I managed to injure myself pretty well yesterday in what I’m sure was one of the most dramatic trip-and-fall episodes anyone’s ever seen… and of course there were plenty to see it, right outside of the Capitol Hill QFC. If you live in the area you probably know how busy that street corner is and in fact I think it was trying to sidestep out of the line of sight of one of the canvassers that caused me to lose my footing in the first place.
Well despite being in pain to walk, or to stand, or do anything that involves moving my knees in any way, I’ve realized I’m too stubborn to just sit still and heal. So I’ve limped through the grocery store, and continued to limp through the kitchen and keep cooking. The biggest issue has been when I come back to my desk chair to sit for a minute and am confronted with this:
She can perfect her sleepy, I’ve-been-here-alllll-day look in under 30 seconds.
So for once I did the right thing and read the recipe with too long of a name through from beginning to end and right off it annoyed me with one thing. The recipe is for 6 salmon fillets (which of course I cut back to a single for myself) but ends with,
Serve 4 of the salmon fillets with the cilantro sprinkled over top and all of the potatoes on the side. Reserve remaining salmon for salad.
It wouldn’t bother me so much if it stated up front something about using leftovers for another recipe, or even made some mention of what this salad is, but instead it just tells you to cook a bunch of food and not use it all. The ‘next recipe’ link isn’t anything to do with salad, but an even longer name that just needs to be shown off: Sea Bass Napoleon with Galangal Blackened Scallops and Smoked Salmon, Blackened Tomatoes and Coconut Lemon Grass Reduction. Someone needs to learn some brevity in their naming.
Now on to the recipe… except that it’s actually two recipes – the roasted salmon and rosemary Yukon potatoes. Despite my complaining, it’s probably the potatoes that sold me on the whole thing.
- 6 salmon fillets (about 5 ounces each)
- Salt and freshly ground black pepper
- 1/4 cup fresh lemon juice
- 1 tablespoon rice wine (mirin)
- 1 tablespoon miso paste
To cut this back I approximated 1 tablespoon of lemon juice, and eyeballed just under a teaspoon of the mirin and miso.
- Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray.
I ignored the whole cooking spray thing and just lined the pan with aluminum foil. Something about cooking with an aerosol can bothers me and I’ve never bought the stuff, but I do have one of those hand-pump olive oil sprayers.
- Season salmon with salt and black pepper and place in roasting pan. In a small bowl, whisk together lemon juice, rice wine and miso paste. Brush mixture all over salmon in pan.
My miso is drying out so it took a bit to mix it altogether and then I wasn’t impressed with what I had. There wasn’t a lot going on flavor-wise and I don’t care for mirin unless it’s been diluted by enough other ingredients. So I started adding more, pulling from typical ingredients of other recipes.
- 1 teaspoon plum sake
- 1 teaspoon soy sauce
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
This is a lot more cinnamon than used in the original cinnamon salmon recipe but it seemed to make it thick enough to actually stick when brushed on.
I’m also still on a mango kick but since I didn’t want to deal with the leftovers if I was to make a mango sauce tonight, I thought the plum sake would add that fruitiness I was looking for.
- 4 Yukon gold potatoes, cut into 2-inch chunks
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons freshly chopped rosemary leaves
I cut this part in half pretty easily. Dried rosemary unfortunately – fresh is on the list to grow since fresh rosemary seems to show up in so many recipes compared to dried.
- In a large bowl, combine potatoes, oil, garlic, rosemary, and salt and black pepper to taste. Toss to coat potatoes. Arrange potatoes alongside salmon (or on a separate baking sheet if there’s not enough room).
I did it in plastic a bag, shake-n-bake style. Then I realized I unfortunately wasted a plastic bag and I could probably get the same effect from one of my reusable containers. (On the other hand, I’d like to see the phrase ‘shake-n-bake style’ show up in my search queries more often.)
- Roast salmon and potatoes 20 to 25 minutes, until fish and potatoes are fork-tender.
As one of the commenters points out, 20-25 minutes is too long to cook salmon. I cooked for 15 minutes and the fish was done, however, the potatoes were not. I expected this and put the fish on a plate and potatoes back in the oven. If I had read the comments thoroughly too I would have taken their advice and put the potatoes in 20 minutes ahead of the salmon. When they were close to done and I was getting impatient waiting for them to cook, I sprinkled some asiago cheese over the potatoes to convince myself to put them back in the oven a bit longer.
The flavor combination I came up with was interesting…. I think “interesting” would be upgraded to “good” if the salmon hadn’t been sitting around getting cold waiting on the potatoes. And, ignoring that whole last section that says to reserve salmon for salad, I also forgot to top with the cilantro. However cilantro probably wouldn’t have gone along so well after my changes anyway.
Recommend serving with plum sake.