Wild Sockeye Salmon with Brown Sugar Citrus Glaze

This is the gateway drug for cooking fish. This is the easiest, least scary recipe I have ever come across, and the results are delicious. (As in, use-your-finger-to-scoop-leftover-glaze-from-the-pan delicious. I use no names, to protect the guilty. But these are the same people who ate ALL of my Molasses Spice cookies on New Year's Eve before I could take a picture for the blog--hence the delay in my posting that entry, which is still on tap.)

There are literally three steps, unless you count zesting a lemon, which would make four. All credit to Mr. Alton Brown (or his test kitchen?) for this recipe.

Does it matter whether you use wild sockeye salmon instead of farm-raised Atlantic salmon? On a taste comparison, I can't be sure; I haven't tried this recipe with farm-raised salmon, though I have my suspicions. On a health comparison, the evidence is pretty clear; wild has it all over farm-raised. Wild has a better ratio of omega-3 fatty acids, fewer chemicals/toxins, and less fat than farm-raised. On a visual inspection, it's pretty easy to tell the difference (this blog has a good run-down of the health info, and is the source for the photo at right. The fish on the right is wild, the fish on the left is farm-raised.) Trader Joe's sells frozen skin-on fillets of wild sockeye salmon for $7.99/lb, which is a pretty reasonable price, I think.

Try this recipe. Get hooked (pun intended). You won't regret it.


Ingredients

• 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
• 1/3 cup dark brown sugar
• 2 tablespoons lemon zest
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
2. Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
3. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Shrimp Cocktail

This is Alton Brown's recipe for shrimp cocktail...it tastes better than in a restaurant. It's a snap to make, and I get raves every time! Brining them and then broiling them with the shell on makes them flavorful, tender, and avoids burning.

I use IQF (individually quick-frozen) shrimp in a bag rather than the "fresh" stuff from the seafood counter. Plus, it's already been de-veined (step 1). That is a task I gladly leave to someone else, although I've kept AB's directions for it here.

Time

• 1 hour to overnight to thaw
• 25 minutes to brine
• 3 minutes to broil
  

Ingredients

• 32 shell-on (21 to 25 count) tiger shrimp

For the brine:

• 1/4 cup kosher salt
• 1/4 cup sugar
• 1 cup water
• 2 cups ice

For the cocktail sauce:

• 1 (14 1/2-ounce) can diced tomatoes, drained
• 1/2 cup prepared chili sauce
• 4 tablespoons prepared horseradish
• 1 teaspoon sugar
• Few grinds fresh black pepper
• 1/2 teaspoon kosher salt
• 1 tablespoon olive oil
• Sprinkle Old Bay seasoning

Directions

1. Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
   
2. Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes.
   
3. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
4. Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
5. Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
6. Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.