This week’s Seafood Recipe of the Week comes from our friends at Angling Unlimited in Sitka, Alaska, which is owned by longtime outdoor writer and angler Tom Ohaus. Andrew Pooch, the Social Media Director for Angling Unlimited offers a tasty recipe called Firecracker Salmon.
Summer salmon fishing seasons are now in full swing all along the West Coast, including Alaska and British Columbia. In our neck of the woods, the coast off Westport, Ilwaco, Neah Bay and La Push has been decent, as well as Sekiu to Port Angeles in the Strait of Juan de Fuca, San Juan Islands and clear into Puget Sound.
Seattle chef and restaurateur Tom Douglas and outdoor cooking expert and author Tiffany Haugen will also contribute some tasty cooking advice and recipes for the Reel Time Fishing NW blog in our Catch of the Week each Wednesday through October. Catch of the Day will also include recipes from other local chefs, tackle shop owners and fish-market owners.
2 salmon fillets
¼ cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons green onions
2 teaspoons brown sugar
2 teaspoons red pepper flakes
1 garlic clove
1 teaspoon grated ginger
½ teaspoon sesame oil
Salt and pepper to taste
Combine all ingredients except for the salmon in a small bowl. Then mix together.
Place skinned salmon in resealable bag. Pour marinade into bag. Force all the air from the bag and seal. Place in refrigerator for 1 hour to overnight (longer the fish marinade, the spicier the fish).
Remove fish from bag and place on a hot grill.
Brush with some of the marinade and discard the rest.
Cook over medium-high heat for 4 to 5 minutes. Then flip salmon to cook other side.
When salmon flakes easily, it is cooked through.
For more information, go to http://anglingunlimited.com/2013/06/07/recipe-week-rockfish-salsa-verde/.