If you need an attractive West Coast-style main dish for a聽festive holiday lunch or dinner, bake a whole side of聽salmon. It鈥檚 not hard to do and when presented on a pretty platter, it looks impressive and very B.C.
If I have you hooked on that idea, try my recipe for baked salmon with brown sugar, lemon and spice glaze.
In the recipe, a one-kilogram or so boneless side of salmon, which could be steelhead, sockeye or other B.C. species, is set on a large parchment paper-lined baking sheet, skin-side down. The fish聽is topped with a brown-sugar mixture flavoured with lemon zest聽and an aromatic mix of spices, including coriander, cumin, smoked paprika, ginger and black pepper. To balance the sweetness of the sugar, the salmon is drizzled with lemon juice.
As the salmon cooks, the brown聽sugar melts and melds with聽the spices and lemon, creating a shimmering glaze for聽the fish that gives the flesh a聽very succulent flavour.
To further enhance that taste, I聽served the salmon with a cool and tangy sauce flavoured with three types of mustard, and a seasonally coloured cucumber and grape tomato salad. Round out the meal by also serving the salmon with boiled or steamed miniature potatoes and some sliced sour dough or rye bread.
The salmon recipe serves six, but it, and today鈥檚 other recipes could easily be doubled if you鈥檙e feeding a larger group.
Baked Salmon with Brown Sugar, Lemon and Spice Glaze
In this recipe, a whole side of salmon is sprinkled with a nicely spiced brown sugar mixture, drizzled with lemon juice, and then baked until beautifully glazed and delicious.
Preparation time: 20 minutes
Cooking time: 18 to 20 minutes
Makes: six servings
3 Tbsp golden brown sugar
1 tsp finely grated lemon zest
1/2 tsp coarsely ground black pepper (do聽not use finely ground pepper)
1/2 tsp flaked sea salt or kosher salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp ground ginger
1/8 tsp ground cayenne pepper
1 (about 1 to 1.25 kg) side of steelhead, sockeye or other salmon (see Eric鈥檚 options)
2 Tbsp lemon juice
鈥� lemon slices and fresh dill or tarragon sprigs, for garnish
鈥� Three Mustard Sauce (see recipe below)
Combine sugar, zest, black pepper, salt, coriander, cumin, paprika, ginger and cayenne pepper in a聽small bowl (see Eric鈥檚 options).
Preheat oven to 375 F. Line a聽large, 18-x-13-inch or similar sized baking sheet with parchment paper. Set salmon skin-side-down on the baking sheet. Sprinkle and spread the top of the salmon, evenly as you can, with the brown sugar/spice mixture. Drizzle salmon with the lemon juice.
Bake salmon, in the middle of聽the oven, 18 to 20 minutes, or until cooked (see Note). Carefully transfer salmon to a serving platter. Drizzle with any pan juices. Garnish salmon with lemon slices and fresh dill (or tarragon) sprigs, and then serve with the mustard sauce. The salmon could be served hot or room temperature. Use a sharp knife to cut it, widthwise, into six servings.
Note: Salmon fillets can vary in聽thickness, so when determining whether or not the fish is cooked, remember that when it is, the fish聽will feel slightly firm. Too soft means it鈥檚 not cooked through, too firm and it鈥檚 overcooked. When cooked, the fish will聽also start to separate slightly into flakes and a white protein may seep out from the flakes.
Eric鈥檚 options: If for some reason you can鈥檛 find a whole side聽of salmon the size called for聽in the recipe, buy a one kilogram piece of salmon fillet and top and bake it as described in聽the recipe. The brown sugar/spice mixture can be made聽many hours before needed for the salmon. Cover and keep at聽room temperature until ready to sprinkle on the fish.
Three Mustard Sauce
Two types of Dijon mustard and dry mustard flavour this tangy and tasty sauce you can spoon on聽servings of the salmon. The sauce also tastes great with the steamed or boiled miniature potatoes you can serve with聽the fish.
Preparation time: five minutes
Cooking time: None
Makes: one cup
2 Tbsp Dijon mustard
2 Tbsp whole grain Dijon mustard
1 tsp dry mustard (I used Keen鈥檚 brand)
1/3 cup sour cream
1/3 cup mayonnaise
1 Tbsp brown sugar
1 Tbsp chopped fresh dill or tarragon
鈥� salt to taste
Thoroughly combine ingredients in a bowl. Cover and refrigerate sauce until needed for the salmon. Sauce can be made many hours in聽advance.
Cucumber and Grape Tomato Salad
A holiday themed red and green salad goes great with the salmon. You can slice the cucumbers and tomatoes and chop the herbs for the salad many hours in advance. If you do, keep them refrigerated until ready to toss with the vinegar mixture.
Preparation time: five minutes
Cooking time: None
Makes: six servings
3 Tbsp rice or cider vinegar
2 tsp brown sugar
鈥� salt and freshly ground black pepper to聽taste
3 cups thinly sliced English cucumber (about 1 medium cucumber)
20 grape tomatoes, each halved (see Note)
1 Tbsp chopped fresh dill or tarragon
Combine vinegar, sugar, salt and聽pepper in a salad bowl. Add cucumbers, tomatoes and dill (or聽tarragon) and toss to combine. Let cucumbers and tomatoes marinate in the vinegar mixture 20聽minutes or so. Toss again, before serving.
Note: Grape tomatoes are shaped like grapes, hence the name. You鈥檒l find them for sale in聽the produce section of most supermarkets.
Eric Akis is the author of eight cookbooks. His columns appear in the Times 91原创 Life section Wednesday and Sunday.
