Rosemary, citrus, and salmon….oh my!
My boyfriend and I have a deal. We are both going to try to lose 10 pounds by the week of September 16th. We both have gotten to a point where we’ve had enough of the burgers and fries, the sweet desserts, and the big breakfast mornings. IT started to take its toll on our bodies to the point where we couldn’t wait to start eating healthier again. Have you ever felt that way? The hardest part, more so for him than me, is creating healthy dishes that are delicious and fun to eat. The problem that my boyfriend has is trying to create different type of healthy dishes. Therefore, he eats baked fish, a vegetable, and brown rice. That is pretty much his plate. He may change the meat or the vegetable but for the most part that is how he eat. No wonder why he is always so bored. I have taught him different ways of seasoning his food and herbs that he can cook with to make his food a little less boring. The next thing I am going to teach him to make is this Pan Seared Salmon with Citrus Sauce. I know this is foodie politically incorrect but, Yum!
I prefer my salmon one of two ways, pan seared or grilled. I am not sure if I ever had it baked but I would try it that way I suppose. I like the crust that develops on pan seared salmon but I like the smoky flavor that develops on salmon when its grilled. The way you cook the salmon is only half the battle to take a piece of fish to a level of a great piece of fish. The other half of the battle is the seasoning, marinade, or sauce that goes on top of the fish. I decided to make a citrus sauce to go on top of my pan seared salmon because I love the citrus flavor on top of fish. I think it is the perfect marriage of flavors. There is something about lemon juice that just bring fish to life. As I was eating this salmon I made a side of grilled asparagus to go along with it and some of the citrus sauce got on them and that was even good. This citrus sauce isn’t only good for fish but for veggies also. Think about it.
- 6 oz. salmon
- olive oil for drizzling
- 1 tsp. salt and pepper
- ½ c. olive oil
- juice of half lemon + 2 tsp. lemon zest
- juice of half lime + 2 tsp. lime zest
- 1 tbsp. plain yogurt
- 2 tsp. fresh rosemary, chopped
- 1 tsp. fresh dill, chopped
- 1 garlic clove
- 1 tsp. dijon mustard
- salt and pepper to taset
- 1. Season the salmon with salt and pepper. In a medium sized pan on medium heat, drizzle with olive oil and allow to heat. Cook on each side for 5 minutes or until cooked to your liking. Set aside.
- 2. In a food processor, add the juice and the zest of the lemon and lime; add the yogurt, fresh rosemary, dill, garlic clove, dijon mustard and pulse. Slowly pour in the olive oil and continue to pulse for 15 seconds after the olive oil is fully added. Taste and add salt and pepper to your liking. Pulse once more. Pour some of the sauce in the desired amount on top of the warm salmon and serve.