October 25, 2010

First Time for Everything

Tonight, I made salmon.

I stared at it like a deer in headlights for a few minutes. Prepared with knife in hand, I divided the fish into 4 pieces and did my best to remove the skin. My best was pretty sub par, as evidenced by the pieces of salmon still left on the skin, number of expletives I used, and the fact that it took me about 10 minutes to do, but it was a valiant effort.

I marinated 2 3oz wild sockeye filets in 2 tsp local honey, 1 tbsp soy sauce, 2 tsp rice vinegar, 1 minced garlic clove and 1 scallion.

Then I broiled it for 6-7 minutes. How long you broil will depend on the thickness. A rule of thumb is to broil for 10 minutes per inch of thickness. Mine were fairly thin, so it was done sooner.

It was glorious. Buttery, slightly sweet, caramelized and much milder than I expected. I had it with sweet potatoes whipped with Earth Balance, almond milk and ground ginger and lemon steamed asparagus. I also had some deliciously inexpensive vino from Whole Foods.


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  1. I have never had salmon.... I did have asparagus tonight though ;-)

  2. @Heather (Where's the Beach)

    This was my first time and I can honestly say it was worth it. Asparagus is one of my favorite veggies. :D

  3. If you thought that was good, just wait until you try it in sashimi form OMG! Cooked salmon also gets along very well with teriyaki.

    Tip: It's a lot easier to get the skin off of Salmon after you've already cooked it ;)

  4. @cravelist

    I don't know if I'm ready to venture into the world of raw fish yet! Raw food is amazing, but raw fish intimidates me.

    Haha, good tip. :P I guess I just like a challenge sometimes.

  5. I'm not a big fish eater besides in sushi form, but this does look really good. The marinade sounds heavenly!

  6. @Tina @ Faith Fitness Fun

    The marinade was great! It'd be really nice on other things if you don't like salmon. :)

  7. Looks tasty.

    May I suggest to you to leave the skin on while you bake the salmon? I have found this the best way...and once it is cooked the skin slides off so easily.You also get the best tasting version cooking it this way I find.
    Happy cooking!

  8. @Anonymous

    Thanks for the tip! I'll try that next time to save me some frustration.