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Started By
Message
I went with the salmon (with pics)
Posted on 7/21/12 at 5:34 pm
Posted on 7/21/12 at 5:34 pm
I was debating between cooking a nice wild salmon filet I got from my father a couple of weeks ago, or roasting a couple of chickens on the grill. My original plans were to save the salmon for a special occasion, but I have no willpower when it comes to stuff like that.
I started by soaking a cedar plank in water for 2 hours, while simultaneously removing the skin from my salmon and marinating it in soy sauce, fresh grated ginger, minced garlic, brown sugar, and fresh cracked pepper. I like the fresh ginger, so I went heavy on that...
I preheated the grill and put the salmon on my plank and placed it in the middle of my grill with the heat turned on on both sides, but not in the middle (indirect heat).
About 8 minutes in, you can see the fat seeping out on the sides. That is rich, fatty cut of meat. Sometimes I'll put some butter on my fish right about now, if it doesn't appear to be moist enough. I didn't this time.
I got some fresh green beans and added olive oil, salt, and fresh cracked pepper. I put them in a grill basket and put those over the direct heat on one side of the salmon.
Ready to pull.
I put some grated lemon zest over the green beans and green onion over the salmon and served it up.
Very easy, and wow! The ginger, garlic, and soy really sang on this dish.
I started by soaking a cedar plank in water for 2 hours, while simultaneously removing the skin from my salmon and marinating it in soy sauce, fresh grated ginger, minced garlic, brown sugar, and fresh cracked pepper. I like the fresh ginger, so I went heavy on that...
I preheated the grill and put the salmon on my plank and placed it in the middle of my grill with the heat turned on on both sides, but not in the middle (indirect heat).
About 8 minutes in, you can see the fat seeping out on the sides. That is rich, fatty cut of meat. Sometimes I'll put some butter on my fish right about now, if it doesn't appear to be moist enough. I didn't this time.
I got some fresh green beans and added olive oil, salt, and fresh cracked pepper. I put them in a grill basket and put those over the direct heat on one side of the salmon.
Ready to pull.
I put some grated lemon zest over the green beans and green onion over the salmon and served it up.
Very easy, and wow! The ginger, garlic, and soy really sang on this dish.
Posted on 7/21/12 at 5:36 pm to Jax-Tiger
now you're just showing off
Posted on 7/21/12 at 5:37 pm to Walt OReilly
quote:
now you're just showing off
Do you mind?
Posted on 7/21/12 at 5:38 pm to Jax-Tiger
i was joking with ya
dont mind at all...i enjoy seeing the stuff you serve up
dont mind at all...i enjoy seeing the stuff you serve up
Posted on 7/21/12 at 5:41 pm to Jax-Tiger
You have no idea how hungry I am looking at those pics. I was never a big salmon fan until recently, well done
Posted on 7/21/12 at 5:44 pm to Jax-Tiger
I have a recipe for a Tasso cream sauce that would be excellent on that---yummy!
Posted on 7/21/12 at 5:51 pm to CaliforniaTiger
quote:
I have a recipe for a Tasso cream sauce that would be excellent on that---yummy!
That's just downright mean. You're not going to give up the recipe?
Posted on 7/21/12 at 6:13 pm to Jax-Tiger
quote:
That's just downright mean.
No, what's mean is showing hungry people food porn. I've got hot dogs on tap for tonight, and you post THAT.
Posted on 7/21/12 at 8:03 pm to LSUPHILLY72
I hate to be the first dick in this thread (and by the way it really does look amazing), but I am definitely a purist when it comes to salmon.
A little salt and cracked pepper on the outside, but I would never compromise the integrity of the salmon by marinating it.
A little salt and cracked pepper on the outside, but I would never compromise the integrity of the salmon by marinating it.
Posted on 7/21/12 at 8:12 pm to FalseProphet
quote:
I hate to be the first dick in this thread
You said it, not me. Salmon is amazing prepared many different ways, but my favorite salmon has always been Asian influenced. To each his own. But I will tell you this - it was AWESOME, and if I was guilty of compromising the integrity of the salmon, then I'm guilty. And so are a lot of people who are far better cooks than you and I.
I do like salmon prepared with just a little salt and pepper. But I will say this - don't limit yourself to just one way of cooking something. Expand your horizons a little...
Posted on 7/21/12 at 9:05 pm to CaliforniaTiger
quote:Son you better give this recipe...
I have a recipe for a Tasso cream sauce that would be excellent on that---yummy!
Posted on 7/21/12 at 9:22 pm to Rig
quote:
Tasso cream sauce
quote:
Son you better give this recipe...
If you look up cream sauce you can easily make a tasso cream sauce, it's not that difficult.
Posted on 7/21/12 at 10:19 pm to TorNation
Obviously. But what's the fun in that?
Posted on 7/21/12 at 10:22 pm to Jax-Tiger
salmon on cedar planks is the nuts!
Posted on 7/21/12 at 10:30 pm to BallyHOO
I agree with the previous post, when it comes to salmon, less is more. I do marinate in an Jo, soy, olive oil, bourbon concoction, but just grilling, over charcoal, on a cedar plank is all you need. But to each his own. Good looking meal.
Posted on 7/21/12 at 10:55 pm to Jax-Tiger
here it is....3 T spoom green and 3T spoon red peppers
3 T shallots all small diced
1/4 cup tasso
2 cloves garlic
2 T olive oil
11/2 c heavy cream
tops of green onions for garnish
saute oil and everything all untill tasso brown around edges then add cream and reduce---spoon over salmon
add some add pepper as well
3 T shallots all small diced
1/4 cup tasso
2 cloves garlic
2 T olive oil
11/2 c heavy cream
tops of green onions for garnish
saute oil and everything all untill tasso brown around edges then add cream and reduce---spoon over salmon
add some add pepper as well
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