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Wild Alaskan Salmon Recipe

post #1 of 2
Thread Starter 

A friend brought me two salmon filets (skin on) he caught on an Alaskan fishing trip.  The salmon was flash frozen and vaccuum sealed, and weighed in at around two pounds per filet.  The filets are frozen together, so after I defrost them in my ice chest I plan on doing a couple of meals on successive evenings.

 

I would appreciate a couple of your. favorite meals with sides. 

 

Oldpro

post #2 of 2

Filet of salmon en croute   5 ounces king salmon no bone no skin

                                              1 square of puff pastry

                                               1 T butter

                                               1/2hopped dill

                                                5 chopped capers

                                                1/2 t chopped parsley

                                                 1 T chopped shallott

                                                  1/2 cup chopped mushrooms

                                                    salt ,pepper ,wine  ,some panko   crumbs

saute shallott, parsley capers    srooms and dill cook till mushrooms are soft add whit wine and seasonings stir in panko till you have a consistancy that does not fall apart.let cool

 

put fish on top of puff past then put duxell mushroom stuffing  seal puff pastry then    turn      over put on flat 1/2sheet pan

brush with egg wash bake at 385 about 12 minutes or until golden brown  You can make a rose or other design on top of pastry using some pastry trim

You could also top salmon with a crab meat stuffing if you like

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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