Tomorrow is the first day of Spring so let's forget about the snow on the ground and spice things up, shall we.
I just came back from Florida to a foot of snow. But the fresh fish vibes are still on my mind. Every time I step outside the airport in Florida I ask myself..."why don't I live here?" Every time I land the next week at the airport to a foot of snow I ask myself...."why don't I live in Florida?" Yet this ritual continues on a yearly basis. Sort of like a cycle of masochism.
Grouper sandwiches on a dock in Florida incites basically the happiest feelings ever to me. They aren't anything out of this world special but they symbolize warmth, relaxation, and no worries. Eating a grouper sandwich anywhere outside of Florida would be a sacrilegious act. Which is why I'm not showing you a recipe for Grouper right now. Instead, as I did my post vacation grocery shopping, I flocked to the salmon. I love eating salmon because it makes me feel healthy and therefore, I can get away with eating double portions. I also love it because there is so much that you can do with it in terms of seasoning. Still feeling that Florida wind in my sails, I opted for a more fresh and "summery" version of Salmon with orange and ginger notes. I ate this salmon pretty much straight for 4 days. It's amazing to use the cold leftovers in salads.
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped
1 tablespoon fresh minced ginger
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 salmon steaks (about 6-7 ounces each)
sliced oranges for garnish
Preheat the oven to 400 degrees F. In a medium sized bowl combine orange juice, vinegar, garlic, ginger, and salt and pepper. In a oven safe skillet, heat olive and sprinkle salmon with salt. Place the fillets flesh side down. Cook for 1-2 minutes and then turn fish over and cook on the other side for 1 minute. Pour the orange and balsamic marinade around the fish and place the skillet in the oven for 10 - 12 minutes. The salmon should be done with the meat is flaky and slightly pink. Serve immediately with orange slices for garnish.
Grouper sandwiches on a dock in Florida incites basically the happiest feelings ever to me. They aren't anything out of this world special but they symbolize warmth, relaxation, and no worries. Eating a grouper sandwich anywhere outside of Florida would be a sacrilegious act. Which is why I'm not showing you a recipe for Grouper right now. Instead, as I did my post vacation grocery shopping, I flocked to the salmon. I love eating salmon because it makes me feel healthy and therefore, I can get away with eating double portions. I also love it because there is so much that you can do with it in terms of seasoning. Still feeling that Florida wind in my sails, I opted for a more fresh and "summery" version of Salmon with orange and ginger notes. I ate this salmon pretty much straight for 4 days. It's amazing to use the cold leftovers in salads.
1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped
1 tablespoon fresh minced ginger
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 salmon steaks (about 6-7 ounces each)
sliced oranges for garnish
Preheat the oven to 400 degrees F. In a medium sized bowl combine orange juice, vinegar, garlic, ginger, and salt and pepper. In a oven safe skillet, heat olive and sprinkle salmon with salt. Place the fillets flesh side down. Cook for 1-2 minutes and then turn fish over and cook on the other side for 1 minute. Pour the orange and balsamic marinade around the fish and place the skillet in the oven for 10 - 12 minutes. The salmon should be done with the meat is flaky and slightly pink. Serve immediately with orange slices for garnish.
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