Those who have participated in our recipe contest know that it’s one of our favorite annual community supported fishery traditions. It’s an opportunity to go “fin-to-fin” with other recipes, for a chance to win an all-expenses paid trip to Sitka for two! This recipe was one of our finalist recipes from the 2019 recipe contest.
- For the rice:
- 1 cup rice
- 1/2 cup flaked sweetened coconut
- 2 tablespoons coarsely chopped peanuts
- Zest of one lime
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons butter
- 1/2 teaspoon salt
- For the Salmon:
- 1 pound salmon, cut into 4 pieces
- For the sauce:
- Juice of one whole grapefruit (about 1/2 cup)
- 4 tablespoons soy sauce
- 3 tablespoons sugar
- 1½ teaspoons ginger, minced
- 1½ teaspoons garlic, minced
- 2 tablespoons vegetable oil
- 2 dried bird’s eye or Thai chili peppers
- Fresh basil, for garnish
Make the Rice
Preheat oven to 350°F. Bring the rice and 1 3/4 cup water to a boil in a small saucepan. Cover, reduce heat, and simmer for 20 minutes.
Add peanuts, lime zest and juice, butter, and salt.
Bake salmon for 12–15 minutes on a parchment-lined or lightly oiled baking sheet, until fish is firm and just begins to flake around the edges. Alternatively, grill for 7-8 minutes over 375°F heat, flipping once.
Combine grapefruit juice, soy sauce, sugar, ginger, and garlic in a small bowl.
Heat oil in a 10-inch cast iron pan over high heat. Crack the chili peppers in half and add to the pan. Stir the peppers until oil is lightly golden, about 2 minutes. Remove chile peppers and discard.
Reduce heat to medium. Add grapefruit juice, soy sauce, sugar, ginger, and garlic to the pan and simmer until the liquid is reduced to a thick, shiny glaze, about 5 minutes.
Finish Salmon and Serve
Remove salmon from oven and baste with sauce. Return to the oven and bake just until the sauce coats the salmon. If grilling, baste salmon with sauce and grill for an additional 1–2 minutes. Serve salmon and rice and garnish with basil.
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Karl’s Sesame Salmon
Preheat oven to 350°F. Place 1 pound coho salmon on a foil-lined baking sheet, skin side down. Drizzle with olive oil, season with salt, and cover in an even layer of sesame seeds. Bake for about 10 minutes, or until salmon flakes easily. Serve over rice with steamed broccoli.
Grilled Salmon with Horseradish & Brown Sugar Marinade
Combine in 3 Tbsp Dijon mustard, 3 Tbsp low- sodium soy sauce, 3 Tbsp dark brown sugar, 3 Tbsp safflower oil, and 1 tsp prepared horseradish in a small bowl. Reserve half of marinade for serving. Brush remaining marinade over 4 portions of salmon. Marinate at room temperature for 30 minutes or up to 6 hours in refrigerator. Heat grill to between 375°F and 400°F and oil the grates. Add fish, skin-side down. Cook fish for 3–5 minutes until skin is crisp and releases easily from the grill. (If it sticks, give it another minute before turning.) Flip fish and cook for an additional 1–2 minutes, until fish flakes easily. Serve with jasmine rice and drizzle with remaining sauce.
Know Your Cook
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.