You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO Salmon Recipes w/one to trade
- Thread starter kendall
- Start date
In Search Of:
Rec: Glazed Grilled Salmon....We love this recipe!
GLAZED GRILLED SALMON
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 7-to 8-ounce salmon steaks (about 3/4-inch thick)
Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.
2 Servings; can be doubled.
Bon Appétit
GLAZED GRILLED SALMON
3 tablespoons (packed) dark brown sugar
4 teaspoons prepared Chinese-style hot mustard or Dijon mustard
1 tablespoon soy sauce
1 teaspoon rice vinegar
2 7-to 8-ounce salmon steaks (about 3/4-inch thick)
Prepare barbecue (medium-high heat). Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend. Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside. Brush 1 side of salmon steaks generously with half of glaze in medium bowl. Place salmon steaks, glazed side down, onto barbecue. Grill until glaze is slightly charred, about 4 minutes. Brush top side of salmon steaks with remaining glaze in medium bowl. Turn salmon over and grill until second side is slightly charred and salmon is just opaque in center, about 5 minutes longer. Transfer salmon to plates. Drizzle reserved glaze in small bowl over salmon and serve.
2 Servings; can be doubled.
Bon Appétit
I'm typing as fast as I can, Kendall....REC: Salmon with bacon and Lentils
This is a favorite of mine, and a nice do-ahead recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26829
This is a favorite of mine, and a nice do-ahead recipe.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=26829
REC: Grilled Teriyaki Salmon with Cucumber Mirin Salad--this makes a lot of glaze, so scale down if
you don't intent to use it on a later occasion.
Grilled Teriyaki Salmon With Cucumber Mirin Salad
Recipe By :Ming Tsai
Serving Size : 4
Teriyaki glaze:
2 cups thin soy sauce
1/2 cup brown sugar
1 lime -- Juice of
1/2 cup fresh orange juice
2 slices ginger
4 6-oz skinless fillets of salmon
Salt and pepper
Garnish:
Cucumber Mirin Salad -- recipe follows
1 tablespoon toasted white sesame seeds
Cucumber Mirin Salad:
1/4 cup mirin
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1 tablespoon pickled ginger -- julienned
1 tablespoon scallions -- finely sliced
2 medium English cucumbers -- thinly sliced, if using regular cucumbers, peel and seed
Whisk together the mirin, vinegar, oil, pickled ginger and scallions. Toss the cucumbers in the dressing about 15 minutes before serving
Make the glaze: In a saucepan, combine all the glaze ingredients. Reduce at a simmer until the mixture reaches a consistency of syrup. Remove from the heat and cool. Taste to make sure it is not too salty.
Preheat a grill over medium high heat. Brush the salmon with glaze on both sides and season with salt and pepper. Cook on both sides until done, about 8 minutes.
Place a small mound of cucumber salad in the middle of the plate, top with salmon, drizzle the teriyaki glaze on the plate and sprinkle with sesame seeds.
you don't intent to use it on a later occasion.
Grilled Teriyaki Salmon With Cucumber Mirin Salad
Recipe By :Ming Tsai
Serving Size : 4
Teriyaki glaze:
2 cups thin soy sauce
1/2 cup brown sugar
1 lime -- Juice of
1/2 cup fresh orange juice
2 slices ginger
4 6-oz skinless fillets of salmon
Salt and pepper
Garnish:
Cucumber Mirin Salad -- recipe follows
1 tablespoon toasted white sesame seeds
Cucumber Mirin Salad:
1/4 cup mirin
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1 tablespoon pickled ginger -- julienned
1 tablespoon scallions -- finely sliced
2 medium English cucumbers -- thinly sliced, if using regular cucumbers, peel and seed
Whisk together the mirin, vinegar, oil, pickled ginger and scallions. Toss the cucumbers in the dressing about 15 minutes before serving
Make the glaze: In a saucepan, combine all the glaze ingredients. Reduce at a simmer until the mixture reaches a consistency of syrup. Remove from the heat and cool. Taste to make sure it is not too salty.
Preheat a grill over medium high heat. Brush the salmon with glaze on both sides and season with salt and pepper. Cook on both sides until done, about 8 minutes.
Place a small mound of cucumber salad in the middle of the plate, top with salmon, drizzle the teriyaki glaze on the plate and sprinkle with sesame seeds.
REC: Almond-Crusted Salmon with Leek & Lemon Cream...
ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM
Serving Size : 6
4 tablespoons butter -- (1/2 stick)
2 medium leeks -- halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds -- chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup All-purpose Flour
6 6-ounce Salmon Fillets -- skinless
1 large egg -- beaten to blend
2 tablespoons olive oil
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
Reheat sauce, stirring over medium heat. Spoon around salmon and serve.
ALMOND-CRUSTED SALMON WITH LEEK AND LEMON CREAM
Serving Size : 6
4 tablespoons butter -- (1/2 stick)
2 medium leeks -- halved, thinly sliced (white and pale green parts only)
3 tablespoons fresh lemon juice
1 cup whipping cream
1 cup sliced almonds -- chopped
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup All-purpose Flour
6 6-ounce Salmon Fillets -- skinless
1 large egg -- beaten to blend
2 tablespoons olive oil
Melt 2 tablespoons butter in heavy large saucepan over medium-high heat. Add leeks; sauté 2 minutes. Reduce heat to low; cover and cook until leeks are very tender, stirring occasionally, about 20 minutes. Increase heat to medium; add lemon juice and stir until liquid evaporates, about 1 minute. Mix in cream. Simmer until slightly reduced, about 2 minutes. Cool slightly. Transfer mixture to blender. Blend until smooth. Strain sauce into same saucepan, pressing on solids to extract as much liquid as possible. Season sauce to taste with salt and pepper. (Sauce can be made 1 day ahead. Cover and refrigerate.)
