So I learned the hard
way this week that Spanish Mackerel doesn't freeze very well. I went to
the store to buy fresh fish and the guy behind the counter really sold
me on this Mackerel. I've never had it before so he explained it tasted
like no other fish, and then went on to tell me what it paired well
with. They wrap it in freezer paper just in case you can't use it the
same day. I assumed this worked with ALL fish. I got really busy and
ended up having to freeze it. Yesterday I went to cook it up and let's
just say it didn't look too healthy. It was falling apart even before I
could put it in the pan. Can we say file 13?! Spanish Mackerel exit
stage left and.......
Que the Salmon! Thank goodness I usually keep frozen raw Salmon or Tilapia on hand. They come pre-packaged in individual wrappers. You can defrost them quickly in cold water and cook however you want. perfect! I used the same sauce with the Salmon that I anticipated using with the Mackerel. If anyone happens to use this sauce w/the Mackerel please let me know how it is!
3 7 oz. Salmon Fillets
2 sprigs fresh rosemary
1 sprig fresh thyme
salt/pepper to taste
3 Campari tomatoes. (mini vine tomatoes) or 1 large tomato
1/4 cup julienned onions
3 small cloves garlic, sliced
zest of 1 lemon
1/4 cup chicken stock, fat free
2 tablespoons extra virgin olive oil
2 tablespoons butter (optional)
In a large skillet heat the oil and butter. You can omit the butter all together for a healthier version and add more olive oil. Add in the onions and garlic and cook stirring until soft. Next stir in the tomatoes, lemon peel, fresh herbs, salt and pepper. Cook stirring until the tomatoes are soft. Pour in the chicken stock and let simmer for about 5 minutes.
Transfer the sauce to a bowl and add the salmon into the same skillet. No need to wipe clean we want the added flavor. Add in more olive oil and cook the salmon all the way through. People always ask how long? Well you can actually watch it cook through. It turns from a pink color to a white color within just a few minutes. When that color changes about half way through flip and cook the other side. Place on a plate and spoon sauce over top.
I served mine with couscous. I cooked 3/4 cup in fat free chicken stock with a bay leaf. Added a little salt and served it on the side with a fresh simple salad.
Que the Salmon! Thank goodness I usually keep frozen raw Salmon or Tilapia on hand. They come pre-packaged in individual wrappers. You can defrost them quickly in cold water and cook however you want. perfect! I used the same sauce with the Salmon that I anticipated using with the Mackerel. If anyone happens to use this sauce w/the Mackerel please let me know how it is!
3 7 oz. Salmon Fillets
2 sprigs fresh rosemary
1 sprig fresh thyme
salt/pepper to taste
3 Campari tomatoes. (mini vine tomatoes) or 1 large tomato
1/4 cup julienned onions
3 small cloves garlic, sliced
zest of 1 lemon
1/4 cup chicken stock, fat free
2 tablespoons extra virgin olive oil
2 tablespoons butter (optional)
In a large skillet heat the oil and butter. You can omit the butter all together for a healthier version and add more olive oil. Add in the onions and garlic and cook stirring until soft. Next stir in the tomatoes, lemon peel, fresh herbs, salt and pepper. Cook stirring until the tomatoes are soft. Pour in the chicken stock and let simmer for about 5 minutes.
Transfer the sauce to a bowl and add the salmon into the same skillet. No need to wipe clean we want the added flavor. Add in more olive oil and cook the salmon all the way through. People always ask how long? Well you can actually watch it cook through. It turns from a pink color to a white color within just a few minutes. When that color changes about half way through flip and cook the other side. Place on a plate and spoon sauce over top.
I served mine with couscous. I cooked 3/4 cup in fat free chicken stock with a bay leaf. Added a little salt and served it on the side with a fresh simple salad.
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