I need an Atlantic Salmon recipe

[jobberone]

I have a few several bite sized pieces about 4x4" of the body so not so bad. I'm tired of my own recipes. I do plan on baking these and not using the grill although I can be talked out of that. Pan seared ok but my wife likes sweet, sour, and spicy more than blackened. I have some spicy mango sauce I can use but I've done that one before.

Just the usual spices but I do have some lemon and lime juice, cilantro, ginger, fresh cheyenne peppers (red), and garlic to use. I have green onions, baby carrots, white onion, and Vidalia onion as well.

I was thinking about some chilled sweet and sour potato threads and fresh green beans with sweet soy sauce in white onion with garlic and a touch of ginger and pepper. I have some egg plant which I can use instead of the potatoes as well as I can fry some rice with cilantro, egg, and ripe tomato. I also have an egg, tomato and onion dish I can do. Any ideas about sides is great. My wife doesn't do cheese but I'd like a twice baked potato with some cheese I've got on hand. I also have some goat cheese. I just ate my avocados at half time!

So can you chef guys give me a hand?

 

[Tabascocat]

Keep it simple, do a Teriyaki or a mango honey glaze and either bake or grill them on a cedar plank. I prefer blackened but that sounds out of the question.

Now, do you want an excellent sauce to pour on top?
Get some crab, lobster or shrimp and saute in a pan with a tad of butter, low heat. Slowly, add about 1/2 cup of cooking sherry(med-high heat) and reduce to half. Add some garlic, salt and pepper, reduce heat and add 3/4 c of heavy cream and cook until thickened.......pour on top

That goes very well with blackened.

 

[jobberone]

Keep it simple, do a Teriyaki or a mango honey glaze and either bake or grill them on a cedar plank. I prefer blackened but that sounds out of the question.

Now, do you want an excellent sauce to pour on top?
Get some crab, lobster or shrimp and saute in a pan with a tad of butter, low heat. Slowly, add about 1/2 cup of cooking sherry(med-high heat) and reduce to half. Add some garlic, salt and pepper, reduce heat and add 3/4 c of heavy cream and cook until thickened.......pour on top

That goes very well with blackened.

That sounds great! My wife likes the sherry and uses wine but I'd have to hide the cream and never tell here what it was. I don't gots no cream right now. I do have some slightly fermented mild that I used to make pancakes for her this AM. I ate the fresh (really) blue crab last night. I could use some shrimp, wine (I drank the last of the sherry night before last.....I had a small bottle at least five years LOL), and basically buttermilk.

 

[jobberone]

I went with sesame oil, canola oil base, a chinese cooking wine, a japanese rice vinegar, sweet soy sauce, and ginger, garlic, onion, pepper and salt for a marinade. My wife said SHE was cooking the bean and she didn't NEED any help. I'm making a very thin soup stock to eat from shan yao, potatoes, and green bean noodles (liu dou fen si). I'll add two shrimp per small bowl once I reheat the stock and add in some cut green onion leaves.

I'm going to get some more sherry and heavy cream this week and hide the cream until I make it the sauce you described. I'll do it in secret since she'll eat cheese and cream as long as she doesn't know its in the recipe; mostly.

 

[DallasCowpoke]

My preferred approach to salmon, especially a wild piece of good salmon. is KISS.

I put my decades old, uber-thick cast iron skillet on my Weber gas grill and turn all the burners to high. DO NOT put any oil or non-stick spray in it!

I then rub both sides of the filets w/ a minute amount of olive oil, only enough to hold a liberal amount of salt and fresh ground pepper. I put 3-4 drops on the flesh-side, rub it in w/ my fingers, then use what's on my fingers to do the skin-side.

My grill gets hot, (625-650 or greater depending on outside temp) in 15-20 mins. I put the fish skin-side down, in he blazing hot dry pan, close lid and give it 3-4 min, tops. I want 75% of the cook time to be on the skin-side, so mostly I just turn it once I hit the 2-3 min mark and I can see that the color of the side has gone from red to opaque from bottom to top. Then I flip it and give it maybe 2-2 1/2 mins max.

Turn off grill but leave the fish and pan on the grates. Dump in, all at same time, about 1 generous jigger of white wine, 1 thick pat of butter and juice of 1/2 a lemon. Immediately tilt the pan side-to-side, front-to-back, to deglaze the pan, burn off the alcohol in the wine and let all 3 elements emulsify. Really, shouldn't take 15-30 seconds.

At this point, I just remove the fish to a clean plate, skin-side down, and if there's any sauce left in the pan, pour it on top. Don't be surprised if there's little to no sauce left though. Often, what doesn't get soaked up by the fish, evaporates from the residual heat of the pan.

 

[jobberone]

My preferred approach to salmon, especially a wild piece of good salmon. is KISS.

I put my decades old, uber-thick cast iron skillet on my Weber gas grill and turn all the burners to high. DO NOT put any oil or non-stick spray in it!

I then rub both sides of the filets w/ a minute amount of olive oil, only enough to hold a liberal amount of salt and fresh ground pepper. I put 3-4 drops on the flesh-side, rub it in w/ my fingers, then use what's on my fingers to do the skin-side.

My grill gets hot, (625-650 or greater depending on outside temp) in 15-20 mins. I put the fish skin-side down, in he blazing hot dry pan, close lid and give it 3-4 min, tops. I want 75% of the cook time to be on the skin-side, so mostly I just turn it once I hit the 2-3 min mark and I can see that the color of the side has gone from red to opaque from bottom to top. Then I flip it and give it maybe 2-2 1/2 mins max.

