The Salmon Dance

Garlic-Crusted Salmon

Can I share something with you? I’m grateful for the stillness of certain days. At first, I may not prefer the stillness when I’m in overdrive and have been traveling at what seems like 100 miles per hour, perfectly content, not prepared or even ready to slow down -it feels strange. But it’s exactly what’s needed. The peace of my neighborhood without car doors slamming and people shouting, and the shimmering of late-afternoon light in the trees with the tiny, fresh-scented blossoms waving in the cool breeze, filling the air with a hint of spring, is exactly right. It’s good. Now it’s just me alone with only my thoughts, finally after the many “have-to-do’s” of a seemingly never-ending week, full of items to check off the list. Surrounding stillness forces me to slow and take it down a notch, even if at first, reluctantly. I go dragging feet, but if I don’t, I’m out of place. In the unsolicited quiet, I realize that life has become fragmented; everything and everyone needs attention as the mind tries to categorize and stay on point with obligations, emails, appointments, household needs and of course, human interactions. When I’m sitting in traffic (or the “parking lot” we lovingly call the 101 Freeway in Los Angeles), I see texters, talkers, tired faces and coffee drinkers (eh-hem) all looking for a way to stay intact while pursuing life, determined not to miss out on anything. Perhaps there’s a fear of falling “out of the loop”. We seem a bit like salmon, swimming our little hearts out, upstream, against the strong current. But then there’s the stillness. It often shows up when we least expect it and are craving quite the opposite of it.

Garlic-Crusted Salmon

Garlic-Crusted Salmon

Keeping track of  “hits” and “likes” and “numbers” and  “views” and “stats” in any arena in life can become a real drain; but the reality behind the obsession with these types of things is simple: we want to know that we matter. That’s all that any of the above confirms, in a nutshell. We just want to know how much. We want it quantified. We do care about what imprint we make on one another; we care about the mark we leave, and that’s a good thing. I just question the approach sometimes. The humming buzz of the machine that is a busy day has the potential to drown out the quiet, fluttering whispers of the heart, the soul. But I’m old enough now to know that those whispers are stronger. The quiet resonance actually catches my attention even in the midst of the buzz, because it’s the opposite of loud; it’s unique and has a different pitch, and it’s something that’s carried within as a compass. Moments of reflection while the sun shines down on my face and the wind plays with the leaves at my feet help to get me refreshed and refocused on the precious things that are most important. Questions are asked and my soul is searched in the stillness of a day. The opportunity to check-in with myself to ask what the true impact is that I have on those I love and those I come in contact with in various ways throughout any given day, is relished. In the stillness, it can get more personal. I can’t hide the way that I feel about certain situations or realities, and that’s good. It gets real honest, real fast. I crave genuine growth in my life, not distraction and placation, and when those aren’t there, I’m left with only me.

Garlic-Crusted Salmon

Truth is, things are the way they are, which is exactly as it should be. I guess I’m just looking to find the best way to “be” within the context of things, a more ideal way to operate under life’s circumstances. Life is a whirlwind, and moves at incredible speed. There are opportunities for us to connect in ways like never before, which hold wonderful possibilities for us all. Case in point, this food journal. In the stillness, my whispering soul reminds me Who created me, and without that very connection, all the rest leaves something to be desired. I don’t want to BE a salmon, doing the “salmon dance”, swimming frantically upstream; I want to eat one.

Taste what’s good and pass it on.


Garlic-Crusted Salmon

Garlic-Crusted Salmon Topped with Fresh Tomato-Basil Relish with Roasted Teeny Potatoes and Lemon Asparagus
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*Preheat oven to 400 degrees, and line two baking sheets with parchment or foil.

