Atlantic Salmon with Pomegranate-Balsamic Glaze

The Salmon recipe and the Pomegranate-Balsamic Glaze recipe are from Cook's Illustrated.

For the Pomegranate-Balsamic Glaze

Ingredients:

3 tablespoons light brown sugar

3 tablespoons pomegranate juice

2 tablespoons balsamic vinegar

1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper.

Instructions:

1.  Whisk all ingredients together in small saucepan

2.  Bring to boil over medium-high heat

3.  Simmer until thickened - about 1 minute

4.  Remove from heat and cover to keep warm

5.  Set aside until needed for the salmon

Mark's Notes - 

I substituted white sugar for the brown sugar.

Pomegranate juice is incredibly difficult to find.  I used Ocean Spray's Cranberry-Pomegranate juice.

Cayenne pepper = Ground red pepper (I didn't know that).

Salmon:

Ingredients:

1 teaspoon light brown sugar

1/2 teaspoon salt

1/4 teaspoon cornstarch

4 center-cut skin-on salmon fillets (6-8 ounces each)

Ground black pepper

1 teaspoon vegetable oil

1 recipe glaze (see above)

Instructions:

1.  Adjust oven rack to middle and heat to 300 degrees.

2.  Combine brown sugar, salt, and cornstarch in a small bowl.

3.  Pat salmon dry with a paper towel.

4.  Season salmon with the black pepper.

5.  Sprinkle brown sugar mixture over top of flesh side of salmon.

6.  Rub in mixture to distribute.

7.  Heat oil in 12 inch skillet over medium-high heat until just smoking.

8,  Place salmon flesh side down in skillet.

9.  Cook until well browned (about 1 minute)

10.  Using tongs, carefully flip salmon fillets and cook on skin side for 1 minute.

11.  Remove skillet from heat.

12.  Spoon glaze evenly over flesh side of the salmon fillets.

13.  Transfer salmon fillets to a rimmed baking sheet.

14.  Bake in oven until thickest parts of fillets reach 125 degrees (about 7-10 minutes).

15.  Enjoy!

Mark's Notes:

1.  Again, I don't use brown sugar and used regular white sugar.

2.  If using an oven-safe skillet, then after glazing the salmon, the skillet can go directly into the oven (skipping step 13).

3.  If you notice "white stuff" that forms on salmon - this is a protein known as albumin.  According to Cook's Illustrated - 

"When the muscle fibers in the fish are heated, they contract, pushing the moisture-filled albumin to the surface of the flesh.  Once this protein reaches temperatures between 140 and 150 degrees, its moisture is squeezed out, and it congeals and turns white.  Not only does the white albumin detract from the salmon's appearance, but its formation indicates a loss of moisture in the fish.  Cooking salmon at a low temperature can mitigate albumin coagulation.  Gentle cooking results in less intense muscle contractions, so that less of the albumin moves to the surface of the fish and more of it stays trapped in the flesh.  The fish not only stays more moist, but it looks better too."

Mark's Amusing Story:

Trish was complaining about all the baking that I do.  She said I should try baking something healthy that she can eat.  She eats lots of fish.  So, I searched through Cook's Illustrated recipes for fish and found one that I liked.  I called Trish and told her I was making dinner tonight and that it was a surprise.  I got the fresh salmon from Mitchell's Fish Market too.  It was really really good.

Peanut Butter and Dark Chocolate Fudge

Peanut Butter and Dark Chocolate Fudge

I found the original recipe in the Cooking Light magazine.  I'm going to list the recipe as it was published first, then I'll explain all the modifications I made.

Ingredients:

1 (14 ounce) can fat-free sweetened condensed milk, divided.

