Wednesday, March 24, 2010

Salmon Morissette

When Alanis Morissette sings, "And isn't it ironic...don't ya think," I'm pretty sure she's referring to my eating habits. Last night, I, Danielle, was reading a book about the macrobiotic diet...while eating pizza. Very delicious, cheesey pizza.

Yes, Alanis, I do think it's ironic that we Tarts intend to be healthy, but sometimes we 'come to' and find ourselves eating a hot, gooey, cinnamon roll. "Well, now how did that get in my mouth?" But this week, we bring you something that Alanis can feel good about. Unless she's a vegetarian. Then I'm sure she'd sing a different song, perhaps something catchy like, "Taking Down The Tarts."

Salmon Morissette
by Ham and Rye

Preheat grill on high.

Take 2 lbs. WILD Salmon, we chose Sockeye...

...and rub with a generous amount of preferred spices or rubs, like Potlatch Seasoning from Williams-Sonoma, a gift from my awesome friend, Clarkles.

When grill is nice and hot, spray or brush with olive oil and place salmon FLESH SIDE DOWN on the grill. Cook for about a minute and then flip over so skin side is touching the grill. Reduce heat to medium, drop the lid and cook to desired doneness, anywhere from 5-7 minutes.

Serve with fresh lemon and wallah!

Pair with greens...

...and you have a healthy meal that even Alanis would be proud of.

Until you top it off with ice cream pie and caramel sauce.

Which is very ironic...don't ya think?


  1. Could have used this 24 hours ago. The Salmon McLachlan we made doesn't sound as good now.

  2. the salmon looks incredible and I am patiently awaiting pictures of the ice cream pie!

  3. Oh the salmon looks amazing - I love salmon so I'm drooling now!