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Post by Lisa on Jun 4, 2009 14:36:10 GMT -5
Anyone have a easy samon recipe? Or maybe a really good marinade for grilled salmon?
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Post by Unbound on Jun 5, 2009 7:21:27 GMT -5
My very favorite is teriyaki salmon. I used to let the salmon soak for a couple of hours in the teriyaki sauce, and then grill it on the grill in a fish basket. Yummy!
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Post by niaru on Jun 5, 2009 8:11:01 GMT -5
I put olive oil, salt and pepper and coriander powder (and/or ginger or cumin) on salmon steaks about 1 hour before grilling them on the barbecue. Yum. Actually had that last night, along with halibut steaks.
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Post by johnnysauntie on Jun 5, 2009 13:35:08 GMT -5
no fail, super easy and mind-blowingly good - this one is a standby in my house - it's from williams sonoma
Ingredients:
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 tsp. fennel seeds
1 tsp. firmly packed light brown sugar
1 tsp. kosher salt
2 salmon fillets, each 6 to 8 oz., with skin intact,
pin bones removed
2 Tbs. extra-virgin olive oil
Directions:
Heat a small fry pan over medium-high heat. Put the coriander, cumin and fennel seeds in the pan and toast, stirring constantly, until golden brown and fragrant, 2 to 3 minutes. Transfer the spices to a spice grinder or a mortar. Grind the spices using the grinder or a pestle. Transfer to a small bowl and stir in the brown sugar and salt.
Place the salmon, skin side down, on a plate and rub the top of each fillet with the spice mixture. Cover with plastic wrap and refrigerate for 1 hour.
Preheat an oven to 400°F.
In a large ovenproof fry pan over medium-high heat, warm the olive oil until almost smoking. Place the salmon, skin side up, in the pan and sear for 2 minutes. Carefully turn the salmon over and transfer the pan to the oven. Cook until the fish is golden brown underneath and the flesh is opaque throughout, 5 to 6 minutes.
Transfer the salmon to warmed plates and serve immediately. Serves 2.
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Post by Big Tee© on Jun 6, 2009 10:00:10 GMT -5
Butter or margarine poached (margarine is easier because of heat tolerance). Melt either to a depth of at least one inch in a pan and bring to a simmer but do not let brown. Add salmon fillets, and poach until white liquid comes from the fish, turn and finish. Top with frezh chopped dill or herb of your choice.
Did this by accident - heated the pan to sautee salmon, and forgot the last thing in it was bacon that had left a LOT of grease. Figured grease was grease for sautee/fry, so tossed the fish in with dried dill. Turned out very tasty and was even better when topped with some fresh cracked pepper
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Post by Lisa on Jun 7, 2009 20:33:12 GMT -5
Sounds good I'll give them a try.
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Post by Big Tee© on Jun 7, 2009 20:50:31 GMT -5
Forgot this one:
Baked Salmon
one whole salmon
Lightly butter the skin andsalt and pepper the cavity then stuff with onion slices lemon slices, dill, all or any
wrap in tin foil, bake at 350 until done. May also be cooked on a grill
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