To help generate excitement for the upcoming salmon season, I will be adding a Sockeye recipe and a “how to” entry into Today’s Catch. For this entry, I will be showing you how to make the perfect appetizer for your next party; Sockeye Fingers.
This super simple recipe will have your guests smacking their lips and licking their fingers. Prep work and clean up will be easy and you don’t have to worry about any leftovers.
First take 1 Kodiak Sockeye fillet and remove the skin. Start at the tail and with a sharp knife at an angle, make a cut. Hold on to the tip of the tail and with a sawing motion, work the knife back and forth toward the head of the fillet while you keep tension on the tail piece. Maintain a 45 degree angle with the knife blade and you shouldn’t cut through the skin.
Once the skin is removed, start at the tail and cut the fillet into 3/4-1 inch strips. Arrange the strips on a cookie sheet covered with foil and lightly greased with olive oil.
Now the fun and creative part of the recipe. With this fillet, I was able to cut 19 strips. I added salt and pepper to all the fish, then for a few of them, I added a dab of BBQ sauce. On a few others, I drizzled a bit of Frank’s Red Hot, and the rest I used a cracked pepper and garlic mixture. Your imagination is the only limiting factor with this recipe. You could have 25 pieces and 25 different sauces. Here are some favorites:
BBQ Sauce, Frank’s Red Hot, Teryaki, Honey & brown sugar, A1 Steak sauce, Ceasar dressing, Italian dressing, Lemon Pepper and sweet and sour. There are way too many to name them all, but if you like a particular sauce or condiment on other things, chances are it will taste good on Sockeye Fingers!!!
Bake at 400 degrees for about 12 minutes. Arrange them on a platter and let the good times roll. Your guests will each have their personal favorites and I guarantee you the fingers won’t last long!
This morning I had a customer ask if his talented chef /wife could send me a recipe and a picture from their kitchen highlighting some of Island Seafoods finest seafood. I would love to feature recipes and delicious photos of your creations. Email them to me and I will post them on Today’s Catch!
Until Next time, Happy cooking and Enjoy!