Need some new ideas for salmon
I don't cook it often, but when I do, I tend to always add ginger, soy, sesame, etc.
I need some new tried and true ideas for the lovely salmon fillets I currently have. Any ideas at all are appreciated.
I think I have posted this before, but it is really good.
CEDAR PLANKED SALMON WITH MAPLE GLAZE
1 cup pure maple syrup
1 1/2 teaspoons minced garlic
3 tablespoons fresh lemon juice
3 tablespoons soy sauce
2 tablespoons finely grated peeled fresh ginger root
2 1/2 lb. center cut salmon fillet with skin
greens from 1 bunch scallions
1. Simmer above ingredients in a small heavy saucepan for about 30 minutes, or until reduced to about 1 cup.
2. Preheat oven to 350 F - if using a cedar plank, lightly oil and heat in middle of oven for 15 minutes or lightly oil shallow baking pan large enough to hold salmon.
3. Arrange scallion greens in one layer on plank or baking pan. Place salmon skin side down on scallion greens and brush with half of glaze. Season with salt and pepper and roast in middle of oven just until cooked through-approx. 20 minutes if using baking pan and 35 minutes for the plank. Heat remaining glaze in a small saucepan over low heat just until warm. Stir in 1 tablespoon lemon juice and serve over salmon as a sauce.
I realize this is an old thread, but who doesn't love salmon?
I prefer my salmon baked - healthier and you get that melt-in-your mouth buttery texture.
My newest favourite is a pomegranate-glazed salmon with pomegranate molasses, lemon and maple syrup. I like the mix of sweet and tart:
Other good glazes are for salmon teriyaki:
And to wrap in phyllo dough with some white wine and herbs:
teriyaki salmon is good.. or honey + balsamic.. and try to bake it on low heat like 210 F and serve it medium (like a steak) (around 110-120 F)
another great idea is just have cream or creme fraiche (or a mix of both) as a base and add the flavors you like.. for example pesto, parmesan, whine, creamcheese with garlic and herbs, tomatopaste, fresh herbs, blue cheese, lemon, feta cheese, mustard, honey, spinich or fennel whatever you like, but dont forget to add alot of seasoning, maybe some good quality bullion/ stock cube or some kind of fish seasoning or just salt and pepper. taste the sauce before adding the salmon and bake it..
I have a simple but original way to cook salmon fillets to propose, tried it a couple of times, and it tasted fine, kinda different from the way I usually cook salmon myself (I usually like to cook it in the oven with just a bit of white wine or vodka, not to cover the taste of it at all).
So, slice an orange in thin slices and put them on the bottom of a low frying pan. if the salmon fillet still has its own skin, u don't need to put orange slices under it. Then put some salt and black pepper ontop of the fish, and some nutmeg shredded on it. Then squeeze an orange or 2 ontop of salmon, and cover it with some more thin slices of orange.
U can cook it in the oven, but I suggest u cook it on fire, covering it with some aluminium paper and with a medium/low fire, for like 20 minutes I guess (depending on quantity, thickness of fillet, etc), and then serve. It is tasty, delicate, and kinda different from the usual salmon dishes (at least different from the ways I cook it )
I like to poach a side of salmon and eat it cold the next day (or start in the a.m. to eat in the p.m.). You can use white wine, though you don't need to, lemon slices, peppercorns, fresh dill, some sliced onion if you like (I don't).
Put everything but the liquid in either a fish poacher or a pan that's no larger than you actually need (depends on the size of the piece of fish, obv--I usually use Pyrex 9 x 13). Pour almost boiling (but not quite) liquid (water and/or wine) on what you've assembled in the dish. The liquid should just cover the fish.
Cover dish/pan with lid or tinfoil, and let sit until it's done. The ten minutes to an inch rule may overcook it, depending on how well done you like it. I'm usually good at seven minutes, but I like my salmon rare.
Once it's done, I put it right in the fridge.
I make a sauce from Mayo/sour cream/dijon and a huge bunch of fresh chopped dill. S&P. Serve it all cold.
i was in the same rut until i started making these 2 favorites:
(super yummy basmati rice dish with chunks of salmon and wedges of hard boiled egg. people tell me they "could eat buckets of this stuff."
(pretty basic, but yumMY when you're sick of the asian style flavors.)
