I have probably waxed poetic about the beauty of Ranch 99 before. Ranch 99 is a chain of Asian supermarkets found in the Bay Area (and I’ve heard rumors of them existing in other parts of California as well). Right down the street from us is the Ranch 99 Cupertino store. It is in a busy shopping center with one of the most dangerous parking lots I’ve ever encountered along with a large number of mostly Chinese restaurants and bubble tea stores. I like having this grocery store within walking distance and it will be one of the few things that I will miss after we move back to Santa Cruz.
Fresh wild salmon filet with large ribbons of fat running through it.
One of the best things about Ranch 99 is the fresh seafood. They have live shellfish of all shapes, sizes, and varieties there. They also have live fish there that you can choose from. Now I am not so knowledgeable, skilled, or adventurous enough at the moment to choose my own fish and gut it at home. Instead Andrew and I opted to purchase their fresh, wild salmon filets stored on ice in the fish market. These filets were huge and mine alone was over a pound of brightly colored, fat ribboned salmon glory.
Salmon Skin is not only beautiful but incredibly delicious and crispy when grilled.
I went for a simple treatment of the fish. I marinated it in the juice of one lemon, two tablespoons of soy sauce, and rubbed some brown sugar into the flesh. Before marinating make sure to wash the fish so any slime comes off and pat it dry with paper towels. This is also a good time to debone the fish if there are any. There were so few bones in my fish that I just skipped this step all together. Let it marinate on the counter for thirty minutes before throwing it on the grill.
Marinating salmon in soy sauce, lemon juice, and brown sugar.
Grill the salmon skin side down so the skin becomes crispy and delicious. The skin may stick to the grill. It did in my case because of the marinade that we put on it, but Andrew’s simple treatment of olive oil and lemon juice did not stick to the grill. You want to grill it on medium high heat with about four inches of space from your rack to your heat source (we use a propane grill). Our filets were large so it took about twenty minutes for them to cook to about medium. It will be less time if your filets are thinner or if you want to go for medium rare. Only eat medium rare or rare fish if it is very very fresh and you know the source. Just because the grocery store says it is sushi grade does not necessarily mean that you can it rare.
We served the salmon with asparagus cooked on the stovetop with olive oil and lemon and brown rice.