Sweet Chili Citrus Salmon

This is one of our quick go to staples that's super easy and takes Just a few minutes of prep time. This recipe uses one of our 1/2 pound wild line caught frozen fillets (pictured).

Combine all ingredients in a bowl and marinade salmon skin side up for 30-60 minutes.

Bake skin side down at 375 for 15 minutes or until center is translucent finish under broiler for 5 minutes or until surface caramelizes to a nice golden brown.

Serve with coconut rice and quick pickled cucumber

Ingredients: 

1/2 lb Salmon fillet

1/4Cup Sweet hot chili sauce

2 Tbsp reduced sodium soy sauce

1/2 squeezed lemon

2 cloves minced garlic

C S Fishery Smoked Salmon at Blackbird Wine

Portland, OR – C S Fishery caught up with Blackbird Wine owner Andy Diaz and Koin 6 TV personality Nicolle Camarata. Andy has been a big supporter of C S Fishery and we dropped in with a test batch of our Indigenous Salmon Candy featuring organic molasses, organic soy sauce and organic honey.

Portland's "Cooking With Niccolle", Niccolle Camarata with Andy Diaz of Blackbird Wine

Not only is Andy a proven mover and shaker on the Portland food scene with Blackbird Wine and recent success Daruma Sushi, he’s friends with and has appeared with Anthony Bordain, former host of No Reservations. Andy knows food and if the review of Daruma in the Oregonian newspaper is any indication, Andy is well on his way in creating a following in this food obsessed town.

Fresh salt slab bread and baguettes at Blackbird Wine and Atomic Cheese..

The wine and cheese pairings featured thinly sliced ripened pears and drizzled honey over soft goat cheese.

Cheese and cured meat cases at Blackbrid Wine and Atomic Cheese