This salmon recipe comes from an unexpected source. Every month I facilitate a writing workshop at Miriam's Kitchen across from the Watergate in Washington D.C. My group consists of mostly homeless individuals, who also happen to be among the most postitive, upbeat, supportive people I know.
Miriam's Kitchen fosters this sense of community with art and writing workshops for the homeless every weekday morning and afternoon, as well as yoga, theater outings and bird walks. Guests can get haircuts in addition to an array of other services to help them in their lives.
Chefs Steve, John, and Jose also serve the most awesome meals. Try their barbecue sauce on other seafood and meats.
Roasted Salmon Recipe with Coffee BBQ Sauce
Prep Time: 30 minutes
Serves: 4
Ingredients:
1.5 lbs. salmon with skin
2 tbsp. vegetable oil
2 c. lightly brewed coffee (mild blend, light roast)
1/4 nutmeg, whole and grated
1/2 chile de arbol (or other dry, hot chili)
6 cloves, whole
1/3 c. sugar
1 tsp. salt + some to taste
pepper to taste
Directions:
1. Preheat oven to 375 degrees.
2. Combine hot coffee, nutmeg, chile, cloves, sugar and 1 tsp. salt into a sauce pot. Whisk until sugar is dissolved.
3. Bring the mixture to a simmer (do not boil) and reduce by 1/3.
4. Cut the salmon into 5-6 oz portions. Score the skin of the salmon with a sharp knife at a 90 degree angle (slice just deep enough to see the pink salmon.)
5. Season both sides lightly with salt and freshly cracked black pepper.
6. Heat a separate sauté pan (one that can also go into the oven) to medium-high heat, and add oil (oil should not smoke, so not too hot). Wait 10-15 seconds, lay the salmon skin-side down (add to the pan GENTLY with tongs - hot oil can splatter)
7. When the edges start turning golden brown, put the sauté pan into the oven.
8. Roast in the oven for 5 minutes, pull from the oven, and put back on the stove.
9. Add coffee sauce to salmon, deglaze pan, and reduce sauce by half.
10. Remove and plate the salmon, and using a spoon, add the BBQ sauce on top. You may have more than you need so you could freeze the rest into ice cube trays (pop out into freezer bag later) and use again at another date.
11. Serve with wilted sauté greens (mustard greens, kale, etc.) seasoned with lemon and garlic, and quinoa or cous cous.
See my bio for links to all my healthy recipes, relationship posts and more as well as to my blog, Confessions of a Worrywart.
Enjoy more healthy recipes:
*Chili Recipe: People's Choice Award
*Easy, Healthful Chinese Food Recipes
*New York Fish Market: Order Fabulous Seafood Online
See also:
*A Woman Talks About Sex From Her 20's To Her 60's (fascinating and relatable)
*Are You Having Less Sex Than You Think You Should? One Women's Story
*Can Working Women Have It All?
*Hipster Dog Names and Quirky Dog Photos
*Joyce Maynard Adopted Two Girls From Ethiopia Then Gave Them Up
*Family Vacation With My Ex & Daughters