Turn off grill but leave the fish and pan on the grates. Dump in, all at same time, about 1 generous jigger of white wine, 1 thick pat of butter and juice of 1/2 a lemon. Immediately tilt the pan side-to-side, front-to-back, to deglaze the pan, burn off the alcohol in the wine and let all 3 elements emulsify. Really, shouldn't take 15-30 seconds.

At this point, I just remove the fish to a clean plate, skin-side down, and if there's any sauce left in the pan, pour it on top. Don't be surprised if there's little to no sauce left though. Often, what doesn't get soaked up by the fish, evaporates from the residual heat of the pan.

Wow! I have never considered that or seen it. But I did recover my mother's cast iron skillets out of storage awhile back. I will try it. Simple and quick. This is much like Shandong cooking in a thick wok. Thanks.

 

[jobberone]

http://i471.***BLOCKED***/albums/rr75/jobberone/Zhongguoxisalmonandgreenbeanwithtang_zpsfa04d986.jpg

I marinated the Atlantic salmon then baked for 8 minutes on 350 with a broil to finish. Could've done it 6.5 or so but not overcooked. My wife made the green beans by blanching them then stir frying with soy, carrots and onions with herbs. I made the soup (tang) which was the stock of my morning bei cai tang (cabbage and vegetables soup) to which I added two shrimp and some more herbs along with green onions and cilantro (xiang cai) to top. My wife's beans were incredible. I fried the rice and covered BTW and added a pinch of the marinade to it and the soup.

She's sending me HER pic of the meal and she has named it Zhong Guo Xi and soup.

I call it Chinglish Great Victory Meal or ZhongMei Guo Wei Da de Sheng Li.

 

[jobberone]

http://i471.***BLOCKED***/albums/rr75/jobberone/20141005_202935_resized_zps17eed3d9.jpg

My wife's pic which is obviously much better than mine!

 

[Tabascocat]

Well, after reading this...I went to the store and blackened two halibut steaks topped with my sauce(only shrimp)

 

[jobberone]

Well, after reading this...I went to the store and blackened two halibut steaks topped with my sauce(only shrimp)

LOL. Sounds good. Did you get my cream?

 

[Tabascocat]

LOL. Sounds good. Did you get my cream?

Sorry, forgot it

 

[jobberone]

Sorry, forgot it

Sounds like a 30 day benching to me....whatyathink?

 

[CyberB0b]

Looks good. I am not a fan of glazes. My approach is similar to above. Rub olive oil on them, a squirt of lemon or lime juice, some Kosher salt and course grind pepper. Cook it on a hot pan for a couple of minutes each side. Boom.

 

[jobberone]

Looks good. I am not a fan of glazes. My approach is similar to above. Rub olive oil on them, a squirt of lemon or lime juice, some Kosher salt and course grind pepper. Cook it on a hot pan for a couple of minutes each side. Boom.

I like that but I have to have a little variety. Plus I play with my own recipes at times. I need to go to cooking school.

 

[CyberB0b]

I like that but I have to have a little variety. Plus I play with my own recipes at times. I need to go to cooking school.

Check out emeals. They have a shopping list and some good recipes. We don't use it every week, and some of the meals are crap, but there are some real winners in there.

 

[jobberone]

Check out emeals. They have a shopping list and some good recipes. We don't use it every week, and some of the meals are crap, but there are some real winners in there.

Thanks Bob I will.

 

[Bill Wooten]

When grilling salmon, I use aluminum foil to make a square tray a little bigger than the meat. I put apple wood chips in it and then put the meat on top of those. Once my coals are ready, I just set the trays on the grate directly above the coals. The wood chips will smolder and gives a nice smokey flavor to the salmon. Just let them cook until they get to your desired internal temp. For seasoning, I usually use salt and lemon pepper.

 

[kapolani]

I make my own teriyaki sauce and let the salmon steaks marinate for a few hours.

- Aloha Soy Sauce - 1 cup
- As much chopped fresh garlic as you want.
- Sesame oil - 1/4 teaspoon
- Rice Wine Vinegar - 1/4 teaspoon (more if you like the flavor).
- Brown sugar - 2 to 3 tablespoons.

Slap on a hot grill until flaky.

I use the marinade for grilled chicken as well. Marinate some thighs overnight. Grill. Profit.

Careful, if you cook this and bring to a function you will be asked to make it every time.

 

[DallasCowpoke]

http://i471.***BLOCKED***/albums/rr75/jobberone/Zhongguoxisalmonandgreenbeanwithtang_zpsfa04d986.jpg

.

Looks and sounds delicious. But what's with the giant toothpicks?

I make my own teriyaki sauce.

- Aloha Soy Sauce - 1 cup
- As much chopped fresh garlic as you want.
- Sesame oil - 1/4 teaspoon
- Rice Wine Vinegar - 1/4 teaspoon (more if you like the flavor).
- Brown sugar - 2 to 3 tablespoons.
.

That sounds good. I've added that to my recipe files

 

[jobberone]

Looks and sounds delicious. But what's with the giant toothpicks?






That sounds good. I've added that to my recipe files

Those are Texichese giant toothpicks known outside Texas as chopsticks or kuai zi.

I make teriyaki with a sweet soy sauce with not a lot of salt and then the rest as @kapolari does. I will add ginger and/or red peppers as I wish.