salmon revisited.

Since I wasn’t able to post photos from my recent salmon success, I decided to make it again tonight and actually take some pictures (set my camera so it won’t take pictures without a memory card anymore!) I only made it one way this time, but it was still quite tasty, with sides of delicious caramelized onions + mushrooms and a simple salad of romaine lettuce, olives, chickpeas, and green bell pepper. All quick, easy, and healthy, of course :)

I cooked the salmon on the stove, which made it less moist than baking it in foil pouches in the oven, but the stovetop method was much faster. The caramelized onions with mushrooms were also quick and easy. I’ve never tried caramelizing onions before but it was pretty straightforward and created such a unique, wonderful taste - I usually avoid cooking with onions because my dad hates the taste and I don’t particular enjoy it either, but these onions came out very mild and sweet, with no aftertaste (no dreaded onion breath!). The sweetness and tenderness of the onions were well-balanced by the savoury taste and firmer texture of the mushrooms, resulting in a truly delicious concoction that even my onion-hating father gobbled down :D

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Lemon Pepper Salmon
per two 1/2 lb. fillets

2 fresh or frozen salmon fillets (about 1/2 lb. each)

Marinade:
juice and zest of one lemon
1 tsp. ground black pepper

dash of salt
1/4 c. water
1 clove garlic, minced
1 tsp. chopped dried rosemary
2 tbsp. olive oil

Thaw fillets if frozen.
In small bowl, mix together all marinade ingredients and pour into plastic ziploc bag.
Add fillets and marinade in refrigerator for at least 1 hour (longer for stronger flavor).
Bake or cook on stovetop. Top with chopped scallions, if desired.

Baking instructions (preferred): Remove fillets from marinade and seal individually in aluminum foil pouches with a tbsp. of marinade spooned on top of fillet, leaving enough space between the foil and fillet to let some air to circulate. Bake pouches on a baking sheet at 425 degrees F for 18 minutes or until fillets flake easily with a fork.

Stovetop preparation: Heat one tbsp. olive oil in a pan on medium-high heat. Add fillets and 1/4 c. marinade. Cook on medium heat for 5-8 minutes per side, or until fillets flake easily with a fork.

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Caramelized Onions with Mushrooms
appx. 4 servings

1/2 large onion, chopped into slices (I used red onion)
dash of salt and pepper
1 tsp. sugar
2 tsp. olive oil
1 1/2 c. mushrooms, sliced (I used brown “baby bella” ones)
2 tsp. scallions, chopped

Heat olive oil in medium pan on medium heat.
Add onions, sugar, salt, and pepper. Stir to coat and cook on medium heat for 5 minutes, or until onions turn translucent and start to brown.
Add a few tbsp. of water, broth, or wine, if needed, to deglaze (if onions are sticking to bottom of pan).
Add chopped scallions.
Stirring occasionally, cook for another 5 minutes, or until onions are very soft and caramelized to the desired color/texture. Add small amounts of liquid as needed to deglaze.

It was a rainy, gloomy day today so I had to *gasp* use some artificial light for my shots, breaking the #1 rule of food photography! Eh, whatever, desperate times call for desperate measures. (10/6/09 Update: just realized this post was accepted by Photograzing forever ago! Yay!)