Salmon

[AndreaU]

Since my husband & I don't eat meat, other than fish, I'm always looking for new ways to prepare fish. We stick with salmon as we love it and it's not too expensive, but I'm open to other types of fish too. Stipulations: no mustard (there go any honey-mustard recipes), olives or mushrooms. Any yummy suggestions?

[iqueen]

How about raisins, capers and couscous? If so there is a great, easy recipe in the 3/00 issue called Sicilian Tuna Steaks with Couscous. Very good and basically add a green veggie and you've got a meal.

[SClementson]

Do you like Thai food? A while ago I made salmon with a Thai curry sauce that was really good. I think I sauteed the salmon, and I served it with jasmine rice and a Thai-style slaw with fresh mint that really complemented the salmon & curry sauce. The curry sauce is not really light but I think you could probably use light-coconut milk, though, and that would help alot. Let me know if you want the recipe, I'll try to find it.

Sarah

[venus]

We eat a lot of fish, since we have a great fish market near us. I'm making whole brook trout with tarragon and lemon tonight. If you want, I can give you the recipe.

A pretty straight forward marinade that is good on any fish is chopped shallots, garlic and fresh dill with lemon juice, white wine and a touch of olive oil and salt. I don't know the exact measurements on this--I usually just throw it together according to smell.

Some other ideas:
-tuna steaks in hoisin sauce
-pan seared tuna with a cracked pepper crust
-sea bass marinated in orange and grapefruit juice and sauteed
-swordfish with tomatoes, fresh basil and olives

enjoy!

[Danielle]

This is my favorite way to eat haddock. Top thick haddock fillets with sliced onion, sliced tomato, grated cheddar cheese, bread crumbs, a drizzle of butter (so bread crumbs get crispy), salt, pepper, and paprika. Bake at 375 until done (half hour or so). So yummy!

[mah]

carmelized salmon:

four salmon fillets
one teaspoon kosher salt
one teaspoon freshly ground black pepper
one cup sugar
two tablespoons extra virgin olive oil
one-eighth cup cilantro
one-eighth cup parsley

cut salmon fillets in half crosswise making them thin and flat. sprinkle each fillet with salt and pepper then dredge in sugar. gently tap fillets to remove excess sugar. set fillets aside.

place olive oil in saute pan over low-medium heat. when olive oil is hot, add fillets and cook two to three minutes per side or until the fish is cooked and the sugar carmelizes.

place salmon on a serving platter and garnish with cilantro and parsley.

[AndreaU]

Wow! Thanks all for such great ideas. http://www.cookinglight.com/bbs/smile.gif SClementson, if you can find that recipe, could you post it as it sounds delicious! We love Thai food. Also, has anyone done any pan-seared salmon? I tried this once (from a recipe) which said to sear about a minute or 2 on each side... my fish was nowhere near done and took at least 5 minutes per side. Any searing tips?

[This message has been edited by AndreaU (edited 10-06-2000).]

[SClementson]

AndreaU, I finally found the recipe! It's a little involved, but as I recall, it was worth it. I apologize - it's not at all light! You could probably make some substitutions and lighten it up some.

SALMON WITH THAI RED CURRY SAUCE
Bon Appetit April 1996

6 Servings

SAUCE

4 1/2 tsp. peanut oil
2 1/4 tsp. minced garlic
2 1/4 tsp. minced peeled fresh ginger
1 Tbsp. curry powder
1 Tbsp. Thai red curry base
1 Tbsp. paprika
1 1/2 tsp. whole coriander seeds, lightly crushed
1 tsp. ground cumin
2 1/2 cups canned unsweetened coconut milk
1/3 cup canned tomato puree
3 Tbsp. soy sauce
3 Tbsp. (packed) golden brown sugar

SALMON

6 6-to-8-ounce salmon fillets (about 3/4 inch thick)
2 Tbsp. olive oil

Thai Cabbage Slaw (See recipe below)
1/2 cup roasted unsalted peanuts, coarsely chopped

FOR SAUCE: Heat peanut oil in heavy large saucepan over medium heat. Add garlic and ginger and saute until light brown, about 2 minutes. Add curry powder, curry base, paprika, coriander and cumin. Reduce heat to low and saute until fragrant, about 1 minute. Add coconut milk, tomato puree, soy sauce and brown sugar. Bring almost to a simmer, whisking constantly (do not boil or sauce will break). Remove from heat. (Can be made 1 day ahead. Cover and chill.)

FOR SALMON: Sprinkle salmon with salt and pepper. Heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat. Divide salmon fillets between skillets and saute just until opaque, about 4 minutes per side.

