Ingredients
- 4 4 Alaska Sockeye Salmon fillets, frozen
- 2 Tablespoons 2 Tablespoons canola oil
- 2 cloves 2 cloves garlic, minced
- 2 Tablespoons 2 Tablespoons minced ginger
- 1 cup 1 cup thinly sliced rhubarb, tossed with 1 teaspoon sugar
- 3 3 green onionssliced thinly
- 2 Tablespoons 2 Tablespoons rice vinegar
- 2 Tablespoons 2 Tablespoons soy sauce
- 2 Tablespoons 2 Tablespoons honey
Servings:
Units:
Instructions
- To make the rhubarb-ginger sauce, heat the oil in a heavy saut pan over medium high heat. Add the garlic and the ginger and cook for about
- 30 seconds. Add in the rhubarb and saut for an additional 30 seconds. Add in the green onion, vinegar, soy and honey. Cook to heat through.
- Makes about 1 cup sauce.
- To pan-sear the salmon, heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Rinse seafood under cold water to
- remove any ice glaze; pat dry with paper towel. Brush both sides of fish with high oleic vegetable oils: olive, canola, peanut, grapeseed,
- soy or safflower. (Avoid butter, sunflower or corn oil as they will burn at high heat.)
- Place fish in heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until browned. Turn the fish over and season it with salt and
- pepper, or your favorite seafood seasoning. Cover the skillet tightly and reduce the heat to medium. Continue to cook an additional 6 to 8
- minutes. Finish thick portions in an oven preheated to 400F (use an ovenproof pan). Remove from heat just as soon as seafood is opaque
- throughout,
- Salmon Bacon with Rhubarb Lacquer
- 6 ounces Alaska cold-smoked salmon lox (about 10 slices)
- 1/2 pound rhubarb, washed, trimmed and chopped
- 1/2 cup honey
- 1/2 cup apple cider
- 1/2 shallot, sliced
- Freshly ground coarse black pepper
- Preheat the oven to 350F. Cover a baking sheet with aluminum foil. Coat the foil with spray release or with oil. Lay down each of the
- pieces of salmon onto the baking sheet. Set aside.
- Add the rhubarb, honey, apple cider, shallot and about a teaspoon of the black pepper into a small heavy-bottomed saucepan. Heat over
- medium-low heat until the rhubarb is cooked and begins to fall apart. Add a little additional apple cider if more liquid is necessary. Cook
- for about 30 minutes until the mixture has reduced down to a thick syrupy consistency.
- Brush the salmon with the rhubarb lacquer. Place the baking sheet onto the center rack of the oven and bake for about five to six minutes
- or until the bacon is just crisp.
Recipe Notes
Recipe by Mandy Kirsten Dixon, mother-daughter co-authors of the 2015 IACP winning cookbook The Tutka Bay Lodge Cookbook
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