Kombucha Marinated Sockeye Salmon

Kombucha Marinated Sockeye Salmon


Thanks to Good JuJu Kombucha for making this custom blend of ginger and lemon kombucha! It made a delicious marinade for our tasting in December but you can use any flavor kombucha when you try this recipe at home! 













[[ recipeID=recipe-8lk1b4wyg, title=Kombucha Marinated Sockeye Salmon ]]



ADAPTED RECIPE BY MARISA DOOLEY

Chef Marisa in her kitchen chopping vegetables

AUTHOR PROFILE

Marisa Dooley of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published

Recipes

Panko Crusted Pacific Cod From Chef Nicole

Panko Crusted Pacific Cod From Chef Nicole

Sometimes the best meals are the simple, clean, and comforting ones and this Panko Crusted Pacific Cod from Chef Nicole is exactly that. Wild caught...

Read more
Shrimp and Crab Boil

Shrimp and Crab Boil

Few meals capture the spirit of gathering like a classic seafood boil, and this Shrimp & Crab Boil brings all the coastal comfort straight to...

Read more

Kombucha Marinated Sockeye Salmon

Keywords: Sockeye Salmon, Salmon, Sockeye, Kombucha

Ingredients

Instructions

Ingredients

  • 1 cup ginger-lemon kombucha
  • ¼ cup olive oil
  • 3 tablespoons soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 3 green onions, chopped
  • 1 teaspoon kosher salt
  • ¾ teaspoon red pepper flakes
  • 1 ½ pounds Wild for Salmon Sockeye salmon portions
  • 2 tablespoons neutral vegetable oil

Instructions

  1. Combine the kombucha, olive oil, soy sauce, rice vinegar, green onions, salt, and redpepper flakes in a bowl and whisk together.
  2. Place the thawed salmon in a baking dish skin side up, and pour the prepared marinadeover the top. Move the salmon pieces around a little bit to ensure they are fully coated in the marinade.
  3. Cover the salmon with foil or plastic wrap and place it in the refrigerator to marinate for2-12 hours.
  4. Just before serving, heat a large cast iron skillet over medium-high heat. Add thevegetable oil. When the oil just starts to shimmer, place the salmon portions in the skilletflesh side down and sear for 3 minutes until golden brown. Carefully flip and cook foranother 2-3 minutes on the second side or until cooked through to an internaltemperature of 145 degrees F.
  5. Garnish with additional sliced green onions and serve immediately.