Meanwhile, rewarm sauce over low heat, stirring frequently (do not boil).

Place salmon in center of plates. Ladle sauce around fish. Top fish with Thai Cabbage Slaw. Sprinkle with peanuts.

THAI CABBAGE SLAW
Makes about 4 cups.

4 cups finely shredded green cabbage
2/3 cup matchstick-size strips peeled cucumber
1/2 cup loosely packed fresh cilantro
1/2 cup loosely packed fresh mint leaves
2 Tbsp. rice vinegar
1 Tbsp. soy sauce

Toss cabbage, cucumber, cilantro, and mint in large bowl. Add vinegar and soy to cabbage mixture and toss again. Season to taste with salt and pepper.

*********************************************
Here's another recipe I found:

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY

8 whole baby bok choy
2 teaspoons plus 2 tablespoons vegetable oil
1/2 teaspoon Thai red curry paste*
1 13 1/2- to 14-ounce can unsweetened coconut milk*
1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel
1 tablespoon brown sugar
2 1/2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla*)

4 6-ounce salmon fillets

*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.
**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.

Preheat oven to 400°F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and sauté until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.

Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

Serves 4.

Bon Appétit
April 1999

R.S.V.P.
Mezzo, London, England


I hope you like one or both of these recipes. It's been awhile since I made the first one, so hopefully it's as good as I remember! http://www.cookinglight.com/bbs/smile.gif

[bijoux22]

AndreaV, we don't eat meat either and eat fish at least a few times a week. I can testify for the Roasted Salmon with the Tai Red Curry and Bok Choy. I have made this twice with the following modifications:
used light coconut milk reduced the sauce a little more, had to use lemon zest-couldn't find lemongrass anywhere, and pan seared salmon instead of roasting. The second time I made it I didn't bother with the Bok Choy. I was tempted to add more tai red curry paste for it did not seem like much, but be forwarned - if you have not used it before it can be very hot.

[Connie]

We also eat salmon a lot; I think it's my favorite fish. My husband makes a marinade as follows:
1/8 - 1/4 c soy sauce
1 T sesame oil
1 T canola oil
3 T brown sugar
about 1 T cooking sherry
1/4 tsp garlic
1/2 tsp ginger
freshly ground black pepper.
Marinate the salmon for a while.
Then broil the salmon; baste about 1/2-way with the extra marinade. It forms a nice crust on the top.
I think you'll like it!

[This message has been edited by Connie (edited 10-08-2000).]

[LB]

we've eaten a lot of salmon--a VERY simple thing i've done (i think i saw this on the food network) is just dredge the salmon is sugar and cook on a relatively high heat in a skillet--it was fabulous!

[mightyh]

This is simple, but elegant and delicious...

Marinated Salmon Seared in Pepper Crust

2tb soy sauce
1 garlic clove, minced and mashed
2 tsp. fresh lemon juice
1 tsp. sugar
3/4 lb. salmon filet, skinned and halved
4tsp. coarsely ground black pepper
2tb. olive oil

In sealable plastic bag, combine soy garlic lemon juice, and sugar. Add salmon, coating it well, and let it marinate, sealed and chilled, for 30 minutes.

Remove salmon from bag, discarding marinade, pat it dry, and press 2tsp. of pepper onto each piece of salmon, coating it thoroughly.

In a heavy skillet heat the oil over moderately high heat until it's hot but not smoking and saute the salmon for 2 minutes on each side or until it just flakes.

[Emily Catherine Horton]

AndreaU

I absolutely love salmon, and I try new ways to fix it every chance I get. This recipe for Bourbon Basted salmon is absolutely phenomenal; my boyfriend couldn't get enough of it, it's so melt-in-your-mouth.
I usually cut the recipe in half and still have some left over. It's delicious cold, too!
1 1/2 lbs. salmon fillet
1/4 c. brown sugar
3 T. bourbon
3 T. green onion, chopped
2 T. soy sauce
2 T. vegetable oil (I always use olive oil)

Place the salmon, skin side down, in a shallow baking dish. Pour the combined marinade over the salmon and marinate in the fridge for an hour. (When said boyfriend raved about it, I had only marinated it for 15 minutes). Cook on a grill, turning once, about 7 minutes per side. (Since I live in an apartment, and firing up the grill is a relative pain, I just bake it in the oven until it's done but before it dries out, about 20 minutes)
If you need any more salmon recipes, I got this one from the Simply Classic: The Junior League of Seattle Cookbook; it's a wonderful book; I've loved everything I've prepared from it, and as you can imagine, it's loaded with seafood recipes (I don't eat meat either, except for fish and rarely chicken)
Enjoy!
Emily