Looking for simple + delicious, T&T, salmon or halibut recipes....

B

barbara-in-va

Well-known member
We are leaving for Juneau in two days!!! We have friends there and she asked me to bring a couple of salmon and halibut recipes to cook while we are visiting. What's your absolute favorite, really easy recipe please?

 
Citrus Grilled Halibut with Pineapple Spears

This is a 4 point Weight Watchers recipe and very yummy....pretty too!


Grilled Halibut with Pineapple
1 tablespoon lime zest
2 tablespoons fresh lime juice
2 tablespoons light brown sugar
2 tablespoons ginger root, grated
1 teaspoon table salt
1/4 teaspoon cayenne pepper
1 1/4 pounds halibut fillets, 4 (6 ounce) fillets, cut 1/2-inch thick
1/2 medium pineapple, cut lengthwise into 1/2-inch
thick spears (about 2 cups)

Coat grill with cooking spray. Heat grill.

Place zest, lime juice, 1 tablespoon of brown sugar, 1 tablespoon of ginger, salt and cayenne pepper in a zip-top plastic bag; shake to combine and add fish. Allow to marinate for 20 minutes, turning once.

Meanwhile, in a second plastic bag, place remaining brown sugar and ginger, and pineapple. Allow to marinate for 5 minutes; remove pineapple and add resulting juices to fish.

Grill pineapple until heated through, turning once, about 8 minutes. Remove to a serving platter; cover with foil to keep warm. Cook fish, brushing with marinade, over direct heat until cooked through, about 3 to 4 minutes per side. Place on serving platter with pineapple.

Yields about 1 fillet plus 1/2 cup pineapple per serving.

Serves 4.

 
Broiled Salmon with Lime Cilantro

BROILED SALMON WITH LIME CILANTRO

INGREDIENTS:

1/2 cup cilantro leaves, finely chopped
1 clove garlic, large, finely chopped
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon salt (I use 1/8 tsp salt)
4 salmon steaks, 3/4 inch thick *(see note below)(can also use fillets)

DIRECTIONS:

Place fish on plate.
Combine cilantro, garlic, lime juice, oil and salt in a bowl.
Set 2 Tbsp aside in a separate bowl.
Pour the cilantro mixture over the fish (do not use the 2 Tbsp reserved marinade). Cover and let it sit 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack and brush with 1 tablespoon marinade.
Broil 6" from heat about 3-4 minutes.
Turn steaks over, and brush with remaining tablespoon of marinade.
Broil 3 more minutes or until cooked through.

*Note: I have used two very thick salmon steaks instead of the four 3/4 inch thick ones that the recipe calls for, and I have used the same amount of marinade. However, since thicker steaks will take longer to cook, the marinade can burn. To compensate for this, I add a little bit of marinade at a time.

For example, if the salmon steaks are 1- 1 1/2 inch thick or more, they can take around 10 minutes to cook. So I brush the salmon steaks with less marinade, around 1/2 Tbsp.
I then remove them from the broiler after 2 1/2- 3 minutes, and add a little more marinade, reserving enough for two more applications. Then I broil for another 2 1/2 minutes. I then turn the salmon over and add more marinade, still reserving a little. I broil another 2 1/2 minutes. I then add the remaining marinade and broil the remaining 2 1/2 minutes or until cooked through.

4 servings.

http://www.recipezaar.com/15911

 
Salmon in Ginger Butter Sauce

SALMON IN GINGER BUTTER SAUCE

2 salmon steaks or fillets, 1/2 pound each
3 Tablespoons dry sherry (My note: I used dry white wine)
2 Tablespoons soy sauce
1 Tablespoon sesame oil -- oriental type
1 Tablespoon fresh ginger -- finely minced
2 Tablespoons chopped fresh parsley
2 Tablespoons butter (My note: I omitted this)
freshly ground pepper
salt
1 lemon -- cut in quarters

Advance Prep: Combine sherry, soy and oil. Rub fillets with this marinade. (My note: If doing steaks, rub one side with half the marinade, broil for 5 minutes, turn over and brush the other side with the rest of marinade, then broil another 5 minutes or so, or until cooked through). Rub ginger across top of fillets, dot with butter, then sprinkle on parsley. Add black pepper and a sprinkle of salt to taste. (From the poster: "This can be done several hours in advance-I have also done it while the oven was heating when I was short on time)."

Preheat oven to 550 degrees, then turn oven to Broil. Place salmon about 4 inches below heat and cook until fish turns a lighter pink, just becomes firm to the touch, and begins to flake when prodded with a fork, about 5 minutes on each side for salmon steaks. Alternately, steam in rack in a steamer over boiling water for 10 minutes. Serve with lemon wedges.

