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Fennel Crusted Salmon with Blind Faith Pinot Noir (Downloadable Recipe)

- Read the blog post HERE

Fennel Crusted Salmon

1.5 T fennel seeds

1/4 t cayenne

1/4 t garlic powder

1/2 t cumin 

1/2 t smoked paprika

1 t ground pepper

salt

1/4 cup olive oil

(4) 6-8oz fillets of King salmon or your favorite salmon

 

Combine all herbs in a mortar and pestle or a spice grinder. Blend well into a fine powder.

 

Preheat oven to 425 degrees F. Heat nonstick pan on medium high. Pat salmon fillets dry on all sides with a paper towel.

 

While pan is heating, generously season the flesh of each fillet with approximately 1/2 teaspoon of spice mixture. Generously sprinkle a big pinch of salt across the flesh. Add olive oil to hot pan. Add salmon with the flesh side down to the pan. Briefly and gently shake pan forwards and backwards to slide salmon around in pan. (This prevents sticking.) Sear salmon in pan until spice crust is a lovely brown color, approximately 2-3 minutes. Gently flip salmon so skin side is down. Transfer and place pan in oven. If your pan isn't oven safe you can transfer the salmon to an aluminum foil lined baking sheet or a baking dish.  Bake for approximately 5-7 minutes until salmon flakes easily or reaches an internal temperature of 130 degrees F*.

 

I recommend serving with carrot confit and steamed edamame. If you'd like a recipe shoot an email greg.ehrlich@gmail.com my way or hit me up on social media @88keyslayer and I'd be happy to share mine with you.

 

*Being a Pacific Northwest guy, I prefer my salmon medium. Some health departments recommend cooking your salmon to "well" which is 145 degrees F.

 

Grilled Sirloin with Chimichurri and Due Mila Nove

- Read the Blog Post HERE

Chimichurri (Yields 6 Servings)

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/4 cup fresh cilantro, washed
• 3/4 cup fresh flat leaf (Italian) parsley
• 2 garlic cloves, peeled, finely minced
• 1 shallot finely chopped
• 1/2 teaspoon dried crushed red pepper
• 1 teaspoon dried or fresh oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Here’s my recipe. It’s bright, easy, fresh and delicious. It pairs great with bbq beef, but also works well with chicken. Avoid the temptation to blend your herbs in the blender, and chop them all by hand. I can’t tell you why but it just tastes better.

Combine parsley, cilantro (and oregano if using fresh) on cutting board and cut roughly into medium sized pieces. Toss into medium sized bowl with remainder of ingredients and let sit at room temperature while bbq’ing. Even more delicious if you make it half a day in advance.

Grill your sirloin to your preferred level of doneness. Heap chimichurri on top. Generously pour yourself a glass of MM9 and enjoy.