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ISO: RECIPE FOR WILD ALASKAN SOCKEYE SALMON FILLET

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  • Fleur Sep 12, 2007 01:44 AM

I picked up 1 1/2 lbs of gorgeous Wild Alaskan Sockeye Salmon today. It is the most magnificent deep, deep red color, and the Fishmonger at Citarella tells me it is all natural, fresh, and wonderful.

I am thinking of something baked or pan seared, with a Moroccan or other spice crust.

Any ideas?

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  1. There are quite a number of salmon recipes here:
    http://www.fishex.com/recipes/salmon/...

    1. I would do a simple oven roast, keeping the flavors light and easy to showcase the beautiful flavor of the salmon. Maybe just lemon, garlic, and an herb? Fresh pepper, lemon zest, garlic and olive oil? With salmon, I like putting it in the oven with the skin, sliding the skin off when the fish is done, and then putting the skin under the broiler to make salmon skin crisps.

      http://threedogkitchen.com

      1 Reply
      1. re: leanneabe

        These salmon skin crisps sound interesting. How long do you broil them? How dark/crisp should they be? Any seasoning? Thanks!

      2. Thank you for all the great suggestions.

        We were running really late tonight, so I just pan seared it and baked it with a little Teriyaki Glaze, then crisped up the top under the broiler.

        It was so delicious.

        The Teriyaki Glaze was just right. The Salmon is so delicious, it allowed the flavor to just shine through.

        If any of you have a chance to get the Wild Alaskan Sockeye Salmon, do try it. It is a smaller Salmon than the Copper River Wild, and leaner. Less expensive, too. The color is amazing...I bet it would make unbelievable Gravlax.

        In the NYC I have seen it at Citarella, Fairway, and Pescatore in Grand Central Market.

        1 Reply
        1. re: Fleur

          my belief is that salmon and Teriyaki are a match made in heaven, especially when grilled on a BBQ.

          I mix 1/4 c soy sauce
          1-2 T sweet rice vinegar
          2 T honey
          minced clove of garlic
          2 T minced green onion
          2 T minced fresh ginger root
          Mix and taste till the flavor tastes balanced; not overly salty, sweet, or sour.

          Use as marinade for about 1/2 hour (or less) for salmon. Also great on chicken and trip tip.

        2. the better and fresher the salmon, the less you do to it...hot oven, 400 or 425m preheated
          a little butter and fine extra virgin olive oil in the bottom of your baking dish that is not much larger than the size of the salmon, salt and pepper,, 10 minutes for fish 1/2inch thick,no longer...funish with parsley lemon butter or many other ways according to your preferences. yum!

          1 Reply
          1. re: Sally LaRhette

            I found that any butter sauces, or emulsions only detyract from this wonderful salmon.

            I have been making it about once a week now. The best way is the score the skin and the top. The Teriyaki Glaze is my family's favorite. I use about 2 TBS per lb, just rubbed into the top.

            Pan saute on the bottom only, in very hot heavy pan in a little EVOO, then place under broiler until glaze bubbles and the fish is cooked all the way through.

            Remove to platter, allow to rest for 5 minutes. Serve.

            This is so delicious, it is even good cold.

          2. Since you sound as though you like Moroccan flavors, the next time you have a prime piece of wild salmon, try rubbing it down with the preserved lemon "goo". That sludge is all the seasoning you need.

            2 Replies
            1. re: Melanie Wong

              Thanks Melanie. I love Moroccan flavors. This time I was making dinner for my Grandmaman who is 100 years old, and she likes the Teriyaki.

              We had dinner at TEMPO in Park Slope last week, and they did a Wild Salmon they called "Piri-Piri Glazed". It was crusted with crushed Moroccan Spices, I thought I tasted Coriander seeds and lots more.

              Any ideas on that? TIA

              1. re: Fleur

                Definitely coriander and cumin, and then perhaps some cardamon, cinnamon, paprika, and ginger.

            2. I always shallow poach my salmon in white wine in the oven. It's very easy - using an over proof frying pan, either spray the bottom with Pam or put a tiny bit of olive oil in. Sweat three shallots that you've finely sliced. When the shallots are transluscent, sprinkle them with kosher salt and then turn up the heat a bit. Place the salmon on the bed of shallots and let it sear for about 45 seconds - 1 minute. Pour in 1/4 cup of dry white in the pan and then cover it with a sheet of parchment paper that you've greased and cut a slit in to vent. Stick it in a 400 degree oven for about 10 minutes and you will have the most fabulous, moist, non-fatty salmon ever.

              2 Replies
              1. re: divamon

                Thanks divamon. I always knew I needed a Fish Poacher!

                This piece of Salmon was 1.65 lbs, and was too large for a skillet, so I baked it on a baking sheet.It was delicious, but I liked it better pan seared on the bottom first.

                1. re: Fleur

                  Ymmm...try it pan seared...add butter, shallots, thinly sliced leeks, tbs.flour to pan, deglaze with a little white wine ...reduce til consistency of your choice (not too thick) [I like a tiny bit of horesradish in it]...plate cream and settle pan seared salmon on top...top with flash fried leeks...elegant and delicious!