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George River Salmon

Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: Eastern Canada
Forum Discription: From the old traditions of the Maritime provinces to the French influences of Quebec to Ontario and the edge of the prairie.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=1775
Printed Date: 26 March 2026 at 19:13


Topic: George River Salmon
Posted By: HistoricFoodie
Subject: George River Salmon
Date 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.


Replies:
Posted By: Margi Cintrano
Date 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. 


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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

Posted By: TasunkaWitko
Date Posted: 27 February 2012 at 09:26
now this really sounds good - thanks for posting!

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Posted By: HistoricFoodie
Date 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.

Posted By: TasunkaWitko
Date 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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Posted By: HistoricFoodie
Date 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.


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