Wednesday, July 18, 2012
Copper River Salmon
We just love it when Copper River Salmon is in season.
I marinate it in almost the same recipe I use for the Cod. Mix 1 nob of grated fresh ginger with 2 T. soy sauce, 2 T. sesame oil, 2 T. honey, 3 cloves minced garlic and 1 T. fish sauce.
I place the salmon in a ziplock baggie, pour in the marinate and toss it around to coat. Then I leave it in the fridge for at least 24 hours before broiling it.
I almost always serve sauteed spinach with it. Melt a few tablespoons of butter with salt and pepper sprinkled in.
Oops...out of order! This is the salmon after it's been broiled.
Pile the spinach in the hot skillet with the melted butter.
Cover it with a lid and turn the heat to medium.
In a few minutes it will wilt down to this.
Served with some Israeli couscous on the side for a healthy delicious meal.