Baked Salmon with Vegetables

Thyme for some Salmon

Salmon on veggies
Eater rating: 4.6 / 5  4.615

For a special summer treat, we’re eating roasted salmon marinated with fresh thyme, garlic, lemon juice, and balsamic vinegar. The salmon was served on top of a bed of roasted okra and sauteed crimini mushrooms, red onions, red bell pepper, and tender young broccoli deglazed with balsamic vinegar to tie all of the elements together.

Salmon with Okra (and other veggies)
same fish, different angle

T: this salmon was good. It was so moist, and had the perfect level of fishy flavor. I loved it. I want some more. Please.
A: me. freaking. too. we really need to take up fishing. not that we could catch salmon around here, but man. i really, really love me some fish! salmon is great because it does taste like fish.
T: yeah, I agree… I love to taste a little bit of fish when eating fish. But I gotta say, if we took up fishing off of our pier I might be a bit concerned about the, how you say, crappiness of the fish. It seems a little on the industrial side. I’m probably just paranoid… am I?
A: i’m know it’s not the cleanest water, but i have to say, i just don’t have a clue what kind of water all the store bought fish we eat was swimming in before it got caught and delivered to our table. could be nastier than our pier.
T: ahh touche. the stuff we buy at the store probably has lead paint in it or something. magnets. You just don’t know.
A: did you mention antifreeze? ;-P little side note, i was at the 99 Ranch the other day and i did note that all of their catfish was claimed to be farm-raised in the USA. even the chinese grocers don’t want to carry chinese catfish!
T: hmm… interesting. Well, anyway, I guess I don’t care where this salmon came from. It was damn good. I give it a 4.67/5. I don’t think it could have been cooked any better. It was possibly the best salmon I’ve ever had. Mmm… what’s your rating?
A: i think i’m gonna have to roll with a 4.555555/5. it was rocking. i did think it could have used just the slightest bit more salt, but that’s plucking at microscopic hairs. it really was uber moist and delish. i ate every single bite of the fish with a forkful of veggies and thought they rocked as a pair. the balsamic in the veggies accented the balsamic in the salmon wonderfully without being too strong in either element of the dish.
T: I didn’t combine the fish and veggies in my bites, but kept them separate, and each was damn good by itself. I’m going to send out a request, dear Mandy… would you cook us up some more fish? 😀
A: and i will answer your request with a request… dear pepita brittle, could you bring me some fish so that i can cook us some fish? 😛
T: I don’t respond to pepita brittle… but coincidentally I plan to bring you some fish. So there.
A: sweet! you totally responded to pepita brittle! and btw, i just ignored the “mandy” in hopes you would stop using it, but if you use it again, one of our pet jumping beans may loose it’s life.
T: woman, if you lay a hand on one of our mexican jumping beans…
A: yeah, yeah… whatcha gonna do about it, huh?!?
T: ummm… i’ll probably pout for at least 15 minutes. It will be very unpleasant for you. Be careful.

* no mexican jumping beans were harmed in the making of this post.

A Salmon Recipe, by Amanda
Balsamic & Thyme Marinated Salmon

2 tbsp fresh thyme, chopped
1 tbsp fresh lemon juice
3 tbsp good balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp minced garlic
1 1/2 lbs salmon fillets, about 1 inch thick
kosher salt and fresly cracked black pepper

Preheat the oven to 425 degrees F. In a small bowl, add the first 5 ingredients. Stir to combine thoroughly. Pour the ingredients into a sealable plastic bag. Add the salmon fillets to the bag with the marinade and toss to coat. Seal the bag, making sure to remove as much of the air as possible. Marinate the salmon for 20-30 minutes. Do not marinate longer or the acid will start to cook the fish and effect the texture. Remove the fish from the marinade and place on a sheet pan. Season both sides of the fish with liberally with kosher salt and freshly cracked black pepper. Place the sheet pan in the oven and bake the fish at 425 degrees for about 10-12 minutes, or until just cooked through. Remove the fish from the oven and let it rest for a couple of minutes. Serve hot. Enjoy!

20 comments so far:

  1. abo gato says:

    Roasted okra rocks!! I love that stuff and that’s the only way I make it anymore. For folks who say they don’t like okra, try roasting it…no slime. I drizzle a little balsamic cream (reduced balsamic) on mine and that gives a nice tartness to the okra. I like it so much, never thought to serve salmon on top, but will give that a try too.

  2. Elaine says:

    Oh, yum! I love salmon.

