Would love your favourite salmon recipe! I'll start with mine: REC Seared Salmon w/ Balsamic Glaze
- Thread starter deb-in-mi
- Start date
brian-in-alaska
Active member
Mystic Adventure Salmon - Kasilof River, Alaska
I developed this recipe at a camp on the Kasilof River back in 2002. It is a bit fussy, but awesome flavors. It is a very forgiving recipe that was built on what I could find laying around the cook shack. Enjoy ...
Mystic Salmon
2- filets of fresh Salmon, cut into serving sizes of about 6 oz each, typically three cuts per filet.
For the marinade:
1/4 cup extra virgin olive oil
1/4 cup orange juice
1 lime, juiced (use the juice, not the lime)
1 tsp cumin powder
1/2 small can of chipotle chile in adobo. See note below.
1 tsp oregano
1 tsp dijon mustard
1 medium finely minced or grated onion
2 Tbls brown sugar
Combine all ingredients in food processor or blender and render to a paste. It can be a little thinner if you want. Its easier to work with that way... but not too thin.
Marinate the salmon in this mixture for at least an hour. Not much longer. Take out the pieces of salmon one by one and shake off the excess marinade, and immediately dredge in seasoned flour. That is just regular flour that has been salted and peppered.
Have a frying pan, cast iron is best but otherwise the heaviest one you have, getting hot on the fire with a nice covering of canola oil in the bottom. When the oil is hot enough to sizzle when you put in the fish, add the fish, skin side down. Give it about three or four minutes on one side, then gently flip and do the same on the other side. No more than six or seven minutes total cooking time if the fish is at room temp to start, as it should be. The oil needs to be hot enough to create a nice, brown crust on the fish. Place fried fish on plate covered with paper towel to drain.
Sauce
Here is what you will need for the sauce.
1 cup finely chopped white onion
2 cloves garlic, finely chopped. (You can use shallots here too if you want).
1 lemon, juiced
1 or 2 ounces of dry white wine (like a Chardonnay).
1 pint heavy cream
1 ounce of Mohawk Ginger Brandy, or whatever brand of Ginger Brandy you can find.
As soon as you take the last piece of salmon out of the pan, add the chopped onion and garlic and saute in remaining fat/oil. If the pan is kind of dry at this time add a little oil and let it get hot before you add the "stuff". About four or five minutes after you add the "stuff" and have stirred it constantly as it cooks, add the juice of the one lemon. The pan should sizzle and spit. Add the wine next and "deglaze" the pan bottom with a spoon. Here you want the liquid to boil as you scrape and loosen the wonderful brown stuff on the bottom of the pan. When you get it all off the bottom, and before the liquid all boils away, add the cream. Bring the cream to a boil and let it reduce by half. It will become thicker as it reduces. At the very end add the Mohawk Ginger Brandy, stir to incorporate, then pour the whole beautiful mess over the salmon. Adjust your seasoning and enjoy. Grated fresh ginger might be used as a substitute for the Ginger Brandy, but probably not more than a teaspoon. You do not want the ginger flavor to rule, but to take its appropriate place in your palate, on the back of your tongue).
If you want mushrooms as a side, here is what you need.
Mushrooms Mystic Adventure
4 large Portabellos, cleaned, sliced and diced into fairly small dice.
1 large, or 2 medium white or sweet onions, sliced and finely diced.
2 cloves garlic, finely chopped.
1 red pepper, sweet, finely diced.
1 green pepper, sweet, finely diced.
2 ounces of Marsala wine. You can use any dry red wine, or a dry sherry too. Hell, you can use white vermouth if you are desperate.
freshly ground pepper and kosher salt.
Take a large frying pan, preferably cast iron, and heat some canola oil to just about smoking. add the onions and garlic and peppers and fry quickly at high heat. When wilted but not too soft add the mushrooms. Let them fry but stir frequently. Season the mushrooms now, and adjust when done. When the mushrooms are soft but not mushy, add the wine and allow the liquid to cook mostly off. Thats it. Serve on the salmon plate as a border or separately.
That is it for the Mystic Meal of the trip.
