Its fish night! What's your favorite salmon recipe?
Something quick, easy and yummy! I usually just bake it with lemon, salt and butter but looking for something a bit more inspiring. Thanks!
This recipe appeared in Bon Appetit many years ago, and soon became my favorite. Fast, easy, and delicious!!! The original didn't call for the chipolte in adobo. Same method of cooking. It's great on salmon, but I use it for many types of fish. Especially good on Striped Bass(Rockfish).
Honey mustard, fresh dill and a dash of teriyaki sauce. Blend, brush on and grill. Sometimes I put a bit of coarse salt on top before serving.
Ishikari Nabe / Salmon Miso soup
This works best with head, collar, & cheap cuts (flavor) but regular filet pieces are great too.
- Slightly boil pieces to rid of any fishy odors (shimofumi technigue). Drain & reserve.
- Make Dashi broth-- instant dashi is fine to use.
- Dissolve Miso paste in hot broth.
- Add Salmon, shredded cabbage, onion, carrot (can use cole slaw mix), tofu, precooked potatoes etc. Cook through -- doesnt take long.
-Serve with rice. Garnish with shredded nori, green onion.
This is my favorite winter dish in the world. Nothing better than fatty pieces of steaming hot salmon paired with rice in a flavorful broth.
I'm guessing that you don't plan to grill your fish? If you do, the sky's the limit as there are so many great recipes out there for grilled salmon. The husband goes salmon fishing in Alaska once a year, so I cook A LOT of salmon. My favorites to do in the oven are...
For this second one you can easily sub sour cream (although I think some Greek yogurt would be great) and it works just as well on salmon filets as it does on steaks.
On a piece of foil place baby spinach leaves, top with salmon, S&P, spoon on good canned diced tomatoes in thick sauce, a spoonful of cream on top and a sprinkling of ground ginger. Seal up the foil and bake. Quick, pretty, and good.
I love the Jean-Georges recipe where you simply season the salmon with s&p, then bake at a low temperature or roast until cooked medium rare. Drizzle with chive oil made from a big bunch of chives, evoo and sea salt in the blender. It creates a gorgeous green sauce that packs a flavour punch.
Other ideas - mix up dijon and mayo, spread over fish and grill. Or mix up a marinade of honey mustard, hoisin and soy and then grill. Top with toasted sesame seeds, chopped scallions and coriander.
Brush chardonnay over fish, then follow up w/ a brush of dijon mustard & a squeeze of lemon. Sprinkle panko on top and slide into the oven.
If you can get a hold of pomegranate molasses, spread some over the top of the fillet and broil. It's really tangy and good.
I like to keep it simple - seared and finished in the oven with a fresh herb sauce like basil or cilantro pesto (without the cheese).
My new favorite is to wrapp the salmon filet with 2 or 3 slices of prosciutto and bake. Finish with a drizzle of balsamic reducition.
The salmon stays nice and moist and the prosciutto gets a bit crispy.
My probable favorite is poaching in a court bouillon (white wine or water and white vinegar or lemon juice, coarsely chopped onion, carrot, few sprigs of parsley, fresh or dried thyme, a couple of whole cloves, bay leaves)then serving at room temp with dill sauce (handmade mayo, dill, mustard, lemon.) Wrap in plastic wrap with a few strands of dill, then as soon as you dunk it into the court bouillon, turn off the heat and let is rest until it's cooked. The salmon will be very moist and totally wonderful.
So simple and quick: coat in miso and bake. Hm, methinks I'll make this tonight!
Some simple, very delicious ways to eat Salmon....
Broil or Grill on Banana Leaf... baste with one of the following easy sauces... with 5 minutes to go:
> Trader Joe's Red Mole... serve with a Baked Plantain & a dab of Crema or Greek Yogurt
> Yoshida Teriaki Sauce... serve with Japanese Cucumber Salad & Rice
> Dijon Mustard & Honey... serve with Frittes
Discovered by accident.
Was sauteeing a salmon filet in clarified butter and had finished searing on one side and flipped it when the phone rang. Damn!
I turned off the fire, slammed a lid on the pan and took the call I had been wiating for.
When I returned to the salmon a few minutes later, it was perfectly cooked through, absolutely moist, yet somehow the outside still had some crispness from the butter searing - can't explain that part.
Since then I've used this method often, throwing a handful of dill or parsley in before covering, adding lemon later, or doing a little shallot or mushroom in the butter.
Or there's enough liquid to deglaze the pan with wine or cream and make a quick sauce.
Incredibly versatile. Always works.
One of my favorite methods of cooking fresh fish fillets...
Make a mixture of bread crumbs, plenty of salt, pepper, melted butter, lemon zest, and a bit of freshly chopped herbs of your choice. Top the fish with the bread crumb mixture and bake in a hot (450-500) oven. With thick salmon fillets it'll take about 10 minutes to reach medium doneness, which is how I like it. Place under the broiler for a few seconds if the bread crumbs aren't browned enough.
One of my regular way to eat salmon is making a miso glaze. If you have all the ingredients, it's really simple to make and I feel a kind of elegant way to have a nice Friday night dinner!
Here's my recipe:
6-8 oz. salmon fillets (1-inch thick)
1/4 cup miso paste
1/4 cup rice vinegar
1/4 cup sake
2 T light brown sugar
2 T sugar
1 T soy sauce
1 t freshly grated ginger
1/2 cup panko bread crumbs
Preheat oven to 400 degrees
In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.
Makes two servings. Serve with mashed potatoes and greens.
Here's a photo of how it turned out recently (maybe it'll inspire you to make it): http://singleguychef.blogspot.com/200...
Way simple: I mix together something sweet with something salty, spread it on, and bake. Maybe give an additional baste during baking. For instance, soy sauce plus some kind of preserves (apricot/ginger, peach/pomegranate, etc). You could use teryaki for the salty. Just stir the two together, you can get fancy if you want and add more fresh ginger or garlic, maybe some five spice seasoning...yum! And I don't even like salmon!
My mother-in-law recently took a lovely piece of salmon, drizzled some Italian dressing over it then some homemade pesto, wrapped in foil and baked. Delicious!
Actually my favorite is salmon grilled over hardwood charcoal with wet mesquite wood chips for smoke. A little S&P is all you need to season. (And we used to take the extras and mix with TJ's Shroom with a Roux, but we can't get that at our TJ anymore...)
freeze the salmon for about 30-40 minutes. in the meantime whizz up some wasabi peas in the food processor till they're crushed. press the peas into both sides of the fish, and cook in a medium skillet till mid-rare. careful not to scorch the peas. for a super-quick sauce, i add the zest and juice of an orange (any citrus will work) to some mayo, along with a little sesame oil. serve it with seaweed salad or sesame noodles. yum.
I do dijon mustard and soy sauce on the fish, then bake in a hot oven for 15 or so minutes. It's always perfect.
Javanese (not Japanese) Roasted Salmon from epicurious. Always a huge hit when I serve it, with the added benefit of being super easy. I've move to just pan searing the fillets, rather than roasting them in the oven because I love the crispness the searing provides. The sauce is a wonderful combination of tart, sweet, savoury and spicy.
Note: you can cut way back on the butter and it still turns out beautifully. Serve fillet over wilted spinach and some basmati rice. Yum.