Category Archives: salmon

Shanghai-Style Poached Salmon from splendidtable.org

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  • 4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

  • 1/2 cup [120 ml] soy sauce
  • 1/4 cup [60 ml] distilled white vinegar
  • 1/4 cup [50 g] sugar
  • 4 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 4 thin slices fresh ginger, peeled and julienned
  • 3 cups [720 ml] water
  • 3 green onions, including green tops, cut into 1-in [2.5-cm] lengths
  • 5 thin slices fresh ginger, peeled

1. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature.

2. To Make the Sauce: In a small bowl, stir together the soy sauce, vinegar, and sugar until the sugar is dissolved. Stir in the 4 green onions and julienned ginger. Set aside.

3. In a sauté pan just large enough to hold the salmon fillets in a single layer, combine the water, 3 green onions, and sliced ginger. Bring to a boil over medium heat, turn the heat to medium-low, and simmer for 5 minutes. Using a spatula, carefully slip the salmon into the pan. (The salmon should be completely submerged in the poaching liquid. If it isn’t, add a bit more water.) Cover the pan and poach the salmon for 5 minutes.

4. Again using the spatula, lift the salmon to a plate. Carefully drain off almost all the poaching liquid from the pan, leaving only 1/4 cup [60 ml] in the pan. Remove and discard the green onions and ginger from the pan. Return the pan to medium-low heat and add the vinegar sauce. Bring to a simmer, stirring occasionally. Slip the salmon back into the pan and baste with the sauce. Continue to braise the salmon, basting frequently, until almost opaque throughout, or an instant-read thermometer inserted into the center registers 125°F  [52°C] or a little above, about 8 minutes. The sauce will have reduced and thickened a little.

5. Transfer the salmon to warmed dinner plates or shallow pasta bowls. Spoon the sauce around the fillets, dividing it evenly. Serve immediately.

 

maple bourbon salmon from 12tomatoes.com

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  1. download
    • 1 pound salmon, with skin
    • 2/3 cup maple syrup
    • 1/3 cup bourbon
    • 1/4 cup orange juice
    • 1/4 cup soy sauce
    • 3 cloves garlic, minced
    • 1/4 teaspoon cayenne pepper (optional)
    • Salt and pepper, to taste
    • 2 tablespoons olive oil

    Preheat oven to 400º F.

  2. In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
  3. Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
  4. Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
  5. While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze.
  6. Serve immediately and enjoy!

Beer-glazed salmon with roasted mushrooms from whole foods

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  • 2 pounds mixed mushrooms (such as shiitake, cremini or oyster) , thickly sliced
  • 2 shallots , sliced4918-1 (1)
  • 5 sprigs fresh thyme
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt , divided
  • 1/2 teaspoon ground black pepper , divided
  • 3/4 cup stout beer
  • 2 tablespoons firmly packed light brown sugar
  • 1 tablespoon Dijon mustard
  • 4 skinless, boneless salmon fillets
  • Preheat the oven to 400°F.In a large bowl, combine mushrooms, shallots and thyme sprigs. Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine. Arrange mushrooms in a single layer on a large rimmed baking sheet. Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.

    Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil. Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)

    Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place skin-side down in a large baking dish. Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish. Brush fish with additional 2 tablespoons of the glaze. Roast until fish is just cooked through and flakes easily, 10 to 12 minutes. Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.

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    Snowy Morrison’s hot smoked salmon

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    • download200g thick salmon fillets, bones removed but skin left on
    • 1 tbs dark rum
    • 1 tbs soft brown sugar
    • 1 tbs cajun spice
    • 1 tbs salt flakes
    • 1 tbs tomato sauce
    • 1 tbs low-salt soy sauce
    1. To make the secret rub, combine the brown sugar, Cajun spice and salt, then mix in the tomato sauce and soy sauce

    2. Wash the salmon with the rum and leave to marinate for 30 minutes

    3. Massage in the secret rub and leave to marinate in the refrigerator for 2 hours

    4. Remove the salmon from the refrigerator and allow it to come to room temperature

    5. Prepare a kettle barbecue for indirect cooking, building a small coal fire on both sides of the grill and allowing it to burn quite low until almost out

    6. Add 2 handfuls of pre-soaked woodchips to both sides and allow them to start smoking well, with the lid on (temperature should be around 80-100°C)

    7. Place the salmon on the grill, away from the heat source. Replace the lid and smoke for 40 minutes. Do NOT lift the lid because if you’re looking, you’re not cooking

    8. Check the fish after 40 minutes, when it should be just cooked, and remove from the barbeque and allow it to rest before serving

    Salmon Cakes from the splendid table

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    Salmon Cakes

    • 2 tablespoons butter
    • 1 small red onion, diced
    • 4 stalks celery, diced
    • 1 red bell pepper, seeded and diced
    • 2 (14-ounce) cans salmon, drained
    • 1/4 cup minced fresh parsley
    • 2 tablespoons capers
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon crab boil seasoning (e.g., Old Bay Seasoning)
    • 1 tablespoon Dijon mustard
    • 2 large eggs
    • 1 cup whole wheat panko bread crumbs
    • 2 tablespoons olive oil

    Melt the butter in a medium-size skillet over medium-high heat. Add the onion, celery, and bell pepper and cook until the veggies are tender, about 5 minutes. Remove from the heat. In a large mixing bowl, mash the salmon, using a fork, until no large pieces remain. Add the onion mixture, parsley, capers, Worcestershire sauce, crab boil seasoning, mustard, eggs, and panko. Mix together until well combined. Form into 12 patties. In a large skillet, heat the olive oil over medium-high heat. Add the cakes and cook until browned and crisp, about 5 minutes, then flip and cook for an additional 5 minutes.

    Serve these with fresh lemon wedges!

    Deviled Eggs with Smoked Salmon Eric Ripert

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    6 eggs
    2 teaspoons Dijon mustard
    2 tablespoons crème fraiche
    2 ounces smoked salmon, diced
    1 tablespoon sliced chives
    – cayenne pepper
    – fine sea salt and
       freshly ground pepper
    1 lemon cut in half
    – paprika to garnish

    Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

    Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

    Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

    Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4