Scott's Salmon

Recipe challenge, week six.

Salmon. Tuna. Meatloaf. That’s the short list of foods I just will not eat.  There’s more…mayonnaise, hard boiled eggs, anything made with the combination of mayonnaise and hard-boiled eggs, etc.  But that’s not the point. 

Living in Alaska was harder than it needed to be for me because I just didn’t develop a taste for salmon. Scott, on the other hand, loves salmon.  I mean, loves it.  Salmon chowder, baked salmon, smoked salmon, salmon jerky, you get the picture.   In fact, when we order sushi, I won’t eat any with salmon on it.  Fish eggs? Sure.  But if I see that raw pink fish, I pass.

Scott requests salmon for dinner often and swears up and down that those omega-3 fatty acids and vitamins and minerals are something he wants everyday if possible.  So I make a lot of salmon.  I don’t eat it, ever, but I make it several times a week.  I’ve perfected my method.  Keep in my mind that you can season it with whatever you like.  I keep the onion and garlic seasonings off of it because we usually give a few slivers to the dogs.  (Our dogs have expensive taste.)

My salmon advice (from someone who does not eat salmon):  Buy good salmon.  The bags of Copper River Salmon are $34 at Costco.  We used to get real live salmon out of the Copper River in Alaska and to buy the filets from Costco now is kind of like a punch in the stomach…however, it is what it is.  Don’t buy Atlantic Salmon.  It’s not the same thing.  The good stuff will be more expensive, but buying the bags from Costco will save you in the long run. 

When Scott saw me typing this up, he asked why.  He said it's not like I put anything special on it.  Ahhh..Hmmm..Well.  I do make it at least 3 days a week, so if I want to share this thing that I cook on the blog where I write about things I cook, then yeah, I'm going to share it.

(I apologize...Recipage would just not work for me when I tried to use it.  Disappointing.)

Scott’s Salmon

1 (or more) thawed salmon filet

Olive oil

Salt

Pepper

Thaw your salmon in warm water.  Preheat the oven to 425 degrees.  In a ceramic or glass dish, spread a little olive oil on the bottom and swirl the filet in it, coating both sides.  Make sure it’s skin-side down when baking.  Sprinkle with a little salt and pepper.  Bake for 14-16 minutes.  It’s done when it flakes easily with a fork.