Salmon recipes

I'm a huge salmon fan, but I'm getting caught up on preparing it the same ways. Cajun; with a cream dill sauce; marinated in soy, garlic, ginger.

Does anyone have any fun, new, or exotic recipes I should try?

Heitz

[Live_to_cook]

Lately I've been making a quick slather sauce from butter, brown sugar, dijon mustard and a little lemon juice. Glaze the salmon, then put individual portions on strips of aluminum foil and putting it in my Weber, to smoke for 30 min.

It's not haute cuisine by any means. But it's moist, tasty, and no pan to wash (just a coincidence, that.)

[This message has been edited by Live_to_cook (edited 01-15-2001).]

Heitz, go into the link below. You will get 586 recipes for a good variety of salmon dishes.
enjoy...Angel.

http://www.astray.com/recipes/?search=salmon

This is one that I do often at parties. The presentation is beautiful with colored peppercorns.

Peppered Salmon
(Sunset Magazine)

PREP AND COOK TIME: 1 1/2 to 1 3/4 hours, plus 4 to 24 hours for marinating the salmon

NOTE: For mildest flavor, use mainly pink and green peppercorns. The cooked fish can be prepared up to 3 days ahead; cover and chill.

MAKES: 8 to 10 servings

1 cup firmly packed brown sugar
6 tablespoons salt
1 tablespoon minced fresh ginger
2 or 3 dried bay leaves
1 teaspoon crushed whole allspice
1 salmon fillet with skin (21/2 to 3 lb.; 1 to 11/2 in. thick)
About 1/3 cup mixed whole peppercorns (pink, green, white, and black)
About 1/2 cup apple or hickory wood chips
1 tablespoon honey
2 or 3 thin red onion slices
Dill sprigs

1. In a 1- to 1 1/2-quart pan, bring 1 1/2 cups water, sugar, salt, ginger, bay leaves, and allspice to a boil. Stir until sugar dissolves. Remove from heat and let cool slightly.

2. Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed 1 2- by 15-inch pan. Pour sugar-salt mixture over salmon. Cover pan tightly and chill fish at least 4 or up to 24 hours, occasionally spooning brine over the fish.

3. Mound 16 charcoal briquets on the firegrate of a barbecue with a lid and ignite briquets. Or turn gas grill to high heat and close lid.

4. Meanwhile, add peppercorns to enough hot water to make them float; soak at least 15 minutes. Also add wood chips to enough warm water to make them float; soak at least 15 minutes.

5. Drain fish and discard brine. Rinse fish with cool water and pat dry. Set fish, skin side down, on a large sheet of foil; cut foil to fit outline of fish.

6. Rub honey over top of fish. Drain peppercorns and pat evenly onto fish to set them lightly in place.

7. When coals are dotted with gray ash, in about 20 minutes, push half to each side of firegrate.

8. Drain wood chips and scatter 2 tablespoons on each mound of coals. For gas grill, put 1/4 cup chips in a foil pan and set over heat. Cover barbecue, and heat until chips start to smolder, about 10 minutes.

9. Set grill 4 to 6 inches above the firegrate.

10. Place salmon on foil in center of grill (not directly over coals); if using gas, turn to lowest setting and adjust for indirect heat (parallel to sides of salmon, not beneath the fish).

11. Set an oven thermometer on top of the center of the fish. Cover barbecue. For charcoal, open vents 1/4 inch, and after 30 minutes add 3 briquets to each mound of coals; repeat every 30 minutes of cooking.

12. Check thermometer often to be sure temperature stays about 160°. If temperature drops, open vents for charcoal slightly, or turn up heat on gas grill. If temperature rises, close 1 or 2 of the vents, or open lid of gas grill, then prop open slightly. Add wood chips as needed to produce a faint, steady stream of smoke. Moisture that accumulates on fish will evaporate. Cook salmon until a thermometer inserted in center of thickest part reads 140°, from 1 hour to 1 hour and 15 minutes.

13. Using wide spatulas, slide fillet with foil onto a rimless baking sheet, then slide fish from sheet onto a platter. Serve salmon warm, cool, or chilled.

14. Garnish with onion and dill. Cut fish across grain into wide slices or bite-size chunks; lift fish off skin.

[Pete]

Here is a great salmon dish I use during the summer:
Hot Smoked Salmon with Pickled Veg. Salad

1. cut long thing strips out of carrots, zuc., any y. Squash. Blanch them in a pickling solution of rice wine vinegar, sugar, salt and pickling spice (you can find pickling spice already made up in the spice section). Put whole pot into an ice bath to allow veg to cool in pickling liquid.
2. Slice red onion and use some of the pickling liquid to pickle them.
3. In a smoker or on a slow grill hot smoke the salmon. During hot smoking you want to cook the salmon as opposed to cold smoking where the salmon does not get cooked at all. Do this slowly so that the smoke can penetrate the salmon. Allow to cool.
4. Break up the salmon into large chunks and spread over the bottom of a plate. Mix pickled veg, except onion with some greens (mustard greens work nicely mixed with mesculan) using the liquid to dress the greens. Pile into the center of the plate and top with pickled onions. Make a horseradish-mustard mayo and place dollops around the plate.

