“There is no sincerer love than the love of food.”
Simply Salmon With Kimberley’s Krazy Good Salmon Rub
Whether you are using 1-2 lb salmon fillets or individual 2"-wide salmon fillets, simply brush the salmon with olive oil. Generously rub the fillet with the spice mixture. You may want to sprinkle on additional kosher salt. Let the fillet sit for 5 minutes before oven-roasting or grilling. Place salmon fillets either in the oven (400 degrees) or on the grill (medium-high heat: I like to use aluminum foil underneath). Do not flip the salmon. The salmon is done when you can flake it with a fork.
A general rule-of-thumb for cooking times are: 2lb salmon fillet for 12-15 minutes, 2"-wide salmon fillet for 7-8 minutes.
Wine Recommendations: If you enjoy a red wine to go with your meals, as I do, I love a great Pinot Noir with the salmon. Pinots are a lighter red that will not overpower the food. They also do not usually have a large amount of tannins. In short, they prove to be an excellent match for Salmon. If a white wine is more your style, or the weather is dictating it, you might like to try a Sancerre, or an "Un-oaked" Chardonnay.
From the NY Times: Sancerres are characteristically restrained rather than exuberant, perfumed with citrus and chalk rather than bold fruit. The aromas and flavors are of lime, grapefruit and lemon, of flowers and sometimes of herbs, and of minerality, a kind of catchall impressionistic description of a quality found in many great wines. They also have a texture and depth to them.
Cedar Plank Salmon With Kimberley’s Krazy Good Salmon Rub
For (2) 1-lb. Center-Cut Salmon Fillets (serves 6):
Instructions
1. Soak the cedar planks for at least 1 hour in warm water.
2. Brush each of the salmon fillets with 1 tablespoon olive oil, then rub the fillets generously with the spice mixture (3 tablespoons each). Let the fillets sit for 5 minutes
3. Preheat an outdoor grill for medium heat. Do not turn on center flame for the gas grill. You are using the indirect heating method. Place the planks on the center grates not on the direct heat. . The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillet onto the cedar plank. Cover, and grill for 15-20 minutes. Fish is done when you can flake it with a fork. Remember that it will continue to cook after you remove it from the grill.
For a quick weekday dinner or “dinner-party worthy”, try cooking some creamy polenta, then sauté fresh spinach with olive oil, Dijon, salt and pepper. On a large bowl or plate, spread the creamy polenta, and then top with sautéed spinach and grilled salmon! Bon Appetit!
Creamy Polenta
Serves 6
Ingredients
3 1/2 cups low-salt chicken broth
2 1/2 cups whole milk
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
Instructions
In a large heavy saucepan, combine chicken broth, milk, salt and pepper.
Bring to a boil over medium-high heat.
Very gradually, whisk the cornmeal in.
Make sure to not add it too quickly or it will clump.
Reduce the heat to medium.
Whisk continuously until the mixture is very thick and creamy. About 8-10 minutes.
Remove from heat and whisk in the Parmesan.
Serve immediately.
Oven Roasted Cedar Plank Salmon With Kimberley’s Krazy Good Salmon Rub
2-lb. Center-Cut Salmon Fillets (serves 4-6)
Instructions
1. Soak the Cedar Plank: Submerge the cedar plank in water for at least 30 minutes to prevent it from burning during cooking.
2. Preheat the Oven: Set your oven to 400°F.
3. Season the Salmon: Pat the salmon fillets dry with a paper towel. Place the salmon fileton the soaked cedar plank. Generously season the salmon filet with Kimberley’s KrazyGood Salmon Rub (https://www.krazygoodrubs.com/salmon-rub). Spray with Olive Oil.
4. Bake: Place the cedar plank with the salmon on a baking sheet to catch any drips. Transfer to the preheated oven and bake for 20-25 minutes, or until the salmon reaches an internal temperature of 125°F to 140°F, depending on your preferred level of doneness.
