A Trip To The Seafood Market
Late last week, our youngest brother Michael called Mallory and I to ask if we wanted anything from the seafood market. Mallory asked for salmon and I requested black cod. Here is what we made:
Bourbon-Basted Salmon
(serves 4)
My mom has been making this salmon recipe for years. It’s a family favorite! In fact, I believe it converts salmon haters to salmon eaters.
INGREDIENTS:
1 ½ pounds salmon filet
Marinade:
¼ cup brown sugar
3 tablespoons bourbon
3 tablespoons green onion, chopped
2 tablespoons soy sauce
2 tablespoons vegetable oil
PREPARATION
- Place salmon, skin side down, in a shallow baking dish. Remove all bones. In a small bowl, combine all marinade ingredients. Pour over salmon and marinate in refrigerator at least 1 hour.
- Cook salmon directly on oiled grill, turning once, about 7 minutes per side.
- A whole salmon fillets has a small row of bones near the top. Working with the grain of the salmon, use tweezers to pull out each bone.
Recipe Credit: Simply Classic: A New Collection of Recipes to Celebrate the Northwest, The Junior League of Seattle (At first glance, this cookbook may appear a little dated. But if you can find it, buy it. Everything I have ever made out of this cookbook is wonderful – some things never go out of style!)
Tomato-Poached Fish With Chile Oil and Herbs
(serves 4)
This recipe is an Alison Roman special. If you don’t know who she is – you should! Look her up. Her recipes break the internet. Find her Salted Butter and Chocolate Chunk Shortbread Cookies and her Spiced Chickpea Stew. Generally, I am adamantly opposed to cooking any fish inside my house – its only allowed on the BBQ. This fish recipe is the exception because it does not make your house smell! And, while I would give it rave reviews just for that fact, it also tastes AMAZING.
INGREDIENTS
¼ cup olive oil, plus more for drizzling
4 garlic cloves, thinly sliced
1 small shallot, thinly sliced into rings
1 teaspoon red-pepper flakes
1 pound small, sweet tomatoes, halved
Kosher salt and black pepper
1 teaspoon fish sauce (optional)
1 ¼ pounds fluke, halibut or cod, cut into 4 equal pieces
1 cup cilantro, leaves and tender stems
½ cup mint, leaves and tender stems
PREPARATION
(1) Heat 1/4 cup olive oil in a large skillet (use one with a lid) over medium-high. Add garlic and shallots and cook, swirling the skillet constantly until they start to toast and turn light golden brown, 2 minutes or so. Add red-pepper flakes and swirl to toast for a few seconds. Remove from heat and transfer all but 1 tablespoon of the chile oil to a small bowl.
(2) Add tomatoes to the skillet and season with salt and pepper. Cook, tossing occasionally, until they burst and start to become saucy and jammy, 5 to 8 minutes. Add fish sauce, if using, and 1 1/2 cups water, swirling to release any of the bits stuck on the bottom of the skillet.
(3) Cook until the sauce is slightly thickened but still nice and brothy, 3 to 5 minutes. Season with salt and pepper.
(4) Season the fish with salt and pepper and gently lay the pieces in the brothy tomatoes. Cover the skillet and cook until the fish is opaque and just cooked through, 4 to 6 minutes (slightly longer for a thicker piece of fish, like halibut).
(5) To serve, transfer fish and brothy tomatoes to a large shallow bowl or divide among four bowls. Drizzle with reserved chile oil, more olive oil and the crispy shallots and garlic. Top with cilantro and mint, and serve with limes for squeezing over the top. Serve with tortillas, toast or rice, if you like.
Recipe Credit: Alison Roman, New York Times Cooking
Have you ever been to the “seafood market” in Seattle? Frankly, I had no clue what my brother was referring to when he called. But I asked for the details to share. It’s called the “Wild Salmon Seafood Market at Fisherman’s Terminal”. Right now it opens at 8:30 am daily and Michael recommends you get there early. They also offer same day delivery through their partner website Mercato.com or call them at 206-283-3366.
Let us know if you try this salmon or cod recipe! We would love to hear your reviews.
