Are you planning a special dinner? Whether you are cooking or going out to dinner, how about trying something different? Today we are talking about salmon. We have a couple of different options for you to try as well as a delicious recipe to make at home.
While Chamberlain’s Fish Market Grill may be temporarily closed due to current circumstances, Chamberlain’s Steak and Chop House has stepped up serving up delicious seafood. With a couple of different salmon dishes to offer, Chamberlain’s is a great place to start. The Wild Caught Alaskan Salmon is served with roasted vegetable couscous and citrus mustard sauce. The pan-seared Scottish Salmon is served with Blue Lake Greens beans, jumbo lump crabmeat, and chardonnay sauce. Make sure to call ahead or go to their website to make your reservation.
Nate’s Seafood and Steakhouse serves Verlasso Salmon, which comes from the Chilean Patagonia. It’s prepared just like their Red Snapper, which is grilled with the skin on to give it a better taste. The Verlasso Salmon is quite a treat, as it’s literally coming from the very end of the world. According to the Verlasso website, “Verlasso salmon flourish in these pristine surroundings, seemingly untouched by industry. The deep waters of our farms — 60 to 80 meters — provide natural filtration while the strong currents and abundant supply of freshwater help keep the water clean and our salmon active, strong, and healthy.”
Chef Alex Guarnaschelli is one of my favorite people to follow and learn from. She has a very straightforward way of showing you how to make different dishes, and her Blackened Salmon dish is no different. This recipe by Chef Guarnaschelli comes via the Food Network website, where you can watch her prepare this delicious dish.
- 1 tablespoon paprika
- 1 tablespoon cayenne
- 10 sprigs fresh thyme, washed, leaves removed and chopped
- 1 tablespoon freshly chopped oregano leaves
- 1 teaspoon kosher salt
- 4 (6- to 7-ounce) pieces salmon, pin bones removed, skin-on
- 3 to 4 tablespoons canola oil
- 2 lemons, zested and juiced
In a small bowl, add the paprika, cayenne, thyme, and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.
Heat a large heavy-bottomed pan or cast-iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.
Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.