I used to not like fish at all, all because when I was about 5 years old my older brother told me (while I was eating fish) that if I didn’t get all of the bones out I would choke and die.  I didn’t eat fish for almost 20 years after that.  Yeah, I know silly.  My now husband loves fish and I started eating it when we started dating and now I love fish, and can never seem to get enough salmon.  The salmon in this recipe can be seasoned however you like, but my personal preference is Asian.  It also uses a lot of kosher salt.  I made rice and roasted beets to go with the salmon.

You will need:

Salmon filet (the thicker the better)

2 tablespoons Ponzu sauce

2 teaspoons Asian garlic chili sauce

1 teaspoon toasted sesame oil

2 teaspoons thick soy sauce

sesame seeds, for garnish

kosher salt (maybe close to a cup)

1. Combine the Ponzu sauce, garlic chili sauce, toasted sesame oil, and thick soy sauce.

2. Place the salmon skin side down in a dish and pour the sauce over.  Cover and place in the refrigerator for at least 30 minutes.

3. Pour the kosher salt into a skillet until about 1/4″ thick – you don’t want to see any of the skillet.  Heat on medium high and place the marinated salmon, skin side down, on top of the kosher salt.  Cover and cook for about 20-minutes.

4. Sprinkle the sesame seeds on top of the cooked salmon and eat with the sides of your choosing.

For the roasted beets:

beets (I used red & golden, I love beets so I made a lot)

olive oil

4 tablespoons brown sugar

2 tablespoons balsamic vinegar

tin foil

1. Preheat oven to 350.  Cut the skin off of each beat, wash and slice (the thicker the longer they will take to bake).

2. Place the skinned and sliced beets into a tin foil lined baking dish and sprinkle a small amount of olive oil over the beets; stir to coat all the beets.

3. Bake the beets for roughly 1 hour, stirring and checking occasionally.  The beets will be ready to eat when I fork can easily pierce them.

4. After the beets have finished cooking, pour them into a serving bowl and sprinkle the brown sugar and balsamic vinegar over them, stirring to coat.  Add more brown sugar and/or balsamic vinegar depending on your taste.