Thursday, August 12, 2010

Sweet mahogany salmon

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I'm sure that like me, you've probably heard at one time or another that salmon from the Pacific Ocean is the best kind to eat — most Pacific salmon are free and wild-caught, whereas most Atlantic salmon are farmed and subjected to more environmental pressures as a result. Unfortunately, wild Pacific salmon are very hard to find and when you do, they are expensive and only available for a short time.

So buying frozen Pacific salmon is one way to circumvent the expense and restricted seasonality of buying fresh. I found a package of four salmon portions at the grocery store and have tried a couple of different ways of cooking them. This method is by far the best so far. Even though the texture of frozen salmons tends toward the dry side, this marinade keeps them nice and moist.

Sweet mahogany salmon

2 fillets of frozen wild Pacific salmon
1/4 cup soy sauce
1 Tbsp finely grated ginger and its juice
1 tsp Dijon mustard
1 Tbsp honey
2 Tbsp olive oil

Preheat the oven to 400°F. Place the two salmon portions on a baking sheet. In a bowl, combine the soy sauce, ginger, mustard, honey and olive oil, and mix together with a fork or a whisk to emulsify. Brush the marinade over the salmon.

Bake for 15 minutes, depending on the thickness of the fish. The rule of thumb according to the Canadian government when you are cooking fish in the oven is 10 minutes per inch of thickness, plus another five minutes added to the total cooking time if the fish is wrapped in foil or cooked in a sauce, as this one is.


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