Chef Tip: My favorite Cedar planks: https://www.amazon.com/dp/B08FZSXS7Q?ref_=ppx_hzsearch_conn_dt_b_fed_asin_title_1
Pomegranate-and-Fennel-Glazed Rack of Lamb
Serves 2
Ingredients
2 Tbsp Italian herbs
1 Tbsp olive oil
3 Tbsp pomegranate molasses
1 Tbsp fennel seed
Kosher salt & freshly ground black pepper
¼ cup olive oil
2 Tbsp Kimberley’s Krazy Good Moroccan Rub (https://krazygoodrubs.com)
1 rack of lamb (1½–1¾ lbs), fat cap removed
¼ cup pomegranate seeds
Instructions
Preheat oven to 400°F.
In a small bowl, mix Italian herbs, 1 Tbsp olive oil, pomegranate molasses, fennel seed, salt, and pepper. Set aside.
In another bowl, combine ¼ cup olive oil with Krazy Good Moroccan Rub (https://krazygoodrubs.com).
Place lamb in a large zip-top bag, add rub mixture, and massage to coat. Marinate for 30 minutes or up to 24 hours.
Place lamb on a rimmed sheet pan and drizzle with pomegranate molasses mixture.
Roast for 25–30 minutes, until an instant-read thermometer reads 125°F for medium-rare or 130°F for medium.
Let rest 10 minutes. Slice into chops.
Top with pomegranate seeds and serve.
What’s for Dinner?...Oh Sheeeet Pan!
Sheet Pan Roasted Chicken with Moroccan Spices, Sweet Potato, Cauliflower and Brussels Sprouts
Ingredients
1 cup olive oil (or garlic olive oil)
1/3 cup Kimberley’s Krazy Good Moroccan Rub
1 pound cauliflower florets, cut in to 2 to 3-inch florets
1 pound Brussels sprouts, trimmed, sliced in half
1 ½ pounds sweet potatoes
3 pounds boneless, skinless chicken thighs
1½ small lemons, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
Instructions
Preheat oven to 425 degrees. Oven rack in upper third of oven.
Combine the olive oil and Krazy Good Moroccan Rubin a small bowl.
Place cauliflower, Brussels and sweet potatoes on the baking sheet. Drizzle 1/3 of theoil mixture over the vegetables and toss to coat. In a large zip-lock baggy, add the potatoes and chicken thighs along with remaining oil mixture. Massage to coat.
Arrange the chicken thighs and potatoes evenly spaced on a large, rimmed baking sheet, tucked between and over vegetables. Arrange the lemons slices around the baking sheet. Season with salt and pepper. Bake at 425 degrees for 40 minutes
Greek Yogurt, Lemon Zest and Green Onion Sauce
Ingredients
2 cups 2% Greek Yogurt
Zest of one lemon
5 green onions, thinly sliced
Salt and Pepper to taste
Intructions
In a small bowl, mix Greek yogurt, lemon zest, green onion and salt and pepper.
Moroccan-Spiced Chicken Breasts with Fresh Herb and Citrus Chimichurri
Serves 6
Ingredients
2/3 cup cilantro, finely chopped
2/3 cup Italian parsley, finely chopped
½ cup freshly squeezed lemon juice (approximately 2-3 lemons)
2 tablespoons extra-virgin olive oil
2 tablespoons garlic, minced
1 teaspoon kosher salt
5 tablespoons Kimberley’s Krazy Good Moroccan Rub
Olive oil spray (without propellants)
6 chicken breasts, boneless with skin on
4 tablespoons Dijon mustard
Instructions
Preheat oven to 375 degrees.
For the Herb and Citrus Chimichurri:
Combine cilantro, parsley, lemon juice, olive oil, garlic and salt in a medium
bowl. Set aside.
Season chicken all over with spice mixture.
Lightly spray the skin side with olive oil.
Place a large grill pan on top of stove burner(s).
Heat to medium-high.
Place seasoned chicken breasts, skin side down, onto oiled grill pan. The chicken should sizzle when place on the grill pan.
Grill the chicken for 3 minutes (without moving), until you see grill marks.
Remove grill pan from heat.
Flip chicken breasts over so the skin side is up.
Brush a thin layer of Dijon over the fat side of each chicken breast.
Carefully press the Herb and Citrus Pesto into the mustard on each chicken breast, distributing it evenly.
Place the grill pan with the chicken breasts in the oven.
Cook until an instant read thermometer registers 150 degrees when inserted into the center of the breast, about 12-13 minutes.
Remove chicken from the oven and let it rest for 5 minutes.
Chicken can be served sliced into 1-inch slices or whole.