I’ve become a pretty big fan of salmon over the past few years. Not only is it easy to prepare, it’s good for you — full of omega-3 fatty acids, the good fats that nutritionists say are heart-healthy.
Speaking of simple ways to fix salmon, the other night I cooked a couple of Coho fillets on the Foreman Grill. I bought the wild salmon fillets at a local supermarket and was quite pleased with the quality. And they cost only about $8 a pound.
I’m familiar with Cohos, which also are called silver salmon. My cousin, Paul Hendrickson, who lives in Anchorage, Alaska, over the years has given me silvers as well as Kings on occasion. Sometimes, I get them from his 90-year-old dad, Curt, who has gone to Alaska to fish just about every year in the past three decades.
All I did this time was marinate them in a little soy and teriyaki sauce along with some garlic powder for about three hours. Then, it was on the grill for just four to five minutes. The salmon went perfectly with some new potatoes and beans from my garden and some sliced cucumbers and tomatoes.
Sometimes, I like to bake my salmon in a Dutch oven with some onion, garlic and herbs in a little oil and wine and serve them with baked potatoes. Some people like to broil theirs, which is the method used in the following recipe, which salmon lovers may like to try.
Bourbon and Maple-Glazed Salmon Fillets
1 tablespoon olive oil
3 tablespoons Dijon mustard
3 tablespoons maple syrup
2 tablespoons bourbon
4 (about 6 ounces each) salmon fillets with skin on
Salt to taste
Freshly ground black pepper
Vegetable saute, optional (see note)
Rinse the fillets under cold water and pat dry.
In a small bowl combine the oil, Dijon, maple syrup and bourbon. Set aside half the glaze.
Place the salmon fillets in a shallow dish and brush with half the glaze. Refrigerate for 30 minutes and up to 3 hours before broiling.
Preheat the broiler to low. Coat a broiler pan with nonstick cooking spray. Place the salmon fillets on the pan, skin side down. Season with salt and pepper.
Broil for about 8 minutes. Brush with the reserved glaze and continue broiling, another 4 to 5 minutes depending on the thickness, until the salmon is just cooked through.
Remove the salmon by sliding a spatula between the flesh and skin, leaving the skin on the broiler pan.
Serve immediately with the vegetable saute if desired.
Note: To make the vegetable saute, clean and trim 2 cups fresh green beans. Cut the beans in half. Wash and cut 1 small zucchini into 1-inch pieces. Cut kernels from 1 large ear of fresh corn. In a skillet, heat 1 tablespoon olive oil with 1 tablespoon butter. Add the beans and zucchini and saute 3 to 4 minutes or until just crisp-tender. Season with salt and pepper. Remove from the heat and stir in the corn kernels just before serving.
Yield: Serves 4.
Approximate nutritional analysis per serving: 315 calories (44 percent from fat ), 15 grams fat (2 grams saturated), 8 grams carbohydrates, 35 grams protein, 360 milligrams sodium, 96 milligrams cholesterol, no fiber.