We usually try to eat seafood of some sort at least twice a week or so. If I'm running short on time or just behind in general (often), I'll just throw together something quick and easy - like garlic salmon. However, James got tired of our usual and requested something different. I thought about how I could make something different without needing unique ingredients or lots of prep or time. I thought about my options, but I kept coming back to caramelization. It's such a great way to bring additional yumminess to a dish! However, I sure didn't want to make some caramelized onions! They sure are yummy, but definitely not quick. I also wasn't sure about making some sweet salmon. Maybe something sweetly savory, but sweet salmon just doesn't work in my mind. So now I had sugar for caramelization, some salt for the savory, and I also threw in some pepper for good measure. :) In the end, we got a sweetly savory caramelized salmon on the table in less than thirty minutes! Is it as quick and easy as our usual garlic baked salmon? No. However, this caramelized salmon provides some scrumptious variety without taking very long or requiring any odd ingredients (just salt, sugar, pepper, and salmon). Now I'm thinking I need to make a big batch of caramelized onions and serve up this caramelized salmon with some caramelized onions! YUM!
Do you have a "go-to" way of cooking seafood? What is it?
Caramelized Salmon
by CJ HuangPrep time:
Cook time:
Total time:
Yield: 2 servings
Materials:
| Mass | Weight | Volume | Number | Material | Notes |
|---|---|---|---|---|---|
| 257 grams | 9.125 ounces | salmon fillet | I used a skinless fillet, and I'd recommend one with the skin on. | ||
| 54 grams | 1.875 ounces | 1/4 cup | sugar | ||
| 1.5 teaspoons | sea salt | ||||
| 1/2 teaspoon | pepper |
Methods:
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1. Gather all materials. |
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2. Combine sugar, salt, and pepper. Dip each fillet into mixture, making sure to cover all surfaces. |
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3. Heat a bit of oil in a pan, and cook the salmon for about 5 minutes on each side. (Optional - broil the salmon with a bit of extra sugar/salt/pepper mixture for some extra caramelization.) |
What an interesting idea! I am sure we would love it!
ReplyDeleteI wasn't sure how it would work at first, but after trying it, it's a keeper! Give it a try and see what you think. :)
ReplyDeleteLooks good. I'm not a huge fan of fish but I've recently discovered that I like salmon. Might have to try this method of cooking it.
ReplyDeleteI am co-hosting the #HomeMattersParty link party this month and would love to have you stop by for a visit.
That really does look good, I am just trying to decide what to eat tonight, wish I had some salmon. Oh well, I will Like it on SU.
ReplyDeleteKathleen
Fridays Blog Booster Party #32
We like salmon too, especially since I find it's a bit harder to cook salmon wrong. :) Hope you enjoy!
ReplyDeleteYou could also try it with a different fish (or leave out the salmon altogether). That's what so great about fried rice - you can make it with whatever you have. :)
ReplyDeleteI totally just pinned it! It sounds so tasty!
ReplyDeleteThanks for joining Cooking and Crafting with J & J!
Thanks! Hope you get to try it out. :)
ReplyDeleteGAHHH GAHHHH!! SALMON + ME = match made in heaven!!! Couple of the CENTRY! LOL!!
ReplyDeleteThen you'll definitely like this caramelized salmon! Sweet, savory, and just yummy. :)
ReplyDeleteSalmon is my favorite fish! Thanks for linking up at #SaucySaturdays (last week's. Yes, I really am a week behind!)
ReplyDeleteIt's a busy time of year. :) Hope you get to try this delicious salmon! :)
ReplyDeleteWaaayyy too much salt. I made it and knew immediately that it was damn near ruined. Smelled good looked good but salty. Just reduce the salt probably to a half tablespoon and it will be ok. Im very sensitive to salt can taste it in almost everything. Just a heads up.
ReplyDeleteThanks for letting me know your thoughts! It's possible we used different types of sea salt. Since the salt isn't really dissolved in this recipe, larger crystal salts will taste saltier, even if the same volume is used. I used a pretty fine grind, and we enjoyed the level of saltiness in this recipe.
ReplyDeleteThanks for commenting to let us know we may want to adjust the salt to suit our preferences. :) In the future, I'm thinking about using a larger grind and less salt - same taste and less sodium! :)
Where is the garlic listed?
ReplyDeleteI didn't use any garlic in this recipe. However, it sounds like a wonderful flavor addition! The garlic salmon I referred to is here: http://www.morselsoflife.com/2012/10/garlic-salmon.html :)
DeleteHow would pink Himalayan salt work with this
ReplyDeleteI think it'd work well, as long as the grind was similar. :) If you give it a try, let me know what you think!
DeleteI used pink Himalayan salt and it came out way too salty. I forgot how much more salty it was than regular salt...use sparingly.
DeleteThanks for letting us know!
DeleteInteresting comments about salt. Most often I don't use it while cooking - I know that is heresy to many cooks. I only cook for myself but would hate to have someone drop in and not be able to have some due to health concerns.
ReplyDeleteMy favourite salmon recipe is baked with a topping made with tahini, yoghurt, lemon and garlic. My favourite seafood recipe is Baked Shrimp Scampi. I use less than half the amount of shrimp but at least half, if not two-thirds, the amount of sauce. That way I can use it on sides like pasta, baked potato, steamed broccoli or even hearty bread.
I love to have leftovers of this or any other dish. My next meal might be exactly the same but may be totally different. Maybe new sides or just adding a bit to another dish. No matter how much I change or add to it, I consider it a "free" meal.
I will be making this recipe without salt, sugar or pepper. At the table I would most likely add tamari rather than salt and omit the sugar. I don't want you to change your recipe but I know my preferences. I pinned it and the simplicity will ensure it is part of my "stable" of recipes.
Thanks!
These recipes definitely aren't set in stone. :) I think it's good to know your preferences and then modify recipes to match! Your salmon and shrimp recipes look like they could be tasty too. Hope you enjoy!
DeleteSalt,sugar and pepper is the recipe!
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