Salmon makes me sigh with happiness.
It must be the combination of knowing it is good for you with all those crazy-great omega-3 fatty acids and nutrients and, when cooked properly, scrumptiously satisfies all those ready-to-be-pleased taste buds residing in your mouth.
C’mon… all together now… sigh with happiness. Ahhhhhhhh. That’s good.
Wait. You didn’t sigh, did you?
Is it because you haven’t had salmon for a while? Or, perhaps you haven’t strayed away from your dill+salt+pepper seasoning companion? I know, I know, simple is great. But sometimes don’t you want other simple and great options?
I’ve got to tell you about Tone’s Rosemary garlic seasoning that I purchased at Sams Club. I am often skeptical of pre-combined seasoning containers since so often there have extra-added ucky ingredients. I usually pass them by in the aisle with a happy-go-lucky see-ya. Are you like that?
Here is the ingredient list: rosemary and other spices, dehydrated garlic, salt, dehydrated onion, dehydrated red bell pepper, lemon peel, paprika.
So I decided to check out this seasoning after coming across an easy salmon recipe that was part of Sams Club Seafood Splash Event (March 19-20).
Thank you internet, because what I missed in the store during that time is forever (okay, maybe not forever ever) posted and available for us online! Like this recipe for rosemary garlic salmon and other recipes and helpful seafood tips. Check out what’s available on their site, here.
To make your life easier (and tonight’s dinner, perhaps?), here is the oh-so-easy recipe for the salmon.
Rosemary Garlic Salmon
Ingredients
1 ½ to 2 pounds salmon fillet (go with wild salmon vs farmed)
1 ½ tablespoons olive oil
1 ½ tablespoons melted butter
2 tablespoons Tone’s Rosemary Garlic Seasoning
1 teaspoon black pepper
Instructions
· Combine melted butter and oil and brush on both sides of the salmon.
· Sprinkle the Rosemary Garlic seasoning and the black pepper generously on both sides of the fish.
· To bake: Place fish on a shallow baking dish or roasting pan. Bake or broil 8 to 12 minutes until cooked through (flip once).
· To grill (this is what I did): Pre-heat grill and turn to Low. Place fish skin side down on grill and cook, covered until you see the fatty deposits of the fish begin to turn whiteish, about 10 minutes. Flip and cook until through, about 5 minutes. I like to then lightly but tightly wrap in aluminum foil to seal in the juices.
· Serve with lemon wedges. (if you want to. I never saw the point. Okay, here’s the point: apparently spritzing with lemon juice kills any fish worms. Ewh, right? Call it fish insurance but I’ll take my chances.)
What’s so fantastic about this oh-so-easy recipe is the consistency of the woodsy, heavily textured seasoning. I’ve used it on both salmon and chicken and it just delightful. It darkens to a heavenly patina when you cook with it on the grill and the flavor is simple enough to satisfy the picky eaters of your household as well as the foodies looking for something different.
Anyhow, I just thought you would be interested.
Chow,
Lyndi
