Salmon Recipe

My dad has lived so many lives and traveled the world and his flavor palette reflects this. Whenever he offers to cook, my request is always his Salmon and Rice Dish. 

It is always made with love and I know he doesn’t measure, so pardon our approximations on those listed below. Between the killer rub, grated ginger root, and other ingredients this is a show stopper. 

Thank us later and leave your feedback below! While we highly encourage Salmon, you can also substitute for another protein like chicken or even flank steak. 

SALMON RUB INGREDIENTS


  • 2 tbls Grated Ginger Root
  • 2 tbls Finely Chopped Garlic Cloves
  • 2 Drops of Roasted Sesame Seed Oil
  • 2 tbls Tamari or Ponzu Sauce
  • ½ Cup of Turbinado sugar – Substitute with Brown Sugar
  • ¼ Cup of Orange Juice
  • HERBAL SUB: We added finely chopped thyme and rosemary!

SALMON DIRECTIONS


In a microwave safe bowl melt the sugar. Mix the remaining ingredients then massage into the top of the salmon. Broil on medium heat till the top has a deep golden hue. Then finish at 350 Degrees for five to eight minutes. The best way to identify if the salmon is done is that the corners lift from the skin. 

RICE INGREDIENTS


  • 1 Cup of Brown Rice
  • 2 Cups of Water
  • 1 Large dollop or 2tbls of Organic Chicken Bouillon
  • 2 Tarragon Leaves
  • Pinch or 2tsp of Roasted chile peppers

DIRECTIONS FOR RICE


Bring two cups of water to a boil, add rice and other ingredients. Be sure to cover and simmer for 15 minutes. Let it rest for 10 minutes and be sure to remove Tarragon leaves prior to serving.

***QUICK ADDITION: We love a quick saute of bok choy. Simply add olive oil, salt, pepper and chopped bok choy to a pan. Sear for 7 minutes or till the veggie turns slightly brown. The trick is to saute just long enough to have a bit of crunch left.

Are you looking for a simple recipe, with quality ingredients? One of our favorites is my dad’s Salmon Recipe with his brown rice and Bok Choy. 

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