Sweet & Savory Baked Copper River Salmon. Recipe by Peggy Fiandaca. Salmon from Sena Sea
Sweet & Savory Copper River Wild-Caught Salmon
Serves 4. Recipe by Peggy Fiandaca, salmon from Sena Sea
Ingredients -
4 skin-on center-cut wild-caught salmon, 6 oz portions. Copper River Salmon is wonderful when available. If you do not live next to where the fish are caught, do not shy away from flash-frozen salmon from a reputable fisherman like Sena Sea that focuses on sustainable, abundance fishing in Alaska.
Watch this fun and informative Seafood & Wine Pairing episode of Big Blend Radio’s “Wine Time with Peggy” Podcast with Peggy Fiandaca of LDV Winery, and Sena Wheeler of Sena Sea. You can also listen/download it on Podbean.
Fish Preparation -
Keep fish frozen until ready to eat
30 minutes to thaw in cold water with bag sealed
Once thawed, remove from packaging, rinse in cold water, and pat dry
Ingredients –
4, 6 oz portions of center-cut wild-caught salmon filets
2 tablespoons light brown sugar
½ teaspoon Hungarian paprika (or any good paprika)
2 cloves of garlic grated with a rasp (or finely chopped)
¼ teaspoon of cayenne pepper (or more if you like the heat)
¼ cup of Panko breadcrumbs
½ cup of Italian parsley, chopped
2 tablespoons butter, melted
1 fresh lemon, squeezed and zested; reserve zest to garnish
1 tablespoon Dijon mustard
Kosher salt and a generous amount of fresh cracked pepper for seasoning
Directions -
Preheat the oven to 425 degrees F.
Line a baking sheet with foil and crimp the edges to create a border around the salmon to collect the juices.
Make the topping: Mix brown sugar, paprika, garlic, cayenne pepper, breadcrumbs, parsley, butter, fresh lemon, salt, and pepper.
Spread Dijon mustard on the flesh side of each salmon. Then add the topping mixture and press down to adhere to the salmon.
Put salmon skin side down on the foil-lined baking sheet.
Bake until the breadcrumbs are golden brown and the salmon is firm and flakes easily when pressed, about 10 minutes.
Sprinkle lemon zest to garnish. Serve hot alongside lemon orzo.
Wine Pairing -
Pair with LDV Winery’s 2017 R.E.D. Rhone Red Blend (barrel aged for 34 months) or any medium to full-bodied red wine.
Learn more about LDV Winery at https://ldvwinery.com/
Listen to more Big Blend Radio’s “Wine Time with Peggy” episodes: https://wine-time-peggy.podbean.com/