Hello everyone, my name is Bryan Edwards and I am a food blogger/ amateur chef. My family and I live in Tulsa, Oklahoma where we are famous for all the crazy tornados most recently. I have no culinary schooling or a private tutor to teach me tricks of the trade. I grew up in a southern family where everything we ate was made from scratch and the only time we went out to town for dinner was special occasions. My mom, step dad, and grandmother taught me most everything I know in culinary arts.
I made Copper River Sockeye Salmon today for all my fish foodies out there. Now, this isn’t just some catfish that I caught in a pond. This is fresh, wild caught salmon from the Copper River of Cordova, Alaska. In Oklahoma, you only have a couple places that you can get fresh fish from, I got mine from our local Reasor’s. They had this beautiful fish on ice ready for my plate.
For this recipe you will need the following:
1 filet of Salmon
1 tsp of Bone Suckin’ Sauce Lemon pepper
1 tsp of Bone Suckin’ Sauce Cajun seasoning
1 package fresh Thyme
1 package fresh Rosemary
3 fresh cherry tomatoes
1 fresh lemon
1 package Boomer Gold Potatoes
1/2 stick of butter
1/4 cup olive oil (California Olive Ranch)
1 large garlic clove
1 tbsp capers
1 package fresh asparagus
1 package Ann’s Biscuits (Cheddar,Chive,and Garlic)
Prepare the Salmon:
First, set out the salmon at least 30 min prior to cooking it so it can change to room temperature (this helps keep the meat from burning). Second, remove the pin bones using needle nose pliers. If this is fresh meat the bones will give you a small challenge when pulling them out. Third, season with Bone Suckin’ Sauce Lemon Pepper seasoning. Fourth, chop up some of your fresh Thyme and sprinkle it ontop of the salmon for some fresh flavor.
Cooking the Salmon:
I like to cook my salmon in a frying pan with some Evoo (California Olive Ranch Everyday) is what I use. Pour a nice swirl in your pan and turn on high heat for about 40 seconds to allow it to get very hot. You want it how so when you lay your salmon in the pan (Skin facing down) it will allow the skin to get crispy. Turn your burner back down to about medium heat after laying your fish into the pan. Cook on the skin side down for about 3 minutes. Next, flip your filet over for about 1 minute or till the fish is flakey with a fork. Finally, once it is flakey with a fork pull it our of the pan and allow it to set for about 2 minutes. Enjoy! 🍽🐟
Cooking Ann’s Biscuits:
I chose these Biscuits because they are simple and easy to make. Pop these in a conventional oven cook them at 350°F for about 8-10 minutes and enjoy!
First, take your asparagus and rince thoroughly with cold water. Second, take several in your hands and place both of your hands at the ends of the small bundle. Push down like if you are trying to snap a tree branch in half. Once they have snapped apart put your tops of the asparagus in a pan and thrown away the bottom pieces. Pour a swirl of EVOO in your pan and season your asparagus with your choosing. I use the Bone Suckin’ Sauce Vegetable seasoning. Cook your asparagus on medium heat for about 7 minutes or until they are cooked throughout. I like mine a little crunchy so I cook mine for about 8 or 9 minutes. Finally, pull off heat and enjoy!
Boomer Gold Potatoes (The Little Potato Company)🥔🥔
These potatos already come rinsed , however I do rinse mine just to be on the safe side. First, rinse potatoes and cut into fourths on your cutting board. Second, place your potatoes in your pan and give them a swirl of EVOO with 1 tbsp of butter. I dusted them lightly with Bone Suckin’ Sauce Cajun seasoning for a little bang taste. Cook these potatoes for about 7 minutes. These do not take long since they are cut up small. Pull these off heat and allow to cool for about 3 minutes. Enjoy!
Baking the Garlic:
I am a huge fan of fresh Garlic. You can not beat the taste of baked garlic and fish. When you add this baked garlic onto the salmon it complements each other like “Your first bike ride without training wheels”. First take your garlic and chop off the top of the clove so it exposes each pod inside. Next, wrap the clove in foil and pour EVOO ontop of the clove until its covered. Bake in the oven at 400°F for 55min. Let it cool for 10 minutes before trying to handle. Please be care when handling the hot garlic because it is coated in hot oil. Take a fork and pull out each baked pod so you can serve it with your salmon. Enjoy!
I use the 50/50 organic spinach mix in this recipe. If you do not have a salad chopping bowl you need one. This will allow you to chop your salad into small pieces. First, wash your lettuce under cold water and throw it into your chopping bowl. Second, chop till desired size and enjoy. This salad will serve as the bed for your salmon.
Butter Garlic Sauce: 👨🍳👨🍳
Put 2 tbsp of butter in a small pan on medium heat and melt to a liquid. Pour a swirl of EVOO in the pan and mix with the butter. Next, add in a garlic clove of baked pods into the pan. After that Sprinkle your lemon pepper seasoning into your pan. Finally add your capers without the liquid into the pan and mix for 30 seconds. Pour ontop of your salmon and enjoy!