A while back I posted my famous salmon marinade, and it’s one of those posts that gets a lot of hits, especially this time of year. I just found another really great salmon recipe, which I made this year with the first of the Copper River sockeye run from Alaska. This one is so good that it just had to be posted, especially since the entire dinner takes under 15 minutes to make!
It’s a perfect time of year to pair wild salmon with spring asparagus, so that’s what I did. Baby bok choy would be a very good choice as well. Basically, you heat up the water for the asparagus and chop the ends, then brush the salmon with olive oil and sprinkle with a little salt and pepper. Throw the asparagus in the boiling water (this is better than steaming) and at the same time, cook the salmon however you prefer (broil, pan fry, barbecue). Take the asparagus out when they’re bright green and crisp-tender. Cook the salmon over medium heat until it flakes easily, but don’t overdo it!
Meanwhile, make the super-simple sauce, which is a sweet-hot Asian sauce:
2 T honey
1 T lime juice
2 t soy sauce
1 t Asian hot chile sauce (like Sriracha)
4 t thinly sliced green onions
This is so fast you can easily make it while the fish is cooking. When the fish is done, drizzle the sauce over the fish, and voila! If you prefer a mild version, use Asian garlic-chile sauce. There is still a tad of heat, but much less. The sweet-hot of this sauce goes really well with salmon, and would also be great with shrimp. I couldn’t part with the left-over sauce, so I put it in a glass bottle and kept it for later use.