ISO: RECIPE FOR WILD ALASKAN SOCKEYE SALMON FILLET
I picked up 1 1/2 lbs of gorgeous Wild Alaskan Sockeye Salmon today. It is the most magnificent deep, deep red color, and the Fishmonger at Citarella tells me it is all natural, fresh, and wonderful.
I am thinking of something baked or pan seared, with a Moroccan or other spice crust.
I would do a simple oven roast, keeping the flavors light and easy to showcase the beautiful flavor of the salmon. Maybe just lemon, garlic, and an herb? Fresh pepper, lemon zest, garlic and olive oil? With salmon, I like putting it in the oven with the skin, sliding the skin off when the fish is done, and then putting the skin under the broiler to make salmon skin crisps.
Thank you for all the great suggestions.
We were running really late tonight, so I just pan seared it and baked it with a little Teriyaki Glaze, then crisped up the top under the broiler.
It was so delicious.
The Teriyaki Glaze was just right. The Salmon is so delicious, it allowed the flavor to just shine through.
If any of you have a chance to get the Wild Alaskan Sockeye Salmon, do try it. It is a smaller Salmon than the Copper River Wild, and leaner. Less expensive, too. The color is amazing...I bet it would make unbelievable Gravlax.
In the NYC I have seen it at Citarella, Fairway, and Pescatore in Grand Central Market.
my belief is that salmon and Teriyaki are a match made in heaven, especially when grilled on a BBQ.
I mix 1/4 c soy sauce
1-2 T sweet rice vinegar
2 T honey
minced clove of garlic
2 T minced green onion
2 T minced fresh ginger root
Mix and taste till the flavor tastes balanced; not overly salty, sweet, or sour.
Use as marinade for about 1/2 hour (or less) for salmon. Also great on chicken and trip tip.
the better and fresher the salmon, the less you do to it...hot oven, 400 or 425m preheated
a little butter and fine extra virgin olive oil in the bottom of your baking dish that is not much larger than the size of the salmon, salt and pepper,, 10 minutes for fish 1/2inch thick,no longer...funish with parsley lemon butter or many other ways according to your preferences. yum!
re: Sally LaRhette
I found that any butter sauces, or emulsions only detyract from this wonderful salmon.
I have been making it about once a week now. The best way is the score the skin and the top. The Teriyaki Glaze is my family's favorite. I use about 2 TBS per lb, just rubbed into the top.
Pan saute on the bottom only, in very hot heavy pan in a little EVOO, then place under broiler until glaze bubbles and the fish is cooked all the way through.
Remove to platter, allow to rest for 5 minutes. Serve.
This is so delicious, it is even good cold.
re: Melanie Wong
Thanks Melanie. I love Moroccan flavors. This time I was making dinner for my Grandmaman who is 100 years old, and she likes the Teriyaki.
We had dinner at TEMPO in Park Slope last week, and they did a Wild Salmon they called "Piri-Piri Glazed". It was crusted with crushed Moroccan Spices, I thought I tasted Coriander seeds and lots more.
Any ideas on that? TIA