Salmon .. take it to the next level
My GF loves Salmon and I am not to familiar with cooking it, although I know its very simple. Can someone offer me some suggestions, glazes, whatever it may be to take regular grilled salmon to the next level ?? ... doesn't need to be grilled was just thinking of this being the usual way.
This one is more of a "no recipe" recipe, but I really like to make a marinade for my salmon as follows:
Soy Sauce (about 3 Tbsp or so)
Brown Sugar (about 1/4 cup)
Sriracha sauce (just enough to make it hot)
Little Bit of Black pepper
Juice of 1 lime
a few dashes Agosturra Bitters (yah, you can use them in cooking)
Ginger (powdered or fresh works)
Couple garlic cloves chopped up
A few dashes of sesame oil (if you have it)
You want it to taste a little asian-y, and hit all four tastes (sweet, sour, salty, bitter) and also a little spicy.
Marinade for about an hour or 2, and then grill, starting skin-side down, and then flip if needed. It's dang tasty.
My first rec is to spend the extra money and buy wild salmon as opposed to farmed if possible. Salmon taste great with bourbon and it can be grilled on a cedar plank or roasted in the oven. I also make it will fresh lime juice and olive oil or butter, pepper, and chives. Be careful to not overcook it.
BOURBON AND MAPLE-GLAZED SALMON FILLETS
1 tablespoon olive oil
3 tablespoons Dijon mustard
3 tablespoons maple syrup
2 tablespoons bourbon
4 (about 6 ounces each) salmon fillets with skin on
Salt to taste
Freshly ground black pepper
Vegetable saute, optional (see note)
Rinse the fillets under cold water and pat dry.
In a small bowl combine the oil, Dijon, maple syrup and bourbon. Set aside half the glaze.
Place the salmon fillets in a shallow dish and brush with half the glaze. Refrigerate for 30 minutes and up to 3 hours before broiling.
Preheat the broiler to low. Coat a broiler pan with nonstick cooking spray. Place the salmon fillets on the pan, skin side down. Season with salt and pepper.
Broil for about 8 minutes. Brush with the reserved glaze and continue broiling, another 4-5 minutes depending on the thickness, until the salmon is just cooked through.
Remove the salmon by sliding a spatula between the flesh and skin, leaving the skin on the broiler pan.
There are several varieties of Salmon (5 Pacific varieties alone) and each deserves to be respected in any recipe for it's individuality. Additionally, I hate to see salmon prepared with a lot of "stuff" that does little more than cover up the natural flavors. I like to prepare sockeye salmon by removing the skin and steaming the fillets in a simple collapsible steam tray with a bit of freshly shredded ginger and green onions on top, then serve it with a squeeze of fresh lemon juice.
Lay the fillets in a baking dish. Spread over the top some cheeseless pesto sauce, and a few capers if you like capers. Salt and pepper to taste. Bake.
I also like to make a mix of olive oil, mustard, chopped black olives, and chopped prunes. Sweet and salty. Spread over the fish and bake. Or saute the fish in a pan and add the mixture at the end to cook a bit.
You can also saute any mix of vegetables you like (onions, tomatoes, and black olives work well, for example), lay the fish on top and braise until done. Add some wine if you like, or fresh parsley, or whatever herbs you favor.
These are just a few examples of quick and easy things one can do with salmon. Vary according to your own taste.
I made this last night from Susan Spicer's cookbook. I have made it several times, and it's easy enough to cook on a weeknight, but makes a really terrific meal and presentation. The salmon crisps up nicely in the pan with just the benefit of salt and pepper. I made the sauce first while I was getting the rest of the meal ready. I served it with white rice and some steamed broccolini.
Mix soy sauce, finely grated ginger, and some toasted sesame oil and sprinkle on salmon. Microwave for a couple of minutes. Perfect. takes five minutes.
I made this tonight as part of my NYE dinner party for tomorrow.
Hot smoked pulled salmon salad. 2lbs center cut salmon cut from a 4.5 side. The rest went into making gravlax. The salmon was hot smoked over oak at 250* until just done. Brined over night in a 15% brine with a good dose of dark brown sugar and topped with maple syrup before smoking. The salmon flakes were pulled apart and lightly mixed with fine diced red and green peppers, celery+leafs, onions and capers. Dressing is a mix of cream cheese, Dukes mayo, Worcestershire, a shake of Tabasco and tapatio hot sauce, 1/2 lemon juice and zest, a shot of grade A maple syrup, home smoked chili powder, smoked paprika and s & p.
I mixed up the diced veges with the dressing and then lightly tossed and mixed in the large soft flakes of smoked salmon.
I've been making a hot smoked salmon dip/salad which is mixed down to a finer texture. For this I wanted to keep the large flakes whole. Man it looked and tasted really good. Good to be the chef
How about en pappillote or pan fried and topped with buerre blanc. Alton Brown has a wonderful BB recipe.
