Cookbook #43 Salmon

New Year's day seems a rather appropriate time to get back on track on my endeavor to cook through all my cookbooks in one year. I'm a bit behind right now, but with a bit of schedule correction, perhaps I'll get it done. Or not. But it's quite fun to give it a try.

I adore salmon and the cookbook Salmon by Diane Morgan is one of my favorites. I turn to it quite often since fish seems to be one of those ingredients I have difficulty cooking without a recipe. As the title implies, this cookbook is salmon, salmon and more salmon. It's all about salmon pasta, chowders, risottos, spring rolls, sandwiches, potpie and salad. I went the salad route today: spinach salad with blackened salmon, oranges and red onion. Not a tough recipe, but fabulous. I could wax poetic about both spinach salad and blackened salmon for hours. Put them together and yahoo! The only change I made was to add berries. Some are of the veggies only and ranch dressing school of salads; I definitely lean more towards the fruit and vinaigrette school.

Spinach Salad with Blackened Salmon, Oranges & Red Onion

adapted from Salmon by Diane Morgan

2 salmon fillets

1 tbsp blackening spice (store bought or homemade)2 tbsp salt, 1 tbsp sugar, 1 tbsp black pepper, 1 tbsp cayenne, 2 tbsp paprika, and 1 tbsp powdered sumac)

salad:

4 c clean fresh baby spinach

1/2 c. paper thin sliced red onion

1 orange, peeled and cut into segments

1 cup berries

Add all ingredients to a large bowl and toss

Blackening spice:
2 tbsp salt
1 tbsp sugar
1.5 tbsp ground black pepper
1 tbsp paprika
2 tbsps cayenne
1 tbsp garlic powder
1 tbsp finely crushed dried basil

dressing:

3 tbsp extra virgin olive oil

2 tsp balsalmic vinegar

1/2 teaspoon dijon

pinch of sugar, salt and black pepper

1. Throw blackening spice ingredients together in a bowl and mix well.  Coat both sides of the salmon fillets with the blackening spice (about 1-2 tbsp) and set aside for 10 mins.  Store remaining spices in airtight jar.

2. Add all dressing ingredients to a jar and shake vigorously

3. Heat skillet over med high heat with a splash of extra virgin olive oil. Place salmon fillets in pan and cook undisturbed until it blackens--about 2-3 mins. Turn and cook 3 mins longer.

4. Set aside and let salmon rest for 10 mins.

5. Dress salad with dressing and toss well. Plate and top with blackened salmon