Pastrami Spiced Alaskan Salmon

MASTER THE ART OF BROILING TO PERFECTION

FOOD FOR THOUGHT: Winter salmon has a rich full flavor that can handle a big punch of spice to satisfy your hearty winter appetite. Today we will explore the forgotten broiler option of your oven, perfect for inside winter cooking.

WHAT EXACTLY IS BROILING? Broiling has long been the cooking method of choice of great steak houses. Commercial broilers have massive BTUs or heat units radiating from gas fired ceramic bricks, which capture and retain the heat. When a steak or piece of fish is placed on the grill below, it is blasted by massive heat which creates superior caramelization of the surface. Thicker steaks are turned once to allow the heat to penetrate evenly, while a thick filet of fish is completely cooked without turning.

WHAT ABOUT IN YOUR HOME? In the home kitchen, the broiler is more often located in the top of the oven or in a separate drawer unit under the oven. This broiler unit also produces high temperatures radiating heat down onto and through your food. This top heat method creates wonderful caramelized flavors while sealing in moisture in the food below. Just as in the commercial broiler fish does not need to be turned while thicker steaks benefit from turning for even heat penetration.

ITS ALL IN THE SEASONINGS: Broiling enhances the flavor that is already there during cooking, adding none of the smokey, grilled nuances. Season all surfaces of the food generously with sea salt, pepper and your other favorite other spices of choice. Then rub all the surfaces of the food with Olive Oil, allowing to marinate for at least 5 minutes before cooking. The spices on the surface will interact with the natural moisture in the food during this process.

WHAT IS THE SPICES THAT MAKE IT PASTRAMI-LIKE IN FLAVOR?

Pastrami is typically made with beef brisket flap, that has been cured with spices to promote preserving. This spice blend is made from coriander seeds, black pepper, paprika, garlic, mustard seeds, allspice, cloves, cinnamon, celery seeds, fennel seeds with salt and sugar to promote the preserving effects. These spices are rich in flavor and beneficial Flavonoids. Today we will use this wonderful, rich spice blend to bring out the best hearty flavors of salmon for the holiday season.

WHY IS SALMON SO GOOD FOR YOU? Wild Alaskan Salmon is rich in Omega-3 fatty acids of EPA and DHA which reduce inflammation, lower triglycerides and help regulate blood pressure. They are a high quality source of protein with Vitamins D & Bs, and selenium. It also contains astaxanthin which gives the salmon its color while promoting skin and eye health.

TRICKS OF THE TRADE: Rubbing all the surfaces of the food with a little natural Olive Oil is crucial to transfer the hot dry heat from the broiler into your food. Without oil on the surface, the heat dries the salmon and burns the spices resulting in a barrier to heat absorption as well as resulting in just a tough surface texture. Use JUST ENOUGH oil to moisten the surface but should not run off the food onto the broiling pan. Excess oil in the pan will also be heated and may result in a flare up as it reaches combustible temperatures in the hot broiler.

ADJUST YOUR OVEN RACKS: The placement of the food under the broiler is a key step as well. Lighter thin foods such as fish and poultry may be placed almost as close as possible to the broiler element while thicker food should be positioned a little farther such as an additional shelf slot below the heat source. Always center the food to be evenly positioned beneath the heat source.

PROPERLY EXHAUST: Just like grilling over high heat, broiling creates a certain amount of exhaust or smoke. Make sure your kitchen exhaust fans are on before starting to cook.

TRY YOUR TECHNIQUE: Perfect your broiling technique with this great Pastrami Spice Scented Wild Alaskan Salmon.

PASTRAMI SPICE SCENTED WILD ALASKAN SALMON

Makes 4 servings of about 12 grams of carbohydrates,

about 26 grams of protein and about 2 grams of fiber each

Prep Time about 15 minutes – Cook Time 15 minutes

PASTRAMI SPICE BLEND

1 tablespoon ground coriander (C=3g)(P=.6g)(F=1.5g)

1 tablespoon Sea Salt (C=0g

1 tablespoon freshly ground black Tellicherry pepper (C=6g)(P=.6g)

(F=1.5g)

1 teaspoon smoked sweet paprika (C=1g)(P=.2g)(F=.6g)

1 teaspoon red pepper flakes (C=1g)(P=.2g)(F=.6g)

1/4 teaspoon ground allspice (C=.5g)(P=.1g)(F=.3g)

1/8 teaspoon ground cinnamon (C=.1g)(P=.1g)(F=0g)

1/8 teaspoon ground cloves (C=.1g)(P=.1g)(F=0g)

SAUCE

1-1/4 cups dry white wine (C=2g)

1 cups heavy cream (A2) (C=13g)(P=10g)

2 tablespoons grained mustard (C=1g)

Sea Salt (C=0g)

Freshly ground black pepper (C=.4g)

1 pound spoon leaf spinach (about 8 cups)(C=16g)(P=2g)(F=6g)

1/2 cup snipped fresh chives (C=.4g)

1/2 cup Olive Oil in all (C=0g)

SALMON

4 fillets of wild Alaskan Salmon, about 6 ounces each (C=0g)(P=89g)(F=0g)

2 cloves of garlic, peeled and sliced paper thin (C=2g)

Start cooking:

Preheat your broiler to 400 to 450 degrees F.

In a small bowl combine the seasoning spices. Reserve.

In a medium saucepan combine 1 cup of white wine and the cream, bringing to a boil over high heat. Cook until reduced to thickened to coat the back of a spoon, about 10 minutes. Remove from the heat and stir in the grained mustard. Adjust seasoning with salt and pepper to taste. Keep warm.

In a blender, combine 1 cup of the spinach leaves and half of the chives with the remaining 1/4 cup white wine. Puree until smooth and bright green. Season with salt and black pepper. While the blender is running drizzle in the half cup of Olive oil. Reserve at room temperature, refrigeration if not using immediately.

To serve: Dust the surfaces of the salmon with the spice blend to your taste, you may have some spice remaining. Rub the surfaces of the salmon with a few drops of Olive oil each just to coat. Place the salmon filets skin side down on a foil lined broiler pan. Allow to rest about 5 minutes before cooking.

Place the broiler pan centered under the heating element, cooking until your desired degree of doneness, about 8 to 10 minutes depending on the thickness of your filets. Carefully remove the broiler pan (remember it is very hot).

Meanwhile, in a large non stick skillet heat the remaining 2 tablespoon of Olive oil over high heat. Add 8 or so perfect spinach leaves, cooking until crisp and deep green in color. Transfer the leaves to paper toweling to drain for a topping garnish. Next add the garlic cooking until slightly opaque and softened but not browned, about 2 minutes. Add the remaining spinach cooking until wilted and all the juices have been reduced just to coat, about 8 minutes. Season generously with salt and black pepper. Transfer the spinach to a small fine sieve to allow any excess liquid to drain under slight pressure from the back of a spoon. Divide and mound the spinach in

the center of each warm serving plate. Position the salmon atop. Drizzle the mustard sauce over the salmon. Drizzle the herb oil around the plate. Sprinkle with the remaining chives. Serve immediately.

COOKING NOTE I: (C=0g)(P=0g)(F=0g)indicates the total carbohydrates, total protein & total fiber in grams for the ingredient listed.