Funny thing about this is…I hated seafood when I was little. Not all seafood though. Only catfish, salmon, or other (what I used to call “fishy” fish). I loved shrimp, lobster and some forms of crab. I’m not sure when the switch happened. I blame it on pregnancy, because that’s when my palate started changing. So there. I did hear that the longer you cook salmon, the fishier tasting it will be. Some people advise against a medium rare salmon, but others say medium rare to well done is ok. These two groups are probably like the raw egg is a no-no, -OR- the I will lick a cake batter bowl clean if you turn your back for 2 seconds group. First, I say I am a part of the 2nd group and then, I say do what you feel comfortable doing.
First things first….and that’s the alcohol. I’m not really a big drinker, but every now and then I do like to have white wine with fish, or red wine with steak. I’m no wine expert by any means, but I do know what taste I like, and what I don’t like. So, if I come across one I do like, I’ll go ahead and post it.
This one was around $10 at your local supermarket. It’s called Bridlewood and I don’t know much more than this, other than I think it’s very smooth. I can’t tell you it’s got a woodsy, or citrus, or hint of this or that. It just tastes good, I do think it’s smooth, and I will be buying it again. A side note: if you have your own, personal favorites, please let me know in the comment section! I love to try new ones!
I also cooked roasted sweet potatoes and asparagus. I like my roasted sweet potatoes with a little more bite, but make them the consistency of how you prefer them. For this, I just peeled the sweet potatoes, cubed them, and tossed them with some olive oil, honey, cinnamon, salt and pepper and baked at 425° for 15 minutes.
For the Marinade (for the salmon):
2/3 cup low sodium soy sauce
2/3 cup brown sugar
2/3 cup water
1/2 cup vegetable oil
2 tsp lemon pepper/garlic seasoning
2 Tbsp butter
Gather all ingredients (minus the butter) and put in large ziplock bag. Seal the bag and shake to dissolve the brown sugar or break apart with your fingers as you shake. Place salmon filets (will fit 2-3) in the bag and marinade for at least 2 hours. (I usually let it marinade for at least 3 hours) When ready, preheat oven to 400°. Place a pat of butter on each filet and (optional) sprinkle a minimal amount of the lemon pepper garlic seasoning on each one. Cook filets for approximately 20 minutes depending on how many, and what the size of your filets are. It should be a hint of salt, a hint of citrus, and buttery, melt in your mouth goodness! **BONUS You can also do this with shrimp but check your time on cooking shrimp. I also cooked roasted asparagus along with it. Again, your preference as to what veggie to serve.