2019 Member Recipe Contest Champion
- For the salmon:
- 1 pound salmon, cut into 4 ounce pieces
- For the sauce:
- Juice of one whole grapefruit (about 6 ounces)
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 1½ teaspoons fresh ginger, minced
- 1½ teaspoons garlic, minced
- For prep:
- 2 tablespoons vegetable oil
- 2 dried bird’s eye chili peppers
- For the rice:
- 1 cup rice
- ½ cup flaked sweetened coconut
- 2 tablespoons coarsely chopped peanuts
- Zest of one lime
- 2 tablespoons lime juice (juice from ½ a lime)
- 2 tablespoons butter
- ½ teaspoon salt
- For garnish:
- Fresh basil
Make the Rice
Bring the rice and 1¾ cup water to a boil. Boil until most of the water has evaporated. Cover, and simmer for 20 minutes.
Mix in the remaining rice ingredients.
Bake the salmon for 20 minutes in a 350° oven, or grill it just until it is firm and changes color.
Mix the sauce ingredients in a small bowl.
Heat the oil in a 10 inch cast iron frying pan over high heat. Crack the peppers in half and add to the pan. Cook, stirring occasionally, until the oil picks up a golden color, about 2 min. Using high heat, press and stir the peppers until the oil picks up a golden color from the chili peppers.
Remove the peppers as they turn dark brown. Reduce heat to medium. Add all of the ingredients in the bowl to the pan. Add all of the sauce to the pan and allow it to reduce until sauce is caramelized and sticky, about 5 minutes.
Baste the salmon with the sauce, and return the salmon to the oven to finish for another 5 to 10 minutes until the sauce coats the salmon.
Plate + Serve
Plate salmon and garnish with fresh basil.
Know Your Cook
- Lisa Rich -
Our annual member recipe contest is an exciting occasion here at Sitka Salmon Shares. It gives our loyal members a chance to let their culinary talents shine while sharing their own recipes with our community of seafood lovers and conscious consumers. We reward the member that provides the very best entry with a trip to Sitka, Alaska. Enjoy this winning recipe from member Lisa Rich, and as always, stay wild.