Monday, January 3, 2011

The First Supper

Just how tomatoes taste better in Italy, the Salmon tastes better up here in Seattle...just kidding, Haha!  It was delicious tonight.  I found a nice big piece of Sockeye Salmon at a local market here in Issaquah and bought a nice bunch of Broccoli.

To prepare the Salmon:

- coat a small saute pan with lots of extra virgin olive oil, and crank the heat up to high until the oil just started to smoke.
- make sure the Salmon is very dry (you may need to wipe with a paper towel) carefully place the salmon in the hot pan skin side up.
- sear it for about 3 minutes then flip it over on the skin side and saute it for about 4 minutes.
- turn the heat off and let it sit in the pan to finish cooking.

The broccoli:

- in a small sauce pan over high heat pour in 1/2 cup water and bring to a boil.
- squeeze 1/2 a lemon in the water, and throw in the rind.
- add a splash of white wine vinegar to the water.
- season the water with a little salt.
- add broccoli florets (approx. 3 cups)
- cover and let it steam for about 3 minutes.
- in the meantime, grate a little parmigiano-reggiano and some mozzarella.
- after 3 minutes, lift out the broccoli with a slotted spoon and place cooked broccoli in to a bowl.
- add the grated cheeses, a little salt, and a drizzle of extra virgin olive oil, and toss until everything is combined and the cheese melts.

For the salmon, I'm not a fan of a bunch of fancy marinades because they usually contain a bunch of ingredients and chopping, and they usually take away from the delicate Salmon flavor; and when you have fresh wild sockeye salmon all you need is a drizzle of extra virgin olive, salt, pepper, and a squeeze of lemon.
Everything in this meal is natural and part of creation, and that makes it taste even better!


  1. OMG - that looks so amazing right now. Can you send some to Phx?

  2. I'm a day behind, but, I'm having that for dinner! Sounds and looks soooo delicious!

  3. Make sure you look for Wild Salmon as opposed to Farm-Raised Salmon. The reason is, number one, the flavor is better, and number two, there's a lot of chemicals added to farm-raised Salmon. This is a perfect example of altering what is found in creation. Buy frozen wild Alaskan Salmon as opposed to fresh farm-raised. It's cheaper, better tasting, and better for you.

  4. Greg I love your posts! Can't wait to try to broccoli that way. I just steam in the microwave and not sure those Zip and Steam bags were made in Creation. Ha. How do you cook frozen salmon? Ideas?

  5. Hey Angela! So many ways to prepare Salmon. Let the Salmon thaw in the fridge overnight. I've done marinades with Soy, fresh Ginger, Cilantro, and wasabi, if you want. Or you can just simply saute it in a hot pan with the extra virgin olive oil. Get the pan and the oil real hot! Make sure the salmon is dry and place it in the hot pan skin side up for about 3 to 4 minutes. Flip it over for another 3 to 4 minutes. Remove from pan on to a paper towel to soak up any cooking oil. Serve it with a drizzle of extra virgin olive oil, salt, pepper, and lots of fresh squeezed lemon! I think with really good wild sockeye, coho, or king salmon this is the best way to eat it, that way you really can taste how good it is!