Spice Rubbed Roasted Salmon With Pear And Arugula Salad


One of the benefits of living in the pacific northwest is the availability of fresh salmon. Salmon is probably one of my favorite types of fish. It is so versatile, with it’s rich meaty texture, it can be prepared so many different ways.

Rubbed with spices and roasted or grilled is one of the easiest and tastiest ways to cook this pink beauty. Cook up a whole side with the skin on. When the salmon is done, you can lift it right off of the skin with a spatula. This will also help keep the salmon moist when roasting in the oven or cooking on the grill.


Salmon cooks quickly (about 12 minutes depending on thickness), so be sure to not overcook it.

I served up this spicy salmon with a cool, crisp pear and arugula salad and garlic mashed potatoes. Yum!

Spice Rubbed Roasted Salmon:

  • 1-1/2 pounds wild sockeye salmon
  • olive oil
  • fresh lemon wedges

Spice Rub:

  • 1 tablespoon brown sugar
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon ground corriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Line a sheet pan with foil. Place salmon, skin side down, onto the foil lined sheet pan. Rub salmon with a bit of olive oil and a squeeze of fresh lemon juice.

In a bowl thoroughly combine spice rub ingredients. Rub spice mixture evenly over the top of the salmon.

Place salmon on the middle rack of a 400 degree preheated oven. Roast salmon until just cooked through. (Do not overcook) Salmon will cook in about 12 minutes depending on the thickness. Once it is done place under the broiler to brown the top nicely. About 2 minutes.

Serve with Pear and Arugula Salad (recipe in previous post) and garlic mashed potatoes or rice pilaf.



Wine pairings: Oregon Pinot Noir, Riesling, Pinot Gris, Unoaked Chardonnay, Dry Rose’


Orange Teriyaki Glazed Salmon


Living here in the pacific northwest, salmon and steelhead are a big deal. And for good reason, they are delicious!

My brother caught this one that I am cooking up. He catches a few every year and always shares some. Yes!

There is nothing like fresh caught fish, especially when someone else catches and cleans it for you! Can’t wait till he goes crabbing!

I usually cook it up on the grill but moved recently and got rid of the old grill. Since I have not yet purchased a small tabletop grill to fit on my little apartment patio, I decided to cook this one in the oven. I could have used an indoor grill or grill pan but it just is not quite the same.

As well as being delicious, salmon is also very simple to cook. The main key to a moist and delicious salmon is to not overcook it. Salmon cooks very quickly, about 4-6 minutes per 1/2 inch of thickness. It is done when it flakes easily with a fork or you can check for doneness with a thermometer. 145 degrees in the thickest part of the fillet.

Salmon does not really require a lot of seasoning either, the simpler the better. I just used a little olive oil, garlic, salt and pepper and then finished it with an orange teriyaki glaze, and voila!

Hope you enjoy!


Orange Teriyaki Glazed Salmon:

  • 4-6 ounce salmon fillets, skin on
  • olive oil, about 1 teaspoon
  • 1 clove fresh garlic minced
  • salt and pepper, to taste

For the glaze:

  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup soy sauce or tamari
  • 4 tablespoons brown sugar
  • 1 teaspoon sesame oil
  •  1 tablespoon cornstarch
  • 1/4 cup water
  • toasted sesame seeds, for garnish

Preheat oven to 425 degrees. Line a sheet pan with foil and then place salmon fillets skin side down on foil. Pat each fillet dry with paper towel and then rub each fillet with a little olive oil and garlic and then sprinkle with salt and pepper. Let sit at room temperature for about 20 minutes before cooking.

Meanwhile make the glaze for the salmon. In a sauce pan mix together all sauce ingredients, except corn starch, water and sesame seeds. bring to a boil and then whisk together cornstarch and water, add to sauce whisking it in. bring back to a boil then lower heat and simmer until thickened.(until sauce coats the back of a spoon).

Place pan of salmon fillets on the middle rack of a 425 degree oven and roast until done. About 4-6 minutes per 1/2 inch of thickness. pour some of the glaze over salmon and place back in the oven for 1 minute more. Serve with steamed rice and garnish with toasted sesame seeds.

I like to put some of the glaze on my rice as well. Yum!











Chili Lime Shrimp Street Tacos With Orange Pico De Gallo And Avocado Crema


Have I mentioned how much I love tacos?? I do believe that tacos are one of my most favorite foods.
They are so versatile, you can use so many different fillings, different meats, fish, veggies, different tortillas or even use a lettuce leaf in place of the tortillas. The options are endless as well as the flavors.

You could probably make a different taco for every day of the year. Hmmm, I may be on to something there. I might have to make that my pet project.

But for now, here is a recipe that I cooked up just in time to share for Cinco de Mayo. The shrimp are super flavorful but not spicy hot. The salsa is a cool and citrusy sweet and the avocado crema is creamy and so yummy. The crema would make an excellent party dip for veggies, pretzels or chips.

Happy Cinco de Mayo and Happy Eating!



For the Shrimp Tacos:

  • 1 pound medium raw shrimp, peeled and deveined and tails removed( I used 21/30 size)
  • 1/8 cup olive oil
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Place cleaned/thawed shrimp in a ziploc bag. In a bowl whisk together remaining ingredients and pour over shrimp. Seal bag and massage to coat shrimp. marinate 30 minutes to an hour. In a non-stick pan over medium heat cook shrimp in marinade until just cooked through. Do not overcook or shrimp will become rubbery. remove shrimp from pan and place in a bowl. Bring marinade in pan to a boil and then pour over shrimp. Serve in warm tortillas with Pico de Gallo and Avocado Crema.

For the Pico de Gallo:


  • 1/2 cup plum tomatoes, small diced
  • 1/4 cup yellow onion, small diced
  • 1 orange segmented, diced and reserve juices
  • 2 tablespoons chopped fresh cilantro
  • 1 serrano chili, minced with stem and seeds removed
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon kosher salt

In a bowl add all ingredients and mix together. Place in refrigerator and let stand about an hour so flavors can marry. Enjoy!

For the Avocado Crema:

  • 1 8-ounce container sour cream
  • 1 hass avocado, cut into chunks
  • 1 clove garlic, minced
  • 1 teaspoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


In the bowl of a food processor or blender add all ingredients and blend until smooth and creamy. Scraping sides of bowl occasionally. Serve