More Salmon…
OK, a new angle on salmon, given my previously stated difficulties in finding an edible version in Minnesota. Taking a page from our foodie friends Kris & Harry, I ordered online. Since I forgot the site they recommended, I poked around myself and chose Vital Choice Wild Seafood for their sustainable practices and interesting product mix. I chose skinless, boneless canned salmon as well as frozen sockeye flilets. The verdict? The canned salmon is really fantastic – makes a delicious salad with a squirt of fresh lemon and just a touch of mayo. The frozen is a huge a step up in quality from what I can buy ’round these parts, although it’s not perfect. Sockeye (red) salmon is pretty lean, so I’ve been careful not to overcook it. I may order the King salmon next, just to scope the really rich stuff.
The fillets arrive individually vacuum-packed on dry ice, still frozen rock hard.
I kept it simple tonight – a quick marinade of equal parts soy sauce and brown sugar (2 Tbsp.) whisked with minced garlic (1 clove) and a squeeze of fresh lemon juice (1/2 lemon). Grilled for a few minutes on each side, the sugar and soy contribute to a nice char and crust. Very tasty!
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Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
Very sad that the local salmon disappeared, what a story, thanks for the link. You're lucky to have found a tasty farmed salmon! All that I've tried here have been miserable - thanks for checking on the Loch Duart, which sounds fantastic.
I love your recipe - just pan-frying in a bit of oil is my favorite preparation, hands down. For all fish, honestly. You just can't beat the crusty exterior/silky interior which is what makes salmon so special. I haven't tried with sesame seeds, sounds fab!
I guess you could achieve crisp skin by your same technique, but frying skin side down first (and forgoing the sesame seeds, I guess). The flesh wouldn't have that yummy crust, but you'd have crisp skin - ? It's a tough job to have to experiment with fantastic salmon preparations, ha.
I wonder if your Loch Duart is frozen first?
what a bummer that you don't have ready access to quality salmon. we used to have local, wild salmon when heidi and i moved here six years ago, but that, very sadle, stopped after three years.
We now get farmed salmon. Our local market gets Loch Duart which is from Scottland and is really great, but I googled and couldn't find a way to order it here in the states.
Anywhoo, I used to cook with either homemade or soy vay terriyaki sauce but decided it was too sweet and masked the great taste of salmon, so here's my current preferred cooking method. The thing I haven't figured out how to do is crisp the skin. You really have to take it off with this recipe cause it doesn't crisp. And i really like salmon skin, so i shoul really find a solution...