- Line and Hook Caught Wild Alaskan Salmon
- Ginger Root
- Brussels Sprouts
- Red Potatoes
The winning recipe was sent in from Kitchen Gadget Girl. I’m still amazed at not only the support I’ve received for my crazy, wacky idea of a website, but the resources from those like Kitchen Gadget Girl’s website and tweets on Twitter. Thank You, Thank You!
I followed her plan almost to the letter. I let salmon sit with some wheat-free soy sauce and fresh grated ginger. I’d say go sparingly on the ginger as it was a bit much for my liking. Her times in the oven were close enough for me. I added about 15 minutes to the fish because of thickness and that ended up giving the sprouts a nice roasted flavor on top. here’s what she sent in:
Ok, I am thinking some sort of ginger soy marinade for the salmon, then roasting all together in the oven.
I would start the potatoes first, cutting them into similarly sized pieces as the Brussels sprouts (definitely in half, but if the potatoes are larger, then cutting them into quarters). Toss in olive oil and salt, then roast for about 20 minutes at 375-400F. [NOTE: I also added rosemary and dried cilantro]
Add in the Brussels sprouts and push the potatoes and veggies to the outside of the pan. Put the salmon in the middle and continue roasting the whole thing for 15-20 more minutes, until the fish is cooked through.
Timing and temperature are uncertain, depends on your ovens characteristics….