This weekend I picked up a nice piece of Chinook Salmon from Newman’s Fish Company here in Eugene. It’s a solid place to get the best seafood in town (in my humble opinion). It’s been a go to for us since we moved here in 2009. Apparently this fish shop got its start in 1890! The full history is an interesting read, I think . . .
This weekend I used a recipe that I’ve adapted over the years and is not uncommon at all. The salmon is placed in a dish on a little olive oil, with onion rings and lemon slices placed on top. I prefer sweet onions but any onion will work. Then I put on the sauce, which is a variation of a sauce I remembered from my time as a cook when I worked my way up from dishwasher to prep-cook to line-cook at a place called Mad Anthony’s in Bellevue, Washington. Mad Anthony’s eventually became Anthony’s Seafood Grill, which is where this comes from and is part of the Anthony’s chain of restaurants in the Pacific Northwest.
We used to take a one gallon bottle of wine and pour half of it into another empty one gallon bottle. Then we’d pour in one quart of lemon juice and then fill the bottle with water. So the ration is 2 parts white wine, to 1 part lemon juice and 1 part water. Then we’d pour this over the fish and bake it in the oven at about 350 degrees. Simple and tasty.
Basically this is what is done in the image below. It cooks for about 20 minutes and is oh-so-tasty . . . .