Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish #FishFridayFoodies

  

It's time for Fish Friday Foodies' November 2021 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

This month, Wendy is leading the discussion on seasonal fish and seafood. Here's the line-up for the event...

• A Day in the Life on the Farm: Bay Scallop Chowder 
• Sneha’s Recipe: Fried Surmai Fish With Surmai Chinchoni 
• Palatable Pastime: Pan Fried Oysters 
• Culinary Adventures with Camilla: Roasted Salmon Over Sage-Scented Stuffing with a Cranberry Relish
• Karen’s Kitchen Stories: Stir-Fried Scallops and Broccoli

Roasted Salmon

Don't laugh. When I read the topic of 'seasonal' fish, I immediately thought about fish that I would serve at a seasonal (read 'holiday') feast...not fish that is seasonally available. I am standing by my misinterpretation of the theme. Sorry, Wendy. So, I roasted salmon made a marble rye stuffing and a cranberry-orange relish.

• 2 to 3 salmon fillets, skin-on
• 1 to 2 Tablespoons olive oil
• 1 Tablespoon vinegar
• freshly ground salt, to taste
• freshly ground pepper, to taste
• herbs (I used fresh thyme)
• Also needed: sheetpan, parchment paper or silicone mat; fresh thyme for garnish, orange peel for garnish

Preheat oven to 425 degrees Fahrenheit. Line a sheetpan with parchment paper or a silicone mat and set aside. Place the salmon, skin-side down, on the prepared sheet. Drizzle olive oil and vinegar over the top. Sprinkle with salt and pepper. Place herbs on the top and roast for 12 to 15 minutes.

You want the salmon cooked through, but not overcooked. So, it should flake easily, but still look moist. Remove from the oven and let cool for a few minutes before serving. 

Sage-Scented Stuffing

Here's something funny to note: marbe rye is apparently seasonal. I remember trying to find a loaf not during the holidays. No luck! Thankfully, we are close enough to the holidays that I was able to find a loaf.

• 1/2 cup onions, diced
• 1/2 cup celery, diced
• 1/2 cup carrots, diced
• 2 Tablespoons + 1/2 cup butter, diced
• 2 Tablespoons fresh sage, thinly sliced
• 4 cups marble rye bread, torn into bite-sized pieces
• 1 cup chicken stock
• freshly ground salt, to taste
• freshly ground pepper, to taste

Melt 2 Tablespoons of butter in a large flat-bottom pan. Stir in the onions, celery, and carrots. Toss to coat them evenly with the butter. Cook until the onions soften and begin to turn translucent, approximately 6 to 8 minutes. Add in the remaining butter and sage. Heat until the butter is melted and the sage is fragrant. Stir in the cubed bread and stir to coat.

Pour in stock until the mixture comes together in clumps or how moist you prefer your stuffing. This will depend on how dry your bread is. Season to taste with salt and pepper. Serve warm.

Cranberry Relish

• 1-1/2 cups fresh cranberries
• 1-1/2 cups organic oranges, peeled and cubed
• 1 Tablespoon sugar
• 1 Tablespoon vinegar
• Also needed: food processor or blender

Place all of the ingredients in a food processor or blender. Pulse until your desired consistency. You can make a smooth paste, or leave it more rustic.

Spoon into a jar, cover, and refrigerate until ready to use. I've never really had leftovers on this, but I would say, use it within a week.

That's a wrap for the #FishFridayFoodies seasonal fish event. We'll be back next month with our favorite seafood boils. I can't wait to see all the variations! Stay tuned.