Garlic-Crusted Salmon Ingredients: (serves 4)

4 skinless, thicker-cut salmon fillets
2 garlic cloves, pressed with garlic press
½ teaspoon sea salt
½ teaspoon fresh pepper
½ teaspoon paprika
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon olive oil
1 lemon, cut into 4 wedges for garnish


-In a small dish, combine the garlic, sea salt, pepper, paprika, lemon zest and juice and olive oil, and whisk with a fork to combine; place the salmon fillets onto one of the lined baking sheets, and rub the garlic-oil mixture evenly onto each fillet; set aside to marinate for 35 minutes (while relish, potatoes and asparagus are prepared), then broil for 8-9 minutes until moist and flaky inside with golden-brown crust.

Fresh Tomato-Basil Relish Ingredients:

½ cup cherry tomatoes, quartered
2 garlic cloves, pressed through garlic press
1 teaspoon lemon zest
1 teaspoon lemon juice
¼ teaspoon sea salt
Pinch fresh pepper
¼ cup fresh basil, chopped
2 tablespoons olive oil


-In a small bowl, mix together all ingredients, cover and refrigerate until ready to serve with the salmon.

Roasted Teeny Potatoes Ingredients:

1 pound Teeny potatoes (or can sub fingerlings)
2 tablespoons olive oil, divided use
½ teaspoon sea salt
¼ teaspoon fresh pepper


-In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil, the salt and pepper; drizzle the remaining 1 tablespoon of olive oil on the other lined baking sheet, and turn the potatoes out onto the sheet; place into the oven and allow to roast for about 30-35 minutes, or until golden an tender. (Meanwhile, prepare the asparagus.)

Lemon Asparagus Ingredients:

12 ounce bundle/package of fresh, medium-thick asparagus
1 tablespoon olive oil
¼ teaspoon sea salt
¼ teaspoon garlic powder
Pinch of fresh pepper
½ teaspoon fresh lemon juice


-Trim the asparagus by bending the bottom of the stalks to see where they naturally want to ‘snap off’, and discard that hard portion; in a medium bowl, toss the asparagus with the remaining ingredients, then roast on the baking sheet next to the Teeny potatoes for the last remaining 10 minutes of the potatoes’ roasting process; remove from oven and keep warm. (At this time, you can broil the salmon.)

To serve:

-Place a broiled, Garlic-Crusted Salmon fillet on each plate, and equally divide the Teeny Potatoes and the Asparagus among the plates; top each Salmon fillet with a generous spoonful of the fresh tomato-basil relish, and garnish plate with a wedge of lemon.

{ 31 comments… add one }

  • Natalie March 23, 2012, 6:22 am

    This is my kind of meal! I love salmon and yes I do a salmon dance right before I eat one haha. Beautiful video and photography Ingrid. Have a great weekend!

  • Jennie March 23, 2012, 11:15 am

    Ingrid, I love reading your stories and how you relate to food. This salmon is absolutely beautiful. My mouth is watering just looking at it.

  • Villy @ For the love of Feeding March 24, 2012, 1:17 am

    I looove salmon! I could eat it every other day really.. And the thin tip, there on the first photo? My favorite part! 😀 Looks delicious!

  • Debs @ The Spanish Wok March 24, 2012, 10:02 am

    This sounds and looks awesome, especially the tom/basil relish.

    Thanks, have pinned it for another day.

  • Dahlia (DetroitTokyo) March 24, 2012, 6:44 pm

    Love this meal! I pair oven roasted salmon & asparagus often. I’ll give it a try with your flare :-)

  • Monica March 31, 2012, 6:08 pm

    This salmon dinner looks amazing! Can’t wait to try it with my family! Great video!!

  • Liz @ YUM at first bite April 6, 2012, 7:30 pm

    I made this for dinner this week and it was delicious! The tomato relish added a nice texture combination with the salmon and the lemon was a perfect addition. Next time I’ll have to make the potatoes and the asparagus with your recipe. Looking forward to trying some more of your recipes.

  • Mary April 28, 2012, 5:31 pm

    Made this tonight for dinner! A Freakin Mazing!!