  3. cheila says:

    yum and yummier. i want to come over for dinner! and here’s a question. you two always rate food with a 4.5 or .6 etc…and claim it to be awesome. if this is the best fish you’ve ever had, shouldn’t it be a 5/5? AND if not, have you ever rated any of your dishes 5/5? and if so which ones so i can try to make those too. sorry that was a couple questions. love this blog. 🙂

  4. Amanda says:

    for real abo gato! whole roasted okra is definitely tied for my favorite way to eat okra… the other winner is bhindi masala…. mmm mmm mmm i could seriously eat okra almost every day without getting sick of it. so good.

    me too elaine!

    thanks cheila!… if you’re in san diego, we can for sure do a dinner date! you know, our ratings are pretty arbitrary. anything we really enjoyed while we were eating it get above a four. if it was good but not that good it will fall into the upper threes, and mediocre to bad gets lower than a three. we haven’t ever rated anything a five, because, well, five would be perfection and i just don’t believe that anything is absolutely perfect. 😉 as far as tyler saying “it’s the best ever” i bitch at him all the time that he carelessly throughs that term around about everything! i have to say, if it’s his way of keeping me cooking his food, it’s working pretty well!

  5. Bobby says:

    Grilled young okra is good also. What kind of salmon was it? Do you come across soft shell crabs out there ever?

  6. Bobby says:

    I bet eating jumping beans causes really bad, and weird gas….

  7. Amanda says:

    mmmm, grilled okra sounds awesome, in a similar way that roasted okra rocks the casbah. you know, i bought some soft shelled crabs for a freaking lot of money from the seafood market at the harbor near my house but i think they were from the east coast. they were tiny and costly. i think i’m giving up on crabs out here, except dungeoness crabs… do can you eat them when they in the soft shell stage too? i’ve never seen them. and btw, we would never eat our precious little jumping beans. they are our test to see if we can handle a cat. you have to give them some water once a week and we kind of forgot that step for the first week and came close to loosing a couple of them. but pepe, jesus, maria, lupe, juan are still all alive and kicking it…or should i say alive and hoppin’. 😛

  8. Bobby says:

    If you are really interested in getting a cat, let us know… We have two that are already broken in, and they are sisters, Skippy and Jif, we could overnight them

  9. Bobby says:

    If you could find them, but they may not harvest them during molting. I want some onion and leek and bulb fennel seeds!! and maybe some carrots.

  10. Jef says:

    I once saw this guy catch a 20lb yellow tail off the OB pier. I’d say there’s got to be some good fish lurking in the SD waters. Remember that guy that speared the (protected/endangered) 200 lb black cod in La Jolla Cove last year? Man that would have been some good eating…

  11. leena! says:

    hmm, salmon…i am typically afraid of salmon, except smoked, because it has such a fishy taste to me. like, i wake up screaming in the middle of the night, thrashing about with my pillow, thinking its a giant piece of salmon trying to strangle me with its fishiness. but now i hear salmon is bff with balsamic? could be cause for me to overcome my fear. Amanda and Tyler, helping fish fearing people across the world!

  12. Bobby says:

    I just bought star anise, pommegranite, baobob, watermelon radish, cardoon, lovage

  13. Bobby says:

    I just bought star anise, pommegranite, baobob, watermelon radish, cardoon, lovage and saffron safflower(poor folks version of real saffron) seeds, and damn it I hit the right button on the wrong page so I look like a goober and posted twice or would it be one and a half times? Now if I can get it all to germinate, and then live, and actually move some of it in when it gets cold along with all of the other things, and maybe get rid of weeds too…. Nah. But if you ever get the chance to try lovage, the herb, you should, its in the celery family and makes great mashed potatoes, or a cream soup, or anything, like fennel or anything anise flavored. Oh yeah, I bought some crazy red chinese cucumber seeds also. They looked freaky so i figured why the hell not. I love/hate ebay.

  14. Ed Bruske says:

    Was the salmon farm-raised or wild-caught? Montery Aquarium Seafood Watch has farm-raised on its “avoid” list.

  15. Bobby says:

    ” Soft-shell crab should be released: From the crabbers’ point of view, soft-shell Dungeness are less valuable since the meat hasn’t yet grown to fill the shell, making it sparse and watery.”

  16. Bobby says:

    it is only when the female molts that she can be fertilized by a male.

    So another reason why they may not harvest them, afterall, who cares about males? Its the females ya need to keep fisheries well stock. One male can service plenty of females, but one female, can only handle one male….

  17. Bobby says:

    So I guess I am saying in asw many posting as I can manage, soft-shelled dungoeness is pretty unlikely, but Thomas Kelleher uses them from time to time, so maybe call him up and he may let you buy a few fresh that have been overnighted from him…..

  18. MsRebecca says:

    Oooo.. I’m all over this one, I love love love me some salmon and I make a pretty delish dish of it myself, but this sounds enticing..

  19. Caroline says:

    Yummmmmmmmmmy! We tried this dish and we loved it! Thanks for sharing!

  20. Beverly says:

    Salmon is so good for us and this recipe looks awesome!