Springer Salmon Miso-Glazed with Sesame

Springer Salmon season came and went fast.  We had high water with the heavy rains, then the sun came out to basically give us two weeks of good fishing.  Those two weeks produced some good fish and great smiles.

First Springer of the Season. Trevor and I doing a little Saturday pres-scouting
First Springer of the Season. Trevor and I doing a little Saturday pres-scouting

I hate fishing the Willamette.  Its dirty, full of dead trees, people, and other stuff.  I even saw a 1941 tire and wheel from an old Ford floating down it.  This is the first and last fish I caught on the big W.  I stay on the Columbia River, makes me feel better about what I am eating.

My Nephew just got done with his tour serving his country catches his first Springer.
My Nephew just got done with his tour serving his country catches his first Springer.
39.99 a pound for Columbia River Springer.  That is a booty!
39.99 a pound for Columbia River Springer. That is a booty!
Jerry and Dawn with their first springers of the year.
Jerry and Dawn with their first springers of the year.
I should never let clients gill their own fish.  Look at his neck….Murder scene
I should never let clients gill their own fish. Look at his neck….Murder scene!

If you ever get the chance to fish Oregon’s Columbia river for the illusive Springer Salmon, do it.  It is by far, the best tasting salmon that exist.  The fish feed on creole making their meat full of flavor and fat.  The best cooking salmon there is.  I always eat it fresh, never freeze it.  Think of it, like gold.  It is one of my favorite meats to work with.  So on with the show…

Miso-Glazed Springer Salmon (recipe from Fine Cooking Magazine)

  • 1/2 cup white miso
  • 1/4 cup dry sake
  • 1/4 cup mirin (sweet rice wine, you can get it in the Asian department along with the miso)
  • 1 Tbs of honey
  • 1 Tbs of soy sauce
  • 2 Tsp of grated fresh Ginger
  • 1 fillet of Springer Salmon (please remove the pin bones with needle nose pliers)
  • 1 Tsp of Asian sesame oil
  • 1 Tsp of Sesame seeds
Pin Bones removed, butchered and ready for the marinade
Pin Bones removed, butchered and ready for the marinade

In a baking dish whisk miso, sake, mirin, honey, soy sauce, and ginger until combine.  Marinade the Salmon in the dish, flipping every 30 minutes for two hours.  You can marinade the salmon up to 12 hours.  Do not throw the marinade out, you will use it for brushing the fish later.

Salmon in the marinade, back to the fridge it goes.
Salmon in the marinade, back to the fridge it goes.

I use the Traeger grill for this next process.  This is where I leave the Fine Cooking recipe, but thanks for the idea.  I use a cookie sheet lined with aluminum foil.  Add the sesame oil to the bottom where you are going to lay the fish.  I add some mushrooms, and asparagus that I put a little olive oil on, then sprinkle truffle salt.

Jacobsen truffle salt is the best.  Get on line and order it, and their regular salt and then thank me later.
Jacobsen truffle salt is the best. Get on line and order it, and their regular salt and then thank me later.

I let the fish rest for 15 minutes why I bring the Traeger up to 400 degrees.

Brush the salmon with the marinade sauce.
Brush the salmon with the marinade sauce.

I put the entire sheet into the Traeger smoker grill.  Keep it closed and forget about it for at least 15 minutes.  I like a little cherry tomatoes with this dish.  Cut them in half, sprinkle with olive oil and salt, then I add a little chopped fresh Oregano.  After the 15 minutes I add them to the sheet along with the fish and cook until the fish is done, which means until it flakes.

Not the best picture but you get the idea.
Not the best picture but you get the idea.

The next thing is to plate the dish, sprinkle sesame seeds and serve.

It smells like heaven.
It smells like heaven.

The cherry tomatoes really brings the dish together.

Taste like Heaven
Taste like Heaven

I love the smoke taste to this dish as well, it has the Asian flavor, along with the smokey earthy taste.  Did I say earthy?  I don’t even know what that means.  It is a great seafood dish to celebrate your victory on the water.

Does this look "earthy"?
Does this look “earthy”?

Get out on the water, get your bait on the bottom of the river, land your salmon, then get back to the kitchen.  Nothing is more rewarding than putting your own harvested food on the table….nothing.

Hunting Chef

IMG_0282

 

 

6 Comments on “Springer Salmon Miso-Glazed with Sesame

  1. Oh man, I want to catch some of these and cook this. Wonderful looking grub.

  2. Thank you Andy, it always saddens me to know I have to wait until next year for Springer Salmon. The Fall run should be epic this year for Salmon. They are reporting twice as many fish as last year and last year was off the hook.

  3. I see a lot of interesting articles on your page. You have to spend a lot of time
    writing, i know how to save you a lot of time, there is a tool that creates unique, SEO friendly posts
    in couple of minutes, just type in google – laranita’s free
    content source

  4. I believe that is one of the such a lot vital information for me.

    And i am satisfied reading your article. But wanna observation on few
    general issues, The web site style is perfect, the articles is
    truly nice : D. Excellent activity, cheers

  5. Amazing! Its in fact remarkable post, I have got much clear
    idea on the topic of from this piece of writing.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: