Salmon and Mussels

I don’t care for seafood. I didn’t grow up eating it. It’s strange, and always tastes like fish to me. T and I joke about statements like “this fish is not so fishy” because you would never say that about any other meat. “This beef tastes beefy”. T however, LOVES seafood. There isn’t a water critter that he doesn’t like. Since I don’t care for it the only time he usually eats seafood is out at a restaurant or someone’s house. This last weekend, T decided to buy and cook up a large salmon and some mussels. Here he is telling us how to make it:

“basics: a sack of mussels, about 2# or so. Half an onion chopped, stick of butter, and cilantro roughly chopped as garnish. and wine.  always wine.

Dump mussels into a colander give a good rinse and discard any that are open.


Stirring the onions and butter until they are right. looking for a nice browning of the butter and light caramel of the onions.

Dump the mussels into butter and onions with about 1/2 cup dry white wine, cover and steam until all are open.

When all are open, halve shells and discard scraps. Strain remaining liquid into a light roux then drizzle on the meat and garnish with cilantro.

This is Mark Bittman’s “Salmon roasted in butter” and it is one recipe i rarely deviate from how it was written.  Good work Mr. Bittman.

Take a nice skin on fillet of salmon, ~2-3# and liberally spice with fresh cracked salt and pepper.

In an oven safe dish brown about 1/2 stick of butter at 475 until the foam settles down then place the salmon, skin side down, in butter and roast about ten minutes turning occasionally.

The way i like to gauge the doneness of fish is by inserting a metal skewer into the meat for a moment then placing the bare skewer on my lip a time or two until the metal is warm to the touch.  This was about 10 minutes or so for this particular cut of fish.

I also make it a point to buy whatever i am going to cook the day i am going to cook it, usually on the way home to cook it.  Fresh is key.

When the meat is done, simply remove it from the pan and serve as is.  the skin is delicious but easy to separate if not to a particular taste.

So there we have it.  Fish and mussels for me, Asian style ribs for her, and zucchini for the both of us.

Not too shabby… ”
I hope you enjoy T’s fish meal!

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About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

5 responses to “Salmon and Mussels

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