Guy Food

Guy Food

Wednesday, April 19, 2017

Another Salmon Day at the Lake House!

I've always wanted a lake house. Even when you can't have what you want, you can make the most of what you have....

My last post was about salmon and today as well. This time, paired with a gorgeous slice of prime rib and blackened asparagus which I happened to love. For me, the key to this extraordinary meal is the combination of these three topped with clarified butter which simply means... melted butter served hot but not boiling hot.

Its a real treat, a made at home kind of surf and turf. The prime rib was left over from Sunday, the salmon fresh caught of course... told to me by the fish monger and the asparagus from the open air market but when my harvest comes in it will be from the garden in the backyard.

I always sear the salmon in olive oil and some herbs: rosemary, mint and oregano. Also, a little garlic powder and sea salt. The rib was simple heated in the skillet after the asparagus ~ Amazingly delicious! In fact, so good I almost ate every bit before capturing a photo to share with you.

Thursday, April 6, 2017

Ah!!! Fresh Caught Salmon...

I love fresh caught Atlantic salmon. Therefore, if you are like me then you will definitely need to buy two good sized fillets. Unless you are feeding the family, then you may want to buy an entire side as in slab. To begin, let your fillets or slab rest in a drizzle of lemon juice while you prepare to roast  as many rustic cut potatoes as you need in the oven on 375. Use a cookie sheet drizzled with olive oil, garlic powder and rosemary. Top the potatoes with Himalayan pink salt (or any kosher salt or sea salt) and bake for 35 -45 min.

As the end of that time approaches, sear on high heat the fillets in olive oil and spices: garlic powder, red pepper flakes, Himalayan pink salt and black pepper. Once seared to just slightly blackened, you can turn down the heat and add 2 pats of butter and let simmer while you prepare the asparagus which should be washed and cut into spears. Gently push aside the salmon and add the spears to simmer at first and then upon removing the fillets, blackened the spears. The potatoes should be finishing up, ladle onto a serving plate, lay on the salmon fillets. Take a quick minute now to blacken the asparagus.

one heck of a dinner if I do say so myself...