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Old 09-02-2004, 10:07 PM   #1
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Salmon Fillet ideas

Just picked up a fillet of salmon with the skin on. I have never tasted or cooked salmon before. What would you guys do with this single fillet to make it just amazing. P. S. Is salmon a very strong tasting fish?
Thanks

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Old 09-04-2004, 11:13 AM   #2
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for starters i would rub the salmon in extra virgin olive oil then add salt and pepper with some dry parsley and bake it for about 10-15 minutes under 350° temp. or until its done when its not really dry. Then when its done sqeeze some lemon on top serve with rice.

I believe its a strong tasting fish
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Old 09-04-2004, 11:18 AM   #3
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Salmon doesn't need much help, it is a strong flavour and yummy! I have great results with slicing lemon and onion in with the fillet and wrapping in tin foil. Toss it in the oven until it is done. Enjoy.
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Old 09-04-2004, 11:55 AM   #4
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Another good way is to make a glaze out of of Dijon Mustard, soy sauce, and brown sugar - approximately equal parts of everything. Spread on fish and let it sit for about 4 hours then grill. It will be YUMMY!!
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Old 09-04-2004, 03:53 PM   #5
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My family likes their salmon on the rare side so I use one of those remote thermometers set to 115degrees. That may be too rare for some so maybe 120-125. Any more I'm afraid is so dry its almost uneditable.

Now the oven at 350 on a sheet pan for about 8 minutes per inch of thickness measured at its thickest. If you don't use the thermometer, It should feel just firming to the touch. Not comfortable with the touch(?); use a paring knife to seperate the layers. Un cooked still looks like it did when you started. BTW, leave the fish skin on. there is a lot of Omega 3 in the fat layer between the meat and the skin. You don't want to eat the skin and for sure don't let the dog have that skin.

A topping that I often do--my kids ask for it-- is to mix a cup or so [all measures are or so] of sour cream [lite if you choose but avoid that non fat stuff] with a tablespoon of finely chopped onion and some dry or fresh dill plus abit of salt and pepper. This will be coated on the flesh side of the fillet so if its too thick thin it with lemon juice. Be gentle with the dill, a hint is enough. Cook as above.
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Old 09-15-2004, 02:07 PM   #6
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I don't have salmon often, but when I do, salmon has a strong taste on its own so I just hit it with a little salt, pepper and lemon juice.
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Old 09-15-2004, 02:11 PM   #7
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Quote:
Originally Posted by kitchenelf
Another good way is to make a glaze out of of Dijon Mustard, soy sauce, and brown sugar - approximately equal parts of everything. Spread on fish and let it sit for about 4 hours then grill. It will be YUMMY!!
We are having salmon tonight and I was going to just broil it with some butter and dill, but this sounds really good, and I already have all the stuff. Better go make the glaze right now, tho....
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Old 09-20-2004, 07:57 PM   #8
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I saute mine in a pan with oil and garlic until almost done, then add terryaki sauce, cook for a few minutes, then add scallions at the very end until they are wilted. Simple and very good.
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Old 09-20-2004, 10:49 PM   #9
 
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Salmon Italiano:

1 tbsp olive oil
1 large clove garlic
1/4 cup dry white wine
4 salmon fillets (6oz each)
1 3/4 cups (14.5oz can) chunky tomatoes with olives, undrained
2 tbsp chopped fresh basil

In large skillet, heat oil. Add garlic; saute for 30 secs. Add wine. Bring to a boil. Add salmon; cover. Reduce heat to med; simmer for 6 min. Add tomatoes and juice; simmer for 2 min or until salmon flakes easily with fork. Sprinkle with fresh basil just before serving.
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Old 09-23-2004, 05:36 AM   #10
 
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Salmon Packet Dinner

2/3 cup dijon mustard
1/2 cup (1 stick) butter, melted
3 cloves of garlic, minced
1/4 cup minced fresh dill or 1 tbsp dried dill
4 pieces (2lbs) salmon fillet, cut into 4x3x1" portions
salt
ground black pepper
no stick cooking spray
2 cups very thinly sliced vegie strips.. bell peppers, carrots, leeks, celery, or fennel bulb.
2 tbsp capers, drained

Combine mustard, butter, garlic, and dill in med microwave-safe bowl. Cover loosely with plastic wrap and zap on HIGH 1 min. Whisk sauce until smooth, set aside.

Sprinkle salmon with salt and black pepper. Cut four 12" circles of heavy-duty foil. Coat one side of foil with no stick cooking spray. Place 1 piece of salmon in center of each piece of foil. Spoon about 2 tbsp mustard sauce over each piece of fish. Reserve remaining sauce. Top fish with vegies and capers, dividing evenly. Fold foil in half over salmon and vegies. Seal edges securely with tight double folds.

Place packets on grill (or in broiler 4-6" from heat) over hot coals 15-20 min until fish flakes easily with frok, opening foil packets carefully. Serve with reserved mustard sauce.
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