Last week I had my hubby swing by Pike Place Market on his way home from work. I wanted him to pick up a Wild Alaska King Salmon. I had him do this last spring and we had the most beautiful tasting fish for three weeks. (I always cut up my filleted salmon into two person serving packets and then freeze.) Since that time I’ve sent him back twice more, including last week, and we’ve been disappointed in the fish. The salmon he purchased last week was a beautiful color and size but it smelled way too fishy. So the third time was not a charm and two bad fishes in a row means that I’ll be doing some local blogging to find the best place to buy salmon around here. I think Pike is just too touristy and pricey.
I’ve purchased salmon twice from Fred Meyers because they make it look so beautiful and fresh in the display. I always buy wild salmon and Freds claim it’s wild but I don’t believe it. The flavor is not there at all. I’m not sure what they do to doctor their fish but after what they were doing to their beef I wouldn’t put anything past them. So no fish from Freds!
Since I could hardly blame my husband for not wanting to take the smelly fish back with him to work and the Market the next day, I cut up and froze the fish anyway. We ate some that first night and it still tasted real good so it’s not like the end of the world. Sometimes you have to work with what you have.
So yesterday I got out a couple of salmon fillets to defrost and started looking for a good recipe. A couple of years ago I purchased a book from a local author named Diane Morgan titled simply “Salmon.” I’ve tried a couple of recipes in the book already and at least two of them have become family favorites. But I wanted to try a new one last night and “Austin’s Soy-Lacquered Salmon with Green Onions” caught my greedy eye. It had a number of excellent qualities the first of which is that it sounds really damn good. It also had minimal ingredients, and it called for green onions that I currently have a plethora of.
Of course, I couldn’t just leave an excellent recipe alone; I had to mess with it. The recipe, which originates from China, calls for the salmon to be poached first in water and then in the soy sauce mixture until done. Since I’m not as familiar with poaching as I should be I was concerned that I would cook it too long and I hate overcooked salmon. So I made a few changes, (in preparation but not in ingredients), and the result was delicious. My husband gave a little ooh and aaah after his first bite and that is always a good sign.
Jenifer’s Soy-Lacquered Salmon with Green Onions
½ cup soy sauce
¼ cup distilled white vinegar
¼ cup sugar
6 green onion, including green tops
10 quarter-sized slices peeled fresh ginger
4 salmon fillets (about 6 ounces each)
Mix soy sauce, vinegar, and sugar in bowl large enough to marinate your salmon fillets. Cut 6 green onions in to 1-inch lengths and add 5 of them to soy sauce. Julienne fresh ginger and also add to soy mixture. Place the four fillets skin up in marinade for at least 1 hour. Refrigerate.
Spray outdoor grill well with non-stick cooking spray. Place marinated salmon flesh down on grill for 5 minutes, turn salmon to skin side and cook for 3 more minutes. (I have Teflon grill skillet that I used and it worked great sprayed with the cooking spray.) While salmon is cooking quickly put marinade in pan and cook until reduced and slightly thickened. If sauce doesn’t thicken in time for the fish go ahead and stir in some cornstarch and water – it gives the sauce a nice gloss.
Serve salmon over brown rice with sauce. Sprinkle plate with left over green onions. Enjoy!