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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?
15
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 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 3:41 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 4:08 pm to BayouBlitz
Salmon Mousse
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 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 8:19 pm to BayouBlitz
(no message)
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 9/24/14 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 7:26 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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