Saturday, October 5, 2013

Summer King Salmon Kebabs

This is a quick, easy, and light dinner. The simple seasoning on the salmon really allows the fish to shine. The original recipe calls for grilling the salmon as kebabs on skewers, but I opted to keep it simple and just pan fry. The original also suggests using mizuna greens, but suggests that arugula or frisee are also good substitutes. I went with arugula since mizuna is a bit more difficult to find.

One year ago: Indonesian Spice Cake
Two years ago: Lamb Stir-fry
Three years ago: Beef Rendang
Four years ago: Mint Brownies

Summer King Salmon Kebabs (adapted from Big Small Plates)

1 tbsp sesame seeds
2 tbsp mustard seeds (yellow, brown, or a mix)
12 ounces king salmon fillets
1/4 cup Dijon mustard
1 1/2 cups arugula
Champagne vinaigrette
1 tbsp champagne vinegar
3 tbsp extra virgin olive oil
1 - 2 tbsp finely chopped dill, fennel fronds, or chives
salt and pepper

1. Combine vinaigrette ingredients in small bowl and whisk until emulsified.
2. Toast sesame seeds in a small pan until lightly golden, set aside.
3. Place mustard seeds in small pan, cover, and toast until they stop popping. Mix with sesame seeds. Divide into two piles - one for the rub and one for garnish. Grind the rub seeds and place on a plate.
4. Cut salmon into 6 pieces if doing kebabs or 2 if pan frying. Smear flesh side with mustard and press into ground seeds to coat.
5. Fry or grill salmon until cooked medium rare.
6. Dress greens with vinaigrette, top with salmon, drizzle with any remaining vinaigrette, and sprinkle with reserved seeds.

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