Great Lake Salmon ~ Trout, the Catch of the Day!

Yesterday, I was talking about meat dishes with a friend and today I thought it was about time for some fish. As much as I love meat, fish is on equal ground; especially salmon or trout. For some in the Mid-west is not easy to get fresh caught 'great lake salmon' or trout unless you live on or close to the great lake or in the upper peninsula. Thankfully, many grocers provide fresh fish packed on ice ready and waiting for your skillet or grill.

For this dish, you will need frozen fresh caught salmon which most grocers have in the freezer section. Lemon, fresh chive, heavy cream and as a side... a mixture of buckwheat groats and white or wild rice.
To begin, marinate your salmon in half of a fresh squeezed lemon for 45 min to an hour. If there is a dark vein in the meat, take it out before cooking as tonight we are not eating sushi. Melt into a covered skillet, 3 tbs of butter and 1 tbs of coconut oil.

Season with red pepper flakes, garlic powder, white or green pepper fresh ground pepper corn and a bit of coriander. Lay in your salmon and let the fillets sizzle on high heat searing both sides. Then, cover and steam in the juices for 6 min on low heat adding 1/4 of heavy cream on the end. Turn off heat, toss in a hand full of fresh chopped chive and a pinch of dried mint, keep covered while you prepare the side.
















Set 2 cups of water to boil your rice and groats in which should be started at the same time you begin cooking the fish. Once the water rolls, add 1/2 cup of rice first letting it boil for 3 min alone and then the same amount of groats as they tend to cook faster. When both are tender, drain and ladle onto a low lipped serving plate, placing the salmon along side.

~Tutti a Tavola!


... other salmon favorite is with spinach infused fettuccine pasta!