Just has people in my homeland is crazy about Hilsa, folks in US North West is absolutely crazy about Salmon. They go to great length to protect them. Like let cars skid around crazily in Winter snow, but still avoid spraying salt and other anti-skid material on the road, so that they don’t land in the streams and hurt these fishes.
When the first copper river salmon arrives in Seattle it gets a red carpet welcome and the flight captain carries it out to the waiting arms of the best Seattle chefs.
No wonder that it has turned into one of our favorite food. Salmon is best cooked without too many spices and eaten without condiments so that it’s true flavor is appreciated.
- 1lb salmon cut into steaks
- 10-12 steams of asparagus
- 2 tbsp. lemon juice
- 1 tsp. grated ginger
- 1/4 tsp. clove powder
- 1/2 tsp. cinnamon powder
- 1/2 tsp. black pepper powder
- 2 tsp. butter
- Salt to taste
Wash the asparagus and trim off the hard part of the stem. Apply salt and black pepper powder to it and let it rest.
Clean the steak and pat it dry. In a bowl mix all the ingredients with butter and slather it on both sides of the fish steak. Keep it marinated for 30 minutes.
Preheat the oven at 350F. Now place the marinated steak and the asparagus on separate baking dishes and bake it for 15 minutes.
Check whether the steak is fully cooked or not.The flesh should no longer stay clear and turn whitish pink by this time. If you touch it with a fork it must look flaky. Asparagus will become crunchy after 15 minutes. If you want them soft take them out after 10 minutes.
Arrange them on a serving plate and enjoy.