|Hidden Freezer Treasure|
|Pin boned and trimmed|
The preparation for this dish is simple.
Coriander and Fennel Salmon - serves 6
1 side of pacific salmon, skin on (see note below)
1 tb olive oil
Coriander & Fennel Rub:
1 tb coriander seed
1 tb fennel seed
1 tb coarse salt
1/2 tsp garlic powder
1 tsp grated lemon zest
|Fennel and coriander seeds|
|Liberally season the fish - select how coarse you want the mixture|
To prepare the salmon, I removed it from the shrink wrap, then removed the pin bones, trimmed some of the belly fat off (chef's treat for later), rinsed it off (to remove any errant scales) and patted it dry with a clean kitchen towel.
Next, in a mortar and pestle (or electric spice grinder), grind all the rub ingredients together to a coarse texture and set aside. Rub the olive oil onto the salmon then sprinkle all the rub onto the fish and lightly press to make sure it adheres to the surface of the fish. Let it marinate in the refrigerator for at least an hour. Then, take it out of the fridge at least 30 minutes before cooking (but up to one hour) to let it come closer to room temperature - this helps to ensure more even cooking.
Preheat the oven to 425F and cook the fish for about 4 minutes per inch. You can use a thermometer to check - the temperature should be about 145F. This side of salmon took 8 minutes.
Note: Yes, you can use Atlantic salmon, and it can be skinless. I decided to leave the skin on as it provides a little extra moisture during cooking.
|Served over spaghettini sautéed with spinach, tomato, onion, garlic and anchovies.|
P.S.: Everything that was packed in ice survived (for three days) and so did our freezer. We've just given it some room to breath. Now, to resist a good sale...