, , , , , , , , , , , , , , , ,

DSC02754To me clean, light food is just as much a part of summer as the salty air. This was my first attempt at cleaning a proper fish! Not too shabby for a first shot: the pin bone work was a little sloppy even so, I didn’t hack it up too badly. A big salmon fillet like this would be great on a grill, but if you’re in a cramped apartment like I am, a broiler works just fine. This is a good daytime or weeknight meal. I actually had it for lunch outside with a beer.

Because the salmon was fresh from the market, I only needed a quick broil about 5-7 minutes. The salmon is slathered with a spicy mayo, great for a fish sandwich, or along tropical rice as I did. I like to use sticky brown rice, which I simmered with mango nectar for extra flavor. You have to cook it a bit longer because of the sugar, plan on about 60 minutes and add a dash of rice vinegar at the end. I tossed some steamed broccoli in a few shakes of soy sauce to add some salt and green to the plate. Bon Appetit!



1 large Alaskan salmon fillet

1 tbsp sriracha

3 tbsp light mayo

2 tbsp sweet chili sauce

squeeze of fresh lime

2 sprigs fresh dill



1. In a small bowl, mix mayo, lime juice, sriracha, and sweet chili sauce. Gently brush spicy mayo over cleaned fish.


2. Place on foil-wrapped baking sheet under the broiler on high for 5-7 minutes. Chop fresh dill and sprinkle on top. Serve with desired sides.