This is about the other meal we got from DinnerWorks.com. It is called the Blue Fjord Salmon. Although it is frozen salmon, it is surprisingly very good. The meat was flaky and moist while the skin was really crisp.
In this meal assembly, we get six individually packed Wild Sockeye Salmon fillets. Since six is a bit too much for us, we had earlier split the order into three and three. The meal assembly includes the salmon and the Blue Fjord marinade.
The salmon are frozen. However, we were told that fish frozen at sea and thawed in the refrigerator is as good than fresh market fish for flavor and texture. This info is new to us. What do you think — is that right?
Instead of typing the cooking instructions, here it is on the label. Click on this picture to blow it up if the print is too small to read.
I marinate the salmon as they thaw out from the packaging. I place them in a shallow dish with the skin side down. Doing this will crisp the skin really nicely. Marinating the salmon requires 6-10 hours. I normally don’t marinate it that long.
Oh yeah, have I told you what the secret ingredient of this dish is? It’s the whiskey.
The marinate in made up of:
- 1/3 cup canola oil
- 1/3 cup soy sauce
- 2 oz whiskey
- 2 tablespoons chopped garlic
- 2 tablespoons brown sugar
- 4 tablespoons chopped green onions
After marinating, place the salmon steaks on a baking sheet, lined with aluminum foil. I pour the marinate and scallions into a sauce pan and bring it to a boil. If I don’t remove the scallions too, they will burn in the oven.
You may either grill or broil the salmon. I broiled it for 10 minutes. It’s done when the flesh flakes easily when tested with a fork.
I have salmon close to this before but did learn a couple of ingredients that really enhances the taste. It looks really yummy out from the oven, smells lovely and the taste? Perfecto!