Alaska Fish & Wildlife News
August 2008
Salmon in Lime Ginger Sauce
This recipe proved to be a standout at the most recent Becoming and Outdoors Woman workshop in Alaska. The three-day event in Haines featured a couple dozen outdoor skills classes, including three notable cooking classes: Dutch Oven Cooking, Smoking and Pickling Salmon, and Pond to Pan. In Alaska, the latter class should really be Ocean to Kitchen, but that lacks the ring.
The night before the Pond to Pan class, instructor Tracy Smith selected a dozen fish recipes. Beautiful red fillets of sockeye salmon were cedar planked, kabobbed, marinated, grilled, pan fried and baked. Forty or fifty women returning to camp after four-hour sessions learning to shoot guns, run chainsaws, drive skiffs and other such activities were greeted with the Pond to Pan dishes, a smorgasbord of steaming trays of salmon. All were good, but this was my personal favorite.
I tried this at home a few days later. Smith’s students created a smoother marinade, but it tastes fine even if it’s not quite as processed. It’s pretty quick – about 15 minutes prep, 10 minutes to marinade, and 15 to cook.
- ¼ cup fresh cilantro, chopped
- 3 Tbs. fresh ginger, chopped
- 2 garlic cloves, chopped
- 2 jalapeño peppers, seeded and chopped
- Juice from one lime, (about three Tbs.)
- 1 Tbs. olive oil
- ¼ tsp. turmeric
- Four, six-ounce salmon fillets
Combine first four ingredients in a food processor or blender. Process until smooth, adding a little water if necessary. Add the next three ingredients and mix thoroughly. Transfer the mixture to a shallow dish and coat the fish fillets well, then cover and marinate for 10 minutes in the refrigerator.
Spread enough marinade to cover the bottom of a large, heavy skillet, and add the fillets. Spread the remaining marinade on the fish. Cover the skillet tightly and cook for 15 minutes over medium-low heat until fish is opaque throughout.
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