Review: Cumin-Dusted Salmon Fillets & Curried Barley w/ Raisins and Almonds (May '02) [Archive]

Peggy

04-28-2002, 11:01 PM

I finally received my May issue on Friday afternoon. I was so excited I ditched my previous dinner plans and made these two recipes instead. The big plus was that I had all of the ingredients on hand except for the salmon. Both recipes were very postively received in my house. The spice mixture forms a nice crust on the salmon and the flavors are quite complimentary. It did take alittle longer to cook the salmon than the recipe indicated (more like 8-9 minutes on each side). I loved the Curried Barley!! Great textures and seasonings and a good side dish for the salmon. The May issue is looking good so far!!

Peggy

Carolina68

04-29-2002, 07:38 AM

Thanks for the review, Peggy. The salmon is on my menu for this week.

A R Price

04-29-2002, 08:47 AM

I should have read the BB before sending my review!

cherylopal

04-29-2002, 04:54 PM

thanks for the review- i was all set to make this tonight but the shrimp pad thai called louder. :rolleyes: so glad to see the positive review- it's on for tomorrow. i was going to use some leftover rice from chinese takeout for the barley curry. having tried the barley curry do you think that would be ok? or should i go for the barley? is a pkg of barley the same as pearl barley??

thanks

cheryl

ashleenicole

04-29-2002, 06:06 PM

We made the Cumin-Dusted Salmon filets tonight on a whim. We had a couple of pieces of salmon and my DH said "Check out your new Cooking Light to see if they have any ideas for a seasoning." What? My DH, who pours a bag of Chicken Voila into a skillet and thinks he's just prepared a gourmet dinner, realizes I subscribe to a cooking magazine? Obviously so. (Mind you we've had the yummy fruit salsa two nights in a row, so I guess the magazine is on his mind!)

Anyway, this seasoning was super quick and simple. It kinda reminded me of a MUCH lighter version of the Barbequed Salmon from a few months ago. Definitely a repeater!

beccathebaker

04-30-2002, 03:51 AM

I made the salmon last night as well. I am not a huge salmon fan (in the past it has always been too fishy for me), but I loved this preparation.

My only question is this- I sauteed it with the skin still on one side, as that was how I got it from the fish market, and it eventually peeled off as it cooked, but I think that it made the dish a bit greasier. Did you all who made it without the skin find the fish to be a bit oily?
I don't mind the oil, in fact I like the moisture and knowing that it is such a great fat, but I wondered how the skin made a difference in the cooking.
This one is a definate repeater and made me want to discover more salmon recipes!

-Becca

Tiger

04-30-2002, 06:17 AM

Originally posted by beccathebaker

My only question is this- I sauteed it with the skin still on one side, as that was how I got it from the fish market, and it eventually peeled off as it cooked, but I think that it made the dish a bit greasier. Did you all who made it without the skin find the fish to be a bit oily?

-Becca

Becca- I plan on making this tonight. As I re-read the recipe this morning I did notice that it does say to skin the fish.

Ralph

04-30-2002, 10:40 AM

Thanks for the reviews, Peggy. These are on my list to make.

yorkshirepud

04-30-2002, 10:47 AM

does anyone have the recipe for the curried barley in MC? I have been looking for some recipes that use barley and this might be a good one.

TIA!
YP

Terrytx

04-30-2002, 10:57 AM

* Exported from MasterCook *

Curried Barley with Raisins and Almonds

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons olive oil, divided
2 1/2 cups vertically sliced onion
1 teaspoon minced garlic
1 teaspoon curry powder
1 1/2 cups cooked pearl barley
2 tablespoons raisins
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons slivered almonds, toasted
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat 1/2 teaspoon oil in a medium nonstick skillet over medium heat. Add
onion; cover and cook 15 minutes or until golden brown, stirring
occasionally. Add garlic, and cook 1 minute. Remove from pan.

Add 1 teaspoon oil to pan. Add curry powder and cook 1 minute. Add
barley, and toss gently to coat. Stir in cooked onion, raisins, parlsey,
toasted almonds, salt and pepper. Serve immediately.

Yield: 4 servings (serving size: 2/3 cup). 157 cal, 4.3g fat, 3.4g pro,
27.9g carb, 4.4g fiber, 0mg chol, 1.5mg iron, 153mg sod, 41mg calc.

Source:
"Cooking Light-5/02"
Serving Ideas : Serve with fish, chicken, or beef-any entree you'd normally have with rice or potatoes. This is also good served with mango chutney for a bit of heat and sweetness to compliment the curry.

yorkshirepud

04-30-2002, 11:06 AM

thanks terry!:)

Tiger

04-30-2002, 05:26 PM

I made this tonight and thought it wasExcellent! Much better than expected. Easy, fast, and yummy! The cooking time was perfect for me.
I didn't make the barley side dish though. My DH wouldn't have gone for that. I served it with a veggie and potato salad. It was the potato salad Alton Brown made on his show the other night. It was really good also. My DH said it was better than his Mom's. Might have been the Fox Point seasoning I added!

I had to go to the market when my DH got home from work which meant for a late dinner. But I had the dinner on the table 15min after I got home. (Made potato salad earlier today)
I'll be making this tasty dinner again, especially when I'm short on time.

