When Ben’s mom came to visit last week, she didn’t arrive empty-handed. She came bearing one of the best gifts an aspiring house-chef and hungry blogger could ask for… fresh, top-of-the-line seafood just begging to be cooked!
This is no ordinary salmon. This is Loch Duart Salmon, sent down straight from Pittsburgh Seafoods, which is the company Ben’s father manages in Pittsburgh. Loch Duart is one of the highest quality salmons. According to the Loch Duart Company website, this fish is straight from the “cold, clear waters of northern Scotland” and is produced using safe, sustainable methods to ensure the highest quality and safety to consumers.
The fish itself? It’s thick as heck in the middle (probably 2 and a half inches at its thickest point!) and when it’s cooked, it is sweet, and savory all at the same time. The skin on the bottom only adds to that juicy, fatty-but-in-a-good-for-you-way flavor. I like to leave the skin on when I plate it up… I used to be grossed out by this, but I’ve come to really enjoy the umami taste of that skin (scales and all!). One bite and I was in heaven.
I chose to marinate and bake for our first try with this salmon, since to me, the slower process of baking leaves fewer things that can go wrong. I chose a honey-soy marinade with a bit of orange juice and some ginger and garlic (and lots of other spices I don’t even remember… just go look at the recipe for yourself!), and stuck the salmon in the fridge for a few hours to allow the fish to soak up the flavor.
Served over quinoa with a nice big heap of my Rainbow Kale Salad on the side, and this meal is a definite winner- simple enough for a weeknight supper and elegant enough for date night!
Thanks, Ron and Julie, for sending down this delicious salmon all the way from Pittsburgh!
- 4 cut salmon filets, thickest part ~2″ thick
- 1/2 cup soy sauce
- 1/2 cup orange juice
- 1 tbsp vegetable oil
- 1 tbsp rice wine vinegar
- 1 tbsp lime juice
- 1 tbsp minced garlic
- 1/8 tsp red pepper flakes
- 1/2 tsp garlic powder
- 1/8 tsp dry ginger
- 2 tbsp honey
- 1/4 cup green onions, chopped
- 1 tbsp sesame seeds
- fresh grated pepper
- Cut salmon lengthwise into four equally-sized fillets.
- For marinade, combine all remaining ingredients and whisk thoroughly in a tupperware or shallow baking dish.
- Place salmon fillets, skin side up, in marinade and refrigerate at least 3 hours.
- When ready to bake, preheat oven to 450 degrees.
- Remove salmon from marinade and place skin side down on an oiled baking sheet.
- Bake at 450 degrees for 15 minutes, or until salmon flakes easily with a fork.
- Serve over a mound of cooked quinoa, with a salad on the side! (see my last post on “Rainbow Kale Salad” for inspiration :P)