If you’re fortunate enough to have the opportunity to dine al fresco on a warm spring evening, this salmon filet will make the perfect accompaniment. Topped with fresh orange and infused with pickled ginger and soy, its flavor encapsulates the freshness of the season. Enjoy with crisp white wine or a craft brew. And if it’s still to chilly to dine outside, add some fresh-cut flowers to the table for a taste of spring.
By Eddie Matney
4 - 8 ounces of Salmon Filets
½ cup Brown Sugar
2 tablespoons Sesame Oil
2 teaspoons Crushed Red Chili
3 tablespoons Soy Sauce
¼ cup Chopped Pickled Ginger
Mix Rub Mixture together and rub over salmon
Place Salmon in a Culinary Parchment Cooking Bag.
Top salmon with 2 thin orange slices including rind, and 2 thin slices of red onion.
Add three drops of siracha oil.
Fold the opening of the bag 2-3 times and crimp to seal.
Place on a baking sheet and bake at 400 degrees for 10 minutes.