Asian-Inspired Salmon Steaks excerpted from Essential Fish and Game Cookbook: Delicious Recipes from Shore Lunches to Gourmet Dinners (Fox Chapel Publishing) For Hunters, Fishers, and Trappers to Make Amazing Meals from the Day’s Catch by Scott Leysath. Photography by Kcuxen.
Create delicious meals from the wild game and fish you’ve caught!
- Easy and accessible recipes, with minimal ingredients, simple preparation, and the understanding that wild game needs to be cooked differently
- Uses seasonal ingredients you can source locally, rather than already prepared soups, bouillon, and sauces
- Interesting facts about fish and game, with quotes that show the passion hunters and fishermen have for their sport
- Use the whole animal, not just the prime parts, with information on how to make stocks and sauces from fish and game parts that are often discarded
- Stunning photos and sidebar information relevant to preparing fish and game, field care, processing, and storage
- Author Scott Leysath is a leading authority on the proper preparation of fish and game
Calling all anglers, hunters, outdoorspeople, and cooks! Essential Fish and Game Cookbook is jam-packed with ways for you to enjoy mouthwatering, wholesome meals—from shore lunches to gourmet dinners—using the fish you’ve caught and the wild game you’ve harvested!
These delicious recipes are made with locally sourced, seasonal ingredients and are user-friendly, with few ingredients and preparation steps. Learn the differences in how to cook wild fish and game versus the meat you find at the grocery store. For example, domestic turkeys can be cooked as one full piece and will be juicy and delicious; whereas wild turkeys need to be broken down and cooked in parts because the differences in muscle, fat, and sinew require different times and temperatures.
Author Scott Leysath, known as “The Sporting Chef“, provides information on preparing fish and game, field care, processing, and storage. Scott is the author of two “The Sporting Chef” Wild Game Recipes cookbooks. He is also the cooking editor of the Ducks Unlimited Magazine and writes for several other outlets including California Waterfowl Magazine, South Carolina Waterfowl Association, and Cooking Wild Magazine.
Prepare your catch and create delicious meals for you and your family, with Essential Fish and Game Cookbook!
Essential Fish and Game Cookbook: Delicious Recipes from Shore Lunches to Gourmet Dinners (Fox Chapel Publishing) For Hunters, Fishers, and Trappers to Make Amazing Meals from the Day’s Catch by Scott Leysath is available at
Asian-Inspired Salmon Steaks
Assertive Asian flavours—ginger with soy and orange juice concentrate— complement this versatile fish. If you like a little heat to balance the sweet, add a minced jalapeño or a dash of Asian sweet chili sauce.
Makes: 4 servings
Prep Time: 15 minutes, plus 1 hour marinating
Cook Time: 6 to 10 minutes
Ingredients
Ginger Marinade
1 to 2 green onions
1 clove garlic
One ½-inch piece ginger
1⁄3 cup soy sauce
¼ cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
(optional)
1 teaspoon freshly squeezed lemon juice
½ teaspoon yellow mustard
Steaks
Four ½-pound salmon steaks, about 1-inch thick
1 tablespoon olive oil, plus more as needed
Preparation
- Prepare the Ginger Marinade. Chop the green onions and mince the garlic. Mince or finely grate the ginger. In a small bowl, combine the green onions and mince the garlic. Mince or finely grate the ginger. In a small bowl, combine the green onions, garlic, ginger, soy sauce, orange juice concentrate, vegetable oil, tomato sauce (if using), lemon juice, and mustard. Mix everything together until well combined.
- Place the salmon steaks in an even layer in a 9 x 13– inch glass baking dish. Pour the Ginger Marinade over the salmon, turning to coat both sides. Cover the baking dish with plastic wrap and place it in the refrigerator for 1 hour to marinate, turning the steaks over after 30 minutes.
- Preheat an outdoor grill to high heat and lightly oil the grate. Remove the baking dish from the refrigerator. Pour the marinade into a small saucepan and place the saucepan over high heat; boil for 1 minute.
- Using a pastry brush, brush the salmon steaks lightly with olive oil. Grill the steaks for 3 to 5minutes on one side. Gently turn the steaks over and grill for an additional 3 to 5 minutes. Brush the marinade over the salmon as it is grilling. The salmon is done when it flakes easily with a fork. Discard any remaining marinade. Transfer the grilled salmon to a serving dish and serve immediately.
Try putting some of your favourite steamed or roasted veggies on the side of this dish.
Recipe reprinted with permission from Fox Chapel Publishing.