Fresh salmon, caught that day, gutted, descaled, and stuffed with a lemony stuffing (I can dig up my Dad's recipe if anyone is interested), wrapped in foil and cooked on the BBQ.
Eaten on a lazy summer afternoon, outside, with a garden salad made of fresh picked lettuce and tiny new potatotes roasted in foil with butter.
Salmon with vanilla sauce, from this LA Times recipe. Absolutely out of this world, really different, and quite easy.
better formatting here: http://www.beach-chik.com/cooking/fis...
Prepare to have your minds blown......though it's out of season at this point, so not sure how well it'll work for you until rhubarb comes back in season. You also don't *have* to use Copper River salmon since it's out of season, but if you have it stored like we do, definitely use it.
Alder planked Copper River salmon w/ rhubarb cherry coulis (credit Pat Donahue for the original inspiration)
2 pounds of copper river salmon fregola
Cocoa ginger salt (see below)
3/4 c rhubarb cherry relish (see below)
1.5c rhubarb cherry coulis (see below)
1/4 lb salted butter, pan browned
1c Beurre Blanc
1) Prepare fregola: 1 dryg bag of fregola, 3 quarts of water. Cook it like pasta the day before (or day of....whatever). Reheat it prior to implementing it in the dish if you made it ahead of time. Finish it with the brown butter.
2) Prepare cocoa ginger salt
6T kosher salt
1/4t ginger powder
2T cocoa powder
3) Prepare Beurre Blanc Sauce
1.5T minced shallot
3/4t lemon juice
1/4c Chablis wine
1 bay leaf
2T heavy cream
2 sticks unsalted butter
1/2c apple cider, reduced to 3 T
Procedure: Combine shallots, bay leaf, lemon juice and wine and reduce by half. Strain it out. Return the liquid and add cream, cook for 1 minute. Whisk in the unsalted butter (whilst moving the pan off and on the heat) in small doses to create an emulsion. Add the apple cider vinegar reduction. add in a little lemon juice.
4) Prepare rhubarb cherry coulis
1/2 lb rhubarb, roughly cut
2T dark dried cherries
1.5c Napa merlot
2T butter, unsalted
salt/pepper to taste
1/4oz 85% dark chocolate (I like Theo's)
Procedure: Wash/trim rhubarb, then cut. Toss into a saucepot with the cherries, wine, sugar and butter. Reduce to 2 cups, then add chocolate and puree with a stick blender until it's smooth like Barry White. Sauce lasts a few days. If it gets to thick, thin it out with water.
5) Prepare rhubarb cherry relish.
1/4c chopped dried dark cherries
1/4c slivered rhubarb
2T amereno cherries in juice
2T of the cherry rhubarb coulis
Procedure: Mix & chill. Be sure to serve at room temperature.
6) The Copper River salmon
Procedure: Soak the planks for at least an hour prior to cooking. Cut the salmon into 4 ounce filets, drizzle with olive oil and then season with the cocoa ginger salt. Grill mark the fish and then toss onto the alder plank and cook @ 400 degrees till it's 130 degrees (shouldn't take but 15-20 minutes).
7) Bring it home:
Mound warm fregola onto the plate. Then ladle the rhubarb cherry coulis in front of the fregola. Put the salmon on top of the fregola and drizzle it with some browned butter. Put a mound of the relish next to the fish. Then drizzle some of the Beurre Blanc on top of the salmon, and dot the coulis with it.
And that, my friends, is how you do a salmon.
Two ways - the first is from Seabear.com - low 275° heat, lightly oil the wild salmon, sprinkle with coarse salt and cracked pepper, and cook for about 20-25 minutes, depending on its thickness, *just* until it flakes. All that salmon goodness without anything masking the wild salmon flavor.
But when I want something different, it's this Maple-Marinated Roasted Salmon from Country Living:
We like to grill it outside but the weather is changing here to Fall very quickly. (We will be making Pancetta here soon enough).
We found that taking a Salmon fillet, slicing it into serving portions, wrapping each with wet Spinach and then steaming it is a favourite. Wraped this way they can be steamed with vegetables, and if the fillet is thick enough, can also be sliced open and stuffed with vegetables ( small tomatoes, onions, cilantro, mushrooms, chive, etc.), wrapped with spinach, and then steamed.
We usually add a fresh made sauce using a vegetables, a mulit-chopper and perhaps a saute pan, to surround each portion with sauce. Basil, thyme, sage, ginger, scallion, tomato in red wine, etc. The choices are endless.
This serves to make the actual fillet stretch a bit for a family, not overwhelm each plate, and balance a meal with rice, potatoes, noodles, and even on a salad. The portions cook or steam very fast this way, so best to start the larger vegetables first, and add the salmon portions at the last, 5-10 minutes on medium heat.
I've attached a photo, which is close, but suggest wrapping the entire portion in wet Spinach.
We've been eating a lot of miso salmon lately. This is from Elizabeth Ando's Washoku cookbook. We mix a couple of cups of white miso with some lemon zest and maybe a 1/4 cup mirin. Spread half in the bottom of a dish that can hold the fillets, cut into serving size pieces. First top with a layer of cheesecloth, then the fish, skin side down, more cheesecloth, and then the rest of the miso mix. Plastic wrap, then into the fridge for at least a day, two is even better. Then we scrape off the miso (you can use it again on fish), and broil the fish skin side up for a couple of minutes and then turn it and broil for a couple more minutes. Serve with a piece of lemon.
Grilled Cedar Plank Smoked Salmon with my homemade dry rub fashioned from a can of Potlatch Seasoning from WS. Start with kosher salt, smoked paprika, red chili flakes, oregano, basil, coriander, granulated garlic, and onion and run through a spice grinder to break down the chili flakes. Rub salmon filet with your best EVOO then sprinkle generously with the rub. Place salmon on your pre-soaked, and heated plank and cook to medium-rare. Yum.
Simplest is best for me. Salmon doesn't need any help. Lay a whole salmon on foil, stuff with green onions or leeks and whatever, add white wine, wrap it up and bake. It is done when the dorsal fin pulls out easily (arrange the foil to allow easy inspection). The salmon should have its head on, because the cheeks are a delicacy.
Serve warm or cold, or both.