...chapa being the process of cooking food on a skillet over a hot (600-degree) fire (technique from Seven Fires: Grilling the Argentine Way). Tonight I grilled thinly-sliced fennel, onions, and wild mushrooms (tossed with chopped herbs and fresh-sqeezed lemon off-heat) before searing Vital Choice Wild Seafood King Salmon fillets, rubbed with a bit of olive oil and sprinkled with salt before setting them in the hot pan. Five minutes (two minutes on one side, three on the other) is all it takes for crusty, just-done salmon. Tonight I topped the fillets with Whole Foods' pineapple-n-mango salsa (found in the produce section - would be tasty on any fish), seriously delicious. From chopping to plate, I'd say about 20 minutes - very, simply doable after a long day at work, and coming in easily at less than 400 calories.
OK, a new angle on salmon, given my previously stated difficulties in finding an edible version in Minnesota. Taking a page from our foodie friends Kris & Harry, I ordered online. Since I forgot the site they recommended, I poked around myself and chose Vital Choice Wild Seafood for their sustainable practices and interesting product mix. I chose skinless, boneless canned salmon as well as frozen sockeye flilets. The verdict? The canned salmon is really fantastic - makes a delicious salad with a squirt of fresh lemon and just a touch of mayo. The frozen is a huge a step up in quality from what I can buy 'round these parts, although it's not perfect. Sockeye (red) salmon is pretty lean, so I've been careful not to overcook it. I may order the King salmon next, just to scope the really rich stuff.
The fillets arrive individually vacuum-packed on dry ice, still frozen rock hard.
I kept it simple tonight - a quick marinade of equal parts soy sauce and brown sugar (2 Tbsp.) whisked with minced garlic (1 clove) and a squeeze of fresh lemon juice (1/2 lemon). Grilled for a few minutes on each side, the sugar and soy contribute to a nice char and crust. Very tasty!
