Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Shuckins on March 04, 2004, 05:21:03 PM
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Growing up in southeast Arkansas, my family never experienced salmon other than that which came in a can. Needless to say, I was never that impressed with it.
Recently, fresh salmon filets began to appear in the local Wal-Mart super center. I was at a loss as to how to cook it, but after thinking about it for awhile, I decided to grill it.
After dipping it, very briefly, in Dale's steak marinade, I grilled it over a fairly hot mesquite charcoal fire, turning it frequently to keep it from scorching. After it began to flake and separate I removed it from the fire and served it with corn on the cob.
Better than any steak I ever ate!
Thinking back on it has flung a cravin' on me.
So, I'm curious. Some of you boys who live on the west coast are bound to have some other recipes for fresh salmon that I could use the next time I buy it. So what are they? I'll even take recipes from you democratic liberal types. :D
Regards, Shuckins
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best way IMO is grilled with a little lemon/pepper and salt
that's it.
just like steak.. if it's a good cut then not much else is needed.('cept A1 lol)
with fish, obviously the fresher the better.
I prefer to see the tail still wiggiln' when it hits the fire.. but that's just me
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I have been planking salmon for years ----- it does not get any better.
Soak an alder wood plank in water for a few hours, place it on your hot grill for 5 min. take the salmon, season with salt and pepper, put in on the plank for about 20 to 25 min. The plank will start to smoke and the fish will cook with indirect heat.
Open up a nice Oregon Pinot Noir and enjoy !!
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it's best RAW :)
Salmon sushi/sashimi ....uhhhhh.... good stuff :)
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Cedar is also great for grilling your fishy on... fresh lemon and real butter.
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Splash a little white wine on with the lemon and butter.
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This one is a real crowd-pleaser around my house. Sounds weird at first but we never have to wash dishes. Diners lick the plates clean! ;)
For the Health Conscious I will suggest alternatives to ingredients in parentheses.
Saratoga Grill Honey Dijon Pecan Salmon
1/2 C. pecan pieces
1/4 C. plain dry bread crumbs
1/2 C. honey (there is a synthetic sugar free honey that works)
4 T. butter (I use Benecol; it actually lowers cholesterol)
2 to 4 T. Dijon mustard
salt and pepper, to taste
4 (6 oz.) pieces salmon fillet
Preheat oven to 425°F. and set a rack in the upper third.
In a food processor, pulse pecans and bread crumbs together until fine-textured but not cornmeal-fine, with pecan bits still large enough to be crunchy. Bigger is better really; don't chop them all at once. Do 1/4 at a time for more control on piece size.
In a small saucepan over medium heat, combine honey, butter and mustard until the butter melts. Note: If you prefer an accent on the honey, use 2 tablespoons Dijon mustard; for a zestier taste, use 4 tablespoons. I like the "zesty" myself. Season to taste with salt and pepper.
Place salmon filets on a greased sheet pan and spread honey-Dijon sauce over each. Sprinkle pecan-breadcrumb mixture over the top of each fillet. Bake for 8 to 10 minutes, or until fish is just opaque in the center.
Note: If you prefer an accent on the honey, use 2 tablespoons Dijon mustard; for a zestier taste, use 4 tablespoons.
Makes 4 servings.
The other thing you might try if you're at Sam's anyway is Mr. Yoshida's Gourmet Sauce for the marinade on plain grilled salmon. Pour some in a ziplock bag and put the salmon in there, swish it all around so everything is coated, let sit for about 30 min to an hour. Then grill.
Oh, yeah.. don't overcook. If you cut it in half and you're not sure it's still not a touch raw in the dead center it's just right!
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Originally posted by fd ski
it's best RAW :)
Salmon sushi/sashimi ....uhhhhh.... good stuff :)
Agreed!
Frankly I hated fish when my Mother cooked it. It made the whole house smell like fish. Later, when on my own, I tried sushi and absolutely love it.
Some soy sauce and wasabi and a tall beer. It doesn't get any better! :D
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Dale's is good on quail, other then that I don’t care for it. Lemon pepper if good, so is a teriyaki marinade. Smoked or planked is the best though.
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Salmon is best if marinaded in olive oil, garlic, lemon juice.