Brian
I developed this recipe at a camp on the Kasilof River back in 2002. It is a bit fussy, but awesome flavors. It is a very forgiving recipe that was built on what I could find laying around the cook shack. Enjoy ...
Mystic Salmon
2- filets of fresh Salmon, cut into serving sizes of about 6 oz each, typically three cuts per filet.
For the marinade:
1/4 cup extra virgin olive oil
1/4 cup orange juice
1 lime, juiced (use the juice, not the lime)
1 tsp cumin powder
1/2 small can of chipotle chile in adobo. See note below.
1 tsp oregano
1 tsp dijon mustard
1 medium finely minced or grated onion
2 Tbls brown sugar
Combine all ingredients in food processor or blender and render to a paste. It can be a little thinner if you want. Its easier to work with that way... but not too thin.
Marinate the salmon in this mixture for at least an hour. Not much longer. Take out the pieces of salmon one by one and shake off the excess marinade, and immediately dredge in seasoned flour. That is just regular flour that has been salted and peppered.
Have a frying pan, cast iron is best but otherwise the heaviest one you have, getting hot on the fire with a nice covering of canola oil in the bottom. When the oil is hot enough to sizzle when you put in the fish, add the fish, skin side down. Give it about three or four minutes on one side, then gently flip and do the same on the other side. No more than six or seven minutes total cooking time if the fish is at room temp to start, as it should be. The oil needs to be hot enough to create a nice, brown crust on the fish. Place fried fish on plate covered with paper towel to drain.
Sauce
Here is what you will need for the sauce.
1 cup finely chopped white onion
2 cloves garlic, finely chopped. (You can use shallots here too if you want).
1 lemon, juiced
1 or 2 ounces of dry white wine (like a Chardonnay).
1 pint heavy cream
1 ounce of Mohawk Ginger Brandy, or whatever brand of Ginger Brandy you can find.
As soon as you take the last piece of salmon out of the pan, add the chopped onion and garlic and saute in remaining fat/oil. If the pan is kind of dry at this time add a little oil and let it get hot before you add the "stuff". About four or five minutes after you add the "stuff" and have stirred it constantly as it cooks, add the juice of the one lemon. The pan should sizzle and spit. Add the wine next and "deglaze" the pan bottom with a spoon. Here you want the liquid to boil as you scrape and loosen the wonderful brown stuff on the bottom of the pan. When you get it all off the bottom, and before the liquid all boils away, add the cream. Bring the cream to a boil and let it reduce by half. It will become thicker as it reduces. At the very end add the Mohawk Ginger Brandy, stir to incorporate, then pour the whole beautiful mess over the salmon. Adjust your seasoning and enjoy. Grated fresh ginger might be used as a substitute for the Ginger Brandy, but probably not more than a teaspoon. You do not want the ginger flavor to rule, but to take its appropriate place in your palate, on the back of your tongue).
If you want mushrooms as a side, here is what you need.
Mushrooms Mystic Adventure
4 large Portabellos, cleaned, sliced and diced into fairly small dice.
1 large, or 2 medium white or sweet onions, sliced and finely diced.
2 cloves garlic, finely chopped.
1 red pepper, sweet, finely diced.
1 green pepper, sweet, finely diced.
2 ounces of Marsala wine. You can use any dry red wine, or a dry sherry too. Hell, you can use white vermouth if you are desperate.
freshly ground pepper and kosher salt.
Take a large frying pan, preferably cast iron, and heat some canola oil to just about smoking. add the onions and garlic and peppers and fry quickly at high heat. When wilted but not too soft add the mushrooms. Let them fry but stir frequently. Season the mushrooms now, and adjust when done. When the mushrooms are soft but not mushy, add the wine and allow the liquid to cook mostly off. Thats it. Serve on the salmon plate as a border or separately.
That is it for the Mystic Meal of the trip.
Brian
richard-in-cincy
Well-known member
No, unfortunately the cilantro I had in the fridge died a day early.
I thought I had all the ingredients at home when I typed that but the cilantro didn't cooperate. But next time I go to the grocery I will get the ingredients and give a spin. All flavors I love very much.
I thought I had all the ingredients at home when I typed that but the cilantro didn't cooperate. But next time I go to the grocery I will get the ingredients and give a spin. All flavors I love very much.