Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > Eastern Canada
  New Posts New Posts RSS Feed - George River Salmon
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

George River Salmon

 Post Reply Post Reply
Author
Message
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4759
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post 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.
Back to Top
Sponsored Links


Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6209
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post 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.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 27 February 2012 at 09:26
now this really sounds good - thanks for posting!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4759
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post 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.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9296
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post 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.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4759
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post 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.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.066 seconds.