April’s Home and Garden

I just love seafood and would probably be perfectly happy to go without meat if I could afford to eat  it often enough. One of my favorites is salmon, and I am always looking for new ways to prepare it. I want to share two of my favorite ways with you. I usually grill it, but either of these recipes would work baked or broiled also. I use fillets most of the time, but there is no reason why you couldn’t also do this with salmon steaks.

The first way  I like it is marinated in a  key lime honey mustard sauce which you can get bottled, or make your own (recipe follows).  I do both, and the brand I buy is called Island Grove, it comes with or without ginger, and if you’ve read my previous post titled Glorious Ginger, you’ve probably guessed my preference!

Now I don’t measure the bottled stuff and this will probably sound a little weird, but think of spreading a decent amount of mayonnaise on a roll, this is about how much you want on your fish per side-coat both sides if you’re using steaks. (I’m guessing about 2-4 tbs. per pound of fish). Do this at least an hour ahead of cooking and keep refrigerated.

Key Lime Honey Mustard and Ginger Marinade
3 tbs. olive oil
3 tbs. honey mustard
2 tbs. key lime juice (fresh or bottled, substitute regular lime if necessary)
1 tsp. minced fresh ginger root
freshly ground black pepper to taste
Whisk together olive oil and mustard until it emulsifies-blends completely together. Stir in lime juice, ginger, and black pepper. This makes enough for about a pound of fish. Don’t be alarmed if your salmon changes color while marinating because the acids in the lime juice “cook” the fish.  This won’t affect your cooking method. It goes really well with tomato salad.

The second way I like it is Cajun Style.  It’s really easy. This makes enough for 1lb of fish.

Sweet Cajun Style
Mix together 1 tbs. cajun seasoning blend and 1 tbs brown sugar thoroughly with a fork. Sprinkle all over salmon. Cook! Grilling is best. You can eat it as is, with a little lemon or dipped in horseradish cream (recipe coming soon). Enjoy your meal!