Recipe review from 1/18/11

Due to party leftovers, we didn't need to make much for new recipes last week, and our salmon dishes tend to cover two nights as well.  Since I'm on the topic of salmon, I want to take a moment and rave about our salmon source:  Simple Gifts Syrup and Salmon   The Rogotzke's are a local family who make their own award winning maple syrup in April and May, then they head up to Alaska to fish for salmon and halibut.  I had the good fortune several years ago as part of work to take a tour of their maple syrup operation, which is where I discovered how awesome good maple syrup can be.  I've been exposed to real syrup from North Central Wisconsin, but it had always tasted...'tinny' to me.  Not this.  Rich, caramel-y, thick  - fabulous to cook and bake with.

At the urging of a couple of co-workers, I then tried out some of their salmon.  Delicious!  However they have it processed, the salmon is so fresh tasting with no 'fishy' after taste.  The key is to make sure not to over-cook it.  I've baked the salmon, broiled (not my favorite), and grilled it (my favorite). 

The Rogotzke's sell their fish locally, and over the internet.  We're fortunate in that we can just go pick a box up. 

Indian Spiced Salmon with Basmati Rice  (Ckng Light, June 2010) 
Oh my goodness - super quick to prepare, especially when I has some frozen rice in the freezer which just needed to be re-heated!  Flavors were definitely reminiscent of Indian food.  I think baking would be better than broiling, the fish seemed to dry out more under the broiler.   Recommended. 

Rice:
2 cups water
1 cup uncooked basmati rice
1/4 teaspoon salt
3 tablespoons chopped fresh flat-leaf parsley
4 teaspoons roasted salted cashew pieces

Salmon:

photo from CookingLight.com

1/2 teaspoon ground ginger

1/2 teaspoon garam masala

1/2 teaspoon ground coriander

1/4 teaspoon ground turmeric

Dash of kosher salt

Dash of ground red pepper

4 (6-ounce) skinless salmon fillets
Cooking spray

Preparation
1. To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and 1/4 teaspoon salt; cover, reduce heat, and cook for 20 minutes or until rice is tender. Remove from heat; stir in parsley and cashews. Keep warm.

2. To prepare salmon, preheat broiler.

3. Combine ginger and the next 5 ingredients (through pepper). Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil; broil 7 minutes. Remove foil; broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.