Sunday, April 28, 2013

Grilled Salmon with Za'atar and Roasted Poblano Crema
I love to grill fish! Poaching it, broiling it, or deep frying fish are all wonderful in their own right, but the taste of quickly grilled fish over wood or charcoal is sublime in my mind. The delicacy of fish flesh allows it to take in the flavors of the grill quickly, yet still allowing you to grill quickly for a medium-rare texture. This preparation is simple indeed. I served this with simple black beans, by simple I mean butter, kosher salt, and fresh ground black pepper, and a lemon-mint potato salad which I will include a recipe for as well. A note on Salmon; I use fresh wild caught Alaskan salmon the entire season it is open. I use frozen Alaskan salmon for smoking only. In the off season, my fish monger stocks Atlantic salmon that is farmed organically in Scotland that I find really great in quality and taste. I am not a big fan of farmed fish, but we have to make exceptions more, and more often these days. Anyways, check these recipes out. They were quite good.
Grilled Salmon
(serves 4 people)
4 6 oz. salmon filets (skin on)
2 Tbs. Za'atar (see below)
3 Tbs. Extra virgin olive oil
1 Medium yellow onion (rough chopped)
6 teeth Garlic (fine mince)
Kosher salt and pepper to taste
(Sumac, thyme, sesame seeds.)
A seasoning blend found throughout Palestine, Syria, Jordan and Lebanon. 
Technique: Coat your salmon in olive oil. Roll in the za'atar and toss with onion and garlic. Season with kosher salt and pepper.  Allow to marinate for two hours in the cooler.
Roasted Poblano Crema
(makes 1 cup)
3  Poblano peppers
1/2 cup Greek style plain yogurt
1/2 tsp. Ground cumin
1 tsp. Honey
1 Tbs. Lemon Juice
Kosher salt and pepper to taste
Technique: Roast peppers on an open flame, or under the broiler until skins are blistered. Remove skins, and seeds. Puree all ingredients together until smooth. Allow sauce to rest at room temperature.
Lemon & Mint Potato Salad
(Makes 4 servings)
2 Lbs. Peeled Yukon Gold potatoes
1 small bunch of mint
1/4 Medium red onion (fine mince)
Juice of 1 large lemon
1/4 cup Extra virgin olive oil
Red pepper flakes to taste (optional)
Kosher salt and pepper to taste
Technique: Peel and boil potatoes. Dice to 1/2 cubes. Toss with remaining ingredients.

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