We’ve lived in Montana for a few years now, and Roy has definitely taken advantage of the hunting and fishing the state has to offer. He’s provided us with venison, elk, bear, antelope, and an abundance of trout! But a new milestone was reached the other week when he caught his first Kokanee salmon!
We’ve had people tell us they don’t even eat trout anymore, but instead just eat the salmon. We were a little skeptical since we find some of the big, meaty trout has a salmon-like texture and flavor. And we also like the smaller trout wrapped in foil and thrown on the grill or over a campfire! Warmer weather is almost here so we can do that again!
But back to the salmon. It absolutely hit the spot. I had been on the road all week (eating excellent food by the way – lamb chops, chorizos, bread galore…hmmm…but that’s off-topic…). After sitting in a car for so long, eating a light, refreshing meal was exactly what I needed. I think what really topped it off was the side salad we ate with it – a kale and quinoa salad adapted from Smitten Kitchen. The fillets were much smaller than a typical salmon fillet you would find in a store, although of course this recipe will work for any type of salmon fillets! You will just have to adjust the cooking time to account for the thicker meat.
It was nice to eat a fillet without worrying about bones and picking through the meat (as we have to with some of the trout). It was almost like eating South Dakota walleye or Kansas catfish again…relaxing. But that doesn’t mean we are about to give up eating trout!
UPDATE (3/22/2014): We just used this recipe replacing the salmon with one large trout fillet (from a 5 pound trout), and it was so savory – fresh, lively, yet warming, and moist! What made it even better was that Roy de-boned the trout, so it was easier to eat.
- 6 thin salmon fillets
- 2 Tbsp crushed coriander
- Juice of 1 lemon
- ¼ tsp ground cumin
- 2 garlic cloves
- ¼ tsp Kosher salt
- 10 grinds black pepper (~1/8 tsp)
- 2 tsp olive oil
- Soy sauce
- Preheat oven to 400 degrees.
- Mix coriander, lemon, cumin, olive oil, garlic, salt, and pepper in a bowl. Let sit for 15 minutes.
- Place fillets onto a baking sheep. Pour/brush coriander mixture onto each salmon fillet.
- Bake for 13 minutes. (Baking time will vary depending on thickness of fillets.)
- Drizzle fillets with soy sauce.