The Spring salmon run is almost here in the Northwest! Am I a fanatic fisherwoman? Well, no, but my husband and son are, and when they start hyping up for the salmon run, I celebrate in my own way by getting my creative juices running toward some new twists for enjoying their catch.
My personal preference in preparation, is one that doesn't smother the delicate deliciousness of the fish itself, but is simple and compliments the natural goodness that is already there. I think the smoky flavor of this recipe sets it apart from some of the other favorites I have traditionally used for our table. While I used this basting marinade on salmon, I'm sure it would be equally good on halibut or whatever your favorite might be (yes, even chicken!). It can be used when grilling, baking, etc. So, get ready and start looking for good buys on yummy, healthy fresh fish, or encourage your fisherman to get his gear and start indulging the hunter/gatherer instinct so you can fire up your grill or oven for a dining delight.
Smokey Basting Marinade for Salmon
Makes 4 servings
It is important to remember that when baking or grilling fish, overbaking will produce a drier, less tender result, so keep a careful watch to avoid this.
Juice of one lemon (about ¼ cup)
2 tsp. Olive oil
¼ tsp dried dill weed
2 tsp spicy brown or Dijon mustard
1 clove garlic, minced
¼ tsp coarsely ground pepper
3/4 tsp seasoning salt (my favorite is Johnny's Seasoning)
½ tsp sea salt
¼ tsp. liquid smoke
Whisk or blend all ingredients together. Set aside one tablespoon of the marinade. You can adjust the salt before brushing the fish, but remember, especially if grilling, that a lot of the marinade will roll off with the juices in the cooking process and justifies a little more of the saltiness than if it were merely a dressing. (Check to stir it well to make sure that salt hasn't settled to the bottom of the mixing dish, which would make it too salty with the final basting.)Place 4 servings of salmon or other fish on a plate or in a baking dish and brush (or spoon on) one side generously with the marinade. Bake or grill until about half done; turn carefully and baste the other side. If there is skin on the under side, remove the skin after turning and before basting. Continue baking until done to your liking. Apply the reserved marinade before serving with a clean brush or spoon. ENJOY!