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re: Something different with salmon?
Posted on 9/23/14 at 5:00 pm to BayouBlitz
Posted on 9/23/14 at 5:00 pm to BayouBlitz
Poach in a dry white wine.
Serve with Lemon caper or sour cream (yogurt if you like) and dill sauce or Beurre Blanc sauce
Serve with Lemon caper or sour cream (yogurt if you like) and dill sauce or Beurre Blanc sauce
Posted on 9/23/14 at 10:20 pm to BayouBlitz
quote:
Posted by BayouBlitz GG, do you do skin side down, I'm guessing? Or do both (flip)?
Sorry I missed this somehow. Skin down. No flip.
Posted on 9/23/14 at 11:24 pm to BayouBlitz
Pan fry then pull apart with a fork.
Mix with some fresh cilantro, avocado, black beans and corn...fish tacos.
Mix with some fresh cilantro, avocado, black beans and corn...fish tacos.
Posted on 9/23/14 at 11:24 pm to Gris Gris
I trim off the thin belly flaps 1st for salmon bacon. I just salt and pepper and fry in a hot skillet, delicious.
Gris-Gris recipe sounds good, I'm a big glavlax fan, I have a source for lots of fresh dill, but I have used other seasoning as well, citrus zest is a favorite.
I also marinate in soy sauce and black pepper, brush with oil then smoke over a 400F for a beautiful mahogony crust. Serve with a cold horseradish and dill sauce.
Gris-Gris recipe sounds good, I'm a big glavlax fan, I have a source for lots of fresh dill, but I have used other seasoning as well, citrus zest is a favorite.
I also marinate in soy sauce and black pepper, brush with oil then smoke over a 400F for a beautiful mahogony crust. Serve with a cold horseradish and dill sauce.
Posted on 9/24/14 at 9:34 am to BayouBlitz
Salmon With Hoisin Glaze
INGREDIENTS
• 1 tablespoon fresh orange juice
• 2 tablespoons hoisin sauce
• 2 teaspoons honey
• 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
• Coarse salt and ground pepper
DIRECTIONS
1. STEP 1
Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
2. STEP 2
Rinse salmon, and pat dry. Season both sides with salt and pepper. Place salmon on a rimmed baking sheet. Brush generously with glaze.
3. STEP 3
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
INGREDIENTS
• 1 tablespoon fresh orange juice
• 2 tablespoons hoisin sauce
• 2 teaspoons honey
• 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
• Coarse salt and ground pepper
DIRECTIONS
1. STEP 1
Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
2. STEP 2
Rinse salmon, and pat dry. Season both sides with salt and pepper. Place salmon on a rimmed baking sheet. Brush generously with glaze.
3. STEP 3
Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
Posted on 1/19/15 at 7:07 am to Gris Gris
Fresh Market had some nice looking Atlantic salmon on sale, so I bought a couple steaks and tried the slow roasted method. Sprinkled with Old Bay and sprayed with Olive Oil Pam, dotted with Calandro's herbed butter. 22 minutes at 250 (went a little extra since they were really thick). Halfway though, drizzled a mixture of soy sauce and duck sauce, which provided a very subtle orange flavor. Came out terrific. IMO, easier to avoid drying out than when I've pan seared.
It begs a question I have. I've spent most of my life catching my own fish, so paying for it is somewhat new (although much cheaper ). Someone help me with Atlantic (farm raised) versus Pacific (sockeye and King being my favorite). Nutritional value, etc. Google research seems mostly focused on bioaccumulation-if I was worried about that, I wouldn't eat tuna and wahoo all the time.
It begs a question I have. I've spent most of my life catching my own fish, so paying for it is somewhat new (although much cheaper ). Someone help me with Atlantic (farm raised) versus Pacific (sockeye and King being my favorite). Nutritional value, etc. Google research seems mostly focused on bioaccumulation-if I was worried about that, I wouldn't eat tuna and wahoo all the time.
Posted on 1/19/15 at 7:26 am to BayouBlitz
quote:
Something different with salmon?
Maybe not different, but i cooked this last night.
LINK
It is fantastic.
Posted on 1/19/15 at 8:05 am to BayouBlitz
A lemon butter dill sauce is great with pan seared salmon. Lime butter dill is also very good.
Caramelize halved grape tomatoes in the butter and toss with diced avocado (no need to dress the salad if the tomatoes are cooked in the sauce).
Caramelize halved grape tomatoes in the butter and toss with diced avocado (no need to dress the salad if the tomatoes are cooked in the sauce).
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