Photography for Sale

Wednesday, August 3, 2011


Restaurant Review:

Inspiration for my Beastly Salmon was from Stella's Fish Cafe & Prestige Oyster Bar, in Minneapolis, MN.  A group of five of us gathered there last month to celebrate our friend, Tracey's, graduation from the Aveda Institute.  It was 90 plus degrees that day, but we were diligent and opted to sit on their spectacular rooftop dining area, and a great view of the Minneapolis skyline was had.  Looking down at the Uptown sidewalk gawkers is a hoot!  Glasses of Pinot Grigio were served by our very own Tom Cruise look-alike (and he knew it).  Intimate attention was given to each of us as he gazed into our eyes and drew us near (I'm not kidding you) and told each of us what we were ordering that night.

The appetizer of the evening was the Coconut Shrimp, which had a spicy pineapple coconut marmalade, a piquant beginning!  One gal allowed Romeo to order her oysters on the half shell-which she claimed was the best she'd ever had.  I tried my first oyster that evening, it was like tasting a bit of the Atlantic.  Tom ordered the salmon for me, and it was definitely memorable as the mango salsa entwined with the pecan crusted coating.  The freshness of the fish drifted me off to Martha's Vineyard at the Black Cat.  There, I had the lobster.  Overpriced for what we got, and Tom slipped in a few drinks we never had, but a warm memory with good friends was created anyhow.  I'll return for Happy Hour.

Monday, August 1, 2011

Beastly Salmon

Urban Dictionary says beastly means something that is totally friggin awesome.  Dude:  Way to be beastly by going up those stairs with your broken leg!  Trust me, this salmon is like a beast.  You'll have to fight your man off after serving this.

Marinade for 1 hr. with the following if you have the time - otherwise, go right to the Salsa

2 Tbsp. olive oil
2 Tbsp. butter, melted
1/4 cup honey
1 tsp spicy mustard
3 Tbsp. lemon juice
Dash of cayenne pepper

2 lbs. salmon fillet, abt. 1 in. thick                                                                                    
freshly ground black pepper, to taste
Salsa Topping

1/4 cup chopped onion
1 jalapeno, or serrano chile,  minced
2 Tbsp. fresh chopped cilantro
2 Tbsp. fresh lime juice
1 garlic clove, finely chopped
1 tsp. olive oil
1 ripe mango, peeled, pitted, diced (abt. 1 cup)
salt and pepper to taste

4 6-oz. salmon filets


Brush salmon with olive oil
Grill or broil for 5 min. per side
Spoon salsa over salmon, the heat from the fish will heat the salsa.

Wine Pairing Suggestion:  Pinot Gris, a medium bodied white wine, rich and fruity.

I like to bake fresh asparagus for a side.  Simply drizzle with olive oil and sprinkle with sea salt.  Bake 15 min. at 400 degrees.  Don't forget to offer some hot buns!

Care must be taken here.  If you choose to get rowdy and both marinade and top with salsa, he may be chasing you around the table afterwards, so make sure the kids are tucked away beforehand.  :)

 If you're in a real hurry, you can use Mango Salsa w/Red Pepper and Cilantro, by Italian Rose, from Sam's Club.  It's delish!