Wild Sockeye Salmon with Brown Sugar Citrus Glaze

This is the gateway drug for cooking fish. This is the easiest, least scary recipe I have ever come across, and the results are delicious. (As in, use-your-finger-to-scoop-leftover-glaze-from-the-pan delicious. I use no names, to protect the guilty. But these are the same people who ate ALL of my Molasses Spice cookies on New Year's Eve before I could take a picture for the blog--hence the delay in my posting that entry, which is still on tap.)

There are literally three steps, unless you count zesting a lemon, which would make four. All credit to Mr. Alton Brown (or his test kitchen?) for this recipe.

Does it matter whether you use wild sockeye salmon instead of farm-raised Atlantic salmon? On a taste comparison, I can't be sure; I haven't tried this recipe with farm-raised salmon, though I have my suspicions. On a health comparison, the evidence is pretty clear; wild has it all over farm-raised. Wild has a better ratio of omega-3 fatty acids, fewer chemicals/toxins, and less fat than farm-raised. On a visual inspection, it's pretty easy to tell the difference (this blog has a good run-down of the health info, and is the source for the photo at right. The fish on the right is wild, the fish on the left is farm-raised.) Trader Joe's sells frozen skin-on fillets of wild sockeye salmon for $7.99/lb, which is a pretty reasonable price, I think.

Try this recipe. Get hooked (pun intended). You won't regret it.


Ingredients

• 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
• 1/3 cup dark brown sugar
• 2 tablespoons lemon zest
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

1. Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
2. Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
3. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

Posh Nosh

If you've never seen the genius that is Posh Nosh, I highly recommend you seek it out. It's a fantastic comedy miniseries of short (~9 minutes apiece) cooking segments featuring the Honorable Simon Marchmont (Richard E. Grant) and his wife, Minty (Arabella Weir), owners of the posh restaurant, "The Quill and Tassel".

I love it because of its exaggerated, yet somehow pitch-perfect mockery of foodie snobbery (Minty tells us she'll show us "extraordinary food for ordinary people") and foodie jargon ("interrogate the root vegetables until they are embarrassed"). It doesn't just depend on making fun of foodies for the humor; there's plenty of British class tension between social-climbing Minty and aristocratic Simon.

So sad they only made eight of these.