I received free product from Anderson Seafood. All opinions are my own.
I have mentioned many a time on this blog that while Montana is known for many things, seafood is not one of them. OK – maybe trout or lake pike but not the kind of seafood that I grew up with as a child of the New Jersey seacoast. Or the delicious seafood we ate while traveling on the West coast.
|Image from QVC|
I received a package from the Big Brown Truck! From Anderson Seafoods – did you know they are selling their delicious Chinook salmon on QVC? It’s on special right now! There are two different package options and both include shipping and handling. You can be assured that you are getting the same high quality Anderson Seafoods product. The salmon is fresh, well cut, skinned and full of lovely, good for you fish fat.
I decided to use some the in season cherries I have an abundance of right now – can you tell with all of the cherry posts lately? Use what’s in season! – to make a sauce to go over the salmon. We both love the combination of protein and fruit in the Broken Teepee household so I go for it any time I have fresh fruit.
Now before I start I must include a little comment – I don’t like salmon so I made myself a pork chop. It’s goes to show how versatile the sauce it. I cook salmon for the hubby all the time. He says I do it very well and always manage to make good sauces, rubs, etc. I have no clue how since I don’t like it but he and any guest I’ve ever had has gobbled up whatever I’ve cooked. Go figure….
So the recipe will have enough to feed two but will show a pork chop and a salmon steak. Your eyes aren’t playing tricks on you.
Salmon in Cherry Red Wine Sauce on Jasmine Rice
2 5oz Chinook Salmon steaks
panko break crumbs
salt and pepper
1 TBS canola oil
cooked jasmine rice
1 cup pitted, halved fresh cherries
1/4 cup red wine
1 tsp soy sauce
1 TBSP fresh lemon juice
1/2 tsp Chinese 5 spice powder
salt and pepper to taste
1 tsp butter if desired
Preheat oven to 350°
Prepare jasmine rice per instructions.
Season the salmon steaks on both sides with salt and pepper. Press into the panko bread crumbs until covered. Set aside while you make the sauce.
Add the cherries, red wine, soy sauce and 5 spice powder to a small sauce pan. Heat until it starts to boil and then let simmer until the liquid reduces by about a third. Add the lemon juice, taste and adjust with salt and pepper.
Heat a large fry pan over medium high heat. Add the canola oil. Add the salmon steaks and cook for 1 1/2 minutes on each side until the panko is nice and browned. Pop into the hot oven for about 5 – 7 minutes until the fish is just cooked through. Remove pan from oven REMEMBERING THAT IT IS VERY HOT.
Warm the set aside sauce, adding the 1 tsp of butter for richness and sheen if desired.
Serve the sauce over the salmon with the rice and a side salad.
Hubby loved it.
I loved the sauce over my pork chop.
It was really good mixed in with the rice.
Somecat loved the smells of me preparing it….
Disclosure: I received free product from Anderson Seafood. All opinions are my own. I received no compensation for this post.