Summer Salmon


Salmon speaks summer to me.  A late summer evening, a glass of wine, and that buttery pinkness, melting on your tongue. Unfortunately, in Oly I have not found a restaurant that makes good salmon.  So, I am going to make it a quest. I’ll keep you all posted.

There are many different ways to cook Salmon. Grilled, baked, fried, spit roasted, deep fried, jerkied, pickled, smoked, etc. Pan frying salmon can be a real treat. You get a nice crispy skin to compliment the tender flaky fish. Fry it skin side down with a bit of vegetable oil. Salt, pepper and a drizzle of sesame oil on the top. Cook it on medium heat with a lid over. When it’s flaky it’s ready. Be careful not to overcook.

It makes great for making fish and chips. Smoke or jerkied Salmon can be added to salads and other dishes.

Baking Salmon is, to my mind, the best way. Here is a recipe for a blackberry-rubarb marinade that will speak summer to you too.

1 stalk Rhubarb

4-5 black berries

2-3 table spoons of brown sugar

1 clove of garlic or 1 table spoon of garlic paste

2-3 slices of fresh ginger

water

Chop up your Rhubarb, garlic and ginger. In a sauce pan add chopped ingredients, sugar, berries and about 1/4 cup of water. Reduce (which means cook it until it’s like a paste). Smear the marinade over your fish while it is still hot, then wrap the fish in plastic and refrigerate for about an hour.  To cook, place in a tin-foil packet with room for air to circulate. Place the packet in a pan with about a tea spoon of water. Cook at 385 degrees until the fish is thoroughly cooked (flaky).

Next post: The accompaniment. Cucumber, Pear and Lavender salad.

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