Food Friday- Asian Zing Salmon

Twas' the night before heading to the best coast: the West coast.  With an early flight out of Arkansas en route to the Skykomish River and then later, Forks on the Olympic peninsula.  It only seemed right to break out the last of the Chinook to get into the mood.

  

An ex offensive lineman for the Minnesota Gophers (go Gophs!), my appreciation for good food, and plenty of it, has been life long.  So with my recent influx of abundant fresh salmon I have been able to experiment at will with a number of different preparations. 

I am not going to claim the origin of this recipe or the methods that make it so spectacular, but I will say that if you haven't yet tried this, you are seriously missing out.  

Freezing fish is usually a necessity when dealing with 20-50lb. fish, but it usually comes with a steep cost in flavor.  Putting a fresh chunk of meat in the freezer just doesn't feel right.  After coming across an article in STS I decided to freeze some of the fresh fish in a bag filled with the most delicious wing sauce ever created: Buffalo Wild Wing's Asian Zing.  

Asian Zing marinade recipe:

2 teaspoons cornstarch

4 teaspoons rice wine vinegar

1/2 cup corn syrup

1/3 cup sugar

1/4 cup chili-garlic sauce

1 tablespoon soy sauce

1 teaspoon lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon garlic, minced

*Dissolve corn starch in rice wine vinegar in a small bowl and set aside. In a small sauce pan combine remaining ingredients. Add corn starch and rice wine vinegar mixture and stir well. Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.  Remove from heat, allow it to cool then cover it and chill it until ready to use.

Give it a shot on your next batch of freezer bound fish, and I can promise you it won't be the last time you freeze your fish in marinade!

-mc

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