This week I teamed up with SenaSea Seafoods to bring you an amazing recipe AND a contest. Rich and Sena Wheeler, of SenaSea Seafoods sent me some delightful Copper River Sockeye Salmon and I decided to make my go-to salmon recipe. I have made it so many times I can’t count, but this fish definitely improved on an already great recipe. Now, I know that regular soy sauce has wheat, but this recipe uses the original recipe soy sauce, called Tamari. The story of change in recipe for soy sauce is because adding wheat to the recipe makes the soy ferment faster and doesn’t change the taste…thus manufacturers are able to make more soy sauce for bottling, faster and probably cheaper. So now you know that everyone else is eating the imposter soy sauce and because we have Tamari, we are enjoying the real deal.
Here is a little about SenaSea and their process:
“Every fish we sell has been personally caught by an experienced fisherman, Rich Wheeler, and handled with total commitment to quality. In mid-May, the coveted Copper River Sockeye run begins. These are the first salmon of the season to return from the ocean to the rivers and streams of Alaska. Because the Copper River is so swift, they must store extra fat and oils in order to survive the long trip. This high fat and oil content is why Copper River Salmon are recognized as some of the world’s best-eating salmon. Rich owns and operates a small gillnet boat, with one deckhand and (when he’s lucky) his family onboard. Rich hand-picks every fish, and places them directly into slush-ice. He selects only the largest, fattest, premium Copper River Sockeye Salmon, and has them filleted, portioned, vacuum sealed and frozen. We then ship them directly to you in insulated boxes.”
Well, now for the info on the contest…Please go to my Facebook Page or use this link: https://gfavenger.shortstack.com/LS7BhH
If you are ready to order some fish, please go to the SenaSea Seafoods website at: http://www.senasea.com/ and use discount code GLUTENFREE10 for a 10% discount.
Please check out this week’s Gluten Free Avenger Episode 23: Ginger Soy Salmon, you can click below to start viewing or use this link (http://youtu.be/X0EdrYiAtgQ). Please scroll below to see the full recipe.
Ginger Soy Salmon
- 2-4 6 ounce salmon fillets
- 1/4 cup cut ginger root
- 1 cup Tamari soy sauce enough to cover bottom of fish fillets
- Cut gingerroot into 1/4 inch or 1/8 inch rounds put in a Pyrex bowl add soy sauce to cover then take salmon fillets facedown – skin up and place them in the Pyrex dish make sure that soy sauce covers Fish and then put in the refrigerator for at least 35 minutes.
- Heat cast-iron skillet the temperature and spray on olive oil. place fish on hot grill pan skin down, cover and allow to cook for five minutes
- Cook for 5 minutes
Please take a second and give me your comments down below and let me know what you think.