Salmon Challenge (July)

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kats

Assistant Cook
Joined
Jul 7, 2006
Messages
47
Location
San Diego, CA, USA
I didn't take a picture this time... But I made a salmon in a papillote, with a leek and vermouth cream sauce. Great. Had some leftovers that turned into a great pasta sauce (with green peas), the day after.

To make the leek and vermouth cream sauce, I softened the leeks in butter, added the vermouth, let it simmer for a while, added equal pats of chicken broth and cream and let it reduce to half. Then I poured this sauce over the raw salmon fillets, in aluminum foil, closed the papillote and baked for 20 minutes at 400 F.

Kats
(www.onfoodanddrinks.com)
 

mish

Washing Up
Joined
Oct 4, 2004
Messages
4,355
kats said:
I didn't take a picture this time... But I made a salmon in a papillote, with a leek and vermouth cream sauce. Great. Had some leftovers that turned into a great pasta sauce (with green peas), the day after.

To make the leek and vermouth cream sauce, I softened the leeks in butter, added the vermouth, let it simmer for a while, added equal pats of chicken broth and cream and let it reduce to half. Then I poured this sauce over the raw salmon fillets, in aluminum foil, closed the papillote and baked for 20 minutes at 400 F.

Kats
(www.onfoodanddrinks.com)

Kats, that sounds like heaven on a plate. Can you share the exact recipe with us. TIA :)
 

cjs

Sous Chef
Joined
Mar 20, 2006
Messages
893
Location
Straits of Juan de Fuca
Salmon is one of my favorite things in the world - have had it twice already this month -
Had an old family standby first -

SALMON, PUGET SOUND
Recipe By :a Chef's Journey via Sunset Magazine, 80s.

3 pounds Salmon fillet
1/2 lemon -- just the juice
2 tablespoons brown sugar, packed
1 tablespoon fresh tarragon -- chopped, or 1 tsp. dry leaves

Rinse fish & pat dry.
Lay fillet, skin down on double thickness of foil.
Ream juice from lemon & brush over fish.
Sprinkle w/brown sugar and tarragon leaves.
Grill for approx. 10 min. or till done.
or
Roast in a 425 oven for ~18 min. or to 140°
-------
and this week -

* Exported from MasterCook *
SALMON WITH ROASTED ASPARAGUS


Salmon with Roasted Asparagus and Lemon-Caper Sauce
Preheat oven to 450.
Arrange ~1 lb. asparagus, trimmed, on a rimmed baking sheet.
Drizzle with 1 T. e-v. olive oil and turn the asparagus to coat.
Sprinkle w/salt & pepepr.
Place salmon on top of asparagus; sprinkle w/salt & pepper.
Roast till salmon is just opaque in center, ~20 min.
Transfer asparagus and salmon to a platter. Spoon the sauce (below) over. Makes 4 servings.

Lemon-Caper Sauce
Mix together:
2 T. fresh lemon juice
2 T. minced red onion
1 T. olive oil
1 T. drained capers, chopped
1 tsp. chopped fresh thyme (mine looks horrible right now, so used dry - not bad )
1/2 tsp. lemon zest (I use almost the entire lemon's zest)
This is really good -

-----

and doing for a party next week -

TERRINES OF SMOKED SALMON & SCALLOPS
Recipe By :a Chef's Journey via Bon Appetit, 12/01
Serving Size : 12

2 lbs sea scallops
1 c dry white wine
1 1/3 c Chives -- fresh, chopped
3/4 c Creme Fraiche -- or sour cream
1/2 c minced fresh tarragon + 3 T.
5 tbsps Dijon mustard
1 1/3 c diced peeled seeded English hothouse cucumber
1 lb thinly sliced smoked slamon
3/4 c olive oil
1/3 c tarragon vinegar
2 bunch watercress -- thick stems trimmed
2 head Belgian endive -- large, trimmed, leaves separated

Combine scallops & wine in skillet. Cover & simmer over med. heat till scallops are just opaque in center, ~5 min. Drain; chill till cold ~2 hours. Cut scallops into 1/2" pcs.
Line 12 3/4-cup souffle dishes w/plastic wrap, extending over sides by 3". Whisk 1 cup fresh chives, creme fraiche, 1/2 cup tarragon & 3 T. mustard in large bowl to blend.
Gently stir in scallops & cucumber. Season w/salt/Pepper. Cut 12 rounds from salmon slices to fit bottom of souffle dishes; place 1 round in each dish.

Top each with 1/4 cup scallop mixture. Top each w/another layer of salmon, trimming to fit. Divide remaining scallop mixture among dishes - about 1/4 cup for each. Top each with a third layer of salmon, trimming to fit. Fold plastic wrap overhang over terrines to enclose completely. Chill at least 4 hours. (Can be made 1 day ahead. Keep chilled.)

Whisk oil, vinegar & 1/3 cup chives, 3 T. tarragon & 2 T. mustard in medium bowl to blend. Season to taste w/salt/pepper.

Unfold plastic wrap atop each terrine. Invert 1 terrine onto each of 12 plates. Peel off plastic wrap from each terrine. Surround each terrine w/watercress sprigs & endive leaves. Drizzle greens & terrines w/vinaigrette & serve.

Description:
"These can be made one day ahead, then drizzle w/vinaigrette just before serving."
 

Romany123

Senior Cook
Joined
Jul 14, 2006
Messages
125
Location
Essex, England
Great sounding recipe's. strangely enough we are having salmon tonight. I think I have had your SALMON, PUGET SOUND before and loved it. may do it tonight :chef:
Thank you all for sharing.
 

SizzlininIN

Master Chef
Joined
Sep 14, 2004
Messages
5,022
Location
USA,Indiana
I have to admit I'm a bit fish shy now with fresh salmon. I tried to fix it once several years ago and I didn't care for it. I can't recall the recipe but all the ingredients that went into it sounded amazing so I figured it had to be really good.

So ultimtely the only time we eat salmon is when I make good ole' fashioned salmon patties.......something I grew up on so its comfort in a patty.
 
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