Wednesday, August 31, 2011

Luscious Wild Alaskan Sockeye Salmon - Ohh La La

So the other day I caught the culinary bug again. This time the ocean was calling to me. I decided to pick up some lovely Wild Alaskan Sockeye Salmon (Available April – October). I do not have  a lot of experience with this fish, so true to form, I decided to wing it. I came up with a lovely baked salmon with Honey Habenero Sauce from Po River Apiary (More information included below), Citrus rind seasoning, basil, cilantro, and dill. It was FABULOUS. I am happy to report it was cooked perfectly, not dry at all. For this use a meat thermometer and common sense. Fish should be cooked to 145 degrees according to the government food safety website (Click here for more information). It just melted on my tongue.  

Po River Apiary is located in Spotsylvania Virginia. They produce a wide variety of items, but all are made from their own naturally harvested honey. In this recipe I used their wonderful Honey Habenero sauce (Which is more like a glaze). It is deliciously sweet with a subtle kick, perfect for cooking fish. The uses for this product are only as limited as your imagination.  You can view their product brochure online at: This kicks off another new article series, The BEST Places You Should Know About. Follwing this maiden voyage, we will be bringing interviews from local businesses that everyone should sit up and take notice. Coming soon is the Organic Butcher of McLean. Please stay tuned!

1 comment:

  1. I got to see this particular dish emerge from the oven -- but no sample alas. Salmon on my mind ever since!