Blackened Salmon with Creamy Burrata Summer Veggies
Have you burrata-ed?
This was my second time eating the cheese and I love it way more than I love other soft cheeses. Never been a brie fan (unless it’s wrapped in a crust and baked and topped with honey and it’s Christmas time…that’s a lot of factors all coming together), but creamy burrata is so different. And so much better than plain ol’ mozzarella. How long has burrata existed for? For forever? How did it take 25 years of life for this to become a thing in my life?
Fortunately it’s a thing I’m not oblivious to now and you should definitely eat it with this salmon and summaaa-time veggies and forget that whole bit about “you’re not supposed to pair cheese with seafood.”
When it comes to cooking meat, I love fish more than all other meat. It’s just so easy and therefore makes a great “it’s a Wednesday and I don’t know what to cook for dinner” meal.
When I was given my first cooking thermometer I realized that cooking meat isn’t that difficult. I think you’re not a chef if you rely HEAVILY on your cooking thermometer. That’s me! Right here! Hand raised high!!
Most of the time in the kitchen I have no idea what I’m doing, which is why the fire extinguisher is located about 5 ft away at all times. Yay for a tiny kitchen.
Only you can prevent kitchen fires.
Unless you live in a house with very questionable electrical wiring. For instance. In our guest bedroom if you turn on the light switch to the ceiling fan + light fixture attached to the ceiling fan, both go on. If you turn off the light switch, the fan stays on for days but the light goes out. It works though because it’s summer and the fan needs to be on anyways.
So as much as I love my fire extinguisher and burrata and salmon. There is something else I’m loving lately.
John Legend’s wife…Chrissy Teigen. I keep forgetting John Legend’s name so in conversations I’m like that guy who sings, “all of me. Loves all of you. Love your curves and all your edges. All your…”.
Do you follow her on instagram? Why you should follow her…
One) she’s writing a cookbook.
Two) she actually follows the law and uses #sponsored when she’s getting paid for promoting something. Celebrities never do this and it bothers me. If I have to disclose when I’m getting paid to promote something…so should they. Those are my feelings.
Now that we’ve addressed that…let’s eat.
Blackened Salmon with Burrata Summer Veggies
Yield: serves 2
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
2, 6-oz filets salmon
1 large orange, juiced (except for one slice of orange)
2 tablespoons olive oil
1 large sprig rosemary
burrata summer vegetables
1 small zucchini, sliced into 1/4" slices and then quartered
1 green bell pepper, cut into ~1/2" pieces
1 ear corn, kernels cut off cob
2/3 cup cherry tomatoes, sliced in half
1-2 tablespoons olive oil
4 oz burrata
Place salmon filets in a shallow bowl. Pour orange juice and olive oil over salmon. Season with salt and pepper. Then place a rosemary sprig and half an orange slice on each filet. Cover and place in the fridge for 15 minutes while you prep your veggies.
Heat a skillet over medium heat. Add in olive oil. Once hot, add in zucchini, bell peppers and corn. Cook and stir for 5 minutes, until they begin to soften. Add in cherry tomatoes and cook for another 5 minutes, stirring frequently. Reduce heat to low and allow veggies to continue to cook while you make your salmon.
Heat a separate skillet over medium heat. Add 2ish tablespoons olive oil. Top the salmon with a very generous dose of black pepper. Once the skillet is hot, add in salmon skin-side up. Cook for 3-5 minutes. Then flip salmon onto its side and cook each side for ~2 minutes. Place skin side down and cook for 2 minutes. Insert a cooking thermometer and make sure your salmon has reached 145ºF. If it hasn't, cover pan with a lid and turn off heat. Allow salmon to sit in the heat for 5 minutes before rechecking the temperature.
Just before serving, stir burrata into cooked veggies. Serve topped with blackened salmon.