Posted by Trish | Under Dinner, Seafood
Wednesday Jan 18, 2012
Submitted by Bonita “Bunny” Mason
Serves 6-8, Depending on size of fish
Ingredients
1 Alaskan salmon, approximately 6 lbs., cleaned
1 med. red onion, thinly sliced
1 lemon, thinly sliced
4-5 sprigs flat leaf parsley
1 tsp dried thyme
freshly ground black pepper
sea salt
Directions
Preheat oven to 400°F. Rinse the salmon well under cold running water & sprinkle inside the cavity with salt & pepper.
Stuff with half of the red onion slices, half of the lemon slices, & all of the parsley. Lay the salmon on enough aluminum foil wrap to enclose fully.
Rub both sides with olive oil, sprinkle with salt, pepper, & thyme. Scatter the remaining onion & lemon slices on top & seal foil tightly around salmon.
Bake on baking sheet 40-45 minutes, adjusting time for size of salmon. Cool salmon in foil on cooling rack, then remove onion & lemon slices.
Remove skin if desired & served baked salmon at room temperature.
1. Preheat oven to 400°F.
2. Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
3. Add fish to bowl & allow to marinate for about an hour.
4. Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
5. Rip apart the coriander & lay into the center of the foil. Layer the lime & fresh lemon slices over the top of the coriander. Lay the marinated fish into the center of the coriander/lemon/lime bed. Sprinkle with salt & pepper.
6. Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
7. Place on a cookie sheet & bake in the oven for 15 minutes. When you open the foil the fish should have changed color & be firm to the touch.
8. Serve with steamed rice & stir fried vegetables.
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
This isn’t a recipe, but just a video that’s worthy of sharing talking about the freshness and ease of pre-made crab cakes from The Crab Place. Take a look and consider ordering some to nosh on!