    • thecozyapron April 28, 2012, 11:00 pm

      Hi Mary, thanks so much for taking some time to come back and comment on your experience with the recipe!

  • Jody May 3, 2012, 9:00 pm

    I made this tonight and my husband and I LOVED it. I bet the tomato relish would be great on some toasty french bread, like a bruchettta. Next time… Thanks!

    • thecozyapron May 4, 2012, 9:25 am

      Hi Jody, thank you for coming back to comment on the recipe. I definitely agree that the relish would make a really tasty toast topper!

  • Iris May 11, 2012, 9:01 am

    An elegant, delicious meal! I made this for a small dinner party and they loved it. I enjoyed the dance too :)

    • thecozyapron May 11, 2012, 11:27 am

      Hi Iris, thanks for coming back to share- this is a good recipe to choose for a little dinner gathering, so I’m happy you all enjoyed it.

  • Alicia July 14, 2012, 11:31 am

    This was dinner last night. This was amazing! Very simple, delicious. I will definitely make this again sometime :)

    • thecozyapron July 14, 2012, 8:34 pm

      Hi Alicia, thanks for coming back to share your experience—so glad you enjoyed this!

  • Toya August 23, 2012, 8:53 am

    I loved this dish! I made it yesterday!! I need to get one of those garlic devices

  • Leena Johnes September 26, 2012, 12:03 pm


  • Olga's Flavor Factory November 16, 2012, 7:36 pm

    I tried this recipe tonight and my husband and I both loved it! So simple to prepare and tasted perfect. The tomato relish pairs beautifully with the fish, adding some acidity and freshness. I served it with Couscous and Green Beans. Delicious! Thanks for the recipe.

  • Evette January 26, 2013, 6:22 pm

    Made this today. Easy and delicious!

  • Kellie March 16, 2013, 9:37 am

    Beautiful! Love your site…..your recipes, your pictures, and your words!! You had me smiling as I was reading it and I am still smiling. Your desire for good food reminds me of my daughter who also has a blog:
    I look forward to following you!

    • The Cozy Apron March 17, 2013, 8:08 am

      Aw, that’s precious Kellie! Thank you so much for that. So glad you’re enjoying the blog!

  • Danielle October 12, 2013, 6:20 am

    This meal was so AMAZING! Bistro with white tablecloth worthy! Love the video as it shows how easy it is to make, especially by cooking everything together. LOVE LOVE LOVE!

    • The Cozy Apron October 13, 2013, 6:55 pm

      Danielle, thank you for such kind comments – I appreciate that very much! And I’m thrilled that this recipe was easy to follow, and that you enjoyed it!

  • Jennifer December 4, 2013, 9:13 pm

    I found your site though a friend on Pintrest and started wandering, I have this pinned to try soon since my boyfriend loves salmon. Question, have you tried this with any other fish? I’m not a big salmon fan myself but this sounds so yummy I’m going to give it a shot. Thanks for a wonderful blog.

    • The Cozy Apron December 5, 2013, 8:55 pm

      Hi Jennifer, and thanks for your comments! To answer your question about perhaps using another fish, you can always try something like Tilapia – more mildly flavored, and excellent for this. And I would pan-sear it for about 4 minutes per side at medium-high heat, instead of broiling. Hope you enjoy!

  • Anonymous March 2, 2015, 6:28 pm

    I made this for dinner tonight and my husband couldn’t believe I made this. He is a chef, so it’s pretty hard to please him. This recipe is top notch, and besides prep, is really easy to make. Thank you!

    • The Cozy Apron March 2, 2015, 7:56 pm

      That’s wonderful! So glad you both enjoyed this, and I appreciate that you came back to share your experience!

  • Olya April 11, 2015, 7:28 pm

    I’ve made this dish twice now and it’s by far the best salmon meal I have ever made. My husband, who used to be a chef, could not believe I made this. He is hard to please. Thank you for this amazing meal!

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