"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-30-2022, 06:24 PM   #1
Cook
 
LVDeb's Avatar
 
Join Date: Jun 2022
Location: Las Vegas
Posts: 65
What's Your Favorite Fresh Salmon Recipe?

Got a big o'l slab of salmon in the freezer. Usually I glaze it with maple syrup, bake it and serve w/wild rice.

What's your favorite? I'm up for trying something new.

LVDeb is offline   Reply With Quote
Old 06-30-2022, 08:22 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 28,038
Send a message via Skype™ to taxlady
I don't like and don't eat cooked salmon. I like to make gravad laks. It's very easy and oh so good. I either buy commercially frozen salmon or freeze it for a minimum of a week at -18°C (0°F). That way I am assured that any parasites are dead. So, your salmon would work for gravad laks. It can be done in a few hours, I'm told. I use a more conventional recipe that takes a couple of days. Use it any way you would use cold smoked salmon.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 06-30-2022, 09:48 PM   #3
Cook
 
LVDeb's Avatar
 
Join Date: Jun 2022
Location: Las Vegas
Posts: 65
Just looked it up and that sounds really good. A couple days doesn't bother me at all. Would you share your recipe?
__________________
Not Food, But Just as Tasty: The Beaded Ewe—Handcrafted Fiber Art & Jewelry
LVDeb is offline   Reply With Quote
Old 06-30-2022, 10:43 PM   #4
Master Chef
 
dragnlaw's Avatar
Site Moderator
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 6,868
I assume it still has the skin? Make a tray of foil, punch holes in it, put a layer of which ever wood chips you prefer. Season your salmon and lay it skin side directly onto the wood chips. Plop the whole works on the bb, when done you can lift the salmon off beautifully and leave the skin on the wood chips.



I have the recipe written out somewhere, I'll look for it tomorrow. It's wonderful.
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-01-2022, 01:09 AM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 28,038
Send a message via Skype™ to taxlady
Quote:
Originally Posted by LVDeb View Post
Just looked it up and that sounds really good. A couple days doesn't bother me at all. Would you share your recipe?
This is what I used last time I made gravad laks:

~ 1/2 lb of frozen salmon (2 pieces) but thawed is fine too. You just don't have to wait until it thaws.
~3 Tblsps dill, chopped to ~ 2-3 cm. My dill was actually still frozen.
1/2 Tlbsp brandy*
1 Tblsp salt
1/2 Tblsp sugar

Mix the salt and sugar together.
Rub it on all the non skin parts of the salmon
Sprinkle the brandy on the the salmon
Put one piece of salmon into a deep dish or other porcelain or Pyrex or similar container. Put it skin side down, if there is skin on your salmon.
Sprinkle the dill over the salmon on the plate.
Put the other piece of salmon on top, skin side up, if there is skin.
Cover with plastic wrap
Put a weight on top of the fish.
Put it in the fridge.
Turn the fish over every 12 hours or so and baste with the brine.
Repeat for 3-4 days. Could be as short as two days without skin.
Wipe / brush all the salt, sugar, and dill off the salmon and discard. Pat the salmon dry.
Using a very sharp knife, slice the salmon from the flesh side, at an angle so you get large, thin slices. You don't want to cut through the skin. You should be try to leave the skin nearly clean on the inside. I'm not very good at getting large slices yet. Discard the skin. I don't think it would be good for fish stock after soaking in that brine.

I have had to leave it go an extra day or two when I didn't have time to deal with it. I did flip it over every 12 hours. One time I forgot it and it went 24 hours between turns, once. That wasn't a problem either.

The exact amount of the salt sugar combo isn't important. You will wipe it off when it's done. You want enough to have a layer everywhere, but it doesn't need to be thick. The exact amount of brandy isn't important, you just want it moist, not swimming in liquid when you first put it in the fridge. It will make a brine as the salt and sugar draw some liquid out of the salmon. I have read that people who don't want to use alcohol with this use lemon juice, but less than the amount of booze that would be used. I haven't tried that.

