Salmon, a good basic recipe

Its been pretty busy here on the ship. Especially in food services. We are catering a pastors conference on Monday and Tuesday (lunch only) and then an African Dinner (with West African style food, hence the name) on Tuesday night along with doing the African food for the regular crew that night also...and a lot of other little things going on...the founders of the Organization coming, a group from a church that has wanted to get involved, etc...

In the galley we have several holes in the floor past the tile and into the concrete trying to pinpoint a water leak in the floor itself, several food coolers going down at the same time, the crane (which lifts two big size rolling bins out of the ship with our massive trash in it) has broken down, a lull in staffing in food service right now (although said church is helping out tremendously when they can in the galley)...

Oh, thats right, Salmon! This basic brine or marinade is great especially for Salmon, but I have not really tried it with white fish, because I don't think it would look appealing when it changed the color of the white fish...but oh well, you can always try and see.

Only soak the fish in this mixture for 1 hour, and definitely not longer than 2 (for those of you who don't follow instructions good). Fish will take on flavors quick.

1/3 part sugar

2/3 part soy sauce

add fresh garlic as much as you want or powder till taste is strong

add fresh ginger as much as you want or powder till taste is strong

But use equal parts of garlic and ginger.

I don't really use a whole lot of measurements, I like ratios so it can be scaled up or down. The taste is supposed to be strong because the fish will push out some water AND because this taste will get diluted separated between the fish. This works great on baked, grilled, pan seared, and/or fried Salmon Fillets.

A good example of this recipe would be like this:

1 gallon soy sauce

1/2 gallon sugar

1/4 cup powdered ginger (or half cup fresh!)

1/4 cup powdered garlic (or half cup fresh!)

On the ship, the fish sometimes looks terrible baked in mass quantity with congealed Grey blood and a mass quantity trick (or if its hard to bake flat that many pieces of fish like it is for us) is to flash fry or maybe more technically correct par-fry the fish in the deep fryer till they look good, or golden brown and crusty (but not till there done) and then fill up the hotel pans/chafing dishes and cover and finish cooking all the fish in the oven. Comes out wonderful, looks great, great texture and color on the outside, and tender & moist on the inside. That is, if you don't cook it too long and dry it out!

Thats it! Leave a comment if you have further questions on some of my techniques or recipes found here.