Pan Seared Salmon with Orange Flavored Olive Oil


photo 1

If you were to ask me what i wanted to eat for dinner, the answer would most likely be fish, fish, or scallops. I love fish. I like it best grilled, roasted or pan-seared. I like any fish medium rare so that they are still moist, and flaky. My most favorite fish are tuna, salmon, and mahi mahi…

The reason I think that i love those fish, is that they are very mild when they are fresh. They do not have a fishy odor and almost do not taste “fishy”. And they need very little prep to taste great.

Because I had just brought an orange-flavored olive oil from convention, i was dying to try it and thought that it would marry well with the salmon I had in my fridge, and grapefruit in my kitchen so here it was i came up with for my dinner last night. Very easy, very yummy and so healthy!!!!

photo 4

Ingredients for 2-4:

The grilled Salmon:

  • 1 large salmon filet of about 2 lbs
  • 2 tsp of orange- flavored olive oil
  • salt
  • pepper

The Grapefruit Salsa:

  • 1 grapefruit peeled
  • 1 tsbp of the grapefruit zest
  • 1 tsp of orange flavored olive oilphoto 1
  • 1/16 tsp of salt
  • 1/4 cup of purple onion chopped thinly
  • optional 1/16 tsp of red pepper flakes
  1. With the Demarle grater, zest the grapefruit, collect about 1 tbsp of the zest and place it into a small bowl.
  2. Then peel the grapefruit, remove the meat of the fruit from the grapefruit quarters, chop it and place it in a small bowl.
  3. Add the diced red onion, salt, pepper, olive oil, optional red pepper flakes and mix well. Set aside.
  4. Place the large frying pan on the stove and turn the heat to medium-high. When the pan is hot, add 1 tsp of olive oil.
  5. When the oil is starting to get warm ( it will start sizzling), add the salmon filet.photo 3
  6. Cook it for 2 minutes. Then with a polyamide spatula, flip the salmon on its other side and cook for another 2 minutes  ( or more if you like your salmon cooked well).
  7. Drizzle 1 tsp of orange-flavored olive oil on top of the grilled salmon, sprinkle some sea salt and pepper,  and divide the salmon individually by the numbers of your guests.
  8. Spoon some of the salsa over the salmon and enjoy! I did!!

photo 2

IF YOU RATHER BAKE YOUR SALMON, PLACE THE SALMON ON A SILPAT AND COOK IT IN THE OVEN FOR 8 MINUTES AT 400. 

Bon Appetit and Happy Cooking!!!

Oven Roasted Lobster with Citrus and Pomegranate Salsa


For Christmas I was given a wonderful cookbook about Papillottes. The pictures were amazing and the recipes so tantalizing that I had a hard time putting it down….If I were not working, I know what I would do all day long;-) did you guess?!?! I would play in my kitchen and try all those tempting recipes. Well for now, I will try to try some of those recipes for dinner.

During my reading I kept seeing seafood recipes with various fruit salsa, including one with grapefruit. I would have never thought of using grapefruit to accompany my entree…. This is where I found my inspiration for today’s recipe.

Ingredients for 2: 2 small lobster tails, 1/2 grapefruit, 2 clementines, 1/4 pomegranate, 1 tbsp of sherry wine, 2 tbsp of honey, 1 green onion chopped thinly, 1 tbsp of mint chopped thinly, red pepper flakes, salt, pepper, and oil.

With kitchen scissors, cut through the lobster shell from the top down to the tail ( but cut through the bottom of the lobster not the top). Remove the meat from the shell, clean the shell by rinsing it under water. With a sharp knife, cut through the meat in its length and remove the veins. Rinse the meat. Place the meat in a bowl. Add 1 tablespoon of olive oil, sprinkle with salt and pepper and place the meat back in its shell. Place the lobster on a silpat and cook in a warm oven at 425 for 8 minutes.

While the lobster is cooking, prepare the salsa. Peel the mandarins and the grapefruit. Then with a sharp knife, make  a small indentation into each segment and peel off the fruit off the skin. Repeat this process for both mandarin and for half of the grapefruit. Place the fruit segments into a bowl. Open the pomegranate and remove the seeds from the fruit ( you will need about 1/4 of the fruit). Add the seeds to the grapefruit mixture. Add 1 tbsp of sherry, 2 tbsp of honey, the chopped mint, the chopped green onion. You may add 1/8 tsp of red pepper flakes to spice up the salsa but I don’t like spicy food. To serve your meal, place your lobster on your plate, spoon the salsa beside it. You may also add some oven roasted broccolini. Et voila!!!

Bon Appetit and Happy Cooking!!!