I have a beautiful side of salmon and about an hour till dinner. Any flavor ideas that will add but not detract from the fish?
This is a family favourite from a Joanne Good cookbook (I only have the recipe not the book). It's for fillets but does well for a large piece. SALMON FILLETS WITH BLACK BEAN SAUCEPreheat over to 425F (220C)Baking dish sprayed with vegetable spray1/4c Chopped green onions SAUCE1/2c. Chicken stock5tsp. Brown sugar1tbsp. Black bean sauce2 tsp. rice wine vinegar 2tsp. Soy sauce 2tsp. Sesame oil1 1/4 tsp. cornstarch 3/4tsp. Minced ginger root1/2tsp. Minced garlicPut salmon fillets in single layer in prepared baking dish. Sauce: in saucepan whisk together stock, brown sugar, black bean sauce, vinegar, soy sauce, sesame oil, cornstarch, ginger, & garlic; cool over medium heat, stirring, for 4 min , or until sauce thickens slightly. Pout over fish & bake uncovered 10 min. Per incl(2.5 cm) thickness of fish or until fish flakes easily when pierced with fork. Serve sprinkled with green onions. Sauce will keep in fridge for up to 48h before using. Good with other fishThis is always a hit!
Smear the flesh with some prepared mustard and minced herbs. Bake/Broil until medium rare. I'm not a fan of cooked salmon, so I like it on the rare side. You can also try it with a miso.
If you have a grill, that would be the ultimate. Salmon is so flavorful that you don't really need anything but olive oil, pepper and sea salt. Why cover up that fabulous flavor?
I agree with grilling or baking with minimal extra flavors. I've gotten a great reaction when I've prepared it simply with fresh lemon juice squeezed on top along with chopped shallots and fresh dill for some extra flavor. ,
Yes, keep it minimal. And dill is indeed a good salmon herb. No grill? You can cook it in parchment packets. But don't hide the real flavor of the salmon.
If you have some fresh dill and cream on hand, how about a dill cream sauce with a just a touch of lemon zest at the end? Just cook the salmon under the broiler or in the oven with a little sauce and spoon the dill cream sauce on top. Classic, but delicious.
I agree with jsdunbar. I make a similar dish. Another of my favorites is to make a sweet balsamic glaze. Sear the salmon on both sides in a skillet. Remove the salmon and add about 1/4 C balsamic vinegar, 2 T maple syrup in the pan and reduce. Add about 1 T Dijon mustard, and return salmon the the skillet and coat with the glaze until done.
Cook on a Cedar plank on the grill. The delicate smoke will be perfect and presentation is outstanding. Don't go for heavy flavors on something that delish.
The Food52 site (which hosts this forum) has a wonderful recipe for Maple-Cardamom Glazed Salmon here: http://food52.com/recipes...
Here's a simple one I love from a friend who lives in Chapel Hill:
Coat a Pyrex dish with olive oil. Mix mayonnaise and coarse-grained mustard in equal measure, and top salmon filets with the mixture. Place in the Pyrex dish, add white wine to a depth of about an inch, and bake in a preheated 350-degree oven for 15-20 minutes (timing will depend on the thickness of the salmon, so check done-ness at the end of 15 minutes). Remove from oven before completely cooked because it will continue to cook once removed from the oven.
I like miso with salmon. Marinate the salmon in some miso, mirin and sake, then broil/bake. It's also great to quick poach them in miso soup.
Michael's Slow Baked Salmon Fillets****½
Yield: 2 Servings
Keywords: Salmon, Fish, Topping, Michael, Technique, Favorites, My Favorites
Description: THIS WAS AN IMPROV. OF A BON APPETIT RECIPE. THE FISH WAS MOIST AND DELICIOUS.
1 pound Salmon Fillets W/Skin On
1 Lemon, finely grated zest of
2 Tbsp or more X-Virgin Olive Oil
1 tsp Dried Basil
1 pinch Garlic Powder
Salt & Pepper To Taste
Wash and dry the salmon.
Finely grate the zest of one lemon and add to a small bowl...add the 2 Tbsp. olive oil and dried basil; mix to combine. Spread this mixture evenly over the top and sides of the salmon. Season the fish with garlic powder, salt & pepper. Allow seasoned fish to sit for about 15 mins. before baking.
Preheat the toaster oven to 275*F.
Place the fish on a non-oiled, foil-covered toaster tray and bake for about 25 mins., then raise the heat to 450*F and bake just until fish is cooked through, but still moist, perhaps 6-8 mins.
Slide a spatula between the flesh and the skin, leaving the skin stuck to the foil. Serve with lemon wedges.
I like dill, tarragon or chervil for herbs with salmon. Sometimes I mix the herb of choice in the food processor with some panko crumbs. And just a sheer film of Dijon to hold the herby crumbs on the fish.
Miso glazed poached salmon over sticky rice