or Connect
New Posts  All Forums:Forum Nav:

any suggestions?

post #1 of 16
Thread Starter 

i'm trying to create a dish with salmon (preferably poached but not necessary), so far i have made a pretty tastey cucumber sauce, but that's it.  i'm hitting a big mental road block and its driving me crazy!  i thought maybe grilled or seared along with apple and fennel salad.  i even tried doing like a deconstructed tzaziki.  crazy...  i'm trying to go for fresh and vibrant for summer.  any ingredients you guys think i should look into?  or just ditch the cucumber sauce and start from the beginning?  which would be easier and maybe one day it'll jump at me, but i really dont like giving up! 

post #2 of 16

There's a thread called "raw salmon" where you might find some answers.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 16
Nothing wrong with a good cucumber sauce with poached salmon in my book. are you serving that cold? It's so refreshing in the heat of the summer to eat it cold on a bed of quickly sautéed leafy greens or fresh greens salad......I especially like it with red and gold beets, or a beet vinaigrette....hmmm, a beet sauce might prove to be a good match and what a color!!
you could change your poaching liquid to sake or miso, then top with any number of asian spiced vegetable stir fries or slaws.....carrot sambal comes to mind. bed the salmon on fresh noodles tossed with sesame, la yu, tamari, bok Choy, edamame, snap peas, bean sprouts etc. etc. etc...you get the idea......great hot or cold.
some of my most favorite ways to cook and enjoy salmon is wrapped in rice papers and either fried, baked or steamed...or fry to crisp then finish in the oven. sake ginger sauce or miso ginger sauce or sesame ginger, or??????skies the limit. In a similar vein, en papillote has the same endless possibilities.
I love salmon grilled with different glazes...chile honey, mango ginger habanero, rst. raspberry chipotle, hoisin, lemon ginger, thai sweet chili...topped with peach relish or blueberry ginger relish, or any of the great summer melons.
I don't think one can ever go wrong with lemon and salmon.....lemon caper, lemon dill, lemon parsley......all enhanced with lemoncello.
sorry to be so chatty.....i must be hungry! Hope this helps
do not give up.....ever!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #4 of 16

Last summer I did a hot smoked salmon with a zesty apple - red onion chutney.  Went over VERY well.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #5 of 16

To clarify - the salmon was hot smoked, but served chilled.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #6 of 16
Quote:
Originally Posted by durangojo View Post
 It's so refreshing in the heat of the summer to eat it cold on a bed of quickly sautéed leafy greens or fresh greens salad......I especially like it with red and gold beets, or a beet vinaigrette....hmmm, a beet sauce might prove to be a good match and what a color!!
 

 

You got me to thinking...

Poach some red beets, save the poaching liquid to make your court bouillon for poaching the salmon. Make a candy cane chiogga and golden beet chow chow to top the salmon with and underneath it go with a roasted golden beet vinaigrette For sides go with sauteed beet greens and Israeli couscous tossed with with English cucumbers and dill.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #7 of 16
Thread Starter 

lol omg, you guys are amazing!  so many ideas and yet they all sound so great!  thanks for the inspiration and suggestions!  i greatly appreciate your knowledge!

post #8 of 16

Watercress and salmon are made for each other. Sauté shallots & garlic. add watercress and creme fraiche, bring to a simmer and straight away blitz. add a squirt of lemon juice, season and serve. dont let it cook... you need to keep the gorgeous green colour.

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
post #9 of 16
This is a way we serve salmon here in sweden, especially during the summer. To start , you combine 1 part vinigar, white, 10% to 12% with 2 parts sugar and 3 parts water in a pot. To do a couple sides of salmon I use a base 1 ltr of the vinigar. Into the liquid I put 8 bay leafs, 12 white pepper corns, 3 whole red chilis,10 cloves or garlic, 2 silver onions sliced, 2 sliced leaks and a couple of sliced carrots. I pull any pin bones from the salmon, leaving the skin on, and trim the belly, saving it for other things. Place skin side down in a hotel pan, i usuall do 2 side at a time. Bring the liqued mix to a boil for just enough time to disolve the sugar completly the laddle over the salmon, just enough to cover, cover tightly with plastic wrap and stick into a 46c ( 115f ) for 15 mins. Take out and let stand till room temp. Done, I like to serve it chilled either whole on a buffee, with the vegis it was cooked in and fresh boiled new potatos or gently portioned on plates. Of course people play with the liquid flavoring so nothing is set in stone. Also some people add a few blades of geletin to the liquid but I prefer not to. I have done this with whole, head on salmon, works very nice, after its chilled carefuly take the skin off the display side and garnish (thin sliced cuccumber works well ) for display, yes I leave the head and tail on.
post #10 of 16
Quote:
Originally Posted by Lagom View Post

This is a way we serve salmon here in sweden, especially during the summer. To start , you combine 1 part vinigar, white, 10% to 12% with 2 parts sugar and 3 parts water in a pot. To do a couple sides of salmon I use a base 1 ltr of the vinigar. Into the liquid I put 8 bay leafs, 12 white pepper corns, 3 whole red chilis,10 cloves or garlic, 2 silver onions sliced, 2 sliced leaks and a couple of sliced carrots. I pull any pin bones from the salmon, leaving the skin on, and trim the belly, saving it for other things. Place skin side down in a hotel pan, i usuall do 2 side at a time. Bring the liqued mix to a boil for just enough time to disolve the sugar completly the laddle over the salmon, just enough to cover, cover tightly with plastic wrap and stick into a 46c ( 115f ) for 15 mins. Take out and let stand till room temp. Done, I like to serve it chilled either whole on a buffee, with the vegis it was cooked in and fresh boiled new potatos or gently portioned on plates. Of course people play with the liquid flavoring so nothing is set in stone. Also some people add a few blades of geletin to the liquid but I prefer not to. I have done this with whole, head on salmon, works very nice, after its chilled carefuly take the skin off the display side and garnish (thin sliced cuccumber works well ) for display, yes I leave the head and tail on.

 

This sounds very interesting, it kinds of poaches or steams in brine.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #11 of 16
It is quite tasty, and refreshingly light on a summer day.
post #12 of 16

I love broiling fish, that way you can use the juices and pour them over the salmon with rice or pasta or even a complimenting salad. Salmon, cayenne and lemon juice. Broiled. Amazing.

 

Also, more of a Salmon comfort food dish would be to take some mayonnaise (don't be alarmed. I don't really like mayonnaise, but this is pretty darn good), and mix it with cayenne, some seasonings, and of course a little lemon juice and smear that over the salmon and then crust it with crushed ritz crackers. broil it and then serve. It keeps the fish moist, but still allows it to take on that amazing flakey-ness that I find to be an almost always must. :)  Salmon is a great fish to experiment with, hope you come out with some great new recipes!

post #13 of 16

With your apple/ fennel salad : Lightly brush the sides with a bit of evoo. Spice grind some pepper corns, coriander, fennel, cumin seeds, and make a nice crust on both sides, salt. Pan sear both sides with little oil. Add a generous squirt of lemon / orange juice and finish in the oven but I'm sure you could grill them and serve with a citrus vinaigrette over a frisee.

post #14 of 16

i did this a few weeks ago - poached but trout as opposed to salmon.  with beurre blanc and tomato coulis.  absolutely delicious

 

*

~MissyD

Reply

~MissyD

Reply
post #15 of 16

Very nice!!

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #16 of 16
Quote:
Originally Posted by ItallianoJoMama View Post

... take some mayonnaise (don't be alarmed....

 

I think you just alarmed yourself.  Mayonnaise is a fave!

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking