Thursday, September 3, 2009

So That's Why They Invented Oven Mitts.

I'll set the stage for you. One Pre heated skillet. Two salmon fillets. One moronic cook who forgot the skillet was in the oven for 10 minutes heating. And Gratuitous amounts of profanity.

That was how I learned my hand can't withstand oven heated metal. The plus side was I made a citrus salmon recipe that was phenomenal.

I forget where I got it from but I'll throw it up here.

Title: Slammin Citrus Salmon

Total time (hrs/min)

1 ½ lbs wild salmon filets (skin and bones removed), cut into 4 pieces
½ medium sized onion, chopped
2 medium cloves garlic, chopped
2 tbs fresh lemon juice
2 tsp lemon juice
1 ½ cups fresh orange juice
2 tbs fresh parsley, minced
1 tsp fennel seed
Celtic Sea Salt & white pepper to taste

1. Preheat broiler on high and place a cast iron or stainless steel skillet under broiler for
about 10 minutes.
2. While skillet is heating up, place chopped onion, garlic, fennel seeds, orange juice
and 2 tbs lemon juice in a saucepan and cook on high for about 10-15 minutes.
Reduce sauce by half.
3. Take hot pan out of broiler. Season salmon with 2 tsp lemon juice, sea salt and
pepper and place on hot pan.
4. Return pan to broiler (approximately 5 inches from the heat) and broil salmon for
about 7 minutes depending on thickness. Generally, salmon should be cooked 8 - 10
minutes per inch of thickness. Do not flip the fish - the salmon is cooking on both
sides simultaneously.
5. When done broiling, remove salmon from pan, and place on top of bed of mixed
greens or steamed kale.
6. Season the citrus sauce with sea salt and pepper. Gently pour sauce over salmon &
greens. Sprinkle with finely chopped parsley.


I don't have much experience cooking fish, but this was definitely the greatest fish dish I've ever cooked! I will 100% cook it again, however I'll remember to keep my oven mitt on.

I should really start to rock some pictures too, this is getting waaaay too text heavy for my liking.