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Archive for the ‘Salmon’ Category

Serves 2

  • 3 tablespoons dark brown sugar
  • 4 teaspoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 2 (7- to 8-ounce) salmon steaks (about 3/4-inch thick)
  1. Preheat the grill to medium-high. For the glaze, combine the brown sugar, mustard, and soy sauce in a medium bowl and mix well. For the sauce, transfer 1 tablespoon of the glaze to a small bowl. Add the vinegar and mix well. Set aside.
  2. Brush the tops of the salmon steaks generously with half of the glaze. Place the steaks, glaze side down, on the grill. Grill until slightly charred on the bottom, about 5 minutes. Brush the tops with the remaining glaze. Turn the salmon over and grill until slightly charred on the bottom and just opaque in the center, about 5 minutes. Transfer to plates and drizzle with the reserved sauce.

Like many fish, salmon can stick to the grill. Using a fish basket can help prevent sticking, but if you don’t have one, add 1 tablespoon vegetable oil to the glaze and oil the grill before placing the salmon on it.

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Serves 4

  • 1 cup finely chopped flat-leave parsley
  • 1/2 cup plus 2 tbsp extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp finely chopped garlic
  • 1 tsp hot red-pepper flakes
  • 3/4 tsp salt
  • 4 (6 oz) center-cut salmon fillets with skin (1 inch thick)
  1. Combine parsley, 1/3 cup oil, lemon juice, garlic, red-pepper flakes, and 1/2 tsp salt in bowl.  Let chimichurri sauce sit while you prepare the fish, or up to 3 hours. 
  2. Heat oven to 500°F.  Heat remaining 2 tbsp oil in large, ovenproof skillet, preferably nonstick, over high heat.  When oil smokes, add salmon, skin side down.  Cook 1 minute, shaking pan once or twice to make sure fillets don’t stick. 
  3. Transfer skillet to oven and roast 5 minutes, or until fish is medium-rare to medium doneness.  Sprinkle top of salmon with remaining 1/4 tsp salt.  Transfer fillets to plate, skin side up, and serve with chimichurri sauce. 

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Makes 2 servings

  • 2 tbsp Greek Vinaigrette Dressing, divided
  • 2 salmon fillets (4 oz each)
  • 1/4 cup sour cream
  • 3 tbsp finely chopped fresh cilantro
  • 1 small clove garlic, minced
  1. Preheat grill to medium heat.  Place 1 tbsp of the dressing in shallow plate.  Place salmon, skin side up, in dressing to coat. 
  2. Meanwhile, mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve. 
  3. Place salmon, skin sides down, on grill.  Cover grill.  Grill 10 minutes or until salmon flakes easily with fork.  Serve topped with sour cream mixture. 

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Serves 4

  • 1 tbsp cider vinegar
  • 4 pieces salmon fillet (about 6 oz each)

Sauce:

  • 1 cup fresh dill (grasp fronds by the handful, twist them off stems, rinse, shake off water, then measure)
  • 1 scallion, cut up
  • 1/2 cup mayonnaise and sour cream
  • 1 tbsp each horseradish and cider vinegar
  • 2 tsp Dijon mustard
  1. Bring vinegar and 1 inch water to boil in a wide, deep skillet.  Add salmon, reduce heat until water barely simmers, cover and cook 10 minutes or until fish is cooked through.
  2. Meanwhile, put sauce ingredients in a food processor; process until dill and scallions are finely chopped.
  3. Using a broad, slotted spatula, remove fish to a serving platter or plates.  Serve with sauce.

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Makes 4 servings

  • 6-8 alder or apple wood chunks
  • 1 2-pound fresh or frozen salmon fillet (with skin), about 1-inch thick
  • 1/2 cup pure maple syrup
  • 2 tablespoons water
  • 1 tablespoon coarsely cracked mixed peppercorns
  • 1/4 teaspoon salt
  • 2 tablespoons pure maple syrup
  1. Thaw salmon, if frozen. Rinse salmon and pat dry with paper towels. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
  2. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine the 1/2 cup maple syrup, the water, peppercorns, and salt. Pour marinade over salmon; seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally. Drain salmon, discarding marinade.
  3. In a smoker arrange preheated coals, drained wood chunks, and water pan according to the manufacturer�s directions. Pour water into pan. Place salmon, skin sides down, on grill rack over water pan. Cover and smoke for 45 to 60 minutes or until fish begins to flake when tested with a fork. Brush salmon with the 2 tablespoons maple syrup. Cover and smoke 5 minutes more.

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