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Old 11-10-2009, 10:06 PM   #1
Assistant Cook
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Salmon Suggestions Wanted!

Does anyone have any suggestions on making salmon more interesting? I always just throw some garlic salt and paprika on it and bake it in the oven. I would love to try something new!


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Old 11-10-2009, 10:17 PM   #2
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Pan fry it.

Wrap it in HD foil with some garlic, ginger, soy sauce, wine, scallions. Bake in a 400 F oven for about 15 minutes depending on size and shape.

Bread a filet with panko and fry it in oil.

Grill it.

Poach it and add it to a pasta dish.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 11-10-2009, 10:24 PM   #3
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fry it in lots of butter. Poach in white wine with lemon slices. Grill it. Raw in sushi. cold smoked. hot smoked. cured.....
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Old 11-10-2009, 10:37 PM   #4
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thank you for the suggestions. That marinade sounds great. keep sending the salmon marinades:)
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Old 11-10-2009, 11:24 PM   #5
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Here are some of my favorite recipes:

Broiled Salmon With Cilantro and Lime - 15911 - Recipezaar



(I don't have a link - will PM it to you if you're interested).
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
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Old 11-11-2009, 07:40 AM   #6
Join Date: Sep 2009
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salmon comes in filets and steaks -

here's my favorite for steak cuts:

saute some fresh mushrooms & onion in a pan till soft
(could be onion, leeks, shallot, scallions . . )
remove from pan.

salt/pepper the steaks, sprinkle of lemon or lime juice
get the pan hot, bit butter
"sear" the steaks 2-3 minutes on each side - this should produce a brown crust layer.

put the steaks in a preheated 325'F oven, on a rack, topped with the mushroom/onion mixture, for 15 minutes or so.

the mushroom & onion topping can be considered just a 'base' for other tidbits - things I've used
diced red or green peppers
finely chopped pepperoni (! - yup, odd but tasty - don't overdo qty wise) same with anchovy - just a strip or two
chopped black olive
left over finely diced potato
finely diced celery
'top' topping with a medium thick slice of fresh tomato
hint of smashed fresh garlic
garnish with fresh chopped chive or dill
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Old 11-11-2009, 09:22 AM   #7
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This is one of the easiest and most impressive dishes I've ever created. It is always very popular for cooking class parties. It really does come out looking like a restaurant plate. It's from my book. There's a picture of it here. scroll down about half way.

Falafel-Crusted Salmon on a Bed of Spinach
This is a “restaurant-style” dish that is easy to make at home. It’s a very popular choice for my Cooking Class Parties, because almost everyone likes salmon. Everyone also wants to be able to present an impressive and delicious meal to family and friends with as little effort as possible.
6 servings
2 salmon fillets, about 1 pound each, skin removed
Dijon mustard
1 cup “Fantastic Falafel” mix
¼ teaspoon freshly ground black pepper
½ teaspoon freshly ground cumin
extra virgin olive oil (to film the pan)
2 additional tablespoons extra virgin olive oil
1 medium sized onion, chopped
2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried
3 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
4 tablespoons balsamic vinegar

1. Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece.

2.. In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface.

3. Film a large non-stick skillet with the olive oil over medium-high heat. Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down. Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes. Remove to a warm platter and keep warm.

4. Add about 2 tablespoons olive oil to the skillet and sauté the onion until soft (about 4 minutes). Add the garlic and ginger and sauté briefly. Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach.

5. Divide the spinach among 6 individual plates and arrange the salmon on top. Serve at once.
Wine is the food that completes the meal.
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Old 11-11-2009, 10:00 AM   #8
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Roll out pastry dough fold in seasoned salmon. PInch the ends together. Bake.
You are what you eat.
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Old 11-11-2009, 12:44 PM   #9
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I like to do a marinade for salmon and other fish using miso paste, soy sauce and ginger and garlic. Here is a link to my Miso Ginger Salmon. I also use this marinade for sablefish.

Miso Ginger Salmon « The Arthritis Kitchen Blog
What's Cooking in the Arthritis Kitchen?
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Old 11-11-2009, 04:57 PM   #10
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For something totally different - credit for this should go to the indigenous peoples of the Pacific Northwest: Planked Salmon

The cedar plank adds a light resinous flavor that is like nothing else.

"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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