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BAKED
SOCKEYE SALMON RECIPE FROM KODIAK, ALASKA
WILD ALASKA
Jamie and Ani Thomas own an export business, Wild Alaskan
Smoked Salmon. When you cruise in Alaska you may come
across their salmon.
Their recipe:
One beautiful sockeye salmon fillet
Lots of chopped fresh garlic
An inch knob of ginger root, grated
A bunch of chopped cilantro
Maybe a diced Thai pepper or two, or dash of hot sauce
A cup of rice wine vinegar
Half cup soy sauce
2 tablespoons brown sugar
One lemon, juiced
Stoke the fire or barbecue or oven to really hot. Let
the fish marinade for at least half an hour. (Works
well to put all the salmon and all the other ingredients
in a ziplock freezer bag). Wrap the fillet in foil,
skin side down, or place in a baking dish uncovered,
and put it into the fire/oven.
Allow 6-9 minutes per inch thickness.
Says Ani: This recipe I learned my first summer in Alaska,
camping by a glacier river with new friends. I'm now
married to a wonderful Alaskan fisherman/chef and this
is still our favorite recipe. Great served with crusty
bread, salad, basmati rice and broccoli.
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