2012 Holiday Recipe — Fujiyama Mama Salmon Recipe

You can dine on and enjoy Fujiyama Mama Salmon whether you’re Down Past the Bottom, ready to Let’s Have a Party or have a Whole Lot of Shakin’ Goin’ On—with or without Wanda Jackson’s singing.

(Serves four.)


4 wild salmon fillets, 6 ounces each
Extra-virgin olive oil
Salt and pepper
Two cloves garlic
Two-inch length fresh ginger, peeled
Chopped Italian parsley


Preheat oven to 250 degrees.

Finely mince garlic and ginger together.

Brush salmon on both sides with olive oil and season flesh side with salt and freshly ground pepper. Sprinkle garlic and ginger mix on flesh side and let rest for 30 minutes.

Heat olive oil in cast iron or other heavy, oven-proof skillet large enough for all four fillets.

Put salmon skin side down in skillet and cook until lightly browned.

Gently turn over the salmon and place skillet in the oven. Cook until the fillets are just cooked through and are barely firm to the touch.

Serve flesh side up and sprinkle each fillet with parsley.

Rice and sautéed spinach or bok choy complement the salmon fillets nicely, as does a California or Oregon Pinot Noir. Or, if you prefer a white wine, try a Viognier.

Created by David Matthews for Connect

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