillets (steaks) with a little olive oil, the zest of one lemon and a little fresh thyme.

Preheat the broiler or your grill on high. Once the grill/broiler is hot, season the fish well with salt and pepper. Cook the fish to a medium-well doneness for about 8 minutes in the oven or 3-4 minutes per side on the grill. About 1 minute brfore removing from the heat squeeze the juice of 1 lemon over the fish.

Remove from heat and serve with lemon slices and fresh chopped parsley. If cooked in the oven, you will be left with a flavorful lemon-fish broth. Spoon the warm lemon sauce over the fish when serving.

Buona appetito!

Steelhead Trout Burgers

Anyone who has ever gone trout fishing (or "troutin" as we say in Newfoundland) probably knows it doesn't get much better then having a shore lunch or breakfast at the cabin consisting of fresh trout (either whole or fillets) fried in bacon fat, served with bacon, fried potatoes and toast. Although a simple meal, it's hard to beat the combination of the smokey bacon, super fresh fish and savory potatoes. Recently I took this classic meal and did my best to turn it into a burger. What I have come up with is a steelhead trout burger served on a toasted potato roll, with lettuce, sliced tomato and crisp bacon strips. The kicker is a homemade peppery lemon-dill mayo.

With or without a food processor, preparing the fish couldn't be easier, and the mayo takes just a second to whip up. If you don't have fresh trout, salmon works equally well. Here's how I did it all.

Steelhead Trout Burgers

- 16-20oz fresh steelhead trout fillet (free of bones and skin removed)
Using a large knife, chop the fish into small pieces, about 1/2 inch, pieces (or pulse in a food processor, but don't overdo it, about 5-6 pulses).
In a large bowl, combine the chopped fish with the following:
- juice and zest of half a lemon
- 1 Tbsp fresh dill, minced
- 1/3 cup bread crumbs (such as panko)
- 1 egg, beaton
- splash of Worcestershire sauce
- 1 tsp Old Bay seasoning
- dash of cayenne pepper (optional)
- 1/4 Tbsp fresh cracked pepper and kosher salt

Mix with hands and form into 4 burger patties. cover with wax paper and let set up in the refrigerator for about 30 minutes.

When ready to cook, these may be grilled or broiled, but I gave mine a quick saute.

In a large non-stick fry pan, over a medium heat, add:

- 2 Tbsp vegetable oil

Once oil shimmers, add the 4 burgers. Cook on one side for about 4 minutes and flip, and continue to cook to desired doneness. Another 3 minutes should cook it all the way through., It's important not to overcook these so they retain their moistness. Season the top with a little more pepper.

Peppery Lemon-Dill Mayo

In a bowl, mix the following:
- 1 cup mayo
- 3 Tbsp dill, minced
- juice and zest of a lemon
- 1/2 tsp fresh black pepper
- 1/8 Tbsp kosher salt

While the burgers are setting up, prepare the toppings, by cooking some good quality bacon until crisp, and slicing a tomato, and chopping some lettuce. For the rolls I use potato bread hamburger buns (which I love by the way because they are high in protein and fiber, but taste like white bread), which I toast. To assemble, put a layer of of the mayo on the bottom, followed by lettuce, tomato and bacon., follewed by the burger and a dollop of the mayo.

This might be the best fish sandwich I've ever had!

Birthday Feast Part II

Here is part two of my birthday supper from last week.

Brussels Sprout with Calabrase and Lemon

For my veggie side dish I wanted to cook something I had not done before. I have only prepared Brussels sprout a couple of times and thus an original dish was easy to accomplish. I scanned a few online recipes for inspiration and after seeing that bacon and vinegar were usual accompaniments I used those same flavors. I did not have bacon in the house but I did have a spicy Italian calbrase salami, and I though lemon zest and juice would be a nice change instead of vinegar as a way to provide acid to the dish. Plus I figured the lemon flavor would pair nicely with the fish. In addition, the calabrase, with the chili flakes would add an element of heat and savory unlike just bacon. The dish turned out to be a real winner! Here is how I put it together:

1 pound of Brussels Sprouts, trimmed and halved

Boil the sprouts in a little salted water for about 5 minutes

In the meantime, heat 1 Tbsp of oil in a medium saute pan of medium-high heat, and add:
- 1/2 an onion, minced
- 2 ounces of Calabrase (or other dry salami), julienne

Cook until the onions are tender and add the par-cooked Brussels sprouts. Saute for a couple of minutes so the Brussels sprouts pick up some color. Then add the juice and zest of half a lemon.
Season with a little kosher salt and pepper. Serve immediately.

Pan Roasted Cod Fillets

The fish entree was really quite simple. I bought a nice thick, 1lb piece of cod loin and cut it into 4 equally sized pieces.

In a large skillet, over medium-high heat, heat 2 Tbsp of Oil and 2 Tbsp butter.

Season the fish with salt and pepper, and press into panko crumbs.

Add the fish to the hot skillet and cook on one side for 3-4 minutes, until browned and then flip. Add the zest and juice of one lemon and another small pat of butter. Add the pan to a preheated 350 degree oven and cook for an additional 5 minutes. Remove from heat and sprinkle with chopped chives.