By MANDA HUDAK for the Flathead Beacon

Salmon season is underway and as the saying goes, “a hook’s well lost to catch a salmon.” We are very fortunate to have access to wild Pacific salmon in this part of the country. It is a naturally nutritious food that cooks quickly as well.

This is a favorite recipe of mine for many, many years. I worked with a chef years ago who would make this dinner dish for me but not tell me the recipe so I would work on flavor combinations. I still love to serve it because it is so tasty, easy and I am always asked to share the recipe.

I suggest the firmer texture and flavor of wild Pacific vs. farmed Atlantic salmon. Also important to note: use low sodium soy sauce and, if possible, a natural peanut butter vs. a highly processed sugared variety. You may also want to use tupelo honey to achieve a citrusy and buttery sweet taste.

The salmon may be cooked in the oven or on the grill. If grilling, you may leave skin on, oil grill first to avoid sticking, and do not move the fish for 3 to 5 minutes or it will stick. The sweet aroma of jasmine rice pairs beautifully with the rich salmon and this tangy Asian inspired sauce. I like the crisp accent of fresh lemon and the cilantro “salad” (just fresh cilantro). This light spice of the dish is nicely paired with a lighter style beer, dry Gewurtztraminer or Pinot Gris.

INGREDIENTS

8 ea. salmon tranches, skim removed, 6 oz.

MARINADE

4 ea. garlic cloves, minced

4 ea. fresh lime juice

1/2 cup honey

1/4 cup soy sauce, low sodium

2 Tbsp. oil, toasted sesame

PEANUT SAUCE

1/3 cup soy sauce, low sodium

1 oz. Worcestershire sauce

1 1/2 Tbsp. Dijon mustard

2 oz. vinegar, rice

1/2 ea. juice of fresh lemon

1 ea. juice of fresh lime

2 Tbsp. toasted sesame oil

2 Tbsp. ginger, fresh, minced

1 Tbsp. garlic, fresh, minced

3 ea. scallions, trimmed, white part only

1 tbsp. cilantro

2 tsp. hot sauce

1 cup peanut butter

2 cups rice, jasmine

3 cups water

4 ea. fresh lemons, halved – wrapped in cheesecloth

2 bunches cilantro, fresh

METHOD

Combine all marinade ingredients and whisk together. Brush salmon with marinade and refrigerate for one hour.
Mix all sauce ingredients in blender until smooth. Set aside at room temperature.
Cook rice according to package instructions.
While rice cooks, place salmon on baking tray in 425F oven until slightly firm and flakes can be lightly separated.
Serve salmon over rice. Spoon sauce over salmon and top with salad of cilantro with cheesecloth-wrapped (to avoid seeds) lemon on the side.
Manda Hudak is savory chef instructor at the Culinary Institute of Montana at FVCC