The lemon juice will cook the salmon if it is left in too long.
Salt and pepper and grill over med heat.
Take some balsamic vinegar and reduce on the stove with your fav spices. i like a little garlic and onion powder. pour over cooked salmon.
Simple and Easy
I buy the frozen salmon individually packed at Sams. Easy when its just me and the wife.
I learned that less(spice and handling) is best with fish.
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Leaving skin on, chop 2lbs of salmon filet into serving pieces (about 3 inches wide, and the breadth of the filet). Into a gallon ziplok bag dump salmon and 3/4 cup of REAL maple syrup (not pancake syrup, maple syrup). Add a half a cup of soy sauce. Marinate for more than two hours in the fridge or overnight.
With a towel, wipe olive oil onto hot grill to prevent sticking. Grill salmon (about 10-12 minutes per inch of thickness) starting with the skin side down. Baste with leftover marinade. Turn once to sear.
Goes good with rice and snowpeas.
h
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Originally posted by Wlfgng
best way IMO is grilled with a little lemon/pepper and salt
that's it.
Thats how it should be cooked IMHO (Or that's how I cook it).
Plenty of lemon/pepper and some sea salt.
I usually cook it with open fire; I put the halves on the gridiron and stick the iron in vertical next to the fire. When the back side of the fish steak beguns to "sweat" turn the grid around and cook the other side.
All it needs is some potatos and the meal is ready :)
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btw you can cook it that way in the wilderness too. No need to carry generators and truckload of other stuff like marinades... :aok
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Forget the salmon.. get some shark steaks on that grill.
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When I read that post, I thought that I heard banjos playing
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Thanks for the recipes guys...appreciate it.
Shark Steak! Aint they endangered or something?
Oh well....I'll try anything oncet. How does it do rolled in corn meal and deep fried? Is it any good in jambalaya?
Regards, Shuckins
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A good way to grill a filet:
- Double fold aluminum foil and place the salmon on it
- Roll the edges of the aluminum foil in towards the salmon to make a "boat" out of it
- At the grill, move the coals to two opposite sides (a clear spot down the middle)
- Place wet alder, hickory or cedar chips on the coals
- Place the aluminum "boat" with the filet between the coals (indirect heating)
- Close the lid on the grill
If you want to marinate it, put the sauce in the boat, or don't do anything other than put a little lemon on it. This salmon will come out tender and tasty regardless.
But a good steak still kicks it's ass.
MiniD
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Originally posted by stiehl
When I read that post, I thought that I heard banjos playing
Well I did listen music from Béla Fleck and the Flecktones :)
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salmon's a fun fish.
It comes in several grades. Most of what you get in the landlocked US (as where I am) are farm-raised salmon filets. These are good, but you can go better. If you run into wild stuff, grab it.
Oh, and beef steaks are goo dtoo, just different.
Alright, some ways to do it:
Yeah, grill your salmon as you would your steaks: keep it rare to medium. Keep your marinades simple. The same logic as a steak: you want to complement the flavors, not overpower them.
I leave the sushi and sashimi to the professionals, but when done right, it's damn good.
Here's another way to do it. I like this one, because in backwards areas people freak out around cured meat. (usually the same folks who eat beef jerky)
Cured Salmon:
get about a 2 lb salmon filet
fresh parsley, fresh dill, salt (they say 1.5 tbsps.), 2 tsp sugar, pepper (coarsely ground. if you've got a mortar, use whole pepper corns and crush them down).
A shot of something good (traditionally it's scotch. My brother uses irish whiskey. I've used aquavit. You can also use god-fearin' kentucky bourbon.
Anyway, you take the salmon filet, turn it flesh side (so the scales are away), and you salt it down. If you want, you can use 1.5 tbsps. If you've got southern heritage in you, you don't need me to tell you how to salt it. put pepper on it, and the parsley and dill. Pour the shot over the fish, then wrap tightly in cellophane. Place in a shallow container and put a two-pound weight on top of it.
Every twelve hours, pour out the liquid. maybe rotate the fish too. After about 48-72 hours, the fish will turn opaque, and it's ready to eat.
Slice it thin, and enjoy with bread or crackers.
I'm currently working on salmon in puff pastry.
