Have any Salmon Recipes?
- Thread starter jebfour
- Start date
Haven't got any BBQ ones handy but there is this one I posted up a while back Salmon with soba noodles
I just made this one last night:
Pesto Baked Salmon:
Grease the bottom of a baking dish w/ butter.
Remove the skin from the filets and put the filets the pan.
Cover the filets with Pesto, and then sprinkle with parmesean cheese.
Bake uncovered @400F for 15 minutes.
Sweet jesus is that good.
OR,
On the grill, just smear some olive oil on the filets and grill them over charcoal.
Don't add any seasoning til they're about done, and you can leave the skin on.
I grilled mine, then brushed on some melted butter and lemon juice, then a couple hits of Mrs. Dash.
Man, was that good.
I eat alot of fish.
Pesto Baked Salmon:
Grease the bottom of a baking dish w/ butter.
Remove the skin from the filets and put the filets the pan.
Cover the filets with Pesto, and then sprinkle with parmesean cheese.
Bake uncovered @400F for 15 minutes.
Sweet jesus is that good.
OR,
On the grill, just smear some olive oil on the filets and grill them over charcoal.
Don't add any seasoning til they're about done, and you can leave the skin on.
I grilled mine, then brushed on some melted butter and lemon juice, then a couple hits of Mrs. Dash.
Man, was that good.
I eat alot of fish.
(reposted from my other thread)
Ingredients:
For the Port Reduction Sauce:
1 bottle Red Port Wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
For the Ragout:
3 tablespoons olive oil
2 tablespoons chopped shallots
1 pound shiitake mushrooms, cleaned, steamed and thinly sliced
Salt and freshly ground black pepper
1 teaspoon chopped garlic
2 cups cooked navy white beans (or warm, from a can - not dried!)
2 cups veal reduction (preferred, but you can use any Stock]
1 tbs finely chopped fresh parsley leaves
1 tbs butter
Optional Garnish:
1 bunch of green onions
Salmon:
4 (6-ounce) salmon fillets, skin off
Creole seasoning
How To:
In a saucepan, over medium heat, combine the wine, onions, celery, carrots and bay leaf.
Bring to a boil, reduce heat to medium low and simmer until the liquid reduces by half, about 35 to 40 minutes.
Remove from the heat and strain. Set aside, keeping warm.
In a large sauté pan, over medium heat, add 1 tablespoon of the oil.
Add the shallots and mushrooms. Season with salt and pepper. Sauté until the mushrooms start to wilt, about 3 to 4 minutes.
Stir in the garlic and white beans. Season with salt and pepper. Sauté for 1 minute.
Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove from the heat and stir in the parsley and butter. Set aside, keeping warm.
Season both sides of the salmon with Creole seasoning.
In a large sauté pan, over medium heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the salmon and sear for 4 to 5 minutes on each side for medium rare.
Plating Up:
Spoon some of the mushroom/bean Ragout in the center of each plate. Lay the salmon fillets on top of the beans. Drizzle some of the Port Reduction over each salmon fillet. Garnish with green onions.
Ingredients:
For the Port Reduction Sauce:
1 bottle Red Port Wine
1 small onion, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 bay leaf
For the Ragout:
3 tablespoons olive oil
2 tablespoons chopped shallots
1 pound shiitake mushrooms, cleaned, steamed and thinly sliced
Salt and freshly ground black pepper
1 teaspoon chopped garlic
2 cups cooked navy white beans (or warm, from a can - not dried!)
2 cups veal reduction (preferred, but you can use any Stock]
1 tbs finely chopped fresh parsley leaves
1 tbs butter
Optional Garnish:
1 bunch of green onions
Salmon:
4 (6-ounce) salmon fillets, skin off
Creole seasoning
How To:
In a saucepan, over medium heat, combine the wine, onions, celery, carrots and bay leaf.
Bring to a boil, reduce heat to medium low and simmer until the liquid reduces by half, about 35 to 40 minutes.
Remove from the heat and strain. Set aside, keeping warm.
In a large sauté pan, over medium heat, add 1 tablespoon of the oil.
Add the shallots and mushrooms. Season with salt and pepper. Sauté until the mushrooms start to wilt, about 3 to 4 minutes.
Stir in the garlic and white beans. Season with salt and pepper. Sauté for 1 minute.
Add the veal reduction. Bring to a simmer and cook for 8 minutes. Remove from the heat and stir in the parsley and butter. Set aside, keeping warm.
Season both sides of the salmon with Creole seasoning.
In a large sauté pan, over medium heat, add the remaining 2 tablespoons of the oil. When the oil is hot, add the salmon and sear for 4 to 5 minutes on each side for medium rare.
Plating Up:
Spoon some of the mushroom/bean Ragout in the center of each plate. Lay the salmon fillets on top of the beans. Drizzle some of the Port Reduction over each salmon fillet. Garnish with green onions.
Alaskan wild salmon is best enjoyed unadulterated, save the recipes for the farm raised stuff. 
Word up.Alaskan wild salmon is best enjoyed unadulterated, save the recipes for the farm raised stuff.
And salmon fish-n-chips is an abomination. 
Oh god. TN tried something like this one time when we were in Denver. I knew it sounded bad but the taste was so sad. I am against frying most fish anyway.And salmon fish-n-chips is an abomination.
Oh... I have no problem with fried fish. In fact, I generally prefer it prepared that way.
But deep fried battered salmon?
Absolute abomination.
You ate at Rock Bottom brewery, didn't you?
if have some smoked salmon I highly recommend this:
http://www.ridemonkey.com/forums/showthread.php?t=111616&highlight=salmon+chile
