Cooking Trader Joe's (thin) Wild Alaskan Salmon Fillets
- Jim Leff Oct 10, 2007 01:35 PM
I've been eating a lot of wild salmon, because it's healthy 'n delicious. I mostly steam it and serve it, sauceless, with whole grains and vegs (at home, I'm mostly a startlingly unchowhoundish hippy/health food cook...for balance).
I just noticed that Trader Joe's sells frozen wild salmon, and I bought some. Unfortunately, their fillets are much thinner than the stuff I'd been buying elsewhere, so I'm a little worried about overcooking, what to do with it, etc.
Any comments on skillfully preparing this stuff? It seems too thin to just let my food steaming contraption have at it (which works with more forgiving thicker cuts).
Steamed, poached, or baked in a foil packet usually keeps salmon (or most fish) moist so you don't have to be so exact with cooking times. If it's really thin, a quick sear in a frying pan on both sides would cook it and you can easily poke at it to check when it's done.
I've also baked salmon fillets at 200-250F, which helps keep it from getting overcooked and also gives it a more "melty" texture.
Jacques Pepin's "Fast Food My Way" has a method that cooks the salmon fillets in the oven right on the serving platter at low heat. This method would be the least likely to overcook the fish I would think
2 ways I like to prepare these
1. sprinkle with panko bread crumbs, dot with butter and broil, or bake.
2. marinate fillets in a mixture of soy sauce, & mirin, a tiny bit of ginger, and a tad of garlic, then broil.
General rule is 10 minutes per inch thickness for stovetop cooking' I give about twice as much time oven cooking.
For thin sliced salmon (and many other fish), just use a filet of sole recipe.
Two I like are meuniere and almandine. Or if you don't like frying, poach in a flavored liquid. Or wrap in foil with wine, lemon juice, butter, dill and onion, and bake in a 350 d. oven 10-15 mins.
One of my favorite ways currently to cook salmon filets is to season them with salt and pepper, and then coat the flesh side with a thin layer of dijon mustard and sprinkle on, and pat in, panko crumbs. I heat the pan until it is v. hot, add a tablespoon or so of grapeseed oil, heat until just smoking, then put the salmon in coated side down. Cook for two or three minutes, then flip onto the flesh side for a minute, then put the lid on and cook for a minute or two, checking for "doneness" periodically. That may not jive with your healthy eating however. I've also used the method suggested by another poster of cooking it at a very low temperature in the oven, and that has worked well. Let me know if you'd like more details on that.
Over the weekend I made a recipe posted on the Home Cooking Board. It's for Shrimp De Jonghe, but I think it would go really nice with salmon too. Here's the link. http://www.chowhound.com/topics/44961... It was delicious! The only change I might make next time is to add a couple squeezes of lemon before serving.
I would tend to agree with other posters if you were using fillets other than frozen but I've used TJ's fillets as well and they dry out quickly if pancooked or baked. I'd tend to go with suggestions to use foil packets or poaching because I think you may need the moisture and the slower heat. I love the idea of having fish on hand but I truthfully haven't had much success with TJ's frozen fish.