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Quick Smoky Simmered Salmon with Chipotlé
Prep: 10 minutes/ Cooking: 7 to 12 minutes/ Yield: 4 servings
When I was growing up I never tired of smoked salmon. I still love the flavorbut not the sodium nitrates, nitrites, or sugar, so I created this dish. Don and I enjoy it hot or as a cold side dish with cooked greens or a tossed salad, and sweet potatoes, squash, root vegetables, or fruit. Leftover salmon is also delicious with fried or poached eggs or in scrambled eggs or an omelet for breakfast.
FYI: Look on the condiment aisle of a supermarket for a brand of natural liquid hickory smoke seasoning, such as Wright¹s, that¹s free of MSG, polysorbates, additives, sugar, salt, dyes, and chemical names or numbers.
Note: Double the recipe for more people or meals, but do not double the water. Use only enough to barely cover the bottom of the skillet.
Ingredients:
4 center-cut salmon fillets or 4 steaks (about 1 1/2-pounds)
1/2 cup filtered water or enough to cover bottom of pan by 1/4 inch
1 bay leaf
1 teaspoon dry mustard
1/3 to 1/2 teaspoon ground chipotlé
1 1/2 teaspoons Wright¹s Natural Liquid Hickory Smoke Seasoning
1/2 teaspoon finely ground, unrefined sea salt, optional, but desirable
1. Rinse fish, pat dry, and set aside.
2. Stir water, bay leaf, mustard, chipotlé, and liquid smoke in a 12- or 13-inch skillet. Add sea salt if desired.
3. Arrange salmon pieces in skillet without overlapping. Cover and bring to a boil, reduce heat, and simmer fillets 7 to 9 minutes, steaks 8 to 12 minutes, or until a thin-bladed knife penetrates with little or no resistance and fish is nearly opaque throughout.
4. Transfer fish to plates. If excess liquid remains, simmer and reduce to about 1/4 cup, and spoon over fish. Serve warm or cover and refrigerate for later. Use within 2 days.
1 serving: 220 calories, 31 g protein, 10 g fat, 34 mg calcium, 75 mg sodium
Variations
* Quick Smoky Simmered Char with Chipotlé: Replace salmon with arctic char.
* Quick Smoky Simmered Sea Bass with Chipotlé: Replace salmon with center-cut South American or Chilean sea bass fillets or steaks at least 3/4-inch thick.
* Smoky Salmon with Barbecue Sauce: After removing fish from pan, add 1 cup Better Barbecue Sauce from (The Garden of Eating CookBook )to skillet. Simmer and stir to thicken and warm. Spoon over fish and serve.
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