Fish Friday

For the first 9 years that I knew Jason, Jason did not like fish. He did not like things that "tasted like the ocean" and not once in 9 years did he eat a piece of fish. We spent some time in the Yukon and he turned down some deliciously fresh smoked fish. He has even cooked salmon steaks right here on the BBQ for me, but would always opt for a steak himself. Going out for sushi in Vancouver? He'll have the beef bowl. There was no doubt in my mind - Jason did not like fish.

Then about a year ago, Jason announced that he'd always liked fish and wondered why I didn't make it more often. Apparently, it was a 9 year misconception. Is this common?

As a celiac with very little red meat in my diet, fish is a great option not only for obvious health reasons, but for the variety it introduces into our meals.

I found this recipe to use up some salmon we had in the fridge on RealSimple.com. Apparently they have 37 different ways to cook salmon on there but I didn't even have to look beyond the first one:

Glazed Salmon with Broccoli Rice

Ingredients

• 1/4  cup  brown sugar
• 2  tablespoons  low-sodium soy sauce (gluten free)
• 1  cup  long-grain white rice
• 1  head broccoli, florets only, chopped (about 2 cups)
• 4  pieces skinless salmon fillet (1 1/4 pounds total)
• 1  large red onion, cut into 1/4-inch-thick wedges
• 1  tablespoon  olive oil
• kosher salt and black pepper

Directions

1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
6. Serve the salmon and onion with the rice and the remaining glaze.

My Review: This was a great, simple recipe. The onions tasted so good once they had been broiled on top of the salmon. The meal actually looked very lovely once it was all on the plate with the pink salmon, purple onions and bright green brocoli.

On a side note: Does anyone's smoke detector go off EVERYTIME they broil something? Or how about EVERYTIME they make a piece of toast? It's getting old.

Jason's Review: Jason thought the salmon was great but he always thinks salmon is raw. He had to put his piece in the microwave once he got closer to the middle. This is classic Jason behavior and I was not offended.

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For the first 9 years that I knew Jason, Jason did not like fish. He did not like things that "tasted like the ocean" and not once in 9 years did he eat a piece of fish. We spent some time in the Yukon and he turned down some deliciously fresh smoked fish. He has even cooked salmon steaks right here on the BBQ for me, but would always opt for a steak himself. Going out for sushi in Vancouver? He'll have the beef bowl. There was no doubt in my mind - Jason did not like fish.

Then about a year ago, Jason announced that he'd always liked fish and wondered why I didn't make it more often. Apparently, it was a 9 year misconception. Is this common?

As a celiac with very little red meat in my diet, fish is a great option not only for obvious health reasons, but for the variety it introduces into our meals.

I found this recipe to use up some salmon we had in the fridge on RealSimple.com. Apparently they have 37 different ways to cook salmon on there but I didn't even have to look beyond the first one:

Glazed Salmon with Broccoli Rice

Ingredients

• 1/4  cup  brown sugar
• 2  tablespoons  low-sodium soy sauce (gluten free)
• 1  cup  long-grain white rice
• 1  head broccoli, florets only, chopped (about 2 cups)
• 4  pieces skinless salmon fillet (1 1/4 pounds total)
• 1  large red onion, cut into 1/4-inch-thick wedges
• 1  tablespoon  olive oil
• kosher salt and black pepper

Directions

1. Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside.
2. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes.
3. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.
4. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
5. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking.
6. Serve the salmon and onion with the rice and the remaining glaze.

My Review: This was a great, simple recipe. The onions tasted so good once they had been broiled on top of the salmon. The meal actually looked very lovely once it was all on the plate with the pink salmon, purple onions and bright green brocoli.

On a side note: Does anyone's smoke detector go off EVERYTIME they broil something? Or how about EVERYTIME they make a piece of toast? It's getting old.

Jason's Review: Jason thought the salmon was great but he always thinks salmon is raw. He had to put his piece in the microwave once he got closer to the middle. This is classic Jason behavior and I was not offended.