Sunday, June 9, 2013
Copper River Salmon with Brown Sugar Soy Glaze and Sesame Snap Peas
This is not just any salmon. It is Copper River Salmon. I didn't even know what it was until Matt told me that he bought me some sort of fancy salmon at the grocery store. After doing a little research, it seems that Copper River Salmon is kind of a big deal...
Copper River is a mineral rich and intense river system in Alaska in which the salmon must make a 300 mile swim upstream in order to reach their spawning grounds. To do this requires extra stores of omega-3 fatty acids that make this salmon some of the most coveted in the world. The combination of the cold, pure Alaskan water along with the fish's superior genetics, produces salmon with amazing flavor and great texture. It is only harvested mid-May through mid-June each year.
It's flavor was incredible. The fish was perfectly flaky and moist. In the future, I will definitely splurge on this fish because this was hands down the BEST salmon I have ever had.
Such a beautiful color
Those are the garlic scapes chopped up.
These are from the farmer's market. Trim off the rough ends.
Brown Sugar Soy Glaze
2 tablespoons brown sugar
1 teaspoon fresh grated ginger
1 teaspoon sriracha
1 tablespoon soy sauce
1 teaspoon of fish sauce
2 garlic scapes, thinly sliced (if you can't find scapes, then just use 2 cloves)
1 salmon filet (So sad... my husband doesn't like salmon)
Preheat oven to 400 degrees. Line a bread baking dish with foil. Place brown sugar, ginger, sriracha, soy sauce, fish sauce and scapes in bowl and whisk until combined. Place salmon filet in bottom of foil lined dish and top with brown sugar glaze. Seal foil on all ends and place in oven to cook for 20 minutes.
Remove from oven and place salmon on a plate. Pour all of the juices and sauce over the salmon and serve with a side of sesame snap peas.
Sesame Snap Peas
1 cup snap peas
2 tablespoons butter
1/2 tablespoon brown sugar
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
Preheat pan over medium-low heat. Melt butter. Add sugar, soy sauce and sesame oil. Mix until combined. Add snap peas and sesame seeds and cook until they are a bright green color. Remove from heat and serve with salmon.