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Author Topic: Salmon  (Read 1253 times)
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Fishingislife
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« on: December 20, 2004, 07:21:05 PM »

Teriyaki Salmon
 
1 3/4 pounds boned salmon fillet, with skin, or steaks about 3/4 inch thick  
 
Marinade:  
3 tablespoons soy sauce  
1 tablespoons sake, or dry sherry  
1 tablespoon mirin  
1 teaspoon fresh ginger juice  
3 tablespoons vegetable oil  
1 tablespoon mirin  
1 tablespoon sugar  
Sansho powder  
Green bell peppers, cut into strips, for garnish  
Lemon slices, for garnish
 
 
If using a salmon fillet, cut crosswise into 4 equal pieces. Mix together marinade ingredients in a bowl or shallow dish, add the salmon, cover, refrigerate and marinate for 20 minutes.  
Heat the oil in a frying pan. Remove the salmon from the marinade, shaking off excess liquid and reserving leftover marinade. Place skin side down in hot oil. Move fish around constantly to keep from sticking. When browned on one side, turn the salmon, reduce the heat and cook, covered, for 6 to 8 minutes. Remove the salmon from the pan, and drain on paper towels. Pour reserved marinade into pan, add the mirin and sugar, and bring to a boil. Add salmon again. Cook until marinade is almost cooked away. Remove salmon from pan, sprinkle with powdered sansho. Slice diagonally and garnish with green peppers Sauteed in the pan, and lemon slices.
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Fishingislife
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« Reply #1 on: December 20, 2004, 07:21:35 PM »

Salmon
4-2 lbs. Salmon Filets, skin removed
6 tbs. Butter
1 cup Flour  
6 tbs. your favorite Teriyaki Sauce
4 tbs. Dry Vermouth
4 Cloves of Garlic-chopped
Parsley and or Green Onions for Garnish (optional)
 
Heat large fry pan over medium heat.
Add butter, when melted, add Garlic, Teriyaki Sauce, and Vermouth.
Stir till mixed and flavors are well blended.  
Dredge Salmon Fillets in flour and add to pan and cover
Cook 5 min. per side.
Remove from heat, let sit in covered pan for another five min.
Garnish with Parsley and/or Green Onions.
 
This dish is excellent with wild rice.
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« Reply #2 on: December 20, 2004, 07:22:13 PM »

POACHED SALMON WITH TARRAGON SAUCE
 
Tarragon Sauce:  
4 large bunches fresh tarragon (about 1 ounce total)  
2 large bunches fresh chives (about 2/3 ounces)  
2 large shallots  
1 1/2 cups fresh flat-leaf parsley  
2 cups mayonnaise  
2/3 cup rice vinegar (not seasoned)  
4 teaspoons Dijon mustard  
Kosher salt and freshly ground black pepper  
 
Salmon:  
5 cups dry white wine  
5 cups water  
1 (6-pound) skin-on salmon fillet  
Kosher salt and freshly ground black pepper  
 
1/2 pound cooked sugar snap peas, diagonally cut into thirds, for garnish  
 
 
 
Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack). Chop enough chives to measure 2/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. (Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.)  
Make the salmon: Bring the wine and water to a simmer in a large, deep skillet with a tight-fitting lid. Cut salmon into 12 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water, if necessary, to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered. Bring salmon to cool room temperature before serving.  
 
When ready to serve, spoon sauce onto a large serving platter or divide among 12 plates and garnish with peas.
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