3/4 cup semisweet chocolate chips

2 tablespoons unsweetened dark cocoa powder

1/4 teaspoon instant coffee granules

1 teaspoon vanilla extract, divided

3/4 cup peanut butter chips

1 tablespoon peanut butter

1/4 cup salt, dry-roasted peanuts, coarsely chopped

Instructions:

1.  Line an 8 inch square baking dish with wax paper.

2.  Place 9 tablespoons milk in microwave safe bowl.

3.  Add chocolate chips, cocoa, and coffee.

4.  Microwave at high for 1 minute or until melted.

5.  Stir in 1/2 teaspoon vanilla.

6.  Spread into prepared pan.

7.  Combine the remaining milk, peanut butter chips, and peanut butter in microwave safe bowl.

8.  Microwave on high for 1 minute or until melted.

9.  Stir in remaining 1/2 teaspoon vanilla.

10.  Spread evenly over chocolate layer.

11.  Sprinkle with peanuts.

12.  Cover.

13.  Chill for 2 hours.

14.  Enjoy.

Mark's Notes:

1.  I did not use the coffee.

2.  I doubled everything else.

3.  I used a 9 x 13 baking pan rather than an 8 x 8 baking pan.

4.  I did not use peanuts.  I used chopped pecans. I sprinkled half with pecans for Trish and I.  I left the other side plain for the kids.

5.  After placing in refrigerator, I realized 1 hour later that I forgot to cover it.  So, I covered it.

6.  Then I realized when it was done that I used parchment paper instead of wax paper.  In the refrigerator, I don't think it will make a huge difference whether wax paper or parchment paper is used.  In the oven, it makes a huge difference, parchment paper needs to be used in the oven.

7.  Here is the link to the Cooking Light recipe:

http://www.myrecipes.com/recipe/peanut-butter-dark-chocolate-fudge-50400000116805/

Less is More: Cook's Illustrated Lighter Brownies

Less is More:  Cook's Illustrated Lighter Brownies

(this recipe was originally published in Cook's Illustrated's "The Best Light Recipe")

Ingredients:

1/2 cup unbleached flour (2 1/2 ounces)

1/2 teaspoon baking powder

2 tablespoons Dutch processed cocoa powder

1 tablespoon warm water

1 tablespoon vanilla extract

3/8 teaspoon instant espresso powder

2 tablespoons unsalted butter

3 ounces semisweet chocolate - chopped fine (do not use semi-sweet chocolate chips.  Use semi-sweet chocolate baking bars)

1/2 cup sugar (3 1/2 ounces)

1/8 teaspoon salt

1 large egg, lightly beaten

The parentheses information behind the sugar and flour is the weight.  According to Cook's Illustrated's Cook Book, it is more accurate to measure sugar and flour by weight rather than going by lines on a measuring cup.

Instructions:

1.  Whisk flour and baking powder together in bowl then set aside.

2.  Whisk cocoa, espresso, vanilla, and warm water together then set aside.

3.  Microwave chocolate and butter together in medium sized microwavable safe bowl at 50% power for about 1 minute or so until melted.

4.  Whisk the mixture until smooth.

5.  Whisk in the sugar and salt in the chocolate/butter mix until incorporated.

6.  Whisk in the cocoa mixture

7.  Whisk in the egg.

8.  Stir in the flour mixture until just incorporated.

9.  Double line an 8 x 8 baking pan with parchment paper or foil lightly coated with vegetable spray.

9.  Pour batter into prepared pan.

10.  Bake for 20-25 minutes at 350 degrees.  Rotate half way through.  Do not over bake.  Insert toothpick - toothpick should come out with just a few crumbs.

11.  Let cool in pans for 1 hour.

12.  Lift brownies out of pan.

13.  Cut into 12 brownies

14.  Enjoy.

Calories - 130

Fat - 5 g

Sat fat - 2.5 g

Cholesterol - 25 mg

Carb - 19 g

Protein - 2 g

Fiber - 1 g

Sodium - 55 mg

We are having a brownie bake-off at work to raise money for charity.  We have the brownie bake-off every year.  This is my second year competing.  Last year, I made Cook's Illustrated Turtle Brownies and although I did not win, I received many compliments.  This year, I am emphasizing a better and healthier brownie by focusing on a lot less calories.  130 calories per brownie is difficult to beat.  I'm going to be advertising how many calories my brownies have (or don't have).  Hopefully, that will get me quite a few votes.  Based on my research, I guess it is quite common to add in espresso to maintain a chocolate brownie flavor without adding in a lot of calories.  

So, this is what I am entering this year.  All money raised at this event will be donated to charity and the winner gets to choose the charity.  It will be lots of fun.  I'll add P.S. to this post later and tell everyone how it went.