*akvavit is more traditional, vodka would work too
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-01-2022, 04:16 AM   #6
Cook
 
LVDeb's Avatar
 
Join Date: Jun 2022
Location: Las Vegas
Posts: 65
I can see I'm going to have to get more salmon.

Thank you both, these look great.
__________________
Not Food, But Just as Tasty: The Beaded Ewe—Handcrafted Fiber Art & Jewelry
LVDeb is offline   Reply With Quote
Old 07-01-2022, 07:10 AM   #7
Head Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 1,317
Sear it skin down, then add white wine, butter, capers and dill.
Finish in the oven.
karadekoolaid is offline   Reply With Quote
Old 07-01-2022, 08:44 AM   #8
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,469
No cooked salmon here either, cured is the way to go.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 07-01-2022, 10:57 AM   #9
Assistant Cook
 
Join Date: Jul 2008
Posts: 47
Quote:
Originally Posted by dragnlaw View Post
I assume it still has the skin? Make a tray of foil, punch holes in it, put a layer of which ever wood chips you prefer. Season your salmon and lay it skin side directly onto the wood chips. Plop the whole works on the bb, when done you can lift the salmon off beautifully and leave the skin on the wood chips.



I have the recipe written out somewhere, I'll look for it tomorrow. It's wonderful.
+1. This is great.

Ever since i saw this method on Cooks Country I have not cooked it any other way.
i do a small modification by starting the foil with the chips on the grill before i add the salmon. I put the salmon on top when I see wisps of smoke.
I also dry brine the salmon for about an hour with Paul Prudhomme's Salmon seasoning and a teaspooon of brown sugar. Smoke roast till 130-135 internal.
chessplayer is offline   Reply With Quote
Old 07-01-2022, 11:46 AM   #10
Master Chef
 
dragnlaw's Avatar
Site Moderator
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 6,868
LOL Aha! you're right! that's where I got it from, now I know where to look for it. thanks chessplayer!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-01-2022, 11:51 AM   #11
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,546
Speaking of raw Salmon

Click image for larger version

Name:	IMG_1188.jpg
Views:	8
Size:	89.8 KB
ID:	52419

Shoyu Salmon Poke

Click image for larger version

Name:	lomi salmon 1.jpg
Views:	6
Size:	91.7 KB
ID:	52420

Lomi Lomi Salmon

__________________
The literal meaning of aloha is "the presence of breath" or "the breath of life."
Aloha is a way of living and treating each other with love and respect.
My Blog:https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 07-01-2022, 12:01 PM   #12
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 28,038
Send a message via Skype™ to taxlady
Kgirl, how would you compare the texture and flavour of poke salmon with cold smoked or gravad salmon?
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-01-2022, 12:24 PM   #13
Head Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 1,317
It´s been a while since I´ve made this recipe, but it´s a cured fresh salmon (like gravadlax) with a twist.
Take the piece of salmon and rub it with:
1/2 cup brown sugar
1/2 cup sea salt
1/2 cup tequila
1/2 cup dill
4 tbsps cracked black pepper
2 tbsps crushed coriander seeds
Wrap the salmon in plastic wrap, with all the goodies inside, and leave in the fridge.
Every 12 hours, take it out, massage it again with the marinade and put it back.
I normally do this for 72 hours.
Slice and enjoy.
karadekoolaid is offline   Reply With Quote
Old 07-01-2022, 01:00 PM   #14
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,546
Quote:
Originally Posted by taxlady View Post
Kgirl, how would you compare the texture and flavour of poke salmon with cold smoked or gravad salmon?
Wow taxy, I had to really think about that.
I'd say that the taste & texture are so different.
Salmon Poke is a simply dressed salad if you will, in soy sauce and some aromatics. Super easy.

I've made my own cold smoked salmon, which DH loved... hmmm ... I haven't made that in a while, actually any of these for that matter.

