Passport & Plate - Salmon Ginget
USA | Friday, March 6, 2015 | 1 photos
Ingredients
Salmon Fillet - 4 steaks
Alaskan Fireweed Honey- 2 tbsp
Ginger-ground
Orange- 1, sliced
Soy Sauce
Seaweed, flakes
Sides:
Wild Rice medley
Fiddle Head Sprouts/Brussel Sprouts
Bacon/Caribou Sausage
How to prepare this recipeTotal Time: 40 min
Prep: 15 min
Cook: 25 min
If you do not have de-boned fillets, it's easiest to de-bone while still frozen. Thaw your fillets in the fridge overnight, if frozen.
Preheat the Oven to 400 degrees F.
In a mixing bowl mix together soy sauce, ginger and honey.
Lightly oil one side of each fillet. Place a salmon fillet, oiled side down, on top of a rectangular sheet of foil. Wrap the ends of the foil to form a pocket or boat shape for the fillet. Pour the soy sauce mixture over the salmon. Top with seaweed flakes and fresh orange slices. Fold the sides of the foil over the fish, covering completely and seal the packets closed. Place the foil packets on a baking sheet. Bake about 25 minutes.
Empty each boat out over a bed of wild rice, orange and sauce included.
*For a stronger flavor marinade the fillets in the soy sauce mixture all day in a freezer bag with the orange slices over night or all day.
Side:
Lightly steam or thaw the brussel sprouts of fiddle heads.
Pre-cook bacon strips or caribou sausage in a frying pan.
Saute all ingredients together with garlic.
The story behind this recipe“Susanna, just come on in. You’ve been out there for three hours already. It’s getting cold and dark,” my dad yelled at me from the shoreline.
The cold waves lapped at my chest. I was as far as the Neoprene chest waders would allow, but as a seven-year-old I was much closer to the shore than the rest of the burley fishermen. I silently grunted. I don’t give up, especially at a time like this. My dad choose me to be his fishing partner for the weekend, my first fishing trip at the Kenai River; my first fishing trip ever! I would stand out here until I was numb and the current carried me away or I hooked an Alaskan King Salmon.
My dad came to terms with my decision and went back to gutting his catch. The sun was still out at 11p.m, but it was no longer providing warmth and I began to wonder how long I would last when I felt a tug, FINALLY! I began a battle with a fish nearly the size of me. It was he or I and I wasn’t going to lose. I dragged the flopping fish to shore and collapsed on the pebble-strewn beach next to him. We were both gasping for air. My dad came running and handed me a club. I wasn’t prepared for what I had to do next. I looked the fish in the eye and as tears fell from my eye I thanked him for giving his life to provide for my family.
My dad and I went back to our campsite and started a fire. I wrapped thick juicy red pieces of meat in a tinfoil pouch. Before sealing the pouch I added soy sauce and Alaskan seaweed. I carefully tucked the pouches in the coals and let the juices bubble and the skin crisp. When it was done the meat flaked away from the scales and provided a warm satisfying meal.
Seafood, moose, caribou and even muktuk were all staples in my diet and in my mother’s recipe box, but this trip was the first time I combined my love of traveling, Alaska and cooking into one adventure. I've spiced up the recipe since that day, but still take this simple salmon recipe with me to potlucks and it is always a hit!
