When your husband, a foodie and fish lover, utters the words “monumental” and “outstanding” in regards to THIS salmon dish, you know it is an undeniable out of this world type of meal. And it is. It was. Devoured is really the term. See, I made this dish and the husband called and said he was going to be late so I sat down to consume this with my daughter and set his out to sit on the counter until he could get here.
While my little country girl fidgeted in her high chair and squished the salmon between her little fingers, I took my first bite. Hallo fish of my dreams! Where have you been all of my life? Playing hard to get me thinks…. I literally could not believe my tastebuds here. Normally, not a fish lover, except for my newfound love for freshly caught creek trout which my husband supplies, this salmon is my new fav. In fact, I can never really look at another fish the same again. It just won’t be the same as THIS fish. Salmon now reigns supreme as the IT fish at the Big Sky Farmhouse, home of the Bitterroot Galloways Grassfed Cattle Co. Of course, that’s only when we aren’t consuming awesomely healthy red meat from the grassfed cattle we grow and nurture here.
And this…is another factor pointing to the complete amazingness of this salmon-my husband’s portion sat on the counter for a good hour and a half until he could get home. He didn’t blink an eye. “Monumental” came from his lips after he ate both large pieces that were there. I kid you not. So completely good is all I can say.
I stumbled upon the bones of this recipe on pinterest and changed a few things because I always do. Sometimes the bones are good and sometimes they aren’t. I have experienced some real pinterest disasters both in cooking and crafting. This on though, is a keeper. A real winner. I added some avocado oil to crisp up the skin, chili sauce and sriracha to the fish marinade as well as cilantro, red onion, and jalapeno, true staples in any fruit salsa as far as I’m concerned. Whammo! The best salmon you will likely ever eat on this planet. I hope you enjoy it!
All the best!
- 1 Lb. Salmon Filet with Skin
- 1 Tsp. Avocado Oil
- 1/4 Tsp. Salt
- 2 Tbsp. Brown Sugar
- 1 Tsp. Garlic Powder
- 1 Tsp. Onion Powder
- 1/4 Tsp. Ground Ginger Powder
- 1/4 Tsp. Ground Pepper
- 1/3 C. Apricot Jam/Preserves
- 1/4 C. Low Sodium Soy Sauce
- 1/4 C. Rice Vinegar
- 1 Tbsp. Sesame Oil
- 1 Tsp. Sweet Chili Sauce (Asian Aisle)
- 1 Tsp. Sriracha
- 2 Tsp. Cornstarch (Reserved for when you are ready to make the sauce)
- 1 C. Frozen Blueberries (I use frozen because there is more juice that comes out of them after freezing.)
- 1/2 C Pineapple bits (I use canned but fresh would probably work if you have it.)
- 1/2 Red Bell Pepper, Diced
- 1/4 C. Red Onion, Diced
- 2 Tbsp Cilantro Leaves
- 1/4-1/2 Jalapeno, Seeded and Minced
- 1 Tbsp Apricot Jam/Preserves (Slightly heated to give a liquid consistency)
- Pinch of salt
- Place all the ingredients for the marinade/sauce in a medium bowl. Whisk.
- Slice long diagonal slits across the back of the fish on the skin-about 2 inches apart. (This prevents the skin from puckering.) If your fish filet is very long, it may help to slice it completely in half-into two large pieces….as heartbreaking as that is to take away the pretty visual.
- Place your fish in a large baking dish or cookie sheet, skin side down, and pour half of the marinade/sauce over the fish. Cover and allow to marinate for 30 minutes to an hour. Refrigerate the other half of the marinade until ready to cook.
- When ready to cook, preheat the oven to 475 degrees. Add the avocado oil and heat a non stick or cast iron skillet to med/high. Place the fish, skin side down on the hot pan and allow the skin to sear, 1-2 minutes. Remove the fish from the hot pan and place on a greased cookie sheet. Bake for 4-7 minutes or until 135 degrees and slightly firm to the touch. The bake time will depend on the thickness of your fish. Cover the fish in tent like fashion with a aluminum foil or a large pan lid.
- Slice up your fish in 2-3 inch portions, spoon the sauce over the fish and top with the fruit salsa.
- TIP-Measure out the dry spices for the marinade first. It will save you from having to wash AND dry the measuring spoons so that your dry spices don’t stick.