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its salmon time

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butchloc View Drop Down
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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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 22 June 2011 at 17:22
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!

 

Again sorry bout long windedness.... you like?

barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2011 at 03:14
Those recipes all sound just fantastic...I'm a salmon lover from way back and I'm sure I'll be trying these out .
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2011 at 08:41

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!
If you are a visitor and like what you see, please click here and join the discussions in our community!
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barry View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote barry Quote  Post ReplyReply Direct Link To This Post Posted: 23 June 2011 at 14:40
Cajun salmon? big lover of cajun salmon salad... sorrel, rockets, big dollop of chive creme fraiche on there bang
barry
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Post Options Post Options   Thanks (0) Thanks(0)   Quote butchloc Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2011 at 13:57
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 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote butchloc Quote  Post ReplyReply Direct Link To This Post Posted: 31 August 2011 at 11:49
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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