You might find this hard to believe, but I have never liked salmon. It’s strange because salmon is supposed to be the fish that pleases all pallets. Yet as I grew up and began to enjoy more and more kinds of seafood salmon has always remained at the bottom of my list – right next to sea urchin and raw oysters. Living in Japan gave my taste buds a whole new appreciation for fish of all kinds, both raw and cooked, and some of my favorite foods today include sashimi and cooked sea bream. Salmon however…is just…too fishy.
I had a revelation, though, shortly before I moved to Nova Scotia last year. My dad (a loyal salmon eater) prepared a few fish steaks in the oven one night using a new cedar plank he had received as a gift. Deciding I didn’t have anything to lose by giving them a shot, I served myself a small 3″-square helping…and ended up eating two more full-sized steaks. They were amazing! I wish I could share that recipe with you now, but I lack both the cedar plank and my father. Believe me, I’m working on it. In the mean time, I challenged myself to come up with a different salmon recipe that I could enjoy. Something ridiculously easy that I could whip up on a busy weeknight and with the possibility of leftovers.
Believe it or not, I have found my recipe. This dish is super easy to prepare (especially if you buy your fish already skinned), very customizable, and is easily scaled up or down. The lighter flavors are great for summer, but the meal is satisfying and stays with you throughout the day. Oh, and you’ve got a big omega-3 boost plus a load of vegetables. That doesn’t hurt either.
Honey Citrus Salmon (glaze recipe sourced from here)
4 ~6 oz. salmon steaks, skin removed
4 small zucchini, sliced into ¼” thick medallions
4 T honey
3 T fresh lime juice
2 T fresh orange juice
1 T fresh herbs of your choice*
1 T EVOO
salt and pepper to taste
lemon wedges for garnish, if desired
* Note: I was feeling adventurous and used summer savory this time. I know it’s supposed to be used in red meat or rich poultry dishes, but it just smelled so good at the market I had to get some! Apparently, savory is frequently used in Atlantic Canada like sage is used elsewhere. Taking into account my past obsession with sage, I shouldn’t be surprised savory smells so amazing to me, haha.
1) Preheat oven at 400°F. In a small bowl, whisk together honey and juices to make a light glaze (I included a few pieces of orange pulp in mine, just to give it a few extra bursts of flavor), set aside. In a medium bowl toss zucchini medallions, EVOO, herbs, and seasoning until evenly coated.
2) Distribute prepared zucchini evenly among four large sheets of aluminum foil, mounding them no higher than 2 slices thick in the centers of each. Place salmon steaks on top of zucchini and then drizzle honey citrus glaze over the salmon. Add a pinch more of seasoning to the tops of salmon to finish.
3) Starting with the shorter edges first, gently but firmly roll up the foil around the salmon forming little packets. Be sure to leave plenty of room on top for the steam to collect. The packets a bit like calzones standing up on their edges. Bake for 15 – 20 minutes or until salmon easily flakes. Be careful when unwrapping the packets to check – the steam will be HOT! Serve immediately. Leftovers will keep in a sealed container in the fridge for up to 3 days.
I really do like this salmon; it does exactly what I want it to and tastes great to boot. The best surprise with this recipe, though, was Brad’s reaction: he has dubbed this my “best dinner ever”! I am stunned. I know he likes salmon in general, and this is a pretty tasty dish, but I didn’t think it was that good, haha. I’m going to compromise and give it 4 hearts. It’s not my favorite, but it’s now his so I must have done something right.
Overall Enjoyment: ♥ ♥ ♥ ♥