Salmon Recipes Please (cooking R)
LaserWolf
Portland Oregon 11,517 Posts
Last weekend I smoked 8 pounds of Columbia River salmon, to serve this coming Sunday.
I don't want to just serve slabs of cold salmon, so I ask you for your ideas.
My current idea is to grill local fresh veggies. Hopefully asparagus is still available.
Toss veggies with oil and salmon.
Done.
Seems a little too simple. Perhaps boring.
So ideas are welcomed.
Side dishes, appetizers any thing else to go with or use the salmon welcomed.
I like to let the salmon speak for itself so it was brined with salt and brown sugar and smoked just till it was done.
It is full flavored and moist. Not dried out spiced salmon jerky.
I don't want to just serve slabs of cold salmon, so I ask you for your ideas.
My current idea is to grill local fresh veggies. Hopefully asparagus is still available.
Toss veggies with oil and salmon.
Done.
Seems a little too simple. Perhaps boring.
So ideas are welcomed.
Side dishes, appetizers any thing else to go with or use the salmon welcomed.
I like to let the salmon speak for itself so it was brined with salt and brown sugar and smoked just till it was done.
It is full flavored and moist. Not dried out spiced salmon jerky.
Comments
You can serve individual pieces on cucumber or radish rounds with creme fresh, capers, cracked pepper and a tiny squeeze of lemon
edit: looks / tastes great on watermelon radishes (if you can find them) sliced very thin on a mandoline.
+ pea sprouts
I like to enjoy smoked fish with a nice stone ground mustard. Perhaps you could make some type of mustard sauce.
Topping some micro-greens or spring salad with salmon and some tamrai and rice wine vinegar. Maybe some shredded nori on top.
Smoke salmon pate on crispy croquettes toped with pickled ramps/scallions/capers maybe a drizzle of honey.
Smoked salmon is dead easy, who doesn't like to eat it plain if it's good?
dill/preserved lemon gremolatta with capers and slithered almonds
It wont slice thin like lox*. But a little bit on cuc, radish with goat cheese is sounding real good right now.
A quinoa or other grain salad sound like it would be a great accompaniment.
*Lox is a different process. It is pressed and cold smoked over days.
Cold smoking takes a different set up from what I have.
> Chopped fresh garlic and ginger to taste (I use a lot of both)
> Juice of 1/2 a Valencia orange.
> 1 T stoneground dijon mustard (the Sierra Nevada Spicy Brown is perfect for this)
> 3 T Dark Soy Sauce
> Salt / pepper to taste
Bake @ 350 for 20-30 minutes depending on filet thickness. I prefer it browned up a bit. One of my favorite recipes!
don't try to impress with a recipe. if it'd good on it's own, let it ride solo. sometimes that's the best path.
Salmon Fillet Wrapped In Prosciutto With Herby Lentil, Spinach And Yogurt
Ingredients
9 oz lentils
4 x 8 oz salmon, filets, skinned and pin-boned
Salt and freshly ground black pepper
8 slices of prosciutto
4 tbsp olive oil
1 lemon, juiced
2 good handfuls of mixed herbs, (flat-leaf parsley,basil,mint), chopped
3 large handfuls spinach, chopped
7 oz plain yoghurt, lightly seasoned with salt and pepper
Method
Preheat the oven to 425??F.
Put the lentils into a pan, cover with water, bring to a boil and simmer until tender.
Season the salmon filets with a little pepper before wrapping them in the prosciutto slices. Leave some of the flesh exposed.
Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden.
Feel free to cook the salmon for lesser time if you prefer it to be pinker.
Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and olive oil.
Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted.
Place on plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.
Salmon with Warm Lemon Vinaigrette
1 cup (125g) best-quality green olives
4 tablespoons capers (the salted variety, not those in brine)
4 salmon fillets (about 200g each)
sea salt and freshly ground black pepper to taste
4tbsp extra virgin olive oil
4tbsp freshly squeezed lemon juice
fresh fennel fronds, or fresh dill for garnish
Bring a saucepan of water to the boil. Add the olives and blanch in the boiling water for 2 minutes to get rid of excess salt.
Drain well and set aside.
Rinse the capers well, and soak in cold water for 10 minutes to rid them of excess salt. Set aside.
Preheat oven to 150?? C. Season salmon lightly with a little salt and pepper and brush on each side with a little olive oil. Brush a metal oven tray with a little oil, place salmon on tray skin-side up, and roast for 5-7 minutes. (This will give you very rare salmon.)
Meanwhile, drain the capers. In a small saucepan, combine the oil, lemon juice, capers, and blanched olives. Stir to blend and warm gently over a low heat.
To serve, transfer the salmon to four warmed individual plates and spoon the sauce on top and around the fish. Sprinkle with fennel fronds or dill.
Serve immediately with steamed potatoes in their jackets.
Spring Chinook, Columbia River. No extra fat needed.
Indi_'s recipe sounds great, but too much for this salmon.
More of an oil and lemon walk a way type fish.
Grilled potatoes with the the grilled veggies sounds good.
I am still tempted to add the salmon to the salmon to the veggies.
This thread has inspired me to think about tossing salmon with cucumbers, pasta and soft goat cheese (or feta?).
With basil instead of dill, olive oil and lemon.
I have some phyllo dough in the freezer.
Suggestions with or to accompany salmon?
and make a goat cheese asparagus baluchon with the dough
fancy but easy and all the flavors without putting it on the fish and fixes your side problem as well
All the creme fraiche, capers, micro greens, nori, fennel fronds... had her laughing. "Are these guys?"
