We’re in Alaskan wild salmon season and, as it is one of my favorite things to cook, grill, roast, poach or even cure, it’s an exciting time in the kitchen.
Burger season may exemplify summer for many, but I love the fresh fish that June and July bring (the new catch herring is just about a week away!).
This salmon is flavored with mirin – a Japanese rice wine – and roasted on a bed of radicchio, making for a super-quick summer dinner. The cucumber adds crunch and freshness.
ps. More wild salmon meals here and here.
Wild salmon with mirin and cucumber
You’ll need:
- 1 wild salmon fillet (skin on)
- 1 head radicchio
- 2 small persian cucumbers, peeled and diced and/or julienned
- 3 T mirin
- 3 T olive oil
- salt
- lemon juice
1. Preheat oven to 400F. Make sure the salmon is dry (pat it with a paper towel etc.).
2. Rub the salmon with mirin, 1 T olive oil, and salt. Toss the cucumber with a little bit of salt and lemon juice and set aside.
3. Place leaves of radicchio in the bottom of the roasting pan, top with olive oil. Place the salmon, skin side down, on top of the radicchio.
4. Roast the salmon for about 10-15 minutes, depending on the thickness of your filet.
Serve with cucumber and radicchio.
Wow this piece of salmon looks so delicious! The simple preparation looks perfect- I hate overwhelming the salmon with too many flavors.. delicious 🙂
Glad you enjoyed it and thanks for stopping by, Sarah!
The balance of flavours with the radicchio and mirin sounds wonderful.
A little bitter, a little tart 🙂 Thank you, Virginia!
This sounds like a wonderful way to enjoy a good piece of salmon. I’m happily enjoying all the West Coast seafood that’s come into season. I had a spot prawn feast last week and I want more before the season’s done.
Oh, spot prawns! How fantastic. A rare treat in these parts 🙂
Beautiful!!! And such pretty colors!
Thank you, Mimi! I like eating colorfully 🙂
Seems delicious 🙂 will be sure to try it! But as a salmon lover it is always difficult to decide to cook it instead of enjoying it as an ice cold sashimi with some equally ice cold vodka
I like the way you think, Dillon 😉