Rayís Silver Salmon
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.
1 silver salmon fillet (approximately 1-pound-skin on)
Small amount of oil
1/2-cup Bernsteinís 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
2 tablespoons each red and green bell peppers, slivered
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,