Copper River Salmon with Honey Dijon Glaze & Spinach Salad with fresh raspberries and slivered almonds.
My mother used to make this amazing salmon entree when I was growing up. It was minimally seasoned, but had this delicious topping of Honey Dijon Mustard that was broiled and gooey. One day, I was messing around, and I got it just right. I decided to top it on a spinach salad that came with a strawberry dressing and itty bitty dried strawberries in a kit, but added toasted almond slices, and whole raspberries. The berries complimented the freshness of the exquisite Copper River Salmon, a seasonal delicacy, and in addition, the heat from the broiled salmon gently wilted the baby spinach and the toasted almonds gave good crunch factor. The following is procedure for making the salmon.
Preheat oven to high broil, around 450 degrees F. Place rack on the top shelf. Make sure to pull any pin bones from the salmon with proper tweezers, and scale the skin of the fish. Rub generously with olive or avocado oil. Sprinkle the flesh with your favorite seasoning, such as Old Bay or Nantucket spice blend(Penzeys). Heat a cast iron pan or calphalon pan (make sure it can go from stove top to oven) on high heat, and place seasoned flesh side down for 2-3 minutes, or until a crust forms. With a flat spatula, flip the fillet over, and cook another 3-4 minutes, or until the skin is crispy. Depending on the thickness of the fillet, it may still be somewhat raw in the middle. This is exactly what you want. With a spoon, add a thin layer of the mustard to the salmon, and remove to oven. Broil for approximately 3 minutes, until the glaze is bubbling and browned on top. Remove from the broiler. Do not walk away, it can scorch very easily. I also recommend propping the oven door open for easy viewing. Let sit for 2-3 minutes before serving.
This is method of cooking is great for salmon. It helps achieve a crispy outer layer while keeping the inside moist. The honey Dijon adds piquaint-ness and sweetness. Copper River Salmon is considered top of the line, running as high as $29.99 a pound, and is only available for a few weeks in early spring. I recommend any sockeye, king, or other wild variation if unavailable. Please enjoy!