Thai Style Wild Salmon

 Copper River Salmon are here!

My inspiration for this cooking method came from "Steamy Kitchen", a wonderful blog by Jaden Hair. (http://steamykitchen.com/96-tropical-island-salmon.html) I changed up the recipe a bit, as the temp outside was 95 (unusual here in Colorado Springs), and I didn't want to turn on the oven.

Here's what we need to get started:

2 fillets wild Copper River Salmon, pin bones removed with needle nose pliers, or hemostats. They both work just fine.

1 small bunch cilantro

1 small bunch mint

1Tbls red chili flakes

1 tsp brown sugar

1/4 cup low sodium Soy sauce

1 orange

1 onion, sliced

2 cloves garlic

1 nob fresh ginger

1/2 Pasilla or jalapeno pepper

2 green onions

Sea salt

Fresh ground pepper

What we're going for here are big, bold flavors that pair beautifully with this exquisite fish. If you don't like fish, or are allergic to it, sub chicken.

Let's start with the sauce.

 Into a measuring cup, combine 1/4 cup low sodium soy sauce, the zest and juice of one whole orange, 1 tsp brown sugar, 1 clove garlic, minced or grated finely, 1/2 a Pasilla pepper, seeded and minced finely, red chile flakes, and 1/2 tsp fresh ginger, grated, and 2 tsp each chopped mint and cilantro . Stir. Taste. If you like more orange flavor, add a bit of orange juice from the fridge, or juice another orange. If you like your food on the mild side, start out with just a pinch of red pepper flakes and minced pepper, and go from there.

We're going to slow cook these bad boys on the grill. First, we need to build some flavor. Start out by placing some onion slices on a foil lined sheet pan, like so.

Next lay a few handful's of Cilantro and mint on the onions, like so.

Next comes the sliced orange, like, well you know. Even a rookie can make this, it's so easy.

Layer on some ginger slices...

And some garlic slices...

Don't worry. You won't be eating those giant chunks of garlic and ginger and onions, unless you want to of course, but most people don't.

Finally, we top our pile of flavor with our beautiful, room temp salmon fillets. Take it out of the fridge about 30 minutes prior to cooking.

Pour some of that fabulous sauce right over the salmon...

And top with some orange slices.

Pre heat your grill, or oven, to 250 (F), and slide your tray right on in. Close the lid. After 30 minutes, no peeking, your fish is done. It continues to look like it did prior to cooking, but it's done. Really. And the texture and flavor are fantastic. Just serve the fish, sans pile O' flavor, on a plate with some seared baby bok choy and orange scented Jasmine rice. And a Pinot Grigio, too. Can't forget the wine. Ever. Ever.

Bon Appetit!

Ingredients:

2 fillets wild Copper River Salmon, pin bones removed with needle nose pliers

1 small bunch cilantro, 2 tsp chopped fine

1 small bunch mint, 2 tsp chopped fine

1Tbls red chili flakes

1 tsp brown sugar

1/4 cup low sodium Soy sauce

1 orange

1 onion, sliced

2 cloves garlic

1 nob fresh ginger

1/2 Pasilla or jalapeno pepper

2 green onions

Sea salt

Fresh ground pepper

Method:

1. Make the sauce.

2. Let salmon get to room temp. Take it out of the fridge 30 minutes prior to cooking.

3. Pre-heat grill or oven to 250 (F).

4. Layer onion, cilantro, mint, orange slices, ginger, garlic, salmon, sauce, and more orange slices onto a   sheet pan.

5. Bake for 30 minutes.

6. Pass extra heated sauce.