Last night I took some fresh 4 inch Alaska Sockeye Salmon filets from Kroger’s and cut them half again so they were about two inch wide and about 6 “ long.
Soaked them in some coconut milk, a little pineapple juice and honey for about an hour before hand. Added salt, pepper and a little tumeric and baked in a pyrex @ 400 convection for around 10 minutes, and let it sit under tin foil for about 5 minutes or so. Collected some of the liquid in a little dipping dish the rest poured over the filets.
The skins flaked off. Added a little hydrated lemon and it was heavenly. Went pretty well with Chateau St. Michelle Reisling I had.
/mouth-watering.
The guys in my life will only eat my Salmon patties and won't touch salmon any other way. SAD!