DUE TO HEAVY SNOWS IN WESTERN KENTUCKY...WIDESPREAD 6 TO 12 INCH SNOWFALL AMOUNTS HAVE HAULTED AREA TRAVEL. ISOLATED 15 INCH AMOUNTS HAVE BEEN REPORTED. DRIFTS UP TO A FOOT AND A HALF HAVE ALSO BEEN REPORTED. THIS IS A DANGEROUS STORM SITUATION AND TRAVEL SHOULD BE AVOIDED IF AT ALL POSSIBLE. (National Weather Service)

salmon2

KENTUCKY (3/12/13) - The more I cook seafood, the more I realize it’s not like chicken, beef, or any other protein. Seafood requires little effort and less seasoning than just about any other protein.

I admit, it’s pretty easy to get caught up in the food frenzy of combining flavors and making exotic dishes. But this is not what today’s menu idea is about.

One of the things I love about eating seafood is that it doesn’t require a lot of fuss.

For this week’s recipe, I used Copper River Wild Alaska Coho salmon. A sprinkle of salt, a dash of pepper, and then a quick sear is all it takes for delicious-tasting medium-rare salmon. Total cooking time: four minutes for medium-rare. Yup, that’s it.

You can serve this salmon two ways: either with an Apple & Bacon Slaw dressed with Peanut-Butter Vinaigrette, or with a Walnut-Rosemary Puree. The Slaw offers a more balanced meal, and the walnut puree showcases the flavors of the salmon with little or no fuss. I’d pair the Walnut-Puree with a Caesar Salad.

If you don’t like to eat salmon, I suggest swordfish as a substitute. Its meaty, mild, and can be prepared in the same manner as the salmon.

Cook’s notes: cook the fish ten minutes per inch. If you buy ½ inch filets, then cook five minutes as directed below.

Apple & Bacon Slaw with Peanut Butter-Pear Vinaigrette
Serves fourSALMON1
1 tablespoon creamy peanut butter
1 tablespoon pear balsamic vinegar
3 tablespoons olive oil
Kosher salt and pepper to season
2 granny smith apple, cut into matchstick pieces
3 tablespoons brown sugar
¼ teaspoon kosher salt
1 slice bacon, fried crispy and minced

In a medium bowl, whisk the peanut butter and vinegar. Season with kosher salt and black pepper. Drizzle olive oil, slowly, while whisking until all oil is blended.

Maureen C. Berry
Freelance Writer and Blogger

Visit Maureen’s nationally renowned culinary website at www.cuisinebymaureen.com


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