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butchloc
Cook's Assistant Joined: 27 April 2011 Status: Offline Points: 28 |
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Posted: 22 June 2011 at 13:14 |
its the time of year when fresh salmon is around (best if you catch them yourself) so here are my 2 favorites
charbroiled salmon filet with garlic vermouth butter 8 each - 6 oz salmon filets (about the size of your hand, no more than 3/4" thick) garlic vermouth butter 1 cup clarified butter butter 1 cup margerine 1 TBL garlic salt 1/3 cup dry vermouth 1 TBL worchester 1 TBL lawrys seasoning 1 1/2 tsp lemon pepper 2 TBL sugar 2 tsp paprika 1 tsp pepper 1 TBL sale 1/2 cup fresh lemon juice combine the melter butter, margarine and everything & leave cool, stiring occasionally Now heat up the BBQ so the grates are about 650, liberally brush one of the salmon and place on grille for one minute, then turn 90 degrees and cook for another minute basting the top with the butter Turn over and cook for about another 30 seconds. baste with more butter and serve. Internal temp should not be over 130 Parmesan italian salmon 4-4 oz fresh salmon fillets In a small bowl combine about 1/3 cup of creamy italian dressing with 2 heaping TBL grated parmesan cheese, 2 TBL of either chives or sliced green onion, 1/2 tsp white wine worchestershire sauce. Place the fish in a 8x8 baking dish and spread the parmesan mixture over the fillets. bake at 450 for 12-15 minuters This one is really easy fast and tasty |
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barry
Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34 |
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Sorry for being long winded... but from one salmon lover to another you have got to try this out... mega.... other recipes on my blog underpressure1982.blogspot.com...
Salmon with mushrooms
a le grecque… So this is a fine dining take on culinary classic… do not be
discouraged by words like a le grecque… quite simply, put, it is Greek and
refers to a cooking method of flashing something in olive oil, lemon juice,
vinegar or wine and usually served cold in salad form. It sounds fanciful
indeed but simplified it is easy peasy, rustic, big bowl, big bang factor…
Bottle of vino, light the candles and treat your other half to this you will be
elected… stunning, smashing salmon… Ingredients 4 salmon fillets (fresh is best use your local monger) Fresh scallions, 200ml cream, Fish stock, Chives, 50ml oil,
butter, fresh peas shelled, bulb garlic,1 lemon, Selection of mushrooms (button mushrooms work fine
portabellos etc but if you really
want to be elaborate and elected you
will want to source oyster, shitake, chanterelle, morels all available when in
season from your local fruit and veg or the farmers market always has a good
selection… If your local veg shop doesn’t stock order them, they will only be
too happy) Method Ok let’s keep this one short but sweet, its rustic its
simple clean uncomplicated all about the flavour…. Let’s start with refining your fillets… by refining I mean
trim. We don’t need big clumsy fillets over powering the symmetry of the
finished plate so basically your trimming the tail end of the fillet and
likewise the top… Using a sharp knife we want to then score diagonally across
the skin then diagonally in the opposite direction… think ex’s and o’s grid
this aids the tender cooking process… Do
not season until ready to seal Prep mushrooms. Wash to remove any unwanted friends then
depending on which mushroom you use quarter or halve. Illustrated below I’ve
used morels. Spectacular, soft and succulent. Half Leave to one side. Prep scallion bulb. Chop about half way up stalk. Trim outer
leaf and remove root at base. Your looking for a nice firm white and shinny
bulb. Add juice of half a lemon, oil, white wine vinegar and
finely chopped garlic to pan on full heat. Reduce slightly until you get a
syrupy texture. Add mushrooms and mix thoroughly for one minute, add scallion
bulb, remove from heat. Blanche off peas, de shell if so desired simply by pinching
the shell with nails pop out beautifull green peas. Add to pan of a le grecque
mushrooms… don’t forget about them you should be stirring occasionally, they
should be cooking slwowly and succulently. In a pot reduce your fish stock by two thirds, add salmon
trims, add cream let simmer on a low heat, Season to taste… less is best add
little amounts of salt and pepper at a time you can’t take them back out once
added, you can add more if lacking! Add oil to a pan, heat then add butter until you begin to
see it bubble, foam on the pan, perfect. Now season your salmon fillet. Rub
that sea salt into the scored skin. Onto pan reducing heat you are only searing
the salmon not scorching. Season underside of fillet take your time this is big
business and the main component of your dish. Turn sing a spatula… I prefer to
feel and use my fingers. You want a golden look, brown you’ve gone to far,
check, check, check this secret to success here in pan sealing, two minutes
each side then into a pre heated oven 180c for no longer than 3min… touch the salmon fillet, get to know
the resistance to your touch for future attempts… this will be perfect slightly
pink at the centre. Take from the oven squeeze juice of lemon quarter allow to
rest. Bang… Nearly there, chop chives, add to cream velouite. Spoon a le grecque into centre of large bowl. Spoon over fish velouite sauce. Rest salmon fillet on top and dress with one scallion bulb ontop. For the more spectacular and adventurous of you, use a hand blender and blend the fish velouite intensely in a cup… Spoon the top foamed velouite and repeat and you will find you’re a le grecque destroyed in the best possible sense in the tastiest velouite. Spectacularly rustic, smashing big bang flavours! |
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barry
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Those recipes all sound just fantastic...I'm a salmon lover from way back and I'm sure I'll be trying these out .
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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lots of good-looking things to try here. i don't have much opportunity for salmon, but i am guessing that trout would make a good substitute. barry - no worries about long-windedness ~ take a look at some of our posts on foreign and/or historical foods, and they can get pretty detailed!
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barry
Cook's Assistant Joined: 21 June 2011 Location: ireland Status: Offline Points: 34 |
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Cajun salmon? big lover of cajun salmon salad... sorrel, rockets, big dollop of chive creme fraiche on there bang
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barry
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butchloc
Cook's Assistant Joined: 27 April 2011 Status: Offline Points: 28 |
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did someone mention cajun salmon? How about chili rubbed salmon
start with 6-8 oz salmon fillets then 1/2 cup chili powder rub salmon with the chili powder oil s&p & on high heat cook for about 3 min/side BUT you're not done yet because you need to serve in on Jicama slaw Julienne Jicama 4-5 cups julienne radish 3 large julienne red peppers 1 large julienne red onion 1 large lulienne jalapeno peppers - 4 large cilantro - 1 bunch julienne roma tomato 2 lime juice and zest - 2-3 limes EVOO - 1/4 cup mix all this together and season with olive oil, adding lime juice to your taste Now you're ready to serve ths salmon with jicama slaw Garnish with lime wedge, cilantro and a drizzle of EVOO |
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butchloc
Cook's Assistant Joined: 27 April 2011 Status: Offline Points: 28 |
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we're just back from alaska wiht another 50 or 60#'s of nice silver fillets. Got some sheefish too, but thats a different recipe. so if you have a nice salmon fillet and want a really quick easy meal that treats the taste buds good try this
1 salmon fillet cover fillet with italian dressing & grated Parmesan cheese (not to heavy just enough to cover). add a sprinkle of black pepper and pop into the over for 12-15 min. at 350 simple, quick and good |
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