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Bristol Bay Sockeye with Garlic Dijon Lemon Glaze

Posted by Kira DeRito on

I'm a big fan of a glaze or sauce with some fat in it when cooking previously frozen fish - I think it really helps to keep the moisture in when the fish is cooking and enhances each bite when it's dinner time. This glaze is based off of a marinade that we put together for shrimp skewers, so it's certainly versatile, and an easy crowd pleaser. There's no sugar in the sauce, so I caramelized some fresh onions to serve on the side of this sockeye salmon dish to add that little bit of sweetness, and the whole thing came together deliciously. 
This week our easy freebie is the glaze itself, so if you're making a purchase we're happy to include a 4T portion of this glaze to make things, well, easy! There's even a sticker on top with this basic recipe, so you can reference the lid instead of having to reference this email. :) If you prefer to make your own glaze, or you're out of the area, here's the info on the complete recipe: 

~serves 2 for dinner

  • 1 pound wild sockeye, pin bones removed 
  • 1 T fresh parsley, minced
  • 3 large cloves garlic, minced
  • 3 T fresh squeezed lemon juice
  • 3 T olive oil
  • 1 heaping T Dijon mustard
  • salt, pepper

Preheat your oven to 400 degrees and line a dish or baking sheet with foil or a silicone mat. Place your salmon on the liner and sprinkle lightly with salt and pepper.CTCT-20190227_053824

Combine the parsley, garlic, lemon juice, dijon and olive oil in a large bowl. Whisk with vigor and enthusiasm until the olive oil is completely emulsified within the rest of the glaze ingredients. By the spoonful, pour the glaze evenly over the salmon until it's just dripping off the edge of the fish. 

Roast in the oven for 15 minutes, and then gently portion and shimmy with a spatula to serve the salmon off its skin. Pair with a green vegetable, caramelized onions and a Pinot noir. Enjoy!

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