Ray’s Silver Salmon

I originally developed this recipe for the fall silver salmon run when I was living in a cabin north of Ketchikan without electricity or a gas stove. A cast iron skillet and lid were heated on a wood stove. Years later, when wintering in Hawaii with my supply of frozen, vacuum-sealed fall silvers, I converted this recipe to a microwave version. Both are offered here.

Ingredients

1 silver salmon fillet (approximately 1-pound-skin on)
Small amount of oil

Sauce

1/2-cup Bernstein’s Italian salad dressing
2 tablespoons capers
2 tablespoons Dijon mustard
1 tablespoon Mirin (Japanese sweet cooking rice wine)
3 tablespoons finely chopped green onion
1/2 tablespoon Yoshidas Gourmet Sauce
1/2 teaspoon Sriracha hot chili sauce

Garnish

2 tablespoons each red and green bell peppers, slivered

Microwave

Mix sauce ingredients and put some of the sauce on platter then add fillet and cover with sauce. Microwave on high for 6 minutes for large piece, less for smaller pieces. Garnish with bell pepper slivers and serve.

Cast Iron Skillet

Preheat cast iron skillet and heavy lid separately until both are very hot. Oil skillet, add fish in pieces with the skin turned down, cover with sauce and place lid on. Turn heat up until the sauce is bubbling, then turn the heat low and simmer for 10 minutes. Garnish with bell pepper sliver and serve.

Recipe contributed by Ray Chaikin, Owner Advanced Charters, Ketchikan, AKRaychaikin@aol.com