[cape chef]

Hers a funky one
chop some lemon grass,peel and slice some ginger,take some green tea,honey,soy,sliced orange,a little cilantro a little sesame oil,saki and sherry,Szechwan (sp) peppercorns and water bring to a simmer for 30 minutes pull off the fire and wrap and let site for two hours and strain.make some soba noodle baskets,steam some PEI mussels ant toss in a puree of fermented black beans brown sugar,chopped pickled ginger and sesame oil,poach the salmon in the lemon grass broth place in a terrine with some broth fill a noodle cup with some mussels and drizzle with a cilantro oil,sprinkle with green onion and black sesame seeds,and drink with some plum wine
cc

[judy]

A very simple recipe I have used frequently is to poach the salmon in red wine and garlic.

[chefjohnpaul]

Here's one I did for the Capital Gourmet Gala
here in Sacramento. Enjoy.

* Exported from MasterCook II *

Pan Seared Salmon "Soy Noisette"

Recipe By : John Paul Khoury, CCC
Serving Size : 1 Preparation Time :0:20
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces salmon -- fillet'ed
1 tablespoon black pepper -- coarsely ground
1 ounce unsalted butter -- whole
3 ounces Japanese soy sauce(KIKOMAN,YAMASA) -- low sodium
2 ounces lemon juice
2 ounces unsalted butter -- whole
kosher salt -- to taste
2 ounces cilantro -- optional
1 ounce simple syrup

Heat a saute' pan until it is quite hot, season salmon and rub with
pepper. Sear bottom side down in pan, in one ounce browned whole
butter, filp over to the top side(this is the side that will be seen on the plate) drain fat from pan and return to the fire, deglaze pan with a steady stream of soy sauce and simple syrup mixture going around the fish, put pan in a 400' oven until done to your liking.(Appx. 5 min for med rare). Remove pan from oven.(soy should be nicely carmelized to bottom of pan w/o being burnt) Remove salmon and reserve. Return pan to the fire and add whole butter,when butter is appx. half way melted deglaze with the lemon juice whisking to emulsify butter into pan drippings and lemon. Arrange salmon on plate, sauce with 'soy buerre noisette' and top with chopped cilantro if desired.

BON APPETIT!

NOTE:You may adjust the amount of lemon to your liking.

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[This message has been edited by chefjohnpaul (edited 01-29-2001).]

[Nick.Shu]

yeah, i once worked with a chef who did a peppered salmon fillet served with a champagne buerre blanc and a cauliflower mash.

Good Stuff (num nums).

A couple of recipes that you might enjoy...
The first one is from Neil Stuart's book, Pacifica Blue Plates:

Sugar Spiced Salmon
sugar-spice coating (much more than you'll need)
1/2 cup sugar
1 tsp. dry mustard
1/4 tsp. ground cinnamon
1 TBS. Spanish paprika
2 tsp. cocoa
1/2 cup chili powder
2 TBS. ground cumin
1 TBS. freshly ground black pepper
1/4 cup coarse salt

Combine ingredients. Dust salmon with desired amount of coating. Grill. Serve with a Chinese style sweet-hot mustard if desired.

From a friend:

Baked Salmon

1/2 cup butter
1/4 cup soy sauce
2 TBS. yellow mustard
2 TBS. catsup
1 TBS. Worchestershire
2 cloves of garlic, chopped

Saute garlic in butter until soft. Add remaining ingredients and simmer 10 minutes. Sear fish over high heat for one minute on each side. Pour sauce over fillets and bake at 400.

[youla]

A favourite one I do at the moment is a salmon portion in an asian broth....chicken or fish stock with hints of lemongrass, coriander, chilli, ginger, kaffir lime leaves and lime juice. the broth simmers away until the flavour intensifies...then add spring onions, vietnamese rice stick noodles, shrimp, any other asian style vegetable, then when all is ready drop in the salmon and turn off the heat...wait 5 mins.....serve with lime wedges......we loooove it!!! warning it is very filling those noodles creep up on you! and the salmon is just perfect!

[Afra]

Here's a simple salmon recipe my friend taught me to make 3 years ago:

Take a whole salmon or a salmon fillet (or any kind of fish you like, but it mostly tastes the best on salmon) and cut it open in the middle. Remove the bones if you can before you bake the fish, but if you can't, remove them before serving the fish.

Take some butter and melt it in a pan. Add any kind of seasoning you like to the butter. Using a brush, baste the inside of the fish fillet with the melted butter repeatedly until all the butter is inside the fish. Put both fish fillets back together like they were before you cut the fish open, this time with the butter inside.

This should be done in a baking dish. Bake the fish with this butter seasoning in the oven at 350 degrees for 30 minutes to 1 hour until the butter is soaked through the fish and the fish is cooked completely.

Enjoy!

[Marzoli]

These recipes look great! Since I live in the middle of the country, there is no such thing in this rural area as a fish market. Can I use frozen salmon? The only experience I've ever had with salmon, besides at a restaurant, was canned salmon. I confess I've never looked, but I think some stores here have frozen salmon.

[UniChef]

Try these

-Enjoy!

[shroomgirl]

Sandy~ Schnucks or Dierbergs carry fresh fish...if your in St. Louis on a Saturday bring in ice chest and get great fish at Bob's Seafood in University City Loop...Pretty Darn fresh... and I've lived on the coast. Also if you want to eat seafood R.L. Steamers in chesterfield on Olive has an incredible selection. Open for lunch too. Canned VERY different from fresh.
To pick fresh fish smell it..if it smells fishy it's not fresh.