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We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.

Source: Martha Stewart Living, April 2009



Cook's Notes

Oven-roasted thick fillets of salmon at a very low temperature until they're opaque on the outside and medium-rare in the center. The trick is to be generous with the seasoning mixture and to make sure the fish doesn't overcook.

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How would you rate this recipe?
  • bobcat81826
    2 JUL, 2009
    This was a really great recipe but I had to cook it longer than the recipe said and I wouldn't recomend cooking the orange with all of the rind if it is especially thick.
  • MarthaandMeBlogger
    3 APR, 2009
    This was good but I had to turn the oven up to get it to finally cook completely
    21 MAR, 2009
    look online, various suppliers that sell it. not sure where u are in world but if you are u.k then the supermarket chain Waitrose sell it. If you're elswhere in the world then whichever top brand supermarket you have is bound to sell it, you'll find it with soy sauces etc aisle-wise. or use or make your own, see
  • Jeis
    16 MAR, 2009
    Excuse me,where can I buy the sambal oelek chile paste? Thanks,

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