Here Fishy, Fishy, Fishy! ~ Ernie’s Wild Citrus Soy Salmon

by Stephanie Tulman on August 13, 2014

Citrus Soy Salmon raw It’s a big week for This Chick Eats Cean!  I’m debuting my first (and one of my favorite) fish recipes!  We have officially turned pescatarian, folks!  This is going to be a blast.

When I think of a title, all that comes to mind is that scene in Sesame Street where Bert is having no luck fishing, and Ernie shows him how it’s done…. Here fishy, fishy, fishy! And just like that, a fish hops into the boat.

What I LOVE about this video, is that the fish are WILD CAUGHT and not farmed!  Bert and Ernie were well ahead of their time!  Wild Caught is far superior to farmed fish for many reasons.  Prevention Magazine does a superb job of showing us the comparison of Wild vs Farmed salmon.  Most notable, wild has fewer calories and half the fat and doesn’t include any additives that Farmer Joe decides to feed his fish to fatten them up!

Prenvention.WildvsFarmed Salmon

Borrowed from Prevention Magazine

Ernie was on to something! ; )

I got quite the education on salmon this week. Aside from the above tidbit from Prevention, I also learned about albumin!  What’s albumin, you ask?  It’s that bizarre white stuff that you see on your salmon after it’s cooked!  I immediately freaked out, since I don’t often make fish at home.  I learned that this is totally normal and part of the process when salmon is cooked.  Even the most perfectly cooked quality filet of salmon will produce a little bit of albumin.  It’s essentially a protein released during cooking that congeals and turns white.  Totally harmless!  It’s actually a sign of a loss of moisture, due to overcooking.  I severely overcooked my salmon because it was VERY flaky and albumin-y.  To check for done-ness, cut slightly inside, if it’s opaque throughout, it’s overcooked.  If it’s slightly translucent, you’re good to go!

Citrus Soy Salmon plated This recipe is quick and easy and makes for a great weeknight meal.  Since I overcooked mine, it was extremely flaky, and after a little photoshoot, I decided to just mix everything together in my dish, and the end result was delicious.  And maybe even made for a better photo ; )

Citrus Soy Salmon flaked Hope you enjoy the first of many fish recipes to come!


This Chick

Ernie’s Wild Citrus Soy Salmon


  • 1 cup uncooked basmati rice (or any brown rice)
  • 2 cups water
  • 2-4 boneless, skinless WILD caught salmon filets (2 will give you plenty of extra marinade for after cooking)
  • 1/4 cup fresh squeezed orange juice
  • zest of 1 orange (reserve a little bit for garnish)
  • 1/4 cup soy sauce or tamari
  • 2 tsp grated fresh ginger
  • 8-16 asparagus spears
  • 8 scallions, chopped, reserve the dark ends for garnish


  1. Prepare rice according to package instructions.
  2. Preheat the oven to 400 degrees.
  3. In a small bowl, whisk together the orange juice, zest, soy sauce and ginger. Set this aside for now.
  4. Cut a large piece of parchment paper for each piece of salmon. Place one piece on each sheet and top each with 4 spears of asparagus trimmed to the length of the salmon. Then fold each side about an inch in, to make a crease in the paper. This will save you from having citrus soy marinade all over your counter! I learned the hard way.
  5. Pour the marinade over each setup and then sprinkle with the whites and light greens of the chopped scallions. YUM. Now bring opposite sides of the parchment together and start folding down from the top, then pinch in the open sides and fold inward so that no juices escape!
  6. Bake the parchment packets on a baking sheet for about 15 minutes. If you have tiny filets like the ones in my pictures, check it after 10 minutes.
  7. Serve over a bed of brown rice and garnish with dark green ends of scallions. Add more marinade if perferred.


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