What's For Dinner: Spice-Rubbed Salmon Tacos

It has been way too long since I last featured a recipe with Alaskan wild-caught salmon. Truth be told, it is really difficult to get Alaskan seafood in Northern Wisconsin. (Lake fish (musky, bluegill, walleye) abound in this region, but mercury content makes it a little skeevy to eat.) Our local natural foods store sells wild-caught Alaskan salmon in their freezer section, but in larger than 1-pound portions, which is a bit much for just two people. I haven't had much luck at our local grocery store chain, either. However, Trig's is currently undergoing a major re-do of their interior, and it looks like in addition to major cosmetic changes, they're also upping the ante when it comes to what they're stocking on their shelves. (I have to say I was a bit excited when they implemented a whole organic/natural foods aisle (baby steps) a couple months ago.) Over the weekend, I spied some rather-lovely wild-caught Alaskan sockeye salmon at the fish counter, so of course I had to pick some up.

Since I've had luck with fish tacos featuring salmon before, I figured I'd give it another go, and this time go simple with just the addition of taco seasoning and a little olive oil. The seasoning gave the fish a little kick, but the delicious taste of salmon was still able to shine through. Fingers crossed they keep the fish counter well-stocked; I can't wait to make these tacos again.

Spice-Rubbed Salmon Tacos (printer-friendly version)
makes 4-6 servings

For the salmon:
2 6-oz wild-caught Alaskan sockeye salmon fillets
extra-virgin olive oil
2 teaspoons high-quality taco seasoning, divided (I used a taco seasoning from Savory Spice Shop)

For the tacos:
mixed greens
queso fresco
mango-tomato salsa
chopped avocado
Greek yogurt or sour cream
[insert your favorite taco topping here]

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Drizzle olive oil over top each salmon fillet and use a pastry brush to evenly coat the fish.
3. Add a teaspoon of taco seasoning (you could also just use cumin, if that's what you have on hand) over the top of each fillet. Use your fingers to gentle rub the spices into each fillet, coating it evenly.
4. Place the prepped fillets on the baking sheet. Bake in the oven for 15-18 minutes, or until the internal temperature is 140 degrees and the salmon flakes when touched with a fork or knife.
5. Remove the fish from the oven and flake it into bite-size pieces with a fork. Serve with flour tortillas and your favorite taco toppings. (I find it easiest to set up a taco bar, with bowls of various toppings, and let everyone help themselves.) I also served cumin-spiced black beans and cilantro-quinoa on the side.

What's For Dinner: Citrus Salmon with Mushroom Sauce

I made this salmon dish last week and it was so good, I made it again for dinner tonight. I randomly found this Food & Wine recipe when searching for something to make with the wild-caught Alaskan salmon fillets I had in the fridge. Funny story, I just decided to go with the recipe -- I didn't notice until today that the recipe reviews are rather "meh." However, D and I both devoured our dinners -- perhaps due to the fact that I took a lot of liberties with the original recipe? I really like the way the mushroom sauce turned out -- I think it could work quite well over venison, chicken, or even over rice or quinoa for a vegetarian dish.

Citrus Wild-Caught Alaskan Salmon with Mushroom Sauce (printer-friendly version)
makes two servings

For the salmon:
2 6-ounce wild-caught Alaskan salmon fillets
1/4 cup freshly squeezed orange juice
fine sea salt
1 teaspoon unsalted butter, cut into small pieces.

For the mushroom sauce:
1/2 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
1/2 cup chopped onion (about half a medium onion)
1 garlic clove, minced
1 package sliced mushrooms
1/4 cup sweet vermouth
1/4 cup low-sodium vegetable stock
1/8 cup half-and-half cream
1/4 teaspoon ground black pepper

1/2 teaspoon sea salt

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Place the salmon fillets in a shallow dish. Season with salt. Pour the fresh orange juice over the fish. Let stand for five minutes, then flip the fish over and let stand for another five minutes. Place the fish on   the prepped baking sheet. Top each fillet with a couple pieces of unsalted butter.
3. Roast in the oven for 20 minutes, or until the flesh is flaky. Remove from the oven and tent with the aluminum foil until ready to serve.
4. While the fish is cooking, make the mushroom sauce: Melt the butter in a large sauce pot over medium-high heat. Stir in the olive oil. Add in the chopped onion and saute until golden brown in color. Add in the garlic and saute until fragrant, about 30 seconds.
5. Stir in the mushrooms and cover the pot with a lid. Continue cooking until the mushrooms release their liquid, about five minutes.
6. Pour in the sweet vermouth and allow to boil for one minute. Reduce the heat to low and stir in the sea salt and half-and-half. Season to taste with pepper and salt. Let the sauce simmer for 5-10 minutes, or until just slightly thickened.
7. Spoon the sauce over the cooked salmon fillets. Serve immediately.

(adapted from this Food & Wine recipe) 

What's For Dinner: Salmon Mac and Cheese

While in Alaska last month, the chefs prepared a mac and cheese made with surimi (artificial crabmeat made from Alaskan pollock and other ingredients). The mac and cheese was to die for. Surimi really isn't my thing, so I thought I'd use canned salmon in my mac and cheese instead. I've never eaten canned salmon before, but after trying pink salmon in Alaska, and finding it to be quite delicious, I was ready to be adventurous and try it out -- plus it's a great way to add some additional protein to the meal. This mac and cheese can be made with or without the fish; I think it tastes great either way.

Salmon Mac and Cheese (printer-friendly version)
makes 8-10 servings

16 oz. 100% whole-wheat pasta, such as macaroni or small shells, cooked and drained
3 tablespoons unsalted butter
3 tablespoons 100% whole wheat flour
2 cups organic skim milk
sea salt
1/8 teaspoon red pepper flakes
1/8 teaspoon ground nutmeg
2 cups shredded white cheddar cheese
1 can wild-caught pink salmon (bone- and skin-free), drained and forked into small pieces

1. Cook the pasta according to the manufacturer's instructions. Drain and set aside.
2. In a large sauce pot, melt the butter over medium heat. Once it has melted, turn the heat up to medium-high and whisk in the flour. Continue whisking until all the flour is incorporated. After about one minute, whisk in the milk. Continue whisking as the mixture begins to bubble. Whisk for about five minutes more, or until the mixture has thickened. Remove the sauce pot from the heat.
3. Season the sauce mixture with a pinch of salt, red pepper flakes, and ground nutmeg. Stir in the shredded cheddar.
4. Stir in the cooked pasta and salmon.
5. Serve immediately. Leftovers can be stored in the fridge in an airtight container for up to three days, or you can freeze the leftovers to enjoy later.