Talk about stereotypes.
We have agreed to just serve the salmon cold*.
Lemon wedges and Indi_ sauce on the side.
Grilled veggies/potatoes.
Cucumber, yogurt, dill. (or something like that.) (Mint, garlic...)
Think I will make some kind of goat cheese baluchon. Another word I had to look up. Phyllo cups is what we are talking about.
Few weeks ago, for an event, Nancy backed brownies, lemon bars :feelin_it: and chocolate dipped espresso cookies.
There are still some in the freezer, desert = :game_over:
Thanks everyone, and more suggestions for this or other meals are always welcomed.
*My reluctance to just serve the salmon cold was because it is less than beautiful. I couldn't get a whole fish and the guy built me a fish out of small roasts (sections). I am still learning to fillet so they got a little butchered. I thought I had a good pellicle on the salmon, but I still had a lot of fat rise to the surface. So they are not the most beautiful steaks you have seen. Nancy said she would make them look nice, and she is great at presentation so here we are.
Tell nancy she needs to up her organic bamboo thread count game before she can step to strutters like that!
TELL WIFEY TO STOP HATING
JUST BECAUSE WE HAVE ALL MALE PEDICURES ON LOCK
MY PINTEREST GAME IS UNFADABLE WHAT
Phyllo triangles with goat cheese, asparagus, salmon
Cold salmon
Roasted new potatoes, summer squash, asparagus, onions
Yogurt with cucumber and lemon mint from the yard.
Dipping sauce made from a reduction of Indi_'s sauce ^
Baguette brushed with olive oil and garlic
Lemon bars
Ice cream with brownies and espresso cookies
Thanks all for the inspiration and direction.
I also now have a ACU. Auxiliary Cooking Unit. Or Cookshack.
Here is this years Spring Chinook.
Friend gave me an award winning recipie.
The brine; 8-10 lb. salmon fillets
1/2 c. non iodized salt
3 c. demarara sugar
1/2 c. lemon juice
1 c. soy sauce
1 c. dry red wine
1 Tbs. dry onion powder
1 Tbs. garlic powder
1 Tbs. dry mustard
You have to air dry the salmon to give it a glaze. Then a cold smoke. You can see pans of ice sitting on the baffle for the cold smoke. Still temps went above 90o.
Then at 140o then at 175o
Nancy's Couscous salad
Lightly dressed greens from our garden. Fresh local asparagus sauted with a touch of salt and lemon.
Nancy's Salted Caramel Apple Pie
tandoori spice mix + maple syrup
also looks delicious great pics
Marinate in:
Soy sauce (1/2 cup)
Either rice vinegar (1/4 cup) or lemon juice lime, or sake
1/4 cup of honey or maple syrup
1/4 cup of olive oil or veg oil or reserve a bit an add some sesame oil.
And garlic ( 3-4 cloves and mashed up)
Miso paste can be blended in too.
Bake at 375 for 15 min per inch.
b/w
I was shocked how expensive Demerara sugar was. Like muscovado and turbinado and raw sugar these are less refined sugars with higher molasses content. Brown sugar is refined sugar with molasses added back in.
I like the idea of maple syrup, but I live a long way from Vermont/Lanark County and stuff is very expensive. Not that I don't or wont, use it for marinade, but only on special occasions.
As for seasonal veggies and such, we have been hitting our local Farmer's Market every Saturday off of NE 45th and Sandy. There is a guy there that sells wild picked mushrooms, some great honey and the veggies are starting to come in. They also have farm fresh eggs (and duck eggs). I cannot wait for fruit season to start, the mushroom guy brings in fresh wild huckleberries (memories of summer camp).
I can't add anything to the salmon recipes, I am pretty minimalist since I like the salmon to speak for itself (olive oil, fresh squeezed lemon, fresh ground sea salt and pepper). Are you grilling the asparagus? If not, I just coat it in olive oil and hit it lightly with sea salt, the resulting caramelization makes it the only way I like it anymore.
That's my farmers market. There ever week (or every other in winter). There is a guy from the Yakima Nation who sells the salmon. That's where I get mine. There is a farm that sells nothing but asparagus this time of year. Best I have ever had. I fried it in olive oil with salt, and lemon. I actually prefer olive oil and soy sauce. Next time.
Mushroom guy is Peak Forest Fruit. Asparagus is Maryhill Orchards way out in Goldendale WA. Sweet Leaf is our favorite for general produce. Forget the name of our favorite berry people, but the strawberries are in.
Name of the salmon people is Columbia River Fish Company Treaty 1855. Says it all.
My favorite farmers market is Downtown Park Blocks on Saturday. Only go about once a year. The other one at King Elementary on Sunday is good if we miss going on Saturday.
I'll look for you Saturday. Do you look like your brother?
Good to know. Next time. I just made stock this time.
Yes and no. If you see us together yep. I am a tad shorter and fatter than he is. The wife and I live about a block away. We usually walk through after 10am with the dogs (no pets before that time) and almost always get something from Nourishment (the Sheppard breakfast burrito is made with chorizo and collard greens).
The wife is going to flip that the Strawberries are in.
I need to stop by your shop and introduce myself sometime.
See you Saturday. Sunday we will be at the Portland Pug Crawl in NW. This year's theme is Pug Diego Comic Con.
Been at Iriving Park before during the monthly gathering of the pugs.
Our current dog does not do crowds.
That would explain my not see them, not to self, go earlier.
That is a crazy crowd. There is nothing like seeing a herd of 30-40 pugs moving en mass like buffalo. We don't do that meet up anymore because there is no fence at the park.