Wednesday, January 22, 2020
Cooking with Blobby
Yesterday marks 35 years with on Mr. 710.
I know, right ? If I can eek out 15 more years, there is a gold anniversary somewhere for us. For two letters, 'if' is a might big word.
So, there was discussion on going out to eat. Do it up right. But middle of the week can be a non-starter depending on how our work week is going. So, I just told him I'd cook - and he picked up most of the ingredients. Most, because I forgot to tell him 'all'. Ooops.
Salmon was my dad's most favourite meal. Let me rephrase, my mother said it was turkey, but no matter where he ate out, the order was salmon.
For the longest time - like all my life to the last year, I've never been a fan. Lox, yes. Full on salmon, not so much. But my few forays with it over the last year has made me come around - so that's what we had for dinner. With broccoli. On one sheet.
It seems like a lot of ingredients, but this is super simple and relatively quick.
4 tablespoons toasted sesame oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon honey 1 (2-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
1 garlic clove, finely grated
1 pound broccoli, trimmed and cut into florets, thick stems discarded
2 scallions, trimmed and cut diagonally into 1 1/2-inch segments, plus thinly sliced scallions for garnish
1 tablespoon olive oil, plus more for brushing the salmon
Kosher salt and black pepper
4 (6-ounce) skin-on salmon fillets
½ lime, for serving
Sesame seeds, for serving
Heat the oven to 425 degrees.
In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
First off, the broccoli was great (though way too much for two people)! I know I should lead with the salmon, but if you roast broccoli the wrong way, everything is ruined. The lime really adds something, as most people use lemon. This was much better.
The salmon was flaky and cooked well. The glaze was nice, but next time, I think half way through cooking, I'd put on another application.
The fillets seems large, and we figured there'd be leftovers. Alas, there were not. Broccoli, yes. Salmon, no.
This one we'd definitely do again.