Salmon are survivors of the Ice Age, saltwater fish which spawn in fresh water. Common sites are the Columbia River, Puget sound and Alaska. The color can vary from a delicate pale pink to a deeper red. The Native American tribes in the Northwest have great reverence and rituals for the yearly salmon run. The salmon represent life and nourishment. The young salmon journey back to the sea for three to four years to grow and then return to spawn. During the arduous journey they live off the oils they have stored in their bodies. They amazingly return to the exact point of their birth, as if they had GPS.
2 tablespoons light brown sugar
1 tablespoon honey
1 tablespoon Dijon mustard
2 tablespoons soy sauce
2 tablespoons olive oil
Salt and freshly ground black pepper
2 salmon fillets
- Marinate salmon skin side down, by rubbing soy sauce, dijon mustard, honey and brown sugar over the meaty surface. Allow it to sit for 10 minutes.
- Place the salmon skin side down on the hot iron skillet which has been covered with olive oil on medium heat.
- Cook for 3 minutes then turn using a fish spatula (spat). Turn carefully cook for another 4 to 5 minutes. Check the internal temperature, it should be 135 degrees F.
- Transfer the fish to a flat plate, skin side down. Allow the fish to rest for 10 minutes.
- Serve with rice, soy sauce.