Salmon

[Tired of Chub]

My local store had salmon on sale so I of course picked up two very nice pieces of fish for ~10$ Im a relatively newbie to salmon and prefer it fairly simple. My favorite is covered in minced garlic and olive oil and grilled on the barbeque.

What are some simple dishes that everyone makes using gorgeous filets? I plan on having leftovers for lunch one day. I also refuse to turn the oven on cause its too blessed hot for that.

[MotherOfGizmo]

Re: Salmon

My favorite is smoked, but that's not really simple. Well, it is simple, but it takes a long time and you have to have a smoker.

[Tired of Chub]

Re: Salmon

oh lord I love it smoked too MoG. Lil too much for an easy summer meal though lol.

[MotherOfGizmo]

Re: Salmon

oh lord I love it smoked too MoG. Lil too much for an easy summer meal though lol.

Yea, I know. Its on sale here too 2.99 a lb! I usually buy between 6 and 8 nice filets and have John smoke them on a Saturday, then I used my FoodSaver and seal them up and freeze them. I like it just like it is but I also make an excellent dip/spread from them with Cream Cheese, Sour Cream and Capers. Its one of the regular dishes I bring when we go to cookouts. After I brought it the first time and everyone loved it, now they ask me to bring it everytime!

[MotherOfGizmo]

Re: Salmon

This sounds good

Quick Salmon with Herb Crust

Ingredients
12 ounces fresh or frozen skinless salmon fillets, 3/4-inch thick
1/3 cup coarsely chopped fresh oregano
1/3 cup coarsely chopped fresh cilantro
1/4 cup sliced green onion
1 clove garlic
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt1/8 teaspoon pepper


1.Thaw salmon, if frozen. Rinse fish; pat dry with paper towels. Cut into two (6-ounce) pieces. Set aside.

2. In the bowl of a food processor or a mini-chopper combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt, and pepper. Cover and process until chopped. (Or, use a knife to finely chop oregano, cilantro, green onion, and garlic. Transfer to a shallow bowl. Stir in lemon juice, oil, salt, and pepper.) Generously coat both sides of salmon with the herb mixture.

3. Cook the salmon on the rack of an uncovered grill directly over medium-hot coals for 6 to 8 minutes or until the salmon just begins to flake easily with a fork. To serve, cut each salmon piece in half. Makes 4 servings.

Nutrition facts per serving:
calories: 126
total fat: 5g
saturated fat: 1g
cholesterol: 44mg
sodium: 207mg
carbohydrate: 2g
fiber: 0g
protein: 17g
vitamin A: 7%
vitamin C: 11%
calcium: 3%
iron: 5%


http://ww4.bhg.com/bhg/recipe/recipe...recipeId=37931

[Brook]

Re: Salmon

I found this recipe awhile back:

1 cup mayo (I use 1/2 cup helmans mayo and 1/2 cup helmans lite)
1/4 cup parmesan
1 tbsp of white whine or chicken marinade (I use Lee & Perkins Marinade for Chicken)

Mix it all up. Divide & spread the mixture evenly on top of the salmon steaks.

Slap it on a broiler pan and bake it at 350 for about 15-20 minutes.

It's absolutely wonderful!

[MotherOfGizmo]

Re: Salmon

I found this recipe awhile back:

1 cup mayo (I use 1/2 cup helmans mayo and 1/2 cup helmans lite)
1/4 cup parmesan
1 tbsp of white whine or chicken marinade (I use Lee & Perkins Marinade for Chicken)

Mix it all up. Divide & spread the mixture evenly on top of the salmon steaks.

Slap it on a broiler pan and bake it at 350 for about 15-20 minutes.

It's absolutely wonderful!

LOL Brook white "whine"?

[not2late]

Re: Salmon

I poach it or roast it. For poaching, I boil some water with 1 sliced garlic clove, a few slices of onion and some herbs. Then I put the pieces of salmon into the water. Let come to a boil, then cover the pot, and take it off the heat. Let it sit for about 20 minutes. And check the doneness. Lift the salmon out. You can either throw away the poaching liquid or you can strain out the solids, and freeze it for the next time.

[Brook]

Re: Salmon

LOL Brook white "whine"?

Geez.

Can you tell it's summer break and the kids are home? It was a Freudian slip. heh heh

[Tired of Chub]

Re: Salmon

Brook, that sounds YUMMY! Im going to try that out tonight (on the grill instead of the broiler though).

Last night I covered my salmon in FoxPoint Seasoning from Penzeys (galic, onion, shallots) and some olive oil. it was YUMMY. mmmmm fish

[MotherOfGizmo]

Re: Salmon

Geez.

Can you tell it's summer break and the kids are home? It was a Freudian slip. heh heh

LOL, I kinda figured it might be Freudian! Too funny!

[MotherOfGizmo]

Re: Salmon

Brook, that sounds YUMMY! Im going to try that out tonight (on the grill instead of the broiler though).

Last night I covered my salmon in FoxPoint Seasoning from Penzeys (galic, onion, shallots) and some olive oil. it was YUMMY. mmmmm fish

I wanna see a picture!

So you like Penzey's spices? I get their catalog and I want to order one of each! Everything sounds so yummy!

[Tired of Chub]

Re: Salmon

oh I love Penzeys MOG!!! The FoxPoint is one of my favorites. Its awesome on fish, chicken, veggies. PreAtkins, their taco seasoning was to die for (its got sugar in it so Ive given all I had away). Their adobo is great.... mmm yummy. Ive got a cupboard full of the stuff.

Ya know....... After I got done eating and there was a pile of charred skin left I remembered the photo thread. Figured that it wouldnt go over well if I only shared the skin LOL. Ill try to remember tonight before i inhale it.

[MotherOfGizmo]

Re: Salmon

LOL, yea fish skin is not one of my favorites! LOL

A good taco seasoning, since you can't use Penzey's anymore is Wick Fowlers', its made by Luzianne..here's a picture

http://www.luzianne.com/template_buy_product.cfm?ID=59&

No sugar and we even used this before Atkins cause it doesn't taste as salty as the other brands tend to be, good stuff.

[Tired of Chub]

Re: Salmon

I remembered a photo MOG, Ill upload it when I gethome.

I made Brookes mayo and parm topping and added some Tony Chachares (sp??) to the mix. OMG it was SO yummy. I did iton the grill on a piece of foil, indirect heat for about 15 minutes and then finished with direct heat for the last bit. The topping was PERFECT. creamy and the edges were slightly crunchy and had a nice crust on the top.