Need a Salmon Recipe

[bstester]

My husband went Salmon fishing over the holidays. Now he wants to eat his kill. Please share any good salmon recipes that you have.

[Mark]

The big thing I've found with salmon is to get rid of the skin. It almost seems like there are a bunch of fats or oils under the skin, or when you cook it the stuff gets trapped under the skin.

My easiest recipe is:
Fillet the salmon, and also slip the knife under the skin to remove it.
Season the meat with what you like. (I use Morton's Natures Seasons and Mrs. Dash garlic & herb)
Cut a lemon in half, and just squeeze some juice over the fish. Get it as even as you can, not critical.
Broil the fish in your oven broiler with the rack on the top shelf, close to the broiler.
When the meat turns a nice brown, use a pancake shovel to flip it over.
Continue to broil the second side, until the meat flakes easily and it is as brown as you like.
Serve immediately.

Good served with fried potatoes and some green vegatable. (You need green here for the color variety on the plate. Remember, presentation is everything.)

White wine is traditional with fish, however, salmon will carry a dry white wine or you could serve a burgundy if you like. Sometimes I don't agree with wine experts.

The only thing I'm looking at here that would be beyond my own wife's capability would be the filleting. Have your husband do this, if you like.

This is a really great meal that my whole family enjoys. I hope you like it as much as we do.
Mark

[crablegs]

Wow, Mark that does sound good! I had a picture in my mind the whole time! I have only tried salmon once but I hope to soon now!

[Stumpjumper]

Hello bstester:

Marks recipe sounds like a winner to me--If I were lucky enough to have "fresh" salmon I would definately apply his recipe

Now, being from deep in cajun country bout the only salmon we have is "canned"--Only so much you can to with it in that form, but I have made a many fine suppers using "canned" to make "fish patties"--Using boiled irish taters along with chopped white or red onion,green onions, chopped bell pepper, celery or whatever ya have, you simply mix eveything in a large bowl and form patties then pan fry them in a hot skillet. Just as Mark described, the trick is to remove all the skin, bones, fat--Thats where the "strong" flavor comes from--OH, BTW--Don't forget to add either minced garlic or garlic powder to ya "mix" bowl----You may wonder,"how much of this and that"-(seasoning-taters-fish) ,but a cajun does not measure when he cooks--He just "puts till it looks right"

Now---Once you get to apply Marks recipe then get ya some "canned" to try the patties, then I will tell you bout gumbo with fresh salmon added----OH-La-La---(Si-cest-bon)

Almost forgot--Even with "fish" a true cajun got to have rice----In a hot greased skillet add chopped onion,bell pepper etc. and let it "wilt" then add two large cooking spoons of salsa--Stir well and let it cook down a bit--add water then sprinkle a package of brown gravy mix--Stir well and let mixture cook down to "fry stage"---Let it fry and stick to the bottom of the pan several time--Add small amounts of water to keep it from burning then when it "looks right" add enough water to make a "gravy"--Let it cook on medium heat say 10 to 15 minutes then lower fire---Add cooked long grain rice to the mixture and stir well---We call this "red rice" and it goes well with fried fish, fried chicken,fried porks chops and bbq---Matter of fact it even goes good with itself-----Have fun and eat well-----the cajun way-----Mike---

[beeell]

Salmon is great on the grill as well. Leave the skin on the fillets though or it will fall into the grill. Get it good and hot, and get plenty of smoke going, we tend to use hickory, but any hard wood will do for fish. Season the fillet with Salt, pepper, lemon and chives. Put the fillet on the hot grill, skin side up for 5 minutes. Turning 1/4 turn after 2 1/2 minutes. Flip the fillet, ad butter pats and cook until desired wellness. Some people like thier Salmon more done than others. Peronally I like it a little on the rare side for good fresh fish. Remove from grill, and ad another squeeze of lemon, and fresh chives for garnish. Serve 1/2 fillet with a baked potato. Salmon is a stronger flavored fish, so it matches well with a Port wine I think.

[grayling]

Go to the Kraft Food Company website.

There you can do a search for the 2005 Alaska Salmon Recipe winner.

Great recipe and it is my sister-in-law who won the contest.

Good luck,

Grayling

[FishnFool]

Personally, I like it blackened. The spices taste great and mask the fishy taste. I agree that the skin should be removed. The skin will always make any fish taste strong.

