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Our recipe this month comes to us from former Maywood Park resident and Parkrose High alum, Chris Hansen Koopman. She recalls that her father and brothers always kept the family well stocked with salmon-fresh, smoked and canned. Now a Florida resident, talk of fresh Chinook has her homesick for Oregon. We know many Memo readers will be out there fishing in a few weeks so we offer this preparation in anticipation of spring runs.
Chris picked up this recipe at her local Publix Super Market and recommends serving it with a spinach salad garnished with chopped almonds.
She reads the Memo on-line and told us she will be watching for recipes from former Parkrose neighbors and friends. Send us a recipe that your family loves. Perhaps you have a St. Patrick's Day favorite or a dish utilizing early spring vegetables. Make sure the measurements and instructions are accurate and include the adaptations you have made to turn it into a family favorite. Be sure to cite the original source, so we can give proper credit. Send your submissions, along with a photo if you have one, to Darlene Vinson at editor@midcountymemo.com or 3510 N.E. 134th Ave., Portland, OR 97230 no later than Tuesday, Feb. 15 for consideration for the March issue.
Sweet Pepper Salmon
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| COURTESY CHRIS HANSEN KOOPMAN |
1/4 cup flavored almonds (herb flavored, smoky, whatever you have)
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon garlic pepper seasoning
1/4 cup maple syrup
1 tablespoon soy sauce
Crush almonds in a food processor or spice grinder until the texture of course bread crumbs. Place in a zip-top bag and add chili powder, paprika, and garlic pepper; shake to mix. Coat salmon with cooking spray; place in zip-top bag. Seal bag and shake or press with fingertips to evenly coat salmon.
Preheat a large sauté pan over medium heat for 2 to 3 minutes. Remove pan from heat and coat with cooking spray. Return pan to heat, add salmon and cook 3 to 4 minutes on each side or until 145°F and fish flakes easily.
Remove salmon from pan and keep warm. Add the syrup and soy sauce to the pan and cook 1-2 minutes until thickened. Serve sauce over salmon.
Yield: 4 servings
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