Searing in a pan with salt and pepper, then removing skin to toss with a tad of mayo, onion and celery and making a salmon style lobster roll! My kids love them which makes me happy!
I make it various ways - roast, poached, grilled, gravlax...
But a favorite quick method: mix together equal parts sugar and good dry mustard (I like Colemen's); lightly salt/pepper salmon fillet (individual portions or bigger piece) then press surface of fish into mixture, to coat well. Lay salmon, coated side down, in a very hot skillet lightly coated with neutral oil. Use pan that can go in oven. Sear - watch carefully, as you want the sugar in the 'crust' dark brown, not black. Flip to skin-side down and put pan in hot oven (around 400) for a few minutes, until just barely 'done' in center. Skin will be crunchy and delicious, top 'crust' slightly caramelized and spicy. Sweet, sharp, fatty-salmon-y - good combo.
We rarely grill anything -- no outside space. Favorite method is a pan saute with a mustard/chervil/panko crust. or a falafel crust. and served with a dark green leafy vegetable.
Lately I've been baking salmon (and almost every other fish) in a parchment with lemons, herbs, s+p. Similar to julieah I also marinate it in soy sauce, olive oil, dijon mustard, garlic and rosemary and bake it in the oven at 350 for 20 minutes for 1 pound of fish. I also make salmon pot pies in the spring. And I use it in place of chicken in a Tyler Florence penne dish with plums and blue cheese. (I know I'm not supposed to mix fish and cheese.)
A terrific way to cook a quality piece of salmon is en papillote---individual portions baked in parchment with simple seasoning (like fresh dill) and tablespoon of dry white wine. Seal up tight. Cooking time will depend on the thickness of the salmon pieces. And please avoid farm raised salmon.
This is a Northern Cal favorite from Terra Restaurant, so appetizing. Salmon with red curry sauce drizzle and Asian slaw tower on basmati or jasmine rice. The salmon can stand up to the richness of this sauce. You can also choose to just dribble a circle on the plate and pass extra separately. You will get a restaurant quality dish and impress without much effort.
I avoid sauces that cover up the taste of the salmon. A bit of fresh pepper and sea salt, a squeeze of lemon, and put in a 400F oven until done. Done for me is still "wet" on the inside, yet the high heat gives it a crunch on the outside.
My Fav is to blacken filets: Heat a skillet until medium hot. Dip filets in EVOO or melted butter and sprinkle with blackening spice-homemade or my fav Chef Paul Prudhoe's Blackened Redfish Magic. Put in hot pan and cook 3 min, put oil or butter on side facing up and cover with spice then flip and cook 3 more minutes. Yum!
is grilled outside on a plank different enough? :) love the planks.
i also like to grind salmon, mix with feta and spinach, and turn into "burgers". delish!
Top with sliced lemons, dill, green onions, S&P and poach in white wine. Make a sauce with either a mayo/sour cream mix or plain yogurt mixed with cucumber, lots of dill, a bit of vinegar.
Alternately, poach/bake and serve with sauce of cilantro, avocado, onion, and hot sauce.
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But a favorite quick method: mix together equal parts sugar and good dry mustard (I like Colemen's); lightly salt/pepper salmon fillet (individual portions or bigger piece) then press surface of fish into mixture, to coat well. Lay salmon, coated side down, in a very hot skillet lightly coated with neutral oil. Use pan that can go in oven. Sear - watch carefully, as you want the sugar in the 'crust' dark brown, not black. Flip to skin-side down and put pan in hot oven (around 400) for a few minutes, until just barely 'done' in center. Skin will be crunchy and delicious, top 'crust' slightly caramelized and spicy. Sweet, sharp, fatty-salmon-y - good combo.
https://www.google.com/search?sourceid=navclient&aq=0&oq=terra+salmon&ie=UTF-8&rlz=1T4GGLL_enUS361US361&q=terra+salmon+curry&gs_upl=0l0l0l7123lllllllllll0&aqi=g4&pbx=1
i also like to grind salmon, mix with feta and spinach, and turn into "burgers". delish!
Alternately, poach/bake and serve with sauce of cilantro, avocado, onion, and hot sauce.
poached, served with a dill cream sauce