FnF

[Gofish]

I know it sounds strange, but salmon is excellent with a brown sugar glaze. I take a salmon filet with skin on, and pat brown sugar into the meat. Place the filet skin-side down on a baking sheet, and top with a few pitted and split cherries. Bake in the oven at 400 degrees. Every few minutes sprinkle a little more brown sugar on top to develop the glaze. The filet will be done when it flakes easily. Remove the skin and serve with brown rice and buttered asparagus. My wife LOVES this meal.

[stalkingatrophybuck]

The simplest way is to place the salmon (I prefer fillets to steaks) on a greased cookie sheet. Turn on the broiler. Salt and pepper the salmon and top with a pat of butter. Place under the broiler and broil until the butter is melted and the edges of the fillet have turned brown. Remove from the oven and serve alongside steamed rice, steamed brocolli and a spinach salad with raspberry vinaigrette dressing. Salmon is good with a dry white wine or pink wine (drier white zinfandel or rose). For slightly fancier dishes, try these other recipes from the cookbook I am writing:

Broiled salmon with sherried vegetable crab topping
Serves 2
This mildly flavored, colorful dish is so luxurious no one would believe how easy it is. I love crab and sherry, and I love salmon, so I thought I’d try all three together. The vegetables add color, nutrition and texture.

2 salmon fillets 1 C broccoli slaw
¼ C thinly sliced red onion, cut in half 1/8 C julienned celery
½ C cream sherry 1 T butter
¼ C flaked crabmeat or crab delights salt and pepper to taste
¼ C shredded radicchio

Preheat oven to 450. Place salmon fillets on broiler pan. Broil 10 minutes. Meanwhile, place broccoli slaw, scallions, radicchio, celery, carrots and sherry in small saucepan. Heat to boiling, then reduce heat and simmer one minute. Add crab and heat through. When salmon is done, add butter to saucepan and stir until melted. Place salmon on serving plate and top with crab/veggie mixture. Serve alongside your favorite version of broiled tomatoes.

Salmon with Dill-Dijon Cream
Serves 2
Tender salmon that flakes when you eat it is the stuff dreams are made of. The dill-Dijon topping complements the broiled fish.

2 6-oz. salmon steaks or fillets salt and pepper
1 T lemon juice butter cooking spray
½ C non-fat sour cream 1 T fresh dill weed
3 t. Grey Poupon Country Dijon mustard

Preheat oven to broil. Coat broiler pan with butter cooking spray. Place salmon steaks on broiler pan. Brush with lemon juice. Spray with butter cooking spray. Broil 8 minutes; brush with lemon juice and turn. Brush with lemon juice and spray with cooking spray. Broil an additional 8 minutes. Mix sour cream, mustard and dill. Serve salmon topped with sauce.

Broiled Salmon with Mediterranean Lentil Pilaf
Serves 4
I weight train to keep myself in shape for my work as a volunteer firefighter/EMT and as a dive tender for the dive/rescue/recovery team. Salmon is one of the healthiest foods anyone can eat, and it is especially good for those who weight-train. Lentils add protein to any meal. This is a light, lemony protein-packed meal.

Lentil Pilaf
2 T olive oil ½ C dry lentils
½ C matchstick carrots ¼ C minced onion
2 garlic cloves, minced 3 C water
¼ C lemon juice ½ C dried split peas
salt and pepper to taste 2 T non-pareil capers

Salmon
4 salmon fillets salt and pepper to taste
butter cooking spray

Heat oil in medium skillet. Add lentils, peas, carrots, garlic and onions. Sauté until fragrant. Add water and lemon juice and bring to a boil. Season to taste with salt and pepper. Reduce heat, cover and simmer 30 minutes, or until lentils are tender and all liquid is absorbed. Preheat oven to broil. Salt and pepper salmon fillets, place on non-stick baking sheet. Spray with butter cooking spray and broil 10 minutes. Remove fish and serve on a bed of lentil pilaf. A spinach salad is a good accompaniment to this dish.


Good luck -- I envy you all that fresh salmon -- yummy!

[Kosingigglephits]

Ahhh wrap it in foil with a couple of lemons slices and throw it on the grill! Oh and don't forget to kick back in a lawn chair with a beer!

Mmmmm now that's good eatin'! ;-)