I grew up eating Pacific salmon. There really are no words to describe their incredible color and how good sockeye, chinook, coho are. At one time, I was so obsessed with salmon that I watched salmon-cams daily so I wouldn't miss spawning time.
When I moved to the east coast, Pacific salmon was nearly impossible to find. Occasionally I would see it in a deli, already smoked - never fresh. So, if I we wanted to make salmon, it had to be Atlantic salmon. As far as I am concerned, these fish may be related but they are clearly not the same creatures. The color is different, the fat content is different, the taste is incredibly different. So to this day, "salmon" is Pacific salmon (and let's be honest - sockeye) and the other fish is Atlantic salmon.
In Israel, we get Atlantic salmon from Norway. And even though it is not sockeye, it lends itself to the oven or grill and remains one of our standards at a party.
This recipe is for half a fish. It is easily done with a whole fish. If using a whole fish, the head should remain on the the fish trussed.
BT's Baked Atlantic Salmon or Grilled
Ingredients:
1/2 salmon 6-7 pounds (3 kilos) filet
(If using whole fish - ask for butterflied salmon with head attached)
3 tablespoons dijon mustard
2 eureka lemons
3 tablespoons capers in brine
10 sprigs fresh thyme
3 tablespoons olive oil
2 teaspoons kosher salt
freshly ground black pepper
Directions:
Wash salmon thoroughly in cold water
Feel for any protruding bones - remove
Place salmon skin side down on aluminum foil
Smother flesh with mustard
Slice lemons very thin. Place on top of mustard
Strew capers across the surface - including juice
Drizzle olive oil
Salt and pepper
Add thyme sprigs
Bake at 375 F. (180 C.) for 30 - 40 minutes
If grilling, turn grill on to medium flame
Lay fish with the aluminum foil on the grill - this avoids sticking
Turn flame down to medium low
Lower lid
Check after 20 minutes for doneness
Add 10 minutes at a time as needed
No flipping necessary
Best served with labne sauce
Enjoy! !בתיאבון
Comments