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Old 09-27-2012, 09:14 PM   #11
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Originally Posted by CWS4322 View Post
Welcome to DC! I like my salmon with lots of fresh dill. But, when it is cherry season, I do this:

Cherry Sauce For Grilled Salmon Recipe - Food.com - 187339
Fresh dill huh? I'm gonna sprinkle some on next time.
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Old 09-27-2012, 10:41 PM   #12
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Scandinavian fish recipes often use fresh dill. The Scandinavian cooking show site (featured on PBS) has a lot of salmon recipes (newscancook.com).

This site also has a lot of Scandinavian salmon recipes:

Scandinavian Salmon Recipes | Yummly
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Old 09-28-2012, 08:52 AM   #13
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Salmon steak ideas for summer type weather ??

Hello, and welcome.
Place salmon steaks on a baking tray and generously splash with sweet chili sauce. Grill until sizzling, turn and grill other side. Serve with a green salad and baby potatoes or plain rice
OR
Wrap each piece in double cling film, tie with string so that it doesn't unwrap. Poach in simmering water for about 8 minutes. Turn off heat and allow to cool. Take out ( still wrapped) and chill. Make a salsa Verdi by taking equal quantities, I use about a small handful of each, of fresh mint, parsley, a gherkin or 1tablesp of capers, 1clove of garlic, 4 anchovy fillets if you like them OR a good grind of salt if not but not both,and a glug of olive oil. Blitz together, season with pepper to taste and serve a little with the unwrapped poached Salmon with the rest in a little dish on the side.
Goes well with a jacket potato and salads of choice.
I make double quantities of the sauce as it goes really quickly or keeps well in the fridge.
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Old 09-28-2012, 09:01 AM   #14
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Quote:
Originally Posted by menumaker View Post
Hello, and welcome.
Place salmon steaks on a baking tray and generously splash with sweet chili sauce. Grill until sizzling, turn and grill other side. Serve with a green salad and baby potatoes or plain rice
OR
Wrap each piece in double cling film, tie with string so that it doesn't unwrap. Poach in simmering water for about 8 minutes. Turn off heat and allow to cool. Take out ( still wrapped) and chill. Make a salsa Verdi by taking equal quantities, I use about a small handful of each, of fresh mint, parsley, a gherkin or 1tablesp of capers, 1clove of garlic, 4 anchovy fillets if you like them OR a good grind of salt if not but not both,and a glug of olive oil. Blitz together, season with pepper to taste and serve a little with the unwrapped poached Salmon with the rest in a little dish on the side.
Goes well with a jacket potato and salads of choice.
I make double quantities of the sauce as it goes really quickly or keeps well in the fridge.
Is that a special cling wrap for cooking? Otherwise I would be afraid it off-gasses some awful chemicals.

That salsa verdi sounds interesting. I will have to give it a try.
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Old 09-28-2012, 09:58 AM   #15
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I have always used just good quality clingwrap but if you would prefer then you can use alu foil instead making sure the parcels are well sealed but then I wouldn't leave the fish in too long to cool as it could taint the flavor. The choice is yours I guess but I haven't had any problems myself over the years and a lot of top chefs seem to use this method nowadays.
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Old 09-28-2012, 02:49 PM   #16
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Quote:
Originally Posted by menumaker View Post
I have always used just good quality clingwrap but if you would prefer then you can use alu foil instead making sure the parcels are well sealed but then I wouldn't leave the fish in too long to cool as it could taint the flavor. The choice is yours I guess but I haven't had any problems myself over the years and a lot of top chefs seem to use this method nowadays.
Good quality cling wrap might not be good enough. You're and adult and can choose to use whatever you want. But, we are giving advice to people, so we should include the warning about using the proper type of cling wrap as does the chef at BBC - Food - Recipes : Beef fillet with red cabbage and straw fries
"3. Wrap the cooled beef fillet in cling film and place onto a roasting tray. Roast in the oven for 30 minutes. (NB: Not every type of cling film is suitable for using with all foods. Check the description on the packaging to see which foods and temperatures it can be used with.) [emphasis mine]"

Some other links where it is recommended to use microwave safe cling wrap or don't let it touch the food:

The Effects Of Cooking Food In Plastic Wrap | LIVESTRONG.COM
snopes.com: Microwaving Plastic Releases Cancer-Causing Agents
Cling wrap dangers
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Old 10-12-2012, 08:17 AM   #17
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Question Side-dish Recommendations for Salmon with Mustard Sauce?

These are all wonderful suggestions!

I was wondering about good side dishes for salmon done with a mustard sauce- any recommendations?

I will be sure to post some of my favourite recipes in the near future.

Happy cooking!
~stuffedpattypan
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Old 10-12-2012, 08:26 AM   #18
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Savory bread dressing is wonderful with salmon, as is three bean salad, or a good slaw. Good hashbrowns, made with the shredded potatoes is good, as are potato cakes. a Good crusty, yeasty bread can't be beat, as long as it's fresh and home made. Baked acorn squash is good with salmon as well, buttered, and seasoned with salt, turmeric, and black pepper.

Of the above, my favorites are the dressing, and cold and juicy cole slaw.

Oh, and one more idea. wash, then cut russet potatoes lengthwise as for french fries. Par-boil the potatoes until almost done. Gently remove from the water, and place into hot oil to fry until lightly browned. Drain on paper towels, salt, and serve piping hot.

Seeeeeeya; Chief Longwind of the North
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Old 10-12-2012, 08:29 AM   #19
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Lemon-scented rice
Marinated cucumber salad, tossed green salad
steamed broccoli
roasted asparagus/Brussels sprouts
roasted potatoes
new potatoes tossed with butter and parsley
steamed green beans with a bit of lemon zest and slivered almonds
steamed mixed veggies
roasted beets
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Old 10-12-2012, 08:59 AM   #20
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Place Salmon fillets in a plastic ziplock bag, pour over half a cup of soy sauce, 2 tbs of honey, juice of one lemon, 1 tbs of light olive oil and half a tsp of chilli flakes. Close bag and gently massage till marinade coats all parts of the fish. Leave in the fridge for about 1 hour. Sear salmon in a hot pan with a little oil on both sides. Allow to rest for 5 mins, slice thinly and serve with sticky rice or in a crisp green salad.
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