1) King Salmon is the state fish of Alaska; and
2) Crispy salmon skin is apparently a delicacy, akin to deep-fried pork rinds or chiccarones.
Confession: I’ve never tried pork rinds. Not sure which will happen first – salmon rinds or pork … place your bets.
- Mango-glazed salmon filets
- Mashed potatoes
- Green beans
- Cotes du Ventoux wine, a nice little red from the Rhone Valley in France
Recipe from Coastal Living
- 2 tablespoons soy sauce
- 1 tablespoon minced fresh ginger
- 1 (3-inch) cinnamon stick
- 1 star anise
- 1 teaspoon rice vinegar
- 1 (10-ounce) bottle mango nectar
- 6 (6-ounce) salmon filets, about 1 inch thick
- Stir together first 6 ingredients in a small saucepan (everything except the fish).
- Bring to a boil. Reduce heat and simmer, uncovered, 25 minutes or until reduced to ¾ cup.
- Pour mango mixture through a wire-mesh strainer; discard solids.
- Return mango mixture to saucepan; keep warm.
- Place salmon on a rack in a broiler pan coated with cooking spray. Broil 5-1/2 inches from heat about 3-5 minutes.
- Brush fish with 1/3 cup of mango mixture.
- Broil 2-3 minutes more or until fish flakes easily with a fork.
- Spoon remaining mango mixture evenly over fish.
Will definitely try this again – the cinnamon and star anise flavors make it very special.