Today’s post is more a public service announcement than a recipe (though there is a recipe so please keep reading!) Did you know you can cook fish that’s completely frozen? Like hard as a brick, slightly encrusted in ice frozen? YOU CAN! And it’s kind of life-changing. Because, if you’re like me, there have been times where you forgot to take the frozen fish out of the freezer in time to thaw for dinner. Then you’re kind of stuck and delivery pizza is sounding really enticing.
After a quick search on the website Cook It Frozen I found roasted salmon, which was my plan all along. (You can also broil, grill, poach, and saute frozen fish.) I just tweaked their recipe to fit what I previously had in mind. Here’s how it goes down: Remove the fish from any packaging. Rinse under cold water to melt any ice, pat dry with a paper towel, and brush with some olive oil. Cook it in a hot, 450-degree oven. About 4-5 minutes into cooking the fish is thawed enough for seasonings to adhere so add some salt and pepper or whatever you like. Pop it back into the oven and finish cooking for a total of about 15 minutes. Yep — it doesn’t even take longer than when the fish is already thawed.
See what I mean? Life-changing. So the next time you see frozen wild salmon, cod, or halibut on sale, don’t hesitate to stock up. Because even if you forget to thaw it, dinner will always be served. We ate our salmon alongside some roasted mushrooms and potatoes, arugula, and a yummy honey vinaigrette that we drizzled over everything on our plate.
Roasted Salmon with Mushrooms and Potatoes
**Instructions are for non-frozen salmon. If it’s frozen follow the instructions above.**
- 1 pound small new potatoes (ours came in a variety of colors including purple), cut into quarters
- 16 oz button mushrooms, cut into quarters
- Olive oil
- Salt and pepper
- 1 1/2 lbs salmon filet (either one big filet or have it cut into individual 6-oz pieces)
- 1 Tbsp mustard (such as dijon, stone-ground, or whole-grain)
- 1 Tbsp red wine vinegar
- 1 tsp honey
- Parsley, chopped, for garnish
- Greens, such as arugula (optional)
Heat oven to 450 degrees. On a baking sheet, combine the potatoes and mushrooms. Drizzle with olive oil and season with salt and pepper and toss to coat. Roast about 20 minutes. Toss. Keep it in the oven to continue roasting.
Place salmon on a separate, foil-lined baking sheet. Brush with olive oil, season with salt and pepper. Roast for about 15 minutes until salmon is cooked through. Remove salmon and vegetables from oven. (So vegetables have cooked about 35 minutes total.)
In a bowl, make the vinaigrette: whisk together the mustard, vinegar, honey, and about 2 Tbsp olive oil.
To serve: Place a salmon filet, some potatoes and mushrooms on a plate. Garnish with chopped parsley. Add some greens, such as arugula, if desired. Drizzle vinaigrette over the salmon, vegetables, and greens.
Recipe adapted from Real Simple