Is My Blog Burning? Catch of the Day Edition

Candied Salmon
Click on the link to see Candied Salmon http://radio.weblogs.com/0129838/images/Candied%20Salmon.6.20.2004.jpg

When I was a small girl, my Dad used to take my sisters and me to the small pond not too far from our home. He’d squat down next to each one of us, helping to cast our lines out into the water. He’d patiently wait with us, with reassuring hugs, until the bright orange and white bobbers disappeared under the water, having caught the interest of a resident sunfish!

Today is Father’s Day. What a magnificent day to celebrate the latest installment of Is My Blog Burning? Catch of the Day Edition.

Those days of fishing by the pond are long gone, but the memories are still so sweet. And, what better way to celebrate the sweet memories of fishing and Dad, than to whip up a sweet fish dish! Candied Salmon.

Inspired by my first trip to Victoria, British Columbia, this is a truly spectacular way to prepare Salmon. Sweet and sticky, the salmon can be served warm as a main course, or the way I prefer, chilled with whipped cream cheese on a cracker as a light bite. But, be prepared – this fish dish needs to marinate for 2 days. Happily, the candied salmon will last up to five in the refrigerator… if you can keep it there that long.

Check in with Wena at http://www.mum-mum.info/blog.htm for all the entries of this Blog Burning Edition.

Candied Salmon
adapted from Salmon House on the Hill, Dan Atkinson, Vancouver, British Columbia

1 lb. salmon fillet
½ cup (generous) cup soy sauce
½ cup (generous) brown sugar
¼ cup (generous) white sugar
1 (scant) tablespoon sesame oil
¼ cup plum wine
2 teaspoons minced garlic
2 teaspoons minced ginger
½ teaspoon salt
2 teaspoons lemon pepper
¼ cup maple syrup.

Wash salmon and pat it dry. Combine all the other ingredients and whisk until the sugars dissolve. Place the salmon in a large zip top bag (or shallow bowl) and pour the marinade over the salmon. Make sure the Salmon is well coated with the marinade. Zip the bag closed or cover the bowl with a lid, and refrigerate.  Marinate for 2 days, stirring every 12 hours.

Preheat the oven to 275º F.

Remove the salmon from the marinade and place on a rimmed baking sheet, reserving the marinade. Bake the salmon in the oven for about 1 hour, basting occaisionally with the reserved marinade.

Serve warm as part of a salad with mixed greens, or chilled and flaked with whipped cream cheese and crackers.

Serves 2 as a salad or main course; 4 as an appetizer.