Barton Seaver: Hi! I am Barton Seaver and today, we are going to be cooking Alaskan wild salmon. Now what we got here is two pieces of a wild Alaskan sockeye salmon. Sockeye is very, very flavorful salmon and Blue Ocean Institute recommends this as one of their green list species. It is very sustainable. Alaska is doing a great job managing their fishery stocks. Sockeye, king salmon, pink salmon, any of the salmon coming out of Alaska is absolutely delicious. You can buy fresh salmon throughout most of the summer and into the fall as well.
So what we have done here with the salmon is we are going to be very slowly roasting it, which is a great technique for fatty fish like salmon. We have got an oven on at about 250 degrees which is a lot lower than most people think to cook with. What we have done is brined the salmon fillets. These are skin-on and by brining, what we have done is taken about a quart of cold water, two tablespoons of salt and one tablespoon of sugar. Mix that together to form a solution and then you just lay the salmon fillets in there. The salmon fillets should be -- because these are about an inch thick, these should be taking about 20, 25 minutes.
Now after that period, just remove them and then pat them dry. The purpose of the brining is to give the fish more moisture and more flavor and be a little bit more forgiving during the cooking process. So, now I have just taken a little bit of baking sheet here, a little bit of olive oil on the bottom, placed the salmon skin side down. Now the skin is not going to served on this. So what we are going to do is end up peeling it off the skin that just helps to retain more of the flavor of the fish.
So even though we have brined the salmon in the salt, we are still going to go ahead and season it again. Now I use Kosher salt. I just think it is the easiest salt to use and I think with most fish, I don't really like using black pepper. So if you really like black pepper, please go ahead and put it on. We put it on about this time of preparation. Generously season it with salt and a little bit of olive oil on the bottom. What we are going to do is just place it right into our oven at 250 degrees. It will take about 20, 25 minutes to cook as well and in the end, it will be just translucent to a little bit more opaque than it is now, but the texture of it is going to be fantastic. So put the salmon in and then we are going to just start getting going on our braised Endive in our almond garlic piccata.