Baked Sockeye Salmon with Green Salad

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 sauce2015-05-05 15.46.18

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

2 limes

lemon pepper to taste

4 lb. wild Alaskan sockeye salmon, headed and gutted

  1. Preheat the oven to 425 degrees F.
  2. In a bowl, mix soy sauce, brown sugar, honey, vinegar, garlic, and oil until the sugar and honey dissolve.2015-05-05 17.02.41
  3. Squeeze the juice of one lime into the sauce.
  4. Squeeze the juice of the other lime all over the outside and inside of the salmon.
  5. Sprinkle Lemon pepper all over the exterior skin as well as the inside of the fish.
  6. 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.
  7. Vacuum seal the fish and sauce inside the bag.
  8. Refrigerate.  I only left mine in the fridge for 30 minutes.
  9. 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.
  10. 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 .2015-05-05 17.04.09
  11. Remove the vacuum sealed salmon from the fridge and cut the bag open.
  12. Place  the salmon inside the foil envelope and pour any remaining sauce on top of and inside the fish.
  13. Fold the foil over and seal the remaining long edges together first.
  14. Pull up on the top layer of foil to create a “tent” of air around the salmon to allow steam to circulate.
  15. Fold the short ends closed to seal the fish inside the “tent.”
  16. Place the cookie sheet with the tented salmon inside the oven on the middle rack.
  17. Bake for 20 minutes.
  18. Using oven mitts, flip the foil tented salmon.
  19. Bake for another 10-20 minutes until the meat flakes easily with a fork.
  20. Serve.

2015-05-05 17.41.48

Green Salad with Easy Spicy Italian Dressing

FOR SALAD:

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

  1. Arrange the avocado slices on the plate and squeeze fresh lime juice over them to prevent browning.
  2. Add torn lettuce.
  3. Arrange sugar snap peas and sliced green pepper as desired.

FOR DRESSING:

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

  1. Add oil, vinegar, herbs, and pepper flakes to bowl.
  2. Squeeze the fresh lime juice into the bowl.
  3. Shake or stir well and drizzle over salad.
  4. Serve.

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!

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