HI I F***KING MISS SALMON SO MUCH. I know I am probably not supposed to admit that, but I do. Do any other “vegetarians” out there crave meat-type-foods besides me? I intentionally put quotes around “vegetarian” cause I’ve been a horrible one recently AND even when I wasn’t being bad, I still missed animal protein…a lot. THERE I SAID IT.
Specifically, I really miss roast chicken and salmon. Are there any vegetarians out there that secretly dream about burgers? Or any vegans that sneak a gloriously dairy laden ice cream in every once in a while? IF YOU ARE BAD TOO PLEASE WRITE ME IN THE COMMENTS OR IN VIA MY CONTACT FORM – we can commiserate and talk about animal proteins we miss (your secret will always be safe with me). I’ve been sneaking some roasted chicken and salmon into my meals in private/when no one is watching me eat/cook, so I can try to pretend it never happened. I’ve even gone so far as to hide evidence of animal protein consumption. I FEEL GUILTY, OK? No other vegetarian I know struggles this much and I feel ridiculous and weak. I am wondering if my vegan challenge put me in some kind of protein deficit and now my body is like screaming for it 24/7? That’s gotta be it, right?! (Probably not, I am probably just undisciplined.. But at least I’m honest.) The other day, things got so desperate I found myself scrolling through Pinterest gazing at salmon recipes. Sigh.
But you know what I have never been a big fan of? Pastrami. I dunno… dried beef has never really been my thing. But you know what is KILLER DELICIOUS? Salmon in a pastrami spice rub. YES. Added bonus is that making the pastrami salmon spice rub uses all the spices in your pantry that are collecting dust. While you’re chowing down on this pastrami salmon, I’ll be wistfully looking at the picture in this post and licking my computer screen, trying desperately to will myself back on a good vegetarian track. Enjoy (I guess).
Pan Seared & Roasted Pastrami Salmon
1 tablespoon ground coriander
1 tablespoon black pepper
2 teaspoons garlic powder
1 1/2 teaspoons kosher or sea salt
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon whole grain mustard
1 pound piece center cut salmon fillet, preferably wild
2 teaspoons olive oil
Lemon wedges, optional
Cucumber salad ( optional)
1/4 cup sour cream
2 teaspoons white wine or cider vinegar ( really any will do)
2 tablespoons chopped dill or chives or a combination
1 medium cucumber, peeled and sliced
Kosher salt and pepper
- Pre-heat the oven to 325 degrees. Combine the coriander, black pepper, salt, garlic powder and allspice together in a small bowl. Combine brown sugar and the mustard in a small bowl. Rub the brown sugar and mustard mixture all over the salmon then press the spice rub all over. Let sit for 10 minutes.
- Meanwhile, whisk together the sour cream, vinegar, dill and chives in a medium bowl. Add the cucumber and toss to coat; season with salt and pepper, set aside.
- Heat the olive oil in a large cast iron skillet over medium high heat. Add the salmon, skin side down and cook until slightly crispy, about 3 minutes. Turn and continue cooking until slightly golden, about 2-3 minutes. Transfer to the oven and cook until the salmon is just cooked through, about 6-7 minutes depending on thickness. Remove the salmon from the oven and let rest 5 minutes. Serve with the cucumber salad and lemon wedges (optional).
* This salmon is also great cold as leftovers- perfect on a toasted bagel with cream cheese as an alternative to smoked salmon- Also great over salad greens.