Here's the recipe for the Salmon Poke

I'm thinking that Tamari could be used rather than Soy Sauce, I think.
__________________
The literal meaning of aloha is "the presence of breath" or "the breath of life."
Aloha is a way of living and treating each other with love and respect.
My Blog:https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 07-01-2022, 01:17 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 28,038
Send a message via Skype™ to taxlady
So, the poke salmon pretty much has no change it texture or flavour. There are complimentary flavours added on.

Thanks for the link to your recipe. I can't find the Noh Brand Poke Mix at Amazon.ca. I did find it on Amazon.com. Wow, that's expensive! I think I'll give poke a try at a resto, one that comes with good recommendations.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-01-2022, 01:43 PM   #16
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,546
Quote:
Originally Posted by taxlady View Post
So, the poke salmon pretty much has no change it texture or flavour. There are complimentary flavours added on.

Thanks for the link to your recipe. I can't find the Noh Brand Poke Mix at Amazon.ca. I did find it on Amazon.com. Wow, that's expensive! I think I'll give poke a try at a resto, one that comes with good recommendations.
I hadn't look at that Poke mix online in a while... I just pulled it up on the .com, a three pack for $14.50USD isn't bad, that's a little less than $5 per and I can make one pack go many 3-4 rounds, you don't need much. How much was it for a Canadian customer?
And as a side note, Poke doesn't have to always have the seaweed in it and any sort of sea salt would do fine... try a small batch at home and see what you think. I serve it over a bowl of hot steamed rice, and in addition, in Hawaii I'm seeing more and more Brown Rice being used, so there you go.
__________________
The literal meaning of aloha is "the presence of breath" or "the breath of life."
Aloha is a way of living and treating each other with love and respect.
My Blog:https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 07-01-2022, 02:36 PM   #17
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,692
There are just a few ingredients in the poke mix. If you have access to nori (Japanese seaweed), I imagine it's pretty easy to find a recipe for the proportion of ingredients to use. Or just add to your taste each time you use it.
Click image for larger version

Name:	noh_hawaiian_poke_mix_0.4oz_2_back_800x.jpg
Views:	9
Size:	53.4 KB
ID:	52421
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-01-2022, 03:39 PM   #18
Master Chef
 
dragnlaw's Avatar
Site Moderator
 
Join Date: Feb 2013
Location: Waterdown, Ontario
Posts: 6,868
Quote:
Originally Posted by Kaneohegirlinaz View Post
I hadn't look at that Poke mix online in a while... I just pulled it up on the .com, a three pack for $14.50USD isn't bad, that's a little less than $5 per and I can make one pack go many 3-4 rounds, you don't need much. How much was it for a Canadian customer?
It isn't a matter of how much it is - but where it is! LOL not on Amazon.ca at any rate.

taxy, maybe try the Asian market near there?
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 07-01-2022, 04:00 PM   #19
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 28,038
Send a message via Skype™ to taxlady
If I come across and it isn't too expensive, I will pick some up and give it a go. I'm only mildly curious about it.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 07-01-2022, 05:58 PM   #20
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,546
Now I'm curious ... so I looked up just Ogo

Click image for larger version

Name:	noh dried ogo.jpg
Views:	4
Size:	29.9 KB
ID:	52423

https://www.nohfoods.com/products/dried-ogo-seaweed

It says that this 1 ounce bag of dried Ogo Seaweed is enough to make 50 pounds of Poke


*Please take note that Ogo is totally different from Nori

And Taxy, it's a nice ingredient to Poke, but it is optional, try the recipe without it.
__________________
The literal meaning of aloha is "the presence of breath" or "the breath of life."
Aloha is a way of living and treating each other with love and respect.
My Blog:https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Reply

Tags
fresh, salmon, recipe

What's Your Favorite Fresh Salmon Recipe? Got a big o'l slab of salmon in the freezer. Usually I glaze it with maple syrup, bake it and serve w/wild rice. What's your favorite? I'm up for trying something new. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 04:57 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.