You may not live in the Northwest or even ever travel here but no matter. You can get a salmon, fix it up in 5 minutes (are you noticing a trend in my life w/this 5 min thing), and serve an impressive feast. The side dishes take @40 min to prepare, but the result is an authentic Northwest meal.
Side note: do you ever have dinner parties? Even when times are good and pockets flush, dining in has the benefit of no interuptions, getting to know another couple or two and being in a relaxed atmosphere. This presumes no kids of course, if it’s an adult thing, but now, more than ever, consider staying rather than going out. There is something really personal about opening our home to another couple–our way of saying…’we like you enough and are trusting you to come in to our home.’ Just consider it.
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I took this in a hurry so sorry it’s not perfect. The salmon is on top of the cilantro-rice (left) and asparagus/muschroom risotto on right. Not that it’s not evenly placed. This is on purpose. Some women were vegan, and don’t want the salmon part. By doing this, you can feed both meat eaters but others can just take the risotto or the rice. |
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….
The meal
King Salmon (a quarter will do)
Mushroom and asparagus risotto (both optional)
Fresh corn and cilantro rice
Asparagus
*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.
Ingredients
2 lemons (more to garnish)
Dash (or mixed herbs)
1 large sweet onion
Dash seasoning
Raw coconut oil (not liquid. It’s solid, usually found in the speciality aisle. I use this alot so get it)
Process
- 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.
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Straight from the boat and Rog’s wet fishing outfit to home
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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)
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Preparing the sheet for the salmon |
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The white is a coconut oil. Looks gross but makes all the difference in the world. In fact, I repeated this meal a second night for friends from out of town–the husband is a salmon freak. He said it was the best salmon he’d had in years–and wanted to know “the secret.” It’s the coconut oil. Trust me. It makes for a juicy, flavorful fish. |
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Adding the onions, lemons and seasoning
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Fold down the tinfoil edges
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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….
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Let the salmon cool a bit–about 5 minutes |
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Forgot to note–I made the rice (on left) and mushroom asparagus risotton (right) I placed it in front to transfer the salmon
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Admittedly, my presentation was lame– (people were already eating when i snapped this)…. |