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Pan-Roasted Salmon or Halibut with Tomato Vinaigrette
Today’s recipe is adapted from one by Ted Allen, culinary guru for the Bravo channel show “Queer Eye for the Straight Guy,” who taught it on an episode and then included it in his cookbook, The Food You Want to Eat.
(The photo here is of Ted making this recipe at the Baltimore Chefs and Wine Experience '08.)
Cumin adds a subtle but important flavor note. This key constituent of Indian, Middle Eastern and Mexican cooking is good source of iron and offers bountiful health benefits.
Like the fennel seeds in this recipe, cumin seeds are traditional digestive aids that may stimulate the secretion of pancreatic enzymes necessary for proper digestion and nutrient assimilation.
The potent antioxidant phenols in cumin reduce activation of Nf-kappaB: a pro-inflammatory “nuclear transcription factor” linked to inflammation-related conditions including cancer, cardiovascular disease, diabetes, allergy, asthma, arthritis, and Alzheimer's disease.
Cumin also appears to boost the efficiency of the liver's detoxification processes.
Pan-Roasted Salmon (or Halibut) with Tomato Vinaigrette
You can use any variety of wild Salmon, or substitute Halibut if you wish.
1 pint grape tomatoes, halved
1 medium shallot, thinly sliced
2 tablespoons balsamic or red wine vinegar
3 tablespoons organic extra virgin olive oil
4 (6 oz each) wild Alaskan Salmon fillet portions or 6 oz Halibut portions
Organic ground black pepper
1/2 teaspoon ground organic cumin
1/2 teaspoon organic fennel seed
1 tablespoon minced fresh parsley
1 tablespoon chopped fresh basil
Preheat the oven to 425 F.