Isn't this just about the prettiest color for a piece of salmon you have ever seen??? No camera tricks, this is how it came out. My local underpriced grocery store had a HUGE sale on FRESH unfrozen steelhead salmon. A real treat for Kansas, as the signs advertised that these fillets were flown in fresh from Oregon that morning. So it was no contest to see what my weekly fish dish was going to be.
Only question was how to prepare. Now, I've done my share of salmon in the past. But generally, I was using the fresh frozen inexpensive cuts that came from the discount grocery big box stores. Certainly "good enough", but usually best when flavored and seasoned. you know, mustard encrusted type recipes.
But this little beauty screamed out for something special. Something subtle, just enough to accent the flavor of the fish without becoming the taste.
So, here's todays fish tip...
Fish Tip #2
On those rare occasions when you splurge (or get a great sale) and have the best quality, treat it with respect. Cook so the fish shines (in taste). And this includes cooking by temperature not time...
1/2 cup Orange Juice
1/4 cup Honey
1/4 cup reduced sodium Soy Sauce
1 TBS Olive Oil
Whisk together the ingredients and seal in a plastic bag along with a 1 pound Salmon Fillet for 1 hour, turning several times.
Bake at 350 degrees until you reach an internal temperature of 140 degrees (took me about 30 minutes).
I served this with a beautiful batch of fresh made creamed spinach. I felt so healthy!