What could be better on a cold night than chowder? Especially nice when served with a nice crisp green salad and crusty hot bread. What you find different about this recipe is that it uses fresh (or previously frozen) salmon, not canned or smoked. And you add the raw salmon at the end, after removing the pan from the heat, to just heat it through so it doesn’t get tough and dry. Yes, it will cook through in the simmering chowder in about 6 minutes. It is a great way to use salmon that may have been in the freezer for awhile.
1/2 Jack Salmon
2 Tbsp Yoshida Sweet & Savory Marinade and Sauce – like a sweet soy sauce
1/2 hour before cooking:
Cover the bottom of a broiler pan with foil (unless you would rather wash).
Spray top part of broiler pan with Pam. Place 1/2 of a Jack salmon, skin side down, on the broiler pan. Jack’s are smaller salmon, so a half should just fit your broiler pan when put on corner to corner. It will be less than 1 1/2” thick. If it is thicker increase broil time by 2 minutes. DO NOT overcook. It will finish cooking while resting under foil.
Brush 1 Tablespoon of Yoshida sauce on the fish. Let sit 15 – 20 minutes.
Heat oven to 450 degrees on broil setting (leave the rack in the center position)
Brush fish with another tablespoon of sauce.
Cover the thin tail portion with a piece of aluminum foil.
Broil on center rack at 450 degrees for 8 minutes – remove foil from tail and lay over upper portion of fish. Continue broiling 2 more minutes.
Remove from oven and let sit with foil over it for 5 minutes.