Salmon Recipes for Tonight?
I am thinking of making salmon tonight, a treat since we rarely do fish. There is a great fish market next to my office where I can get amazing salmon, but I can't decide what to do with the salmon.
Does anyone have any great recipes or salmon tips? Note: I do not have cedar plank.
Any suggestions are appreciated!
I made salmon last night and as I was in the mood for an Asian flavor created a new marinade.
I used a thumb sized portion of ginger (peeled), 3 lemon grass stalks (rough outer leaves removed) 3 fresh garlic cloves, about 1/2 cup tamarind paste, a good swig of fish sauce (which I adjusted to taste) about a tablespoon of rice wine vinegar, the juice of one lime and a handful of cilantro leaves and stalks.
I whizzed all of this up in my mini food processor to make a paste and then smeared it on the salmon and let it sit for about an hour. (I did reserve a small portion to use once the salmon was cooked).
I then grilled the salmon on my weber - or your could roast it in the oven.
Served this with a mango chutney (mango, scallions, jalapeño pepper, lime juice and chopped cilantro leaves) and quinoa pilaf.
Will definitely be making this again.
I mix whole grain mustard with a little bit of honey and chopped garlic to form a paste. Spread on the salmon and bake until almost done. Mix a little bit of panko with olive oil and top the salmon during the last 10 minutes of cooking.
I don't eat fish, but husband loves this.
We are regularly blessed with delicious salmon in the Puget Sound area. If the fish is, as you say, amazing, I'd recommend a simple preparation - light slather of mayonnaise, sprinkle of lemon pepper, convection roast at about 475 for one minute per inch of thickness.
Depends on what kind of salmon you are talking about.
Wild Sockeye or King? Then keep it simple is my philosophy. A little sea salt and pepper before you cook it, then garnish with a bit more sea salt to taste and a judicious squeeze of lemon. Season lightly and judiciously, don't overcook, and you'll get to really savor the amazing depths of flavor that wild sockeye, and esp. King, can provide on the palate.
Farmed salmon? Keep the ketchup bottle handy. Nasty stuff, avoid.
I go simple, but specific. I use Maldon sea salt and cracked pepper liberally, then sear in my cast iron pan with a little butter and olive oil. I bring it out when it is 3/4 done and wrap it in foil for 10 min. On the side I do a modified salsa verde. Basically whatever is in the fridge green onions, capers, fresh herbs, garlic and always oil and vinegar. It is so good. In fact that is dinner tonight .
My favorite way is just with salt and pepper and white sugar. Coat each side and saute in olive oil over medium heat. About two minutes per side. Makes a lovely carmel coating.