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.