Salmon Two Ways

Even though we only caught one Red last weekend, we certainly enjoyed it :) I love eating fresh fish, BEFORE it's frozen and de-thawed. It's night and day kinda difference. We picked two different preparations so that we could stretch out 1 ingredient into 2 seemingly different dinners. I love coming home from work to a pre-prepared dinner, don't you?? Especially on a Monday. Ewww Mondays.

We were supposed to have the late softball game last night (8:45-9:45!!), but it got cancelled because the fields were too wet. I did a happy dance and sang a happy song. Horrray!

Check out Bobby Flay's Grilled Oregano Salmon with Avacado Tzatziki AND Cook's Illustrated Grill Smoked Salmon.

The winner was the Smoked salmon! Unfortunately, I couldn't find the recipe online and I'm too lazy to type it out. The other recipe is below.

Roma is always trying to get her Omega-3's!

Grilled Salmon with Oregano Oil, Avocado Tzatziki Sauce and Grilled Lemons
From Bobby Flay's "Grill It!"
Makes 4 servings

1/4 cup plus 2 tablespoons olive oil
2 tablespoons fresh oregano leaves
Kosher salt and freshly ground black pepper
4 (6-ounce) salmon filletes
2 lemons, halved
Avocado Tzatziki (recipe follows)

Heat your grill to high. Combine 1/4 cup of the oil and the oregano in a blender and blend until smooth. Season with salt and pepper.

Brush the fillets on both sides with some of the oregano oil and season with salt and pepper. Grill the salmon for about 3 minutes per side, until slightly charred and cooked to medium, brushing with more of the oil every 30 seconds.

While the fish is grilling, brush the cut sides of the lemons with the remianing 2 tablespoons olive oil and grill, cut side down, until lightly golden brown, 2 minutes.

Serve the fillets with a dollop of AvocadoTzatziki and squeeze the juice from the grilled lemons on top.

Avocado Tzatziki
Makes 1 cup

2 ripe Hass avocados, peeled, pitted and chopped
2 cloves garlic, chopped
1 serrano chile, chopped
1/4 cup Greek yogurt
Grated zest and juice of 1 small lemon
1/2 English cucumber, finely diced
1/4 cup chopped fresh flat-leaf parsley leaves
Kosher salt and freshly gorund black pepper

Put the avocados, garlic, serrano, yogurt, lemon zest and lemon juice in the bowl of a food processor and process until somooth. Transfer the mixture to a medium bowl, stir in the cucumber and parsley, and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours before serving.

3 years ago: Girl Weekend

2 years ago: The Fate of Wild Salmon

1 year ago:  Dress Up