Reason #345672 that I’m the absolute worst to go out to dinner with:
“Is your salmon farm raised or wild caught?” (Long pause.)
And without going into a diatribe about why this is an important question to me, just know that it’s a make or break kind of deal. Yes, I realize that probably half the places I ask this question are going to just lie to me, and once I’ve actually had someone respond, “which one do you want it to be…?” Also, yes, I realize I’m kind of an asshole. I’ve accepted it and so have most of the people who dine out with me regularly. Don’t even get me staaarted on the wine list situation.
But back to the salmon.
I adore salmon. I know a lot of people find it really “fishy”, but I find it buttery and delightful.
With it being Lent and all, every Friday when I have to decide what kind of fish dish I’m going to prepare (or pretentiously order), my mind almost always goes to salmon. And much to my pleasant surprise, Brandon actually requested it last week, which led me to racking my brain trying to come up with a new way to prepare it. (This is worth mentioning because for the last 10 years he has professed his hatred for it.) Challenge accepted.
Honey & Garlic Glazed Salmon
Prep time: 5 minutes
Cook time: 12 minutes
2 salmon fillets (preferably wild caught, just sayin’)
2 gloves garlic, minced
3 T honey
1 tsp dried dill
Salt & pepper
Cedar planks, soaked for at least 5 hours (optional – you can just use a foil-lined baking sheet)
Directions: Preheat oven to 500. In a med sauce pan, combine dill, honey and garlic, and sautee over med heat for about 1 minute, stirring constantly. Place salmon fillets on the cedar plank (or pan), sprinkle lightly with salt and pepper, and evenly spread the garlic and honey mixture over the top. Place on the middle oven rack and cook for about 12 minutes (less if you like your salmon more rare/med-rare). Pairs great with a chardonnay.
This turned out so delicious. I wasn’t sure if I’d like the sweet and savory combination of honey mixed with garlic and dill, but it was really tasty. Brandon actually swears he liked it, which is kind of a miracle. And if you don’t have the fancy little cedar planks to bake yours on, don’t fret, it will still be just as delicious on a regular baking sheet, it just won’t have that smokey wood-fired essence that the plank gives it. (Also I did not soak my plank long enough, and it looked like the sequel to Backdraft in my kitchen for about 30 minutes after these puppies were done.)
But hey, at least they were wild caught and the lovely woman at the grocery store didn’t even sass me for asking.