Mix almonds, parsley, lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Dredge salmon in flour, shaking off excess. Lightly brush 1 side of salmon with beaten egg. Press brushed side of salmon into almond mixture, pressing lightly to adhere. Arrange salmon, nut side up, on baking sheet.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium heat. Add half of salmon to each skillet, almond-coated side down, and cook until crust is brown, about 5 minutes. Turn salmon over. Sauté until salmon is cooked through and opaque in center, about 5 minutes. Transfer salmon to plates.
Reheat sauce, stirring over medium heat. Spoon around salmon and serve.
REC: Cured, pan-smoked salmon (no special equip. necessary)
I never EVER thought I'd share a salmon recipe, because I don't like salmon! UNLESS...it's cooked this way! I don't have the heat regulated quite right on this yet (2 different times), so I finish it in the broiler, just 'til done. It's wonderful...fresh and left over on a salad.
CURED, PAN-SMOKED SALMON
From Scott Paul Wines
Quite simply, this is the very best salmon preparation we've ever had - anywhere. This is one of those rare recipes that is incredibly simple yet yields results so impressive that you'll want to serve it to guests. And they will ask for the recipe.
You'll start by fashioning a cast iron skillet into a smoker. To do that, line a 10 inch skillet with foil, tearing a 1 ½" hole in the center. This is where you'll place the wood chips (mesquite, alder, etc. Incidentally, grapevines work well). You'll need a round wire cake rack with 1" feet. If you don't have one with feet, improvise by balling up 4 small pieces of tin foil and placing them underneath the outer edges of the rack so the rack is balanced. Lastly, line your skillet lid with foil. That's it. You've done the hard part. Now, on with the recipe.
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 teaspoons sugar
1 ¼ pound center-cut salmon fillet, with skin, in 1 piece
1 teaspoon olive oil
½ tablespoon wood chips
In a small bowl, combine the salt, pepper and sugar. Place the fish on a platter and rub the seasoning mix all over. Cover with plastic wrap and refrigerate at least one hour. Prepare your skillet as described above (don't put the chips or cake rack in yet) and place over high heat until very hot, about 5 minutes. Pat the salmon dry with paper towels and lightly brush both sides with oil. Add wood chips to the center of the skillet and then position the cake rack on top. When the chips begin to smoke, place the fish on the rack, skin side down and cover tightly with the foil-lined lid. Reduce heat to moderately low and
smoke the salmon for about 10 minutes or until a fork inserted into the
fillet meets with no resistance. Serve hot or chilled, but hot is our
preference.
.
Serves 4
I never EVER thought I'd share a salmon recipe, because I don't like salmon! UNLESS...it's cooked this way! I don't have the heat regulated quite right on this yet (2 different times), so I finish it in the broiler, just 'til done. It's wonderful...fresh and left over on a salad.
CURED, PAN-SMOKED SALMON
From Scott Paul Wines
Quite simply, this is the very best salmon preparation we've ever had - anywhere. This is one of those rare recipes that is incredibly simple yet yields results so impressive that you'll want to serve it to guests. And they will ask for the recipe.
You'll start by fashioning a cast iron skillet into a smoker. To do that, line a 10 inch skillet with foil, tearing a 1 ½" hole in the center. This is where you'll place the wood chips (mesquite, alder, etc. Incidentally, grapevines work well). You'll need a round wire cake rack with 1" feet. If you don't have one with feet, improvise by balling up 4 small pieces of tin foil and placing them underneath the outer edges of the rack so the rack is balanced. Lastly, line your skillet lid with foil. That's it. You've done the hard part. Now, on with the recipe.
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 teaspoons sugar
1 ¼ pound center-cut salmon fillet, with skin, in 1 piece
1 teaspoon olive oil
½ tablespoon wood chips
In a small bowl, combine the salt, pepper and sugar. Place the fish on a platter and rub the seasoning mix all over. Cover with plastic wrap and refrigerate at least one hour. Prepare your skillet as described above (don't put the chips or cake rack in yet) and place over high heat until very hot, about 5 minutes. Pat the salmon dry with paper towels and lightly brush both sides with oil. Add wood chips to the center of the skillet and then position the cake rack on top. When the chips begin to smoke, place the fish on the rack, skin side down and cover tightly with the foil-lined lid. Reduce heat to moderately low and
smoke the salmon for about 10 minutes or until a fork inserted into the
fillet meets with no resistance. Serve hot or chilled, but hot is our
preference.
.
Serves 4
As always, the Cedar Plank Salmon with Maple Glaze....
http://www.epicurious.com/recipes/food/views/14473?recipename=CEDAR%20PLANKED%20SALMON%20WITH%20MAPLE%20GLAZE%20AND%20MUSTARD%20MASHED%20POTATOES&saved_to_box=y
http://www.epicurious.com/recipes/food/views/14473?recipename=CEDAR%20PLANKED%20SALMON%20WITH%20MAPLE%20GLAZE%20AND%20MUSTARD%20MASHED%20POTATOES&saved_to_box=y