Wild Alaskan salmon was on the menu last night, and I think part of me realized it was Cino de Mayo, because I wanted green and white to plate up with the beautiful pinkish-red meat. However, by the time I finished baking the fish and prepping the salad, I realized I’d forgotten to start the rice! Oh well, it has been one of those hectic weeks, so I served it on white plates and called it good!
I purchased the wild Alaskan sockeye salmon headed and gutted at a local grocery store and just loved the way it looked, so rather than risk ruining it with my amateur fileting skills, I decided to bake it whole with a zesty sweet vinegar, soy, and citrus sauce and classic lemon pepper rub. The salad was all-green with a quick, homemade spicy red pepper and olive oil Italian dressing.
Baked Alaskan Salmon:
1/3 c. soy sauce
1/4 c. brown sugar
1 1/2 T. raw honey
1 T. apple cider vinegar
1 heaping t. minced garlic
1/4 c. oil
lemon pepper to taste
4 lb. wild Alaskan sockeye salmon, headed and gutted
- Preheat the oven to 425 degrees F.
- In a bowl, mix soy sauce, brown sugar, honey, vinegar, garlic, and oil until the sugar and honey dissolve.
- Squeeze the juice of one lime into the sauce.
- Squeeze the juice of the other lime all over the outside and inside of the salmon.
- Sprinkle Lemon pepper all over the exterior skin as well as the inside of the fish.
- Use a vacuum food sealer to create a custom sized bag big enough for the salmon. Add the salmon and sauce to the vacuum bag.
- Vacuum seal the fish and sauce inside the bag.
- Refrigerate. I only left mine in the fridge for 30 minutes.
- Tear two equally sized pieces of aluminum foil that are about 8 inches longer than the salmon. Place them one on top of the other on a large cookie sheet.
- Fold over one of the long edges of the stacked foil by 1 inch. Then fold this 1 inch strip over again. The idea is to use the two foil pieces to create a foil envelope large enough for the salmon .
- Remove the vacuum sealed salmon from the fridge and cut the bag open.
- Place the salmon inside the foil envelope and pour any remaining sauce on top of and inside the fish.
- Fold the foil over and seal the remaining long edges together first.
- Pull up on the top layer of foil to create a “tent” of air around the salmon to allow steam to circulate.
- Fold the short ends closed to seal the fish inside the “tent.”
- Place the cookie sheet with the tented salmon inside the oven on the middle rack.
- Bake for 20 minutes.
- Using oven mitts, flip the foil tented salmon.
- Bake for another 10-20 minutes until the meat flakes easily with a fork.
Green Salad with Easy Spicy Italian Dressing
2 c. fresh whole sugar snap peas
1 green bell pepper, sliced
1 avocado, sliced
1/2 fresh lime
torn iceburg, kale, and green leaf lettuce as desired
- Arrange the avocado slices on the plate and squeeze fresh lime juice over them to prevent browning.
- Add torn lettuce.
- Arrange sugar snap peas and sliced green pepper as desired.
1/3 c. oilve oil
2/3 c. apple cider vinegar
1 1/2 t. dried Italian herb seasoning
1/2 t. dried red pepper flakes
1/2 fresh lime
- Add oil, vinegar, herbs, and pepper flakes to bowl.
- Squeeze the fresh lime juice into the bowl.
- Shake or stir well and drizzle over salad.
I hope you enjoy this meal as much as I did!
I have a lot of left over salmon, so I’ll try out a few new ideas and post any here that turn out well!