Posts Tagged ‘salmon’

Sweet and soy grilled salmon & flowers to make my apartment a home

Well, now I have tons of stuff to blab about. I am debating if I should break all of this up into separate posts? Yes, yes I should.

OK. Now. I do want to talk a bit about what’s the deal with how I changed my blog theme (and ask for your opinion, although it’s not done yet so I guess that doesn’t matter…) and announce that I did indeed graduate last weekend and I managed not to trip across the stage or forget to bring my name card or some other Kelly-like embarrassing thing, in addition to lots of other mushy crap about how much I love everyone who’s been reading my silly blog over the past semester and told me how much they enjoy it. I also want to talk about where this blog is going now that my independent study is over (I got an A, in case you were wondering, and even though it’s “over” I am thinking I may following in Jacquie’s footsteps and try to print up my most relevant posts up and bind them together. I might be good to show future potential employers, no? I can’t quit you, blog!)

Anyhow, all of that can wait because I made this delicious salmon dinner for a friend and I Thursday and holy crap. Ah-mazing.

Let’s discuss.

I decided I wanted to go all out and get that most sustainable salmon available at Whole Foods (Wild King Alaskan, $24/lb.), which in my humble opinion, tastes the absolute best. I ended up buying two 1-inch (at the thickest) fillets for $17.

Here’s what I did.

Sweet & Soy Grilled Salmon with Avocado, Capers, and Red Onion

Combine in a bowl the following:

  • 1/4 c. olive oil (exact amounts don’t really mater, you might need more if you are marinating larger fillets)
  • a few T. of soy sauce (I don’t know how much, I just poured the rest of the bottle in)
  • 1/4 c. brown sugar
  • Juice of 2 lemons
  • a dash or seven of garlic powder, depending on how much you love garlic

Yeah so swirl all that stuff around and plop your salmon fillets in and if you are super fancy and have a brush, coat them with the marinade. Then cover the bowl and pop in the refrigerator. Mine marinated for about 7 hours, but I am sure you could do for much less time, probably even 3-4 hours would suffice.

Then, slice up some avocado and some red onion and tomatoes (if you want) and drain some capers. Whatever you love on salad. You could also do a couple hard-boiled eggs using Jaden’s method (from the Steamy Kitchen) that makes the egg somewhere in between soft-and hard-boiled. I opted to leave the egg out. I initially was going to use Jaden’s recipe for a grilled salmon sandwich but then decided to use a marinade for the salmon…and then never actually made the dressing and I also made a salad instead of a sandwich…so really my dinner ended up totally different and I’m not sure why I am even referencing that recipe aside from the fact that it made me think to use capers, which I never have cooked with before.

By the way, I should also mention that my parents got me three new K. Sabatier knives as a graduation present, and they are fantastic. I have never had nice knives and it feels so nice to be able to actually slice through food without applying pressure. Fabulous. (When you begin asking for things like food processors and knives for presents, does that make you officially old? Yikes.)

I also bought myself a new eco-friendly skilet at Target the other day, which made me laugh because I never would have thought that a skillet could be not eco-friendly but hey, I guess that’s just the direction we are heading and I dig this pan a lot. I made eggs the next morning without a speck of cooking spray and it just slid around the pan like in an infomerical, it was hilarious.

Back to the salmon. You then heat up a skillet to medium-high and set your fillets on it. I ended up grilling the salmon for about 3 minutes each side, but it obviously will depend on how thick your fillet is.

Yes, mom, that’s a band-aid on my thumb. Yes, it’s from the knife. Yes, I will be more careful next time. Yes, I know those knives “could CUT OFF my finger.”

Definitely don’t overcook the fillet. If you have any feeling it might be done, take it off and take a good look at the center–with salmon you don’t really want the rare-ness you might go for with a tuna steak, but it should still be rather pink. Also, about halfway through cooking, throw your onion slices and capers in with the skillet (I much prefer grilled onion over raw.)

Once everything is ready, you plate it all up and voila! We found the salad didn’t really need “dressing” especially if you let the salmon marinate for as long as I did, because it was sooooo juicy and the onions had collected that marinade as well. But do what you like. I suppose you could do a drizzle of honey-dijon or some such over the lettuce if you prefer.

By the way, we drank a Pinot Noir with dinner which was a great pair. Pinot Noir’s are a bit more smooth and sweet, which went well with the hints of brown sugar sweetness in the salmon. (This is me trying to sounds like a foodie. Or a wino that doesn’t know wine, either/or.)

That meal tasted like you would pay at least $25 for it in a restaurant (maybe even more because of the fact that it was Alaskan King salmon, which is the priciest.) But when it came down to it, not including the wine, it  cost about half that to buy all the ingredients. And it was so so worth it. It just melted in your mouth. The best part, for me, is you could almost feel good about eating it knowing that it didn’t have the added dyes and hadn’t been raised in a confined space being fed tons of antibiotics, etc. I’ll spare the nasty details for here.

