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Started By
Message
Something different with salmon?
Posted on 9/23/14 at 1:07 pm
Posted on 9/23/14 at 1:07 pm
My boss gave me a nice thick salmon filet, frozen. I know the standard is to thaw it and grill it, or go with a hot cast iron skillet.
What other ways can I use this salmon that you guys have found success with? Cooked, preferably.
Maybe something with a sauce?
What other ways can I use this salmon that you guys have found success with? Cooked, preferably.
Maybe something with a sauce?
Posted on 9/23/14 at 1:16 pm to BayouBlitz
The best salmon I've ever had was marinated in homemade pesto and pan seared. Topped with a mixture of tomatoes and capers and onions and stuff.
Posted on 9/23/14 at 1:34 pm to BayouBlitz
I take a nice filet and drizzle some of my wife's bees honey on it with just a whiff of cayenne and toss in a hot oven really fast.
Eat over a salad with a bit of oil and vinegar to balance the sweetness of the honey. Don't overcook.
Or roast slow like Gris Gris does. With the honey though.
Eat over a salad with a bit of oil and vinegar to balance the sweetness of the honey. Don't overcook.
Or roast slow like Gris Gris does. With the honey though.
Posted on 9/23/14 at 1:37 pm to BayouBlitz
Bento Bowl: Salmon, Sweet Chili sauce, top with avocado on sticky rice.
Posted on 9/23/14 at 1:49 pm to BayouBlitz
Got access to a smoker? I smoke about 2/3 of the salmon that I catch each season. Folding smoked salmon into a whipped cream cheese and some other herbs is one of my go to spreads. Awesome to wake up and throw that on a bagel.
Posted on 9/23/14 at 2:06 pm to BayouBlitz
I swear by slow roasted now. The texture is buttery and the salmon isn't dry at all. I've been touting this regularly.
You can make whatever sauce you like. It doesn't need one. Sometimes, I just brush it with a little melted butter and season it.
I've had it with a yogurt sauce that a culinary student made for us when she showed me the slow roast method. Quite good.
Yogurt Dill Sauce
Tools:
-blender or food processor
-knife and cutting board
-peeler
Ingredients:
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.
You can make whatever sauce you like. It doesn't need one. Sometimes, I just brush it with a little melted butter and season it.
I've had it with a yogurt sauce that a culinary student made for us when she showed me the slow roast method. Quite good.
Yogurt Dill Sauce
Tools:
-blender or food processor
-knife and cutting board
-peeler
Ingredients:
-3/4 C part-skim ricotta cheese
-1 C fat-free Greek yogurt
-1/2 medium cucumber
-1 T fresh dill
-3/4 t minced garlic
-1 fl. oz. lemon juice
-1/8 t sea salt
-1/4 t ground pepper (more or less to taste)
First, peel your cucumber and cut in half lengthwise. Deseed (a grapefruit spoon is quite handy for this) and cut into pieces about 1/2" to 1" in size.
Rough chop your dill. Don't worry about getting it chopped too fine as it will be going into the blender.
Put yogurt, ricotta cheese and lemon juice in blender or food processor and puree until smooth.
Add garlic, dill, cucumbers, salt and pepper and pulse until ingredients are well incorporated.
Put sauce in airtight container and keep in refrigerator for up to a week. Yields 1 pint
Great as a vegetable dip, salad dressing, spread for sandwiches or a sauce for salmon.
Nutritional Information (serving size 2 tablespoons):
Calories: 25.2
Fat: 1 g.
Cholesterol: 5.6 g.
Sodium: 31.6 g.
Protein: 2.5 g.
Carbohydrates: 1.6 g.
Posted on 9/23/14 at 2:22 pm to Gris Gris
GG, any special instructions on cooking? What temp, time, etc?
Posted on 9/23/14 at 2:36 pm to BayouBlitz
For individual portions, I go about 20 minutes or so on 250. I just googled it and found one I liked. You have to really leave it in a long time to dry it out. I've had success every time on that temp. I've seen the temps range from 225 to 300. I think 300 is too high.
Here's one on 275. It takes relatively little time to cook. I was surprised.
LINK
Here's one on 275. It takes relatively little time to cook. I was surprised.
LINK
Posted on 9/23/14 at 2:40 pm to Gris Gris
Okay, I'ma try that. I need to go rogue with the sauce though. I'm thinking maybe a sour cream based sauce...
Posted on 9/23/14 at 2:42 pm to BayouBlitz
Use whatever sauce you like. That one was damn good tasting and light. I prefer just a lemon butter with some dill, maybe, and not a lot of it. The salmon tastes so good that I don't want to bury it.
Posted on 9/23/14 at 3:28 pm to BayouBlitz
Salmon Baked in Foil
Very easy recipe to make... you can thank me later. I would suggest adding about 50% more tomatoes than the recipe calls for and bake on 375 not 400. The tomatoes are absolutely delicious when done.
Very easy recipe to make... you can thank me later. I would suggest adding about 50% more tomatoes than the recipe calls for and bake on 375 not 400. The tomatoes are absolutely delicious when done.
This post was edited on 9/23/14 at 3:31 pm
Posted on 9/23/14 at 3:40 pm to Gris Gris
quote:
That one was damn good tasting and light
Is this a first?
Posted on 9/23/14 at 3:41 pm to BayouBlitz
I'm making salmon and corn bisque tonight. I was skeptical at first but its great. And its pretty good even with canned salmon which is so much cheaper than crab meat.
Posted on 9/23/14 at 4:05 pm to Martini
quote:
quote:
That one was damn good tasting and light
Is this a first?
Nah, I've gotten a little risque lately.
Posted on 9/23/14 at 4:18 pm to Gris Gris
GG, do you do skin side down, I'm guessing? Or do both (flip)?
Posted on 9/23/14 at 4:43 pm to BayouBlitz
Don't know how different but I tossed some bacon on some I baked the other day. Excellent.
Posted on 9/23/14 at 4:52 pm to TigerGman
Bacon makes a lot of things taste good.
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