Sunday, January 14, 2007
Wild King Salmon from Alaska
We had baked wild king salmon for dinner last night given by my friend, Elaine. She gave us three meals worth. Thank you dear friend! For two years in a row now, they have been going to Alaska for salmon fishing for a whopping cost of $5,000 per person plus tips of $200. Imagine that? She and her husband enjoy fishing immensely that is why they don't mind paying such a large price.
I usually use salt, pepper, cut-up basil, and lemon juice to flavor the salmon to preserve its delicate taste. However, last night I didn't have lemons. I didn't want to make a trip to the grocery store that late either. I asked myself, "what can I use instead of lemon?" I gazed at my pantry for a while. Suddenly, I saw a bottle of unopened Zesty Italian dressing, my saving grace. I immediately grabbed it and drizzled about 2 tablespoons on the whole salmon, plus the salt, pepper, and basil flakes. I added some slices of onions and tomatoes and tossed in three average-size potatoes good for three people...my husband, A, and me. I baked it at 375 degrees, 20 minutes long. I had to keep close watch of it as I didn't want to cook it one minute longer. You don't want to overcook salmon. After 20 minutes had elapsed, I took the tray out of the oven to see if the salmon was cooked. Nope, it wasn't quite done yet. I shoved it right back in the oven for no more than 3 minutes.
Boy, the salmon tasted so heavenly with baked potato, and fresh green salad on the side. It was cooked just perfect!