We both really liked this recipe from Ted Allen that features the flavor of cumin - yummy!
and this one that features orange and fennel
For a great, easy summer dish and a very different flavor and texture experience from grilled or broiled salmon, poach it, chill it, and serve it cold with a dill sauce. Heaven. Most poaching recipes call for salmon steaks, but I've had great success with fillets, just cutting down the cooking time a bit.
Misoyaki is good: Miso, ginger, a bit of soy, garlic, a bit of sake to make it liquid. You can marinade or just throw the fish on the grill and baste the stuff on.
Or, put down a layer of dried apricots in a baking dish with a bit of olive oil to keep it from sticking, lay the salmon over the fruit, drizzle with brandy, add salt and pepper. Bake. This is the strange recipe I did for a friend who doesn't like fish, and she ate half the fillet. You can add roasted garlic to the mix for another flavor note.
Chop up the salmon into cubes, sprinkle some oil on it, toss it in a hot wok with some garlic and a bit of serrano chili - once it's cooked a bit, add some chopped cilantro and lime juice.
Or, rosemary, capers, olive oil, salt, pepper, lemon juice - and grill it. Simple but good.
I also lean toward Asian flavors with grilled salmon. I use fresh ginger, garlic, lime juice, soy, mekap manis, Thai sweet chilli sauce. This makes a nice glaze that can form a good crust. I don't like to cook salmon in the house since it seems to linger longer than other fish smells and I have a good hood but when I do I like to score the skin and cook it so I get very crispy skin which is lovely to eat.
Currently I have a very good looking piece of wild sockeye salmon curing in the fridge. Trying gravlax for the first time. Should be ready tomorrow.
I'm forever spoiled by the luscious Chinook salmon I used to be able to buy at most markets around Portland, Oregon. I could weep just thinking of how good that fish was. In it's honor, here's a very simple, but delicious topping for a perfectly grilled salmon (or other fish):
Combine and season to your taste:
Finely grated lemon zest
Finely grated orange zest
Finely chopped mint leaves (or other herb of your choice)
Finely chopped chives
Salt & pepper
Place compound butter on a piece of waxed paper, roll paper around the butter to create a log shape, then twist both ends tightly to form a compact log and refrigerate. When firm and ready to serve, open paper and cut butter into 1" thick slices for each piece of fish.
To serve: Create a mixed vegetable salad on the plate by combining your choice of cooked green beans, summer squashes, bell peppers, quartered corn on the cob, and fresh tomatoes. Drizzle with homemade oil & vinegar dressing containing a little pressed garlic. Place hot grilled salmon on veggie salad and top each salmon with a slice of citrus-mint butter. It should just melt to sauce the fish.
Serve with an Oregon Pinot Noir or a Santa Lucia Highlands Pinot Noir. Enjoy.
this is so easy & delicious.... first salt & pepper the salmon. Then criss-cross drizzles of honey or maple syrup on it, until it's nicely drizzled. Sprinkle dill weed over that, until it forms a solid, thin crust. Either bake or grill for 20-25 mins depending on size. You might also want to cut into the salmon with portion-sized cuts to ensure the inside gets cooked.
My two favorite recipes for salmon:
Spray two sheets of aluminium foil with Pam or other nonstick spray.
Put filet on one. Season with S&P, chopped green onion and minced garlic. Slice a lemon and place slices on top. Add some fresh dill. Cover with second sheet of foil. Seal into a pouch. Bake in a 350 degree oven for about half an hour or until fish is just opaque.
Soak a cedar plank for 2 hours min in water. Put salmon on plank and grill over indirect heat. You can season the fish with potlatch seasoning. I use the mix from Williams Sonoma. This is Native American style and has a nice smoky flavor to it.
Great for either in the over (at 375 12 minutes or onthe grill for about 10): Four salmon filets, four pieces of aluminum foil to wrap and crimp around salmon. Salt and pepper the salmon, and drizzle a bit of olive oil over the top of each filet. Place on foil. Add a two lemon slices per filet, a good squeeze of lemon juice, a splash of white wine per filet and a teaspoon or so of briny capers. Seal sides of foil around filets and crimp the tops. Bake on a tray if using the oven for 12 minutes or so, or place on grill and cook for 10 minutes. Quick and great!
Easy on the grill 'recipe'
Salt and pepper the salmon, place inside foil. Add some EVOO, lemon slices, white wine and fresh parsley. Wrap up tightly and place on grill approximately 8 minutes. Delicious, light, and fresh. Plus, no mess or fish smell in the house.
