Salmon that don’t end up on our plates and in our tummies go through such an amazing life journey. I remember the first time I learned about the life of a salmon I felt it was a little sad but it is the circle of life, and quite a life it is. Going from being hatched to surviving the first year of life before they start their journey down the streams of fresh water to the salty sea water and then finding their way back to the fresh water where they were born to spawn completing their life cycle.
On a recent trip to Seattle, the Husband and I went to the Locks. Amazing! The Locks were built over a hundred years ago allowing ships and the salmon to cross from the salt water of the Pugent Sound to the fresh waters. It also is a place where the salmon can continue their journey by jumping up the ladders into a holding area where their gills change from salt water to fresh water gills. It is an amazing process and it makes me have an entirely new appreciation for wild salmon.
My group of friends get together at least once a month for a potluck style dinner. It has become one of my favorite things to do – food and friends…what could be better? Our last potluck was full of dishes like Lao beef salad, my cold asian noodle salad, pulled pork, Vietnamese spring rolls and a delicious salmon dish that Mei made. Below is my version of her recipe for a green onion & ginger unagi glazed salmon.
I decided to splurge on wild Alaskan sockeye salmon. The price wasn’t too bad, just 13.99 per pound. I figured the Husband and I would eat good but a good piece of farm raised salmon is completely suitable as well! It’s the Husband’s birthday soon so I spoiled him (and myself, hahah).
What you will need:
1 lb of salmon (the piece pictured above was about 1.25 lb)
3 T unagi sauce
green onions, cut into thirds…then julienne the length of the pieces
2 in knob of ginger, sliced into thin matchsticks
4 T vegetable oil
Fresh lime juice, 2 limes
4 T fish sauce
What you will do:
1. In a dish, marinate the salmon with the fish sauce and the fresh lime juice. This can be done a couple of hours in advance. Pre-heat oven to 375 degrees F. Place the marinated salmon on a foil lined baking tray, brush with unagi sauce and bake for 8 minutes
2. Heat up the oil and pour over the green onions and ginger (be careful not to let the oil splatter). After 8 minutes of baking, remove the salmon and brush with more unagi sauce and cover with the green onion and ginger. Cover with some foil and bake for another 8-12 minutes or until salmon is cooked.
3. When the salmon is done baking, remove and transfer to a serving tray and enjoy!
*Optional ingredients include: garlic powder in the marinade, and seasoned soy sauce for seafood (brushed on with the unagi)*
This dish will surely be a crowd pleaser with your family and friends. My friend Mei always comes up with amazing dishes and we are constantly trading recipes. It is a very simple and easy dish to make any night of the week! Thanks Mei for an awesome recipe!
Cheers and happy eating!
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