Nothing in Southeast beats the beginning of the spring salmon run, it’s the proverbial start of summer in my mind. My first job in Juneau was as a Fish Tech with Fish and Game, complete with state issued lawn chair, mini van and binoculars, my tough assignment was to spend half the season out at False Outer Point and in Auke Bay collecting salmon scales (for age) and tagged salmon heads for data. It was a glorious summer spent watching the drama unfold on the rocks, it was a great introduction to the community and to meet lots of friends that I still cherish today. And trust me while boating is a blast, there are so many opportunities to catch salmon along the Juneau road system it’s really incredible as most places I’ve been in Southeast require a skiff to get just about anywhere worth a good cast but in Juneau there are dozens of places that you can drive to. I guess you might expect that with over 2700 miles of city to roam and over 500 miles of water/shoreline.
I wanted to share with you my favorite way to cook a salmon fillet… the Butterfly!
Fillet Salmon: (there are a few ways, I”m not sold on one particular way here) pull pin bones with needle nose pliers (yes please do this! I know it’s a pain but so well worth it in the end ). With the grain of the fillet, cut each 2 inch wide portion lengthwise down its center without cutting through the skin. Make a second 2 inch cut but cut all the way through the skin this time. Continue this method until the end of the fillet. They will be different sizes, but of the same thickness.
Fold each piece inside out (skin to skin on the inside of the meat facing out.
It will resemble a cut of fish referred to as a steak. This is butterfly fillet and it is a great way to grill fish evenly, unlike cooking a full side fillet of salmon where the thinner tail section always cooks first.
Adapted with permission from:
http://otolithonline.blogspot.com/2013/07/butterfly-salmon-fillet-is-cut-above.html
If you have friends and family back East looking for Alaskan seafood, have them check out Otolith Seafoods!
ADF&G Juneau Area Sport Fishing Reports
http://www.adfg.alaska.gov/sf/FishingReports/index.cfm?ADFG=R1.reportDetail&area_key=4
Coat each butterfly on both sides with the oil and salt and pepper if desired. Using a preheated grill at 300 degrees with a medium to low flame, place the butterflies on the grill and cover. Cook them for no longer than 5 minutes each side.
Fish on, from my table to yours,
Enjoy
Amber King can be emailed at amberking907@gmail.com
Sauces, sides and soliloquies
I love rice as a side dish to salmon, plain, simple white, black and most of the time short-grain brown rice is perfect with salmon. I prefer mine in a pressure cooker 2:1 ratio water:rice, bring up to pressure, cook for 10 minutes, turn off heat, let rest for 10 minutes and fluff with fork and tiny bit of coconut oil.
Siracha Lime Crema Sauce
1 cup Greek or strained plain organic whole milk yogurt
2 cloves garlic, minced
1 tblsp fresh lime juice
1 ½ tsp siracha
½ tsp soy sauce
½ tsp fresh ground pepper
1 tblsp honey (mixes better if warmed slightly)
Mix all ingredients in a bowl until smooth, let sit twenty minutes and enjoy!
Honey Mustard Mayo Sauce
3 tblsp honey
¼ cup french ground mustard (like Mille or Grey Poupon)
½ cup Mayonaise (or plain yogurt if looking to lighten)
½ tsp salt
½ tsp pepper or to taste
garnish with minced green onions
Mix in bowl till smooth, let sit twenty minutes and enjoy!
Simple Salmon Glaze
2 Tblsp Alaskan Amber reduction (start with ¼ cup and reduce on medium heat till in half)
2 Tblsp melted butter
2 Tblsp brown sugar
2 cloves garlic, minced
1 tsp fresh lemon juice
2 tsp shoyu or soy sauce
½ tsp fresh grated ginger
2 tsp minced green onions
salt pepper to taste
Reduce beer in saucepan on medium heat until volume has decreased by half, skim off any foam, mix remaining ingredients and you can baste on fish as finishing glaze or marinate overnight and my favorite do both!
