Food Swings: Creole Grilled Salmon
By Jacob Mathias
Hello, fellow eaters. Oftentimes as grocery shoppers we walk right past the butcher counter in order to find a more fridge friendly package of fish or meat. This is something I totally understand because when ground beef is on sale, you gotta buy that stuff in bulk. Have you seen the price of beef lately?
This isn’t about beef, though; it’s about another fantastic item that can be found at the butcher counter of your grocery store if you take the time to stop by. It’s one of my favorite ingredients and that’s fresh, wild sockeye salmon. Salmon is usually available but it’s often found in the farmed, previously frozen version. You’ll be able to tell because the farmed version is fattier and more pink than it’s wild caught cousin which is a bright red.
The wild salmon is also much more flavorful due to the miles of ocean it travels through on it’s journey to spawn but that’s a lesson for another day.
Wild-caught salmon is a bit more expensive than it’s farmed counterpart and if you’re on a budget or need salmon in a pinch and that’s all that’s available, go for it. If anything, it’s still good for you.
Salmon can be prepared in hundreds of different ways but I’m always a big fan of the grill and some cajun flavors.
You will need:
4 6-ounce sockeye salmon filets
2 tsp. olive oil
1 tbsp paprika
2 tsp. kosher salt
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. cayenne pepper (more if you like it hot)
1 tsp. black pepper
1⁄2 tsp. dried thyme leaves
1⁄2 tsp. dried oregano leaves
Mix the herbs and spices together.
Using either a grill or pan with grill edges, heat your cooking vessel over medium high heat.
Rub the salmon filets with the oil and sprinkle liberally on both sides with the seasoning mix. Place the salmon on your grill or pan and allow to cook four to five minutes on either side.
Serve salmon on a bed of cream polenta or grits or maybe with a side of potatoes. A bitter green vegetable like brussel sprouts or braised kale add a nice contrast to the sweet salmon as well.
And remember, live to eat.