We had a great time at Rock the Boat last Thursday night! All of the restaurants prepared delicious seafood offerings and it was great to see so many people out supporting sustainable food and the Albuquerque BioParks!
Farm & Table served Chef Jaye’s local honey-beer marinated salmon, with wild sockeye salmon from Bristol Bay. It was fantastic – check out the recipe below!
Local Honey-Beer Marinated Wild Sockeye Salmon
- 1 side, approx 2 lbs, wild sockeye salmon
- 1/2 c beer yeast (the yeast that settles at the bottom of the barrel) or 1/2 c high quality wheat beer (We use Marble Wildflower Honey Wheat yeast)
- 1/2 c local honey
- 1/2 c soy sauce
Mix marinade and coat salmon. Wrap in plastic, or seal in a large zipper bag. Allow to marinate about 4 hours. Preheat broiler. Place salmon skin side down on a oiled sheet pan or cookie sheet. Broil until starting to brown with some dark brown/black spots. If you prefer your salmon medium rare, pull at this point and allow to rest for about 5 minutes. If you prefer it more done, place in a medium oven for 3 to 5 more minutes.
Chef Jaye says she liks this served several many different ways – like room temp with sunflower sprouts and apricots and shoyu broth, or hot with white beans and parsley and currants, or with wheat berries finished with parmesan and pecans, and apricots. At Rock the Boat we served with with a honey apricot sauce and lemon mint straight from our front garden.
For more sustainable seafood recipes, you can visit the Rock the Boat webpage and see all of the recipes from last year’s event, including Farm & Table’s salmon tartare!
We’ll see you at Rock the Boat 2014!