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Salmon ideas

post #1 of 23
Thread Starter 

I've been doing whole salmon fillets using rosemary garlic and lemon pepper with a few slices of fresh lemon on top… it's been good but it's starting to get boring. I was thinking of staying with the rosemary garlic, but then using thin slices of Granny Smith apple on top with a slight sprinkle of Chinese Five spice on top of the apples to give it a new interesting flavor… just looking for thoughts on this! rolleyes.gif 

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post #2 of 23

• Grilled salmon steaks topped with charmoula. licklips.gif

 

• Salmon teriyaki.

post #3 of 23

I think the five spice might overwhelm the rosemary. An alternate idea would be to get some orange flower water and make a vinaigrette with it including some lemon zest and cardamom. Then use that to toss your apples with before plating. Will keep the dish nice and light all the while complimenting the rosemary and adding some floral notes.

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post #4 of 23

I posted a picture of salmon on a brochette together with lemon wedges, marinated in oil with added dried orange peel and a little tarragon.

 

http://www.cheftalk.com/t/69652/what-did-you-have-for-dinner/1920#post_437523

post #5 of 23

That's a great idea! I wil try it this evening.

 

maryjacobson1969@gmx.com

post #6 of 23

Try salmon fillets poached (regular court bouillon) with a simple cold sauce of sour cream, honey, mustard, lemon juice and chopped fresh dill, served with baked young beets, then peeled and sliced, salted and smeared with butter.

post #7 of 23

Well we do slamon one a week have a salmon special once a week at my place

 

So far we have done

 

-Salmon Teriyaki

-Salmon with a passion fruit sauce , decorated with the seeds

-Salmon with Hollandaise

-Salmon with a sweet and sour orange demi

-Salom encrusted with oats and a light honey sauce

-Salmon with a very light cream sauce , and leeks

-Oven baked encrusted salmon , with brussel sprouts , and a parsnip puree 

 

heres a pic of the oven baked salmon... 

 

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post #8 of 23

 

 

Pastrami Smoked Salmon

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

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post #9 of 23


My favourite way to make it in the summer is a salmon tartare with soft-boiled quail eggs. Everyone that's tried it seems to really enjoy it. Fresh and citrusy.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #10 of 23
Quote:
Originally Posted by helloitslucas View Post

My favourite way to make it in the summer is a salmon tartare with soft-boiled quail eggs. Everyone that's tried it seems to really enjoy it. Fresh and citrusy.

 Perfect eggs. Beautiful dish.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #11 of 23

 

This last batch of tea cured salmon went quickly.  It is kind of like salmon bacon - very tasty.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 23

teamfat my brother,

 

Give with the recipe.

 

BDL

post #13 of 23

It is actually quite simple.  If using a large slab you may want to package the thinner tail section in a separate bag/wrap, as it won't take as long to cure as the thicker sections.  I love this stuff.

 

http://wasatchfoodies.com/viewtopic.php?f=8&t=740&p=752#p752
 

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #14 of 23

I love the combination of salmon and miso. Start with given the salmon filets a wash with sake. Then marinade in a mixture of miso, mirin and sugar. Let that sit in the fridge for 3-5 days. Give it a shake everyday. When ready to eat, cook in a hot oven (~425) for about 10 minutes. Comes out beautiful every time.

post #15 of 23

How about salmon en papillote with red chillis, lemongrass and ginger? it's very tasty. I have a recipe somewhere let me know if you want it.

 

Goldi

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Good food is the foundation of genuine happiness

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post #16 of 23

 salmon with lemon and lavender, pan seared in butter.

post #17 of 23

Don't be afraid to go Indian with that fish! Salmon holds up extremely well with curry spices and aromatics. 

post #18 of 23

Also, this popped up just at the right time on Mark Bittman's blog!

 

http://www.nytimes.com/interactive/2013/08/11/magazine/bittman-salmon-recipes.html?src=me&ref=general&_r=0

post #19 of 23
epevane8.jpg

Olive oil poached is incredibly sensual. Pared here at home with English and sugar snap peas and asparagus.
post #20 of 23

Nice. Confit is the way for so many fishes.

I fooled around with that beautiful salmon.

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #21 of 23
post #22 of 23
pe8agahy.jpg
Cold salmon side poached in clam broth with herbed salsa and olives, pickles, etc. This is for a diva group of lady friends DW is hosting this evening. Tip of the hat to Two Hot Tamales for the idea some years ago.
post #23 of 23

Been playing recently with what we call Umami sauce combo of sake, mirin and miso used to marinade or finish.

It's been very well received on salmon either way (marinade or finish) but seems to really shine when cooked over wood.

 

 

Cheers!

 

EDG 

"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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"Ars Est Celare Artem"

 

True art, is to conceal art......

 

https://www.instagram.com/smokehouse_84/

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