Edited from Pacific Flavors by Hugh Carpenter

 
Broiled Salmon with Sweet Red Pepper Sauce

BROILED SALMON WITH SWEET RED PEPPER SAUCE

INGREDIENTS:

2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks

DIRECTIONS:

1. Preheat broiler.*
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler. Broil salmon about 4-5 minutes on each side, (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.

*Note: Can also cook the salmon over the grill.

Makes 2-3 servings.

Adapted from my files.

 
Spicy Grilled Salmon Steaks With Black Butter

SPICY GRILLED SALMON STEAKS WITH BLACK BUTTER

INGREDIENTS:
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 teaspoon minced garlic
1 tablespoon minced onion
1/2 teaspoon crumbled dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
2 salmon steaks (1 pound), each about 1 inch thick
1 tablespoon unsalted butter, (optional)(I omit it)

DIRECTIONS:

In a bowl stir together the black pepper, the paprika, the cayenne, the garlic, the onion, the thyme, the salt, and the oil until the mixture forms a stiff paste. Pat the paste onto both sides of each salmon steak.

Heat an oiled ridged grill pan *(see note) over moderately high heat until it is smoking and in it sauté the salmon for 3 to 4 minutes on each side, or until it is cooked through.

Optional: While the salmon is cooking, in a small skillet cook the butter over moderate heat, swirling the skillet, until it is dark brown, but do not let it burn. Transfer the salmon to heated plates and pour the butter over it. (I omit this).

Makes 2 servings.

*Note: This can also be cooked on the grill.

(This spice rub can also be used on chicken).

Source of Recipe: Gourmet 1990

http://www.epicurious.com/recipes/food/views/Spicy-Grilled-Salmon-Steaks-with-Black-Butter-12840

 
Lacquered Salmon with a Caramelized Balsamic Sauce

LACQUERED SALMON WITH A CARAMELIZED BALSAMIC SAUCE

1/3 cup sugar on a plate
4 salmon filets
1/4 cup chicken broth
1/4 cup low-sodium soy sauce

for sauce: 1/2 cup Balsamic vinegar and 1/2 cup low sodium soy sauce, cooked in saucepan until volume is reduced to 1/3 cup.

Dip salmon filets in sugar (one side only) and fry sugar side down in very hot pan until caramelized. Turn over in pan, turn down heat and add chicken broth and soy sauce. Cover and let finish cooking- about 5 minutes. Put salmon on plate and drizzle with sauce.

 
OMG< thank you all so much! I am bringing them all with me and we can choose there!

We fly into Juneau tomorrow but then we are off to Canada for a week, then return to Juneau for the second week. I am very excited as we will be mt. bike riding, paddling on the Yukon, hiking, hopefully a float plane ride..... This is very adventurous for me! I have instructions, I think from Maria, on how to post a pic inside a post. If I have internet access (in Canada) I will try to post some adventure shots!

 
REC...Cured, Pan Smoked Salmon, via Charley

Charley sent me to this recipe a couple years ago...it's my standby!! I actually like to really under-cook it, and then broil it just until done...Seriously yummy!! I don't really care for salmon (except for Alaskan King Salmon...that cold water makes all the difference!), but I love this recipe. The only other recipe for salmon I like is Tyler Florence's Soy-Lacquered Salmon.

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

http://www.foodnetwork.com/recipes/tyler-florence/pan-roasted-soy-lacquered-salmon-recipe/index.html

 
yay, visitors! so close, yet so far away from me. Halibut Olympia

there are many versions of this, and this is my take on it. very easy.

Halibut Olympia
2 lbs halibut fillets (skin removed)
salt/pepper/seafood seasoning to taste
1 cup chopped onions
1/2 cup sour cream
1 cup mayonnaise
3/4 cup freshly grated parmesan cheese
1/2 cup breadcrumbs(optional)

Pat halibut fillets dry. Place half of the onions on the bottom of a buttered baking dish. Place halibut on top of the onions and sprinkle lightly with salt/pepper and seafood seasoning(optional). Mix together sour cream, mayonnaise, remaining onions and parmesan cheese and spread evenly over halibut. top with breadcrumbs if desired. Bake at 400 degrees for 15 to 20 minutes or until fish flakes easily and it browns lightly. I like it without breadcrumbs. this can be used for salmon too, but it's a bit rich for salmon. works best with a milder fish like halibut.

 
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