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Try this one. Easy, fast and delicious.....
3 tbls. honey
1 tbl. sesame oil
1 tbl. soy sauce
salt & pepper to taste
Preheat oven to 400 degrees.
Mix above ingredients in a bowl. Place salmon on a cookie sheet. Brush both sides of salmon with mixture. Cook 15 minutes at 400 degrees.
Once you remove salmon from oven. Rebrush with leftover glaze. Serve.
It's wonderful. Also works for other types of light tasting fish. Has the sweet and sour taste. Quick and easy. Always a hit at home.
Good luck!
clete
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Originally posted by Shuckins
Growing up in southeast Arkansas, my family never experienced salmon other than that which came in a can. Needless to say, I was never that impressed with it.
Recently, fresh salmon filets began to appear in the local Wal-Mart super center. I was at a loss as to how to cook it, but after thinking about it for awhile, I decided to grill it.
After dipping it, very briefly, in Dale's steak marinade, I grilled it over a fairly hot mesquite charcoal fire, turning it frequently to keep it from scorching. After it began to flake and separate I removed it from the fire and served it with corn on the cob.
Better than any steak I ever ate!
Thinking back on it has flung a cravin' on me.
So, I'm curious. Some of you boys who live on the west coast are bound to have some other recipes for fresh salmon that I could use the next time I buy it. So what are they? I'll even take recipes from you democratic liberal types. :D
Regards, Shuckins
Salmon is the only fish I like...it really doesn't taste like "fish" to me.
Salmon is YUMMY!
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lemon pepper grilling is about the best, the alder (or in a bind cedar) slab helps you get less direct heat and a better flavor.
but as a guy who's been eating it regularly for 38 years I've come to the opinion that ultimately if you don't smoke it your wasting it.
still damn good grilled but it can't beat smoked.
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All these people and no one knows how to prepare salmon decently.
Wade into the Rogue river just a few miles upstream of Gold Beach. Catch a salmon. (The Umpqua river can be substituted as can any Pacific Western North American river north of the 39th parallel.)
Build a shallow, oblong pit in the ground and build a fire in the center of the pit with hardwood (best with Alder wood). Let wood burn down to hot coals.
Filet whole salmons and leave the skin on. Salt and pepper generously. Slide salmon steaks onto a flat redwood stick (one inch wide by three feet long). The stick between the inside of the skin and meat. The fresher the salmon the better it works, older salmon will tend to fall off the stick. Thats why you need to wade.
Place three to four steaks per redwood stick. Circle the outside of the fire pit with the skewered Salmon on the Redwood sticks. Let Salmon cook slowly, just out of reach of the fire. Cook for 45 minutes to an hour (or until outside skin is nice and crispy) Move the sticks around to evenly cook.
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Same with me Nuke. I live on the Chesepeake bay, and caught all sorts of fish. Flounder, Rockfish, White Perch, Croakers (they are actually horrid anyway. Best to catch one, cut it up and use it as bait.) and several other fish I can't remember off the top of my head right now.
Tried them all, never enjoyed eating them.
But Salmon... even poorly prepared tastes great.
For everyone: There's no Salmon to be caught in my area, too far south. Is $4.99/lb a decent price for a Salmon filet (not steak)? If I'm acting like a ***** because I'm wondering if thats a decent price - you're absolutely right. $8.99/lb is just too ****ing much on a damn-near-broke salary.
-SW
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Originally posted by NUKE
Salmon is the only fish I like...it really doesn't taste like "fish" to me.
Salmon is YUMMY!
try Tuna and there is lot of other fishes that can be grilled
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Some how the thought of buying fresh fish at Walmart "walleyworld" doesn't sound to appetizing...
But thats just me....
IKON
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Can't believe I haven't seen this one yet:
Make a marinade w/
1/3 cup of whisky (blended is best)
1/3 cup of brown sugar
Optional: add a tsp of molasses
Stir well and baste Salmon steaks.
Use on grill, turn frequently and marinade often until desired temp reached. Yummy!
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mmm.. yummm
hey seawulfe.. it's about 5 bucks a pound to have it 'fresh' here...
lol.. fresh is a misnomer considering it's flown in from washington ....