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.
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.
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!