Another one: Salt and pepper salmon, pan sear and finish off in oven. Serve with the mustard sauce that follows:
Add 4 thinly sliced scallions to a small, cold pot with one cup dry white wine (can use Vermouth). Bring the mixture to a boil, cooking until only a small amount of liquid is left, and is syrupy. Add 1 cup heavy cream, boil until heated through and cream thickens. Remove from heat, add 2 Tablespoons Dijon mustard. Add salt and pepper to taste.
This sauce is good with any type of fish.
This is a great summer recipe. I made it just last week and I had it on the table in less than an hour.
Wild Salmon w/ Grapefruit Beurre Blanc
3 Tbls olive oil, divided
1/3 cup chopped shallots
1 anchovey fillet, chopped
1/2 tsp chopped garlic
1/2 cup dry white wine
7 Tbls fresh ruby-red grapefruit juice, divided
3/4 cup whipping cream
4 6-8oz wild salmon fillets
1 ruby red grapefruit with skin, cut into 1/2 in. thick rounds.
2 Tbls chilled butter
1/8 tsp worcestershire sauce
1/4 tsp hot pepper sauce
Heat 1 Tbls oil in a small skillet over med heat. Add shallots and saute until golden. Add anchovey and garlic; saute until soft. Add wine and 6 Tbls grapefruit juice-boil until reduced to 1/2 cup, about 4 min. Add cream , reduce heat and simmer until mixture is reduced to 3/4 cup, about 9 min. Set sauce aside.
Prepare grill(med high heat). Brush salmon and grapefruit rounds w/ 2Tbls oil-sprinkle with salt and pepper. Grill salmon about 4 min/side (to desired doneness)and grapefruit until charred in spots. Transfer to plates. Bring sauce to a simmer, whisking often. Whisk in butter by 1/2 Tbls, then worcestershire and hot pepper sauce. Mix in 1 Tbls grapefruit juice. Season with salt and pepper. Serve salmon with sauce and grapefruit rounds.
We enjoyed this with grilled fingerling potatoes and brocollitini sauteed in rosemary and garlic infused olive oil. A friendly Oregon Pinot Noir made the evening perfect.
Salmon is like chicken to us - we have it at least twice a week. Here's some of my favorites:
Combine molasses, brown sugar and lemon juice - put fish on piece of foil, pour sauce over and close foil into a packet. Grill or bake.
Marinate fish in soy, ginger, garlic and mirin or other white wine for 1/2 hour. Remove and press crushed peppercorns over both sides. Sear in olive oil until just done
Combine mayo, sour cream, chopped onions/shallots/chives. Spread over fish and bake.
Everyone loves this marinade and it can be used on almost any fish that you would grill but our favorite is salmon
1/4 c ketchup
2 T. liquid smoke
2 T. white vinegar
1/4 c melted butter
1 t worcestershire sauce
1/2 t dry ground mustard
marinate fish for at least 30 minutues but anytime you have is good
grill and enjoy
Some of my faves:
* Curry paste thinned with a little canola oil until runny enough to brush onto fillets. Grill as usual, then sprinkle with chopped green onion and serve with basmati pilaf.
* Combine parsley, cilantro, garlic and onion in a food processor. Pulse until chopped, then add a drizzle of lemon juice and olive oil. Continue processing until you have a paste - cover the fillet with a thin layer of paste, then wrap in lightly oiled foil, wrap into a bundle and grill/broil until cooked through.
* Place salmon in a dish with a mixture of dry white wine, lemon juice, olive oil, lemon zest and chopped fresh dill. Marinate for approx 1 hour, then grill as usual. Serve with a sprig of fresh dill and a lemon twist.
A nice simple prep is to salt and pepper, then brush on some good dijon mustard, and sprinkle liberally with dill and thyme. Bake (I usually set the oven at around 400) until it flakes easily. I love the soy-type preps, but these can oftne mask the great flavor of the fish. This prep gives some flavor but doesn't overpower (IMO).
I just remembered another fairly easy prep that is quite different (although I'm unsure on measurements). But, basically in a bowl combine bread crumbs, diced kalamata olives, chopped sundried tomatoes, a little ital. seasoning (if the bread crumbs are unseasoned and just enough oil to moisten. S&P fish, bruh very lightly (top) with dijon, then lightly top with the crumb mix. Bake until fish is done and crumbs are golden. A nice nuovo italian spin.