Date day out!
Today I’ll be talking about delicious marinated salmon inspired by a recent weekday date with Liz at an event hosted by one of our blog partners.
KitchenAid Canada invited Liz and I to attend an event where they would be showcasing some of their new and innovative products. The event would also include a lunch and a presentation by Chef Corbin Tomaszeski, a popular Food Network Canada celebrity chef.
The products
We’ve enjoyed KitchenAid products in our own home over the years, and these new products did not disappoint! We saw some cool new mixer attachments. We have a few attachments already and we’re big fans. The appliances were the stars of the show in my opinion. They had a fridge that was like something out of a futuristic movie. Efficient, well thought out storage, sleek lighting, and automation. I may have salivated a little 🙂
Celebrity chef?
It was a pleasure meeting Chef Corbin Tomaszeski. He seems like a down to earth guy and he really knows his stuff. He’s got real kitchen chops, yet he didn’t seem to mind patiently answering all our rookie questions. His pleasant mannerism didn’t surprise me. I’ve heard he dedicates a lot of his time to various charities.
The event had different stations with featured products and demonstrations. At Chef Corbin’s station, he made a delicious marinated salmon dish while showcasing a beautiful KitchenAid induction stove. Although the range was amazing, I must say, I’m still a fan of the flame. Personally, I love a good gas range. Chef Corbin said that’s because chefs are control freaks and they’re visual learners. Well, I don’t claim to be a chef, but maybe I’m a control freak in the kitchen.
Inspired…
It’s no surprise that today’s recipe was inspired by the KitchenAid event. Chef Corbin’s marinated salmon was seriously delicious, and while he did share his recipe (which will be in his upcoming cookbook) with the group, I wanted to give this dish my own twist. Liz and the kids loved it so I’m thrilled :-).
It was a real treat to take a vacation day to enjoy a weekday date with Liz. The day was relaxing, different, and fun. We had time to stroll downtown Toronto on a beautiful warm and sunny fall day and then we got to see some new KitchenAid products and enjoy lunch and dessert together there. Not too shabby in my books!
Whether it’s for lunch, dinner or even just a coffee, invite someone special to spend some quality time with, and as always, eat well, friends.
Salmon is a delicious fish cooked almost any way, but this marinade adds such a nice touch to the dish. A little tangy, a little sweet, a little salty... Mmmm good!
- 2 lbs (.90 kg) salmon fillet with skin on, cut into 4 equal portions
- 2 tbsp freshly squeezed lime juice (about 1 lime)
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tsp dijon mustard
- 2 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, peeled and finely grated
- 1/2 tsp course sea salt
- 1 tsp freshly ground black pepper
- 2 green onion (scallions) stalks
- 1 tbsp vegetable oil
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In a small bowl, whisk together the lime juice, honey, brown sugar, dijon mustard, soy sauce, garlic, ginger, salt and pepper until well combined.
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Cut the salmon fillet into portions and place them in one layer inside a freezer bag.
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Pour the marinade into the bag and seal while keeping out most of the air.
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Massage the marinade around until it coats all the salmon pieces.
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Place the bag in the fridge with all the pieces still flat and in one layer.
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Marinate for one our. Don't leave the fish in the marinade much longer, as the citrus will start to slowly cook the fish.
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Pour the vegetable oil into a heavy stainless (see notes below) or non-stick pan and heat on medium high.
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Once the oil looks like it's about to start smoking, carefully place the salmon portions in the pan, skin side facing up. Note: make sure to place the pieces down and away from you to avoid burning yourself.
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Let the fish cook for about 3 to 4 minutes or until the fish side is nicely seared and caramelized. Use a spatula to lift the fish a little to see the colour.
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With a spatula, turn the pieces over gently to avoid breaking the fish.
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Let the fish cook on the skin side for another 5 minutes or until the fish starts to flake.
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Plate the salmon pieces and top with the chopped green onion (scallions).
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Serve the fish hot with a favourite side. Enjoy!
- This fish gave us 4 generous portions. If you're serving this with more sides, you can probably get 6 portions from the fillet.
- If stainless steel pans feel intimidating for searing, feel free to use a heavy non-stick pan. Stainless steel isn't difficult to use, but it takes a little practice.
- The fish only needs to cook once on each side.
- We served our fish with a fresh arugula salad, lemon and oil dressing and topped with freshly grated parmesan cheese.
- The prep and cooking time listed on our recipe does not include the hour of marinating time.
