Recipe Contest 3rd Place Winner Annie Boushee shared this sweet story about the origins of her dish, "Spicy Swimmers", that she submitted to our Salmon Days Recipe Contest.
"I actually created this recipe years ago when I missed my parents. They were living in Minnesota with my sister, and I was home in Seattle. We have so many memories of late night polar bear swims off the dock in Indianola, where we would wiggle our toes and marvel at the phosphorescence.
I was thinking of that memory as I looked into my fridge at my farmers market salmon and the amazing hot sauce I’d bought at Fischer’s, and yearned for some piquant local comfort food at home. We will always be swimmers, and will always love our polar bear swims, but it really helps to have a little heat!
Now my parents live just down the street from us in Issaquah, a ten minute walk by wagon when we bring their granddaughter to visit often, and my sister lives in Kirkland. It makes my heart so happy to have them so close now. We all absolutely love Salmon Days, and I’ll attend in any format - virtual or otherwise!
Thank you so much for pulling it all together, it was really wonderful to see all the different vendors on the site and use the fun salmon day specials, and to see the salmon swimming upstream. It still felt really special with a strong sense of community, and I can’t wait for the next one."
Missing your family and feel like making some Spicy Swimmers of your own? Check out Annie's recipe:
2 x 8 ounce salmon filets
⅓ cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 teaspoon lemon zest
1 ½ teaspoon hot sauce (preferably from Fischer Meats)
Salt & pepper
Mixing bowl, rubber spatula, baking sheet, parchment paper or silicone sheet, oven
Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone sheet. remove bones from salmon if needed.
Mix together the garlic, mayonnaise, lemon juice and zest, vinegar, and hot sauce.
Lay the salmon out, skin side down, on the baking sheet. Salt and pepper the salmon, then add mixture.
Bake for 10-12 minutes, or when the salmon flakes with a fork.