I knew it would take an absolutely stunning recipe to motivate me to update my little blog. I'm not quite sure how time slipped away or how I have failed to update for over a year, but I have made some seriously yummy dishes as of late and am hoping to get them all uploaded. Since I have a tendency to become "obsessed" with certain dishes, so much so that I make them OVER and over, I may at times refer to these dishes, ingredients or even restaurants as my obsession of the week -- a saying perhaps borrowed from Mr. Andy Cohen. So here is what I am obsessed with this week:
I went to a friends for a dinner gathering recently and they prepared what tasted to be the most excruciatingly laborious salmon preparation, as if they had slaved over the dish for an entire Sunday, it was THAT good. Turns out all they did was get fresh wild caught salmon from Whole Paycheck and a rub made my one of my favorite Seattle chefs which also happens to be on the shelves at Whole Foods. Tom Douglas makes a series of rubs called Rub with Love. There are rubs for meats and shellfish, etc. Rubs for everything really. I bought the rub created specifically for salmon called Etta's Salmon, Etta's being his seafood restaurant in Seattle, one of the five wonderful Tom Douglas establishments. I thought it would pair nicely with the carrots with dill recipe I posted last year (see 2011) but my friend whom I was cooking for loves my roasted brussel sprouts so that's what we had. Here is the recipe:
- 1 1/2 lb salmon fillet, wild caught if possible
- Rub with Love salmon rub by Tom Douglas
Remove salmon from the fridge twenty minutes before heating, in fact, always do this when cooking a protein. Preheat oven to 350 degrees. Coat salmon with rub, 2 teaspoons per 7-8 ounces. I used 8 teaspoons. When the oven is ready, cook the fish 18-20 minutes using a fork to check it's doneness. It really is the easiest protein preparation I have ever encountered. The ingredients in the rub compliment the flavor profile of the fish so well, sweet and savory at the same time. I didn't even want any lemon squeezed on top. Delish!