OK. So not to be all jumbly, but I do want to give you a glimpse into last weekend, in a post later on today or tomorrow in case anyone cares (I’m mainly thinking of relatives…)

…and next up, what I am looking forward to doing today (and hopefully for the rest of my life!)…Yoga! =)

It feels good to be back.

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Review: Perry’s in Adam’s Morgan (the search for sustainable seafood in D.C. continues)

I live in D.C. and I have been searching far and wide for a sushi place that offers seasonal produce and meats and sustainably-caught seafood. Last night, I found one, Perry’s in Adam’s Morgan, that offers some local produce and meat, from farms in the Dupont Freshfarm and a place called Ecofarms in Landham, MD. However, understandably, clearly not ALL the produce in, because avocados are not grown around here—however let’s hope at least they came from Florida and not somewhere in Mexico. I don’t know about the seafood, it doesn’t appear remotely sustainable to me, unless they’d like to prove me wrong. So, if you have recommendations for sushi in DC that is sustainable, please do share! Even if you know of a place not in D.C., do share.

Anyhow, last night my good friend from Australia, Bradly, was in town. He is traveling and stopped in D.C. for a little while, mostly to see me, I’d say 🙂 Our favorite place to eat out in Brisbane was the Sushi Train. Which is basically a chain-type restaurant, and if you’ve never been to one of those, you sit at the bar and the sushi chug-chugs by and you pick up a dish with a plate color that corresponds to its price and you dig in and at the end, you bring your empty plates and pay. It’s good fun. And I love sushi a lot. I think they have these places in the U.S. but not as many as there were in Brisbane it seems.

However, I hate when I bite into sushi with that guilty pleasure of knowing it’s got nasty farm-raised, pink dye-filled salmon in it. So I have been trying to find a place where I can have my salmon and eat it too. Lately I have been sticking to vegetarian sushi for that reason. Actually, the sushi on my campus now, the kind in the little plastic boxes, says it’s sustainable on the label, which I do trust for whatever reason, so I will eat that.

Back to last night. I think Brad was a bit overwhelmed by the menu at Perry’s, and at the prospect of having to order and wait for his food, rather than just grab at it as it passed on a train—but we got the hang of it. They brought the rolls/nigiri out in courses so it made it a little more fun. And I took some droid pics, so bear with me with the poor quality. Didn’t even think to bring my Canon.

I ate a LOT of sushi last night. I ordered:

Perry’s veggie roll (frozen grape, avocado, lettuce, tomato, cucumber, blood orange sauce). It was totally delicious, definitely my favorite. I thought the frozen grape part would be weird, but it was exciting to have a different temperature sensation in there, as strange as that sounds. I like sushi because of all the different textures and flavors together, and having a tiny hint of chill tucked in there was sort of fun and exciting. The presentation was also super fancy and pretty.

I also ordered a Scottish salmon nigiri (no picture), which after doing my research, I shouldn’t have. I know from a letter to the editor I once wrote at FWW that Norwegian salmon is nearly always farm-raised or not sustainably wild-caught (they are getting in to trouble with FTC for advertising it as if it is wild.) But Scottish salmon I didn’t know about. It tasted great, basically melted in my mouth. If that makes any difference. :-/

We both ordered the fish and chips rolls. (flounder, malt vinegar, “french fries,” wasabi tartar) Tasted ah-mazing. Who would have thought they could combine my two favorite dishes into one? But again. Apparently the wrong choice. Flounder is listed on the FWW’s Dirty Dozen list. The Smart Seafood Guide says no flounder. 😦 Wah. I guess I need to do better research, or bring my FWW magnet with me when I go out and plan to eat seafood. Basically let this post serve as a guide for what NOT to order at a sushi restaurant, apparently.

I also got an avocado roll, which was great.

Brad ordered:

A fish n chips roll, like me. And ladies, this is Brad. Yes, he is single. Yes he has an Australian accent. And yes he is looking for an American sponsor. Haha.

A crispy shrimp roll (fried shrimp, pineapple old bay). Hopefully, not suspicious shrimp.

The toro steak roll (seared toro, avocado, scallion, garlic soy)

(By the way, Brad was SHOCKED when this came out. “Is that steak RAW,?” he asked, picking up his chopsticks only to poke at the meat, then pick up the sushi and begin eating. I think he forgot we were in a sushi restaurant for a minute…)

He also ordered the tamago (sweet omelet), and said it was good. Brad is a man of simple tastes. Everything’s just “good” or sometimes, in the case of raw meat (“a bit weird.”)

All in all, I would give Perry’s:

  • A+ for taste
  • A for atmosphere (lively, fun decor, nice waitress, great views of Ad Mo—which last night included a 6-engine brigade putting out a fire across the street—never a dull moment)
  • B- for value (I got a glass of the house wine, 1 nigiri, and 3 rolls for $40 including tip, pricey but not totally unreasonable)
  • C for their sustainability. So I guess they get a B+ overall, but a C in terms of what I’d like to sing praises for in this blog. 😉

Clean up your seafood, Perry’s, and maybe I’ll give you another shot.