Fish Stories
Today, I want to talk to you about my no-fail salmon recipe but first, let’s chat a bit.
I had a funny memory the other day.
While I pondered what I’d write for this blog post, I thought about my childhood. I remember how my mother would buy all her fish from a little Asian man who drove up and down the streets of our Southern California suburban neighborhood.
His truck would announce his arrival and let out a sound like today’s food trucks.
He was like the ice cream man for middle age housewives.
My mom and our neighbor would enter his store on wheels with all the fishy smells of his catch. Not sure why I looked forward to his visit, maybe I loved that my mom would buy me a little treat of rice paper candy that came with a toy prize.
You would think I would remember my mom’s fish recipes. Let me just say; I was a picky eater and furthermore couldn’t be bothered with meals.
So, I’m quite certain I ran the other way when my mom called me for dinner.
A Note about the Nester
When I was a kid, I hated mealtime. In addition, I couldn’t be bothered with dinners and food. I was also a picky eater and so if I didn’t like some leafy vegetable, I would cough and spit it out into my napkin. I kept grabbing for multiple napkins. Thank goodness I had my four older brothers who distracted my parents of my dinner shenanigans.
Today, I love cooking and eating fish. And after many years of preparing it, I finally mastered a few techniques.
When we were first married, my poor husband had to endure my lack of cooking experience.
Luckily he is an excellent cook himself and he taught me a few tricks in regards to cooking trout. You see he grew up in Vermont and his family would send him out to a local trout stream to catch their fish dinner. This is a far cry from my family’s suburbia fish seller.
So, I know what you are thinking. How do we stay married, since we are so different? For instance, while planning our vacations, he is drawn to cabins, and I love hotel rooms. Furthermore, he has an affinity for any music with banjos and mandolins, and I am a fan of jazz and big bands.
But one thing is for certain, we both love cooking and fine dining. So, recently, Wente Vineyards invited us out to their estate. As a result we sipped on fabulous wines and dined on delicious gourmet food. And if you missed that post you can read it here. So, when Wente approached me for this blog post, I couldn’t resist sharing one of my favorite fish recipes and their Riva Ranch Chardonnay.
These Chardonnay grapes grow in the Arroyo Seco region of the Northern California coast. The soil in this area is rich and deep, and this allows extensive roots for the grapes. As a result, the wine is heavy with fruit flavors.
In addition, the Wente Riva Ranch Chardonnay is a buttery-sweet light palate and pleasantly non-cloying. It is a delightful wine and pairs well with my Crusty Crispy Salmon recipe.
Crusty Crispy Salmon Recipe
Ingredients
Salmon fillets (preferably Norwegian Salmon)
Kosher salt
Pepper
Garlic powder
A good olive oil
Any other seasonings
Instructions
1. Season the meat side of your Salmon. Don’t be afraid to season heavily.
2. Heat your pan to a high temp.
3. Drizzle a generous amount of olive oil in the pan.
4. Next, place salmon fillets meat side down in the oil.
5. Cook at high heat for about 3-4 minutes.
6. Reduce heat to medium, so you don’t burn the fish.
7. Finally, here is the key to a perfect cooked salmon. As the salmon meat cooks, you’ll see a line of where the cooked meat collides with the raw meat. Make sure that the fillet is cooked three-fourths the way and close to the skin. Then flip the fish to the skin side. As a result, you should have a nice crusty top at this point.
8. After flipping the fish, continue to cook the salmon for about 3-4 minutes. You’ll see the meat is cooked all the way up the sides. Most of all, don’t overcook the fillets or it will dry out. Finally, this technique ensures a perfectly moist and tender salmon with an oily crusty well-seasoned top.
So, make sure you try out my salmon recipe, I’m confident you will be happy with the taste. Anywho, have a lovely Thanksgiving! Enjoy your special time with family and friends. And mostly, I’m thankful for all your friendships.
Cheers,
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Coco in the Kitchen
What a beautiful plate.
That’s the sort of dinner that Shawn & Olivia really enjoy.
Quick and healthy, too.
Wish I lived nearby and could go wandering around Wente w you!
Love the pics, especially of you & Michael. xo
happyhappynester
Love ya, Colette! And yes, you all would love this recipe!
Shannon
I will try it as it sure looks good to me! Also, your bright, happy, upbeat personality is such a winner! I lost touch for a while recently but will start following again. That is also what I love about your decor. Now I need a light blue velvet pillow. Seriously!
happyhappynester
Hi Shannon,
So nice to have you back and no worries. Life gets busy and I totally understand! You are so nice to visit and leave such a kind and encouraging comment! Thanks so much and I’ll see you on your next visit! Have a great month!
Kellie
oh, wow, Janine this looks so yummy! and I love the photo of you and your husband! Your differences sound like me and my husbands! 😉
French Flower Farm
Hi Janine, I really enjoy your Instagram posts and have JUST now found my way to your blog. LOVE properly cooked Salmon. But, as you know, many people cook it too long. A friend of mine who was a chef at a very well known restaurant in the Washing D.C. area told me to never cook fish all the way through because it keeps cooking even after you remove it from the heat. So, I remove my fish when the middle is still slightly translucent. You can always give it a little zap in the microwave if its not quite done.
Your recipe with lots of olive oil will certainly keep the fish moist. I prefer skinless Salmon because it doesn’t taste as fishy. I also wash it very thoroughly to get rid of the “fish” smell (which is from bacteria not the fish) then pat dry. Can’t wait to try YOUR recipe. COSTCO always has good, skinless salmon. I’m on my way over this afternoon!
happyhappynester
Hi Carol,
Yes, when salmon is cooked correctly it is so delicious! I watched the Cook’s Illustrated segment on salmon and I have never been let down by this method. The fish is so moist and tender and not dried out ever. I buy our salmon from Whole Foods, if you have one near you, give them a try. Their farm raised Atlantic is always so sweet and good! They also, say they feed them awesome food so you know what you are getting in your meat. I hope you enjoy your salmon for many dinners in the future! Thanks for your lovely comment!
Sharon
You are such a breath of fresh air! I love your stories. They warm my heart every time. The puc of you and your husband is adorable. 😊