NW Salmon Dinner
Last mo (on a Friday), I made 1 quarter of this for a veteran TV personality and her executive husband (a salmon afficionado) and the next day, made another quarter salmon for 12 women who came to the home for a spa day. This is the step by step….
King Salmon (a quarter will do)
Mushroom and asparagus risotto (both optional)
Fresh corn and cilantro rice
*I’ll post these other items separately so it will show on blog subject listings
This family recipe has passed down from forefathers long dead. It works on any salmon.
2 lemons (more to garnish)
Dash (or mixed herbs)
1 large sweet onion
Raw coconut oil (not liquid. It’s solid, usually found in the speciality aisle. I use this alot so get it)
- Debone first then set aside.
- Line a lipped cookie sheet with tinfoil (lipped= it has sides, not flat, in case the juices seep out)
- Take 1 lemon, cut in half. Squeeze the juice from a half on the tinfoil
- Thinly slice the onion, arrange half on the tinfoil as well
- Take your Dash seasoning (a fast version of salt, lemon peel and other spices) and sprinkle on on the tinfoil
- Scoop about 3 tablespoons of the coconut oil and spread on the backside of the salmon. Add a scattering of Dash on it.
- Flip over (this is the side without the skin!) repeat (spread @3 tbls of coconut oil on the fish. Note-the oil is rather hard since its pressed. you may have to use the flat side of a knife. that’s ok. won’t hurt the fish). Add the Mrs. Dash
- Thinly slice the remaining onion and spread on the salmon.
- Slice the lemon and place on top of the onions (randomly. the goal is to have the natural juices from both onion and lemon seap in to the fish).
- Give the entire thing a smattering of kosher salt. While you won’t eat the lemons once done, the onions have a lovely flavor.
- Take a sheet of tinfoil and match to the edge of the existing tinfoil.
- Wrap and fold all four sides allowing no air
- Place in convection bake for @10-15 minutes. This totally depends on the size of the salmon. Don’t overcook. If that means you have to take it out after 10 min, do so, gently unwrapping the tinfoil (I can usually do this with my fingers. Tinfoil is nice that way).
- A helpful hint…when the salmon “cracks” then it’s overdone. You want it to ‘lift’ or slightly spread but when it cracks, it’s like an overbaked brownie and is dry and hard.
|Straight from the boat and Rog’s wet fishing outfit to home|
|This is a half of the 22.5 lb salmon. I cut in in quarters. For this recipe, I used a quarter salmon and it fed 12 women (with some leftover)|
|Preparing the sheet for the salmon|
|Adding the onions, lemons and seasoning|
|Fold down the tinfoil edges|
|All folded up and ready to go.
Again–I use 400 convection bake. You can use whatever you want–I just like the speed and even
cooking capabilities of my convection bake
For the finished product….
|Let the salmon cool a bit–about 5 minutes|
|Forgot to note–I made the rice (on left) and mushroom asparagus risotton (right)
I placed it in front to transfer the salmon
|Admittedly, my presentation was lame– (people were already eating when i snapped this)….|