Salmon, particularly wild-caught ones are a protein source that I like so much. One thing worth mentioning is that wild salmon is a very good source of vitamin D. Salmon also has a lot of omega-3, vitamin b3, b6, b12, selenium, and astaxanthin (a powerful antioxidant). Among all the wild-caught salmons, Sockeye is the most readily available species in North American grocers. The best season to use Sockeye salmon is between late June and mid-August. During this time, a lot of grocers in North American offer fresh Sockeyes. During the rest of the year, only previously frozen wild-caught salmon is available.
When I was thinking about my breakfast protein source, I thought about salmon. I heard a lot of Japanese families using pan seared (or teriyaki) salmon in the morning. I am too lazy to cook a regular dish in the morning, so I decided to try salmon jerky. As usual, I choose the simplest ingredients. The preparation process is simple too.
This salmon jerky is not only good for breakfast, but it could also be used as a snack.
Homemade Salmon Jerky自制三文鱼脯
Equipment
- baking pan
Ingredients
- 1.5 lbs salmon
- 1/4 cup soy sauce
- 1/4 cup rice wine
- 1/3 cup sugar
- 1 tbsp chili powder (optional)
Instructions
- Remove salmon skin (fillet), and cut the fillet into 2-3"x1" chunks
- Add sugar, rice wine, and soy sauce to a container. Stir to disolve the sugar
- Add the salmon chunks to the mixed sauce. Make sure all chunks are soaked.
- Cover the container, and put it in refrigerator overnight.
- Cover the baking pan with aluminum foil, and place all the marinated salmon chunks on the baking pan.
- Set the oven at 170F, and put the baking ban into oven.
- After 3 hours take out the pan, flip all the chunks, and put the pan back into the oven.
- Bake for another 2-3 hours. Take out the pan, and put it at room temperature for a few hours.
- Put the salmon jerky into a zipbag or sealed container. Store the salmon jerky in your refrigerator.
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