Easter is around the corner, and that means another family holiday meal. Yay! if you're like me, you are less than excited for the traditional ham dinner that's coming your way. I've never been a fan of that particular meat (bad experience I will NOT elaborate on...), so I like to find recipes that are fairly simple, feed a bunch of people and are super yummy. This recipe might be the easiest, most simple of entrees to prepare. Are you ready? West Coast Salmon. Mmmm... Makes me dream of long days, fresh flowers, eating al fresco and warm summer nights. Spring is a great time to kick off that feeling and get us excited for what's around the corner.
The key to this recipe is the type of salmon you use. My favorite, most readily available and pictured below, is Wild Atlantic Salmon. King (Chinook) Salmon is also ah-mazing! I prefer these varieties for their silken, melting texture which makes for a rich, luscious flavor. Coho and Copper River Salmon are my other favs. Copper River Sockeye Salmon is only available for a short time during the summer, and if you miss it, you have to wait till next summer, so watch for this extra special variety. Sockeye is widely available, and also delish. You really can't go wrong with salmon, as long as you stay away from any farmed variety (you can read the reasons why here). We, on the west coast of British Columbia, are extremely lucky to have such amazing FRESH salmon. Bring on BBQ season!
Here is the extensive recipe:
1 large whole wild salmon filet
1/2 cup of oil (I prefer Olive Oil, but others would work well too)
1/4 cup pure maple syrup
1/4 cup Canadian Rye Whiskey
1/4 cup soy sauce
2-4 cloves of garlic, minced, according to personal taste preference
Salt & Pepper to taste
*optional secret indulgent ingredient: top salmon with crispy fried onions on top (I prefer Trader Joe's brand)! Just adds a bit of an extra flavor kick and crunch.
Prepare the marinade and place in a glass dish with the salmon skin up so the marinade soaks into the flesh. Marinate a minimum of 30 minutes and up to 8 hours. Heat the BBQ to medium heat. Reserve some marinade for basting. Place the salmon in a foil boat on the BBQ, or on a cedar plank for extra flavor. Cook, basting down the center where the flesh naturally separates as it cooks, until the flesh is flaky and cooked through, being careful not to overcook it, approximately 12-15 minutes depending on thickness. Delish over a bed of sauteed sesame spinach or a light strawberry and spinach salad, with some fresh baby potatoes and a buttery, crisp Chardonnay like this one!
I hope you enjoy my take on an Easter meal idea. I'm sorry to say, though, this means you will not be getting or making any ham and split pea soup from the leftovers... you're welcome. :) No matter what you prepare, as long as the company is great and the true meaning of Easter, the resurrection of Jesus, is at the center of the table, it will be a winner every time.