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re: Something different with salmon?
Posted on 9/23/14 at 2:06 pm to BayouBlitz
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 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.
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