I thought this one for Thai Salmon that sarah Moulton did the other day on FoodTV looked great, and easy. She put all her salmon in one pouch to steam it.I'm all set to try it next time i do salmon for a group...
I'm also quite fond of steaming it with lemon slices on top, and a few scallions underneath..
For grilling, I use a marinade with EVOO, or peanut oil, soy sauce, sesame oil, orange juice, cilantro and orange zest.
I like to steam salmon in foil on a grill or in the oven with mangos, mint leaves, maybe some basil leaves, some orange juice and a little white wine.
I also love this miso salmon recipe from cooking light the recipe says ten minutes but i usually only broil for about seven:
- 1/4 cup packed brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons hot water
- 2 tablespoons miso (soybean paste)
- 4 (6-ounce) salmon fillets (about 1 inch thick)
- Cooking spray
- 1 tablespoon chopped fresh chives
Combine first 4 ingredients, stirring with a whisk. Arrange fish in a shallow baking dish coated with cooking spray. Spoon miso mixture evenly over fish.
Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture. Sprinkle with chives. Yield: 4 servings.
Place side of salmon on baking sheet/jelly roll pan. Coat both sides with a sprinkle of salt and a drizzle of olive oil. Broil until done to your liking.
While salmon is cooking, place sliced onion and sliced garlic with a little olive oil in sautee pan and cook thru. add chopped parsley and tomatoes. cook thru. season with salt and pepper and any herbs you like, such as oregano, thyme, etc., add some dry white table wine and cook a minute or two more. spoon over cooked salmon.
Ingredients are to YOUR liking and can be substituted, replaced or omitted. Amounts are to YOUR likning. This can be done on a grill. It's almost TOO easy!
I call it PLAKI of salmon.
I was looking for a salmon cooked with coconut milk recipe and came across the attached site. It has tons of recipes. I hope one these will become my favorite. In the meantime I sometimes take a thick salmon fillet, dip it in egg, bread it, place on a cookie sheet that's lightly greased with peanut oil. Bake at 400 until coating is crisp and browned.
Salmon with Cucumber-Dill Cream Napoleons
Thaw Time : 30 min.
Prep Time : 15 min.
Bake Time : 15 min.
1/2 pkg. Pepperidge Farm(R) Frozen Puff Pastry Sheets (1 sheet)
1 cup sour cream
1/2 cup chopped cucumber
3 tbsp. chopped fresh dill weed OR 1 tbsp. dried dill weed, crushed
1 can (14 oz.) Swanson(R) Chicken Broth (1 3/4 cups)
1/4 cup Chablis OR other dry white wine (optional) apples
1/4 tsp. pepper
6 salmon fillets, 1" thick (about 1 1/2 lb.)
THAW pastry sheet at room temperature 30 min. Preheat oven to 400 degrees F.
UNFOLD pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 2 rectangles. Place 2" apart on baking sheet. Bake 15 min. or until golden. Remove from baking sheet and cool on wire rack.
MIX sour cream, cucumber and 2 tbsp. dill. Refrigerate until serving time.
MIX broth, wine, pepper and remaining dill in skillet. Heat to a boil. Add fish. Cover and cook over low heat 10 min. or until fish flakes easily.
SPLIT pastries into 2 layers, making 12 layers in all. Spread 1 tbsp. sour cream mixture on each of 6 bottom layers. Top with salmon, 1 tbsp. sour cream mixture and top layer. Discard broth mixture. Serve with remaining sour cream mixture.
When I'm really lazy I brush some dijon on top of the filets, cover with some breadcrumbs and bake at 350.
I also like poaching - 2 cups orange juice and 1 cup white wine, reduced by a third, then add the add salmon. You can add some dill sprigs for additional flavor. Reduce the remaining poaching liquid down to a sauce. You can add a bit of butter. This is also good cold.
Saute slivered shallots in a bit of coconut cream from top of a can of coconut milk. Add a teaspoon or so of Thai red curry paste and cook for a minute, then add thin slices or matchsticks of carrot , and a few kaffir lime leaves if available. Pour most of rest of can of coconut milk over, add a little water and when simmering, add 2-4 pieces of salmon (skinned) and cover. Can add a few leaves of fresh basil if on hand, a squeeze of fresh lime is nice as an option.
Cook until salmon is done and serve over rice. Black rice makes an especially stunning presentation and adds a wonderful extra flavor and texture.
I love how the sweet, hot and aromatic citrus notes combine in this dish--spicy comfort food.
This works best with fillets:
Marinate 10 minutes in home-made teriyaki sauce, consisting of about 1/3 cup soy, 2/3 sake or sherry, a tablespoon of sugar, 2-3 cloves crushed garlic, and half a dozen slices of crystalized ginger, chopped fine.[DISCLAIMER: I think I last measured ingredients when making teriyaki in 1981, but I do know I use a lot less soy than I do sake, since we don't like it too salty] This is *nothing* like that nasty glop they pass off as teriyaki in restaurants in Virginia.
Pour sauce over top of fillets before cooking in the oven 10 minutes at 350, then 10 minutes under the broiler (less if you are lucky enough to have gas instead of @&#@*&@ electric). I find that the pre-baking means the fish cooks through rather than getting a nice brown top over raw fish.
recently made salmon this way:
Remove scales from skin. Cut flesh away from skin. Cut skin into strips, sprinkle some salt on skin. Keep in fridge while marinating the rest of the salmon.
Marinate salmon overnight with mirin, soy sauce, chopped ginger
Add a little bit of oil to pan. Cook skin till crispy; use this as a garnish if desired. (I munch on it while I'm cooking the rest of the stuff.) Save all the salmon grease in the pan.
Sear salmon on pan with a bit of oil, about 5 minutes on each side for a fillet that's about an inch thick. The center should be somewhat rare. Cook longer if you prefer.
Deglaze pan with balsamic vinegar and wine. Use as sauce.
Stir fry vegetables (spinach or leafy chinese greens work great) in the salmon grease for a side dish.
One of my favorites is nabemono. You can buy an inexpensive nabe (Japanese glazed clay pot) at oriental food stores. Use skinned filets - salt, then place into the nabe on top of some haksai (chinese cabbage). Pour in a little dashi and soy sauce (just for the bottom to steam the fish, not to cover or braise), sliced ginger, sliced scallions. Cook on stove top or in the oven. You can use instant dashi (eeek!) or take the time to make your own. I boil either bonito flakes or niboshi (small dried sardines), add konbu and mirin and let steep, then strain. You can serve the nabe directly on the table as a family style dish with rice.
But now that I know that farm-raising Atlantic Salmon is so bad for the global fish problem, I won't be doing this so often. Maybe only when I can get real Pacific Chinooks and Kings (but that's so rare around here).
If you have a kickin electric broiler , I'd recommend this . Roughly chop one or two onions , and one or two lemons . Line broiler pan with foil , place onions and lemon on foil in an even , thick layer . Place side of salmon ( or two or three :) ) skin side down on mixture , and season with salt and pepper . Cover salmon with more chopped onion and lemon , season with capers or dill , and place under hot broiler . Cook until onions are nice and dark . If fish is thick and not done , turn down broiler and place in oven for five minutes or so . So simple , but so GOOD . I usually discard the onions , but some people love them . This is a staple on all trips to the cottage . Also great with big fresh lake trout .