My 5 basic methods are SOY, MUSTARD, CITRUS, WINE, and MAYONNAISE. For some of the goopier sauces you might want to pan sear instead of grill. Hot dry pan, 2 minutes per side.
1. Foil packet with mirin, soy sauce, and sugar (I prefer white but most like brown). Maybe ginger or horseradish. Doesn't have to be a foil packet-- 5 minutes marinating is ok too. I learned from my mom but Nigella's version is here-- http://www.nigella.com/recipe/recipe_....
2. Dijon, ponzu. I like using mustard with whole seeds-- smear a big pinch on both sides, rub it in. Dijon's also good with butter, honey, garlic, lemon. Or any nice mustard. You can also learn to score the salmon with a knife and stuff it with whole seed mustard or anything else you think would taste nice.
3. Along the ponzu theme, citrus is great with salmon. Alternatives to plain squeezed lemon:
-- cider, honey, lemon
-- oj, balsamic, dijon, zest -- http://www.seriouseats.com/recipes/20...
-- citrus, pea shoot (french laundry recipe) -- http://carolcookskeller.blogspot.com/...
-- preserved lemon (moroccan) -- http://simplyrecipes.com/recipes/gril...
4. White wine is good for slow poaching. Lots of recipes here and there. Goes with parsley, thyme, dill, onion, butter, etc. French stuff. You could also try a wine-based marmalade: wine, water, sugar, onion. Oil or butter. Maybe shallots instead. Simmer until all the liquid reduces, then chill.
5. Poached, chilled, with any mayonnaise-y sauce. To mayo you can add dill, lemon, cucumber, relish-- anything light and refreshing.
My family loves this simple preparation. Works with steaks or fillets, cook for a shorter time for fillets.
Spray your baking pan lightly with oil - I like canola oil spray. Put the fish in the pan and marinate the salmon with fresh lemon juice for 15-20 minutes - I usually use a whole small lemon for each piece, but you can adjust that. Sprinkle with lots of dill, dried is ok, chopped fresh is better. Bake at 350 - about 15-20 minutes for fillets, 25-30 for steaks.
Mix dill and a little garlic powder with mayonnaise and serve as a dipping sauce on the side.
A few minutes before you expect it to be done, check the fish, and keep checking so it doesn't over-cook.
I'm going to go ahead and say wild salmon tastes better, is better for you and has a better chance of not having that 'fishy' thing going on that fish really shouldn't have anyway.
Meg's Wild Salmon -- A variation of most you've seen here:
Preheat oven to 400º
I LB of Wild Alaskan Salmon from Wholeys in Pittsburgh, PA (or wherever you can find it.)
• Sprinkle about a tbsp of salt and a tbsp of pepper over the fish while you make the marinade.
• 1/2 cup low-sodium soy sauce
• 1/2 cup brown sugar
• 3 cloves of garlic
• 1-2 teaspoons of ginger (I added a bit more at the end)
• 1 TBSP of Dijon Mustard
• 1 TBSP of Local PA Wildflower Honey from the East End Co-op
• 1/4 cup of dry white wine
This recipe makes a LOT of marinade. More than you need for one fish. I soaked the fish in the entire quantity of marinade for about 30 minutes and then I transferred the fish to another baking dish and basted the fish several times with about a quarter of the marinade right before baking. This insured that the taste of the glaze was sparse, not overwhelming.
Bake uncovered for 20 minutes.
Optional – put under broiler for 3-5 minutes in addition to baking.
Here is not so much a recipe as it is a method, I really like a crispy skin on my salmon fillets, and here's how I do it:
make sure the fillet is dry on both sides and heat up your broiler. Get a cast pan screaming hot, film the bottom with oil, and place the fillet in skin side down. Sear it about two minutes (at this time you can also add a flavoring glaze on top if you like- I enjoy the mustard/ginger/soy sauce thing, myself) when it should release from the pan. Place the whole works on the second rack down from the broiler and cook until done (somewhere between 5 and 10 minutes, depending on the thickness of the fillet- check with a metal skewer if you have one). This results in juicy flesh with a nice crust on top and skin like crispy bacon every time.
Simple as can be: loosen up a few tablespoons of white miso paste with a bit of mirin/vermouth/wine/orange juice/whatever you have on hand and a drop or two of sesame oil. Spread over salmon filets. Bake at 400 for 10-15 mins (depending on thickness). Miso sauce will be slightly caramelized, mellow and just delicious.
I've reviewed all the salmon preparations I can remember having, and my all-time favorite is a simple poached salmon filet with a beurre blanc sauce at Le Central in San Francisco. Nicely medium-rare in the middle and rich beyond belief!