George River Salmon

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   Fishing guides o the George River used to prepare this dish bankside for their sports. You can make it in the broiler, but it really tastes better grilled over charcoal or wood. 

I always tie salmon steaks into noisettes, for even cooking. 

George River Salmon

4 salmon steaks, cut about an inch thick, and tied in noisettes
3 tbls Dijon mustard
2 tbls extra virgin olive oil
1/2 cup dry white wine
Salt & black pepper to taste

Mix the oil, ustard, wine, salt and pepper in a bowl or sealable plastic bag. Add the salmon steaks and marinate, chilled, for two hours, turning often.

If making at home, put the steaks on a sheet of buttered foil, on a broiler pan. Preheat the broiler. Broiler the steaks 4 inches from the heat, turning once, and brushing at least twice with the marinade. 

If making on the grill: Transfer the salmon steaks to the grill, over hot coals. Cook until the fish releases, and turn, brushing with additional marinade. Cook until fish is done, about ten minutes total. 

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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4759	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Topic: George River Salmon Posted: 27 February 2012 at 08:09
	Fishing guides o the George River used to prepare this dish bankside for their sports. You can make it in the broiler, but it really tastes better grilled over charcoal or wood. I always tie salmon steaks into noisettes, for even cooking. George River Salmon 4 salmon steaks, cut about an inch thick, and tied in noisettes 3 tbls Dijon mustard 2 tbls extra virgin olive oil 1/2 cup dry white wine Salt & black pepper to taste Mix the oil, ustard, wine, salt and pepper in a bowl or sealable plastic bag. Add the salmon steaks and marinate, chilled, for two hours, turning often. If making at home, put the steaks on a sheet of buttered foil, on a broiler pan. Preheat the broiler. Broiler the steaks 4 inches from the heat, turning once, and brushing at least twice with the marinade. If making on the grill: Transfer the salmon steaks to the grill, over hot coals. Cook until the fish releases, and turn, brushing with additional marinade. Cook until fish is done, about ten minutes total.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6209	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 27 February 2012 at 09:24
	I love salmon, whether it is Eastern Canadian, or Norwegian --- which is where most of the imported salmon is from ... There is some Alaskan however, this is more sashimi quality ... and then, for smoked there is some Scottish ... Well ! There is some Asturian ( north western to north central Spain ) on the coast, salmon, however, it is not sold throughout the peninsula --- so to meet demand, Norwegian ... Broiled salmon ... okay -- thanx ... my fave fish ... I am a true salmon lover ... I make mine brushed with 100% Hojiblanca extra virgin olive oil and then broil RARE ... I like it with Wasabi ! Thanx for the post ... Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9296	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 27 February 2012 at 09:26
	now this really sounds good - thanks for posting!
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4759	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 27 February 2012 at 11:37
	If you make this, Ron, you might want to do a photographic step-by-step on tying noisettes. Most people do not know how how to do them, and wind up overcooking the "legs" of the steak.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9296	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 27 February 2012 at 11:43
	sounds like a good idea - i have a "mental picture" of what you're talking about, but i do know that a visual will help anyone who is wondering.
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HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4759	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 27 February 2012 at 14:37
	A noisette turns the Y shape of a regular salmon steak into a solid disk. The big advantage is even cooking, as it's all equal in thickness. To make them, remove all bones, including the backbone. Then loosen the skin from the legs, coming up about even to where the backbone had been. Roll the meat from one of the legs into the center---sort of like a pinwheel---then wrap the other leg meat around it. Wrap the skin around the exposed meat. Using kitchen twine, tie the noisette so it maintains it's round shape. After cooking, remove the string before serving. That should give you the idea of how it's done. One of the best guides I know of for fabricating fish and seafood is the DK book called Seafood, published last year. Everything about it is great, in fact, except, unfortunately, the recipes. None of the 8 or 9 that I tried quite made it. But it might be worthwhile adding to your library just for all the other information.