HRJ

05-01-2002, 05:34 AM

Made this for dinner last night -- it is very, very good. I cook a lot of salmon -- usually once a week -- so this will go into the rotation. Only change I'd make -- it seemed just a little salty for us, but I tend to be very sparing on the salt when I cook. Next time I'd cut the salt down to 1/4 tsp., instead of 1/2 tsp.

I did skin the salmon -- I'm thinking next time, I'll ask them to do that at the store.

I intended to make the barley too. Thought I had a box in my pantry. I even made a special trip to get the salmon, so I could have gotten some barley while I was out. But -- when dinner time came, and I went to assemble the ingredients -- no barley, anywhere. So I substituted couscous, and tinkered a bit with the recipe, but the texture was not quite right. I guess rice would have been a better substitution, but we'd already had rice two nights in a row.

Will definitely get some barley and try again. This combo looks like it could be a keeper.

Helene

Tiger

05-01-2002, 05:59 AM

Originally posted by HRJ

I did skin the salmon -- I'm thinking next time, I'll ask them to do that at the store.

I had trouble skinning the salmon. I felt like I wasted some. Does anyone have a trick for this? Do you think they would have no problem if I asked them to skin it for me? I picture them looking at me like, who do you think you are that we would skin your salmon!

cherylopal

05-01-2002, 06:35 AM

wow!

a 10 out of 10 maybe even a 15 out of 10:rolleyes: this was soooooo good! ok i'll calm down. i would rec HRJ suggestion to lower the salt a bit.
i did make the curry barley only i used leftover rice instead of the barley and it was yummy. a good combo.

i did skin my own salmon and didn't waste any but it wasn't effortless. the skin was slippery and i like the idea of asking the fish guy to skin. they probably have sharper knives and better skill.

definitely a repeater (and i was in need of a good one :) )

cheryl

HRJ

05-01-2002, 07:45 AM

Tiger -- I had a lot of waste, too, when I skinned the salmon, which is why I was thinking of asking the fish guy/gal to do it. I don't see why any good fish store/fish counter would have a problem with that -- they'd have to weigh and price the fish with the skin on first, of course, but most places shouldn't have a problem with some custom cutting. Maybe if it was the height of "rush hour" and there were a ton of other customers waiting, but I seldom find a huge line at the fish counter anyway.

It's like asking the meat department to cut a leg of lamb into kebab-size chunks for you -- I've been doing that for years, at several diffrent markets, and I've never had a problem yet.

Good luck,

Helene

Peggy

05-01-2002, 09:20 AM

I think the key to successful salmon skinning in a really sharp knife. If the knife is sharp it is very easy to take the skin off. Otherwise it can be a mess!

Peggy

jphilg

05-01-2002, 09:28 AM

I hardly ever skin salmon...instead I use the following method:

Start salmon skin-side down, with a little oil, on high heat.

When it is time to turn, slip a metal spatual between the skin and the salmon. It should be effortless. The skin will stick to the pan, but will release very easily once the pan cool.

This works for me because I cook for two, and there is plenty of room in my cast iron skillet to cook the salmon next to the skin. Not sure if it would be as successful when cooking for more people.

THis also works with roasted salmon: preheat your roasting pan, lay in the salmon skin side down, and then when it is done, use a metal spatula to lift the salmon right off of the skin.

Jen

Lchiles

05-01-2002, 01:11 PM

Can anyone see any reason why I couldn't do this on the grill, and leave the skin on. I would just cook the fish skin side down, and when I take it off the grill leave the skin behind. Kitchen is under remodel and trying to do grill foods. Thanks, LaurieC

HRJ

05-01-2002, 04:08 PM

With this recipe, I think both sides of the salmon would need to be skinned before putting it in the pan for it to work -- the spices do form a "crust" on the salmon, which is one of the nicest features of the preparation.

But, this means the "spiced-dusted" sides need to be in direct contact with the heat. If you only dusted the top side, and cooked it on the skin side, you wouldn't get that "crusty" effect. It still would probably be tasty, but not quite what the recipe is aiming for.

Helene

eas11

05-01-2002, 06:44 PM

DH and I enjoyed both the salmon and barley very much. I did use skinned salmon and the rub was wonderful! I cooked my barley in the pressure cooker (don't recall who mentioned that, but want to say Thanks for the tip!). The barley cooked perfectly in 20 minutes. I used hot curry this time and we did really like it, but I think I'll try sweet next time I make this.
Ellyn

Varaile

05-01-2002, 07:25 PM

Lchiles,

I have a very similar Martha Stewart recipe that grills the salmon.

I spray some olive oil (Misto) over the seasoned side of the filet before I grill to help the seasonings stay put. Grill fillet side down first for a few minutes, then flip and finish cooking on the skin side. Skin comes off at the end when I'm getting ready to serve it up. Works like a charm and I think the skin helps keep the fillet moist while on the grill. :cool:

My inital thought when I saw this recipe was to grill it! Grilled salmon is great! :D

Oh! Don't forget to spray the grill with some olive oil or cooking spray to prevent the fillet from sticking and to aid in clean up