We had more hungry heads to feed in episode three, so we doubled the marinade: half sesame, half vegetable oil, Northern Spices, brown sugar, ginger, soy sauce and balsamic, all squished together in a zip-top bag. Then Jeremiah realized he'd forgotten the part that puts the firecracker in firecracker salmon. A generous squeeze of sriracha turned everything dark red. The fillet ("straight out of the waters off the Borean Tundra") got cut into four pieces and went into the fridge for an hour. Overnight is better, but we were hungry.
The fillets went skin-down under a hot broiler and got brushed with the marinade. They needed about 15 minutes instead of 10, and came out at 135 to 140°F.
The verdict was huge. Jeremiah called it "the best thing we've ever made here." The salmon was perfectly cooked with the marinade "seeping through it." Our only complaint was that we made just four pieces, and next time it marinates all day.
As the frosty winds of Northrend howl outside, Jeremiah and Kevin turn to the region's culinary delights.
Picture it: the warmth of the spices dancing with the cool bite of juniper, reminiscent of the clash between glacial salmon and the fiery oven. Northrend's culinary delights have reached new heights of flavor!
Firecracker Salmon
Salmon fillets marinated in soy, balsamic, brown sugar, Sriracha and Northern Spices, then broiled until flaky. Glacial salmon meets the fiery oven.
Put the oil, Northern Spices, brown sugar, ginger, soy sauce, balsamic and Sriracha in a zip-top bag. Seal and squish until the brown sugar breaks up and the marinade turns dark red.
Cut the salmon into four even pieces, making the thinner end piece a little bigger.
Add the salmon to the bag, press out the air, seal and shake to coat. Marinate in the fridge for at least 1 hour, or overnight for more flavor.
Set the oven to high broil and let it heat for a couple of minutes. Line a rimmed baking sheet with foil.
Lay the salmon skin-side down on the sheet with space between the pieces and brush the tops with marinade.
Broil for about 15 minutes, until the salmon reaches 130 to 140°F and flakes easily. Smaller pieces will cook faster. Serve right away.
Pairs well with wild rice and sautéed green beans or asparagus, or with Honey-Spiced Lichen. Marinating all day gives the best flavor; an hour works if you're hungry. Pull the salmon around 130 to 135°F if you like it moist.
Adapted from World of Warcraft: The Official Cookbook by Chelsea Monroe-Cassel (Insight Editions, 2016).
