Grilled salmon for a rainy day.

I'm a fan of the grill pan.  It gives those lovely marks just like a barbecue grill.  It just doesn't pack the smokey flavor of the outdoor barbecue. Smoked Paprika solves that and adds a delicate heat to it all as well.  I've post iterations of this in the past so this post will be about the pan.

Its a Calphalon Non-Stick grill pan.  Non-stick because its a compromise with the lovely Missus as its our deal.  I cook, she cleans up after me and she hates scrubbing.  Calphalon because that heavy gauge aluminum heats fast and evenly.  Also their non-stick was the best there was around when I bought this pan some 8 years ago, and the finish is still good.  Yes I take care to use only nylon tools so as not to scratch and ruin the surface, but that is the extent of the care it needs.

There are devotees out there for the cast iron grill pan.  To you I blow a big fat raspberry.  It takes longer to heat up, has hot spots and is a royal pain to clean. Then keep seasoned.  That last one my friends is reason numero uno why I don't have cast iron. Who wants to monkey around with special cleaning, drying then having to re-season when you are done.  Not.  Me.

All that aside smoke paprika is really a way to impart nice sweet hot smokey flavor to a dish or piece of meat.  Sprinkle it on, let it sit as a dry rub marinade for 15-30 minutes and you are set.  That period I put plastic wrap over it and simply allow the fish or meat to come to room temp. Added bonus is that room temp meat cooks more thoroughly and evenly than cold fresh from fridge.

Finding smoked Paprika isn't that difficult anymore.  Finding Good smoked paprika can be a challenge.  Gourmet shops have it, but they charge a small appendage.  Grocery stores stock OK but still pricey.  I found the current bottle I'm using at Cost Plus World Markets for under $4.  I've had similar luck at Surfas in Culver City and they have a veritable library of smoked paprikas covering a variety of price points.  I think I need to make another Surfas run soon.

Grill Pan Salmon

• 4 8 oz salmon fillets
• garlic salt
• pepper
• Smoked Paprika
• Olive oil cooking spray

Clean and dry off your salmon fillets.  Give a quick spritz with cooking spray and sprinkle garlic salt and pepper to taste.  Dust each salmon piece with about 1/2 t smoked paprika.  Turn fillets over and repeat with spritz, garlic salt, pepper and smoked paprika.  Cover loosely with plastic wrap and let come to room temperature and marinade for 15-30 minutes.  (The spritz of olive oil allows the paprika to stick to the fish).

Heat grill pan over medium-high heat 3-5 minutes.  NOTE if you are not using a non-stick pan you will need to oil your grill pan.  Add salmon fillets and cook 3-5 minutes, or until the cooked line is about 1/2 way up the side of the fish.  Turn over and cook another 2-4 minutes until cooked through. Serve hot.

Smokey Chili Mac...its all from the smoked spices

I'm a huge fan of smoked spices and salts.  Why? Its easy to add smokiness to the final product without having to resort to using "liquid smoke" which does leave a funky aftertaste at times.  The obsession started with simple smoked paprika for salmon a few years ago and has since grown to include other smoked spices in the pantry.  This recipe uses a few to bring about a complete change in a family standby.

In my pantry I have recently added ground dried chipotle.  That is a potent smoked and dried jalapeno that instead of being packed in a liquid adobo sauce it is simply ground to a powder.  Use it sparingly and you can always add a bit more if the final dish doesn't pack enough heat...its a lot easier than trying and failing to remove some if you add to much.

Another trick I use to punch up the flavor and give it an all day simmering taste is to use beef bouillon to the Chili Mac.  I do use the "Better than Bouillon" brand as it is much lower in salt than the cubes are.  If you use the cubes wait to season with salt until after you have dissolved in the cube to prevent over salting your dish.

Smokey Chili Mac

• 1 lb ground beef
• 1 onion chopped
• 1 14.5 oz can chopped tomatoes
• 1 14.5 oz can tomato sauce
• 1 14.5 oz can beans (I used basic kidney beans)
• 1/4 t chipotle  chili powder
• 1 t  smoked paprika
• 2 t chili powder
• 2 t Better than Bouillon beef flavor
• 2 C water
• 1 1/2 C macaroni
• salt
• pepper
• Monterrey Jack/Cheddar shredded cheese blend.

Brown beef in large stock pot.  Add onion and cook until translucent.  Salt and pepper to taste.  Add spices and cook an additional minute stirring the whole time until they are toasty.  Add tomatoes, water and bouillon.  Cover and simmer 30 minutes.  Add macaroni, increase heat and cook 12-15 minutes until tender.  Serve in large bowl with a sprinkle of the shredded cheese.

Seared Salmon, two ways, two nights

I'm a big fan of making enough of something so I can use it another time in something different. Life is frantic and eating out just isn't always the indicated option. I got the idea for this from a recent cooking magazine and a trip to Surfas where I found some affordable smoked paprika.
I opted for a sweet smoked paprika as I don't usually care for things to bitter on the entree. Just me on that decision. I am going to eventually try the bitter and hot versions and will drop a note on how I like them.

Seared Salmon Steaks

• 6 oz salmon steak
• 1/2 t steak seasoning salt blend (I use Lawry's Montreal)
• 1/2 t onion powder
• 1 t smoked paprika

Divide the seasoning for each side of the salmon steak. Heat nonstick pan over medium heat and add olive oil. Heat to shimmering. Add salmon and sear about 3-4 minutes, flip and cook another 3 -4 minutes until just cooked through.

I served the ones for the first night over steamed rice and green beans on the side. The next night with the extra small filets I warmed just a bit, sliced them and put them on a tossed salad of mixed greens with a light vinaigrette