This is a vacuumed frozen coho given to me by Steve Johanson of Organic Ocean when I bought the giant spring salmon from him last year. The new salmon season is on the horizon so I really should eat it. Salt-and-peppered and pan seared quickly, brush with a glaze of grated ginger, dark maple syrup, soy sauce, and lemon juice, and into a hot oven for 5 minutes. Medium is just the right doneness.
Sunday, June 14, 2009
Last of the Salmon
This is a vacuumed frozen coho given to me by Steve Johanson of Organic Ocean when I bought the giant spring salmon from him last year. The new salmon season is on the horizon so I really should eat it. Salt-and-peppered and pan seared quickly, brush with a glaze of grated ginger, dark maple syrup, soy sauce, and lemon juice, and into a hot oven for 5 minutes. Medium is just the right doneness.
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