I’ve done a few recipes for salmon over the summer but this one could not be resisted! I had some plums from the farms and was able to get a great deal on this beautiful piece of wild salmon so it was a no brainer.
Are you a big fan of plum sauce? I love it but had never made it before. It just wasn’t one of those things that occurred to me until I had an abundance of plums! I thought it was time to spice up the salmon so serrano peppers seemed like a good idea, too. And wow – a great blast of heat with the juicy fruity flavours – a real winner!
I love that salmon is so easy to cook and quick, too! There are dozens of ways to flavour this delicious fish and it takes to so many spices and additives easily. Even the plum sauce is super easy to make. When I looked online for similar recipes, I read that many cooks had used plum preserves and if you’re in a hurry that’s ok but if you want to keep it super fresh – go for this!
Some slivered almonds and sprigs of thyme fancies it up a little and fresh lime adds the finishing touch.
You could grill this just as easily so if you haven’t put your grill away for the season, I would use a double layer of tin foil and just lay it over the grill on medium-high heat. If you want to do it directly on the grill, go for it. I’ve had a few disasters with my expensive fish falling onto the burner so I’m not willing to do that again any time soon. If you have any tips on how to avoid that, I’d love to hear it! Hmmm, now that I think of it, I guess it’s time to get a fish basket!
The wild Alaskan salmon is especially pink in colour because they eat a lot of free floating crustaceans which are filled with carotenoids. These little molecules show up as pigments over the tree of life. Did you ever know a kid who turned orange from eating too many carrots? Carotenoids! The farmed salmon are fed fish pellets that are the same colour as dog food so that’s why the flesh is quite dull. If you see farmed salmon that is reddish pink, I would pass on it because it usually means it’s been dyed. No, thanks!
If you love your salmon, buy the wild while you can over the summer months and freeze it – it’s good for up to 3 months and 6 months if you vacuum seal it.
I guarantee you’re going to love the fun flavours in this dish. Cheers!
- 4 6 ounce salmon fillets, or 11/2 lbs whole salmon
- 1 serrano pepper, sliced thinly
- 2 tablespoons slivered almonds
- 6-8 sprigs of fresh thyme
- 1 lime, cut into quarters
- small handful of cilantro or parsley
- salt and pepper
- ASIAN PLUM SAUCE
- 6-8 small to medium sized plums, halved, pits removed, cut into small chunks
- 2-3 cloves of garlic, minced
- 1/4 cup red onion, finely chopped
- 1/2 tablespoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce (use gluten free to make this a gluten-free dish)
- 1 tablespoon sweet chili sauce
- 1 tablespoon raw honey
- Preheat oven to 425 F
- Rinse salmon thoroughly and pat dry with paper towels. Salt and pepper according to preference. Place each fillet on individual planks or whole salmon on large plank.
- Follow directions below for Asian Plum Sauce. Brush each piece thoroughly, coating well. Top with 3/4 of the almonds and 3/4 serrano pepper.
- Bake for 8-10 minutes until internal temperature reaches 145 F. (I basted again halfway through but it’s a matter of personal preference)
- Let rest for 5 minutes. Top with remaining pepper, almonds and fresh thyme. Serve with cilantro sprigs and lime on the side.
- Combine all ingredients in medium sized saucepan on medium heat for 20 minutes. Stirring frequently.
- Use immersion blender or food processor to blend into a smooth sauce. Add a small amount of water if it needs thinning.