salmon recipes – Blue Kitchen

A spice rub of cumin, coriander, paprika, turmeric and cayenne teams with fresh ginger and garlic to create an aromatic marinade for Tandoori-spiced Grilled Salmon. Recipe below.

Quick note: This is the first of two recipes using this fragrant, flavorful, slightly spicy rub. Check back next week for a one-pan dinner recipe.

For no good reason I can think of, I often consider grilling a peculiarly American cooking method. It is, of course, not. The basic technique was pretty much born when early man learned to build a fire, and just about every culture has embraced it and created its own spin on it. Continue reading “One versatile spice rub, two recipes, part 1: Tandoori-spiced Grilled Salmon” →

Spicy Lemon Maple Salmon fillets have a subtle but lively flavor and just a hint of heat. Finishing them under the broiler caramelizes the glaze. Recipe below.

If we hadn’t gone to the tuba museum, I probably wouldn’t have made this dish. Actually, it was the Travelers Club International Restaurant & Tuba Museum, a wonderfully quirky little place we visit anytime we find ourselves in Okemos, Michigan. As we did this past weekend.

No, we didn’t have fish there, although they do serve it. What caught my attention was the maple malt Marion ordered. I was quite busy taking on an amazing slice of pecan pie, so I turned down her repeated offers of a taste. But I took her exclamations of its deliciousness to heart. And I found myself remembering the Spicy Sweet Chicken I’d made about a year ago, marrying the sweetness of maple syrup with the heat of Chinese chili paste. So later in a book store, when I saw the word maple connected with salmon on the cover of the current issue of Cooking Light magazine, something clicked. And with a quick look at the recipe, I knew I would be putting my own spicy spin on it. Continue reading “Tubas and inspiration: Spicy Lemon Maple Salmon” →