What's the best salmon dish you've ever had? I need inspiration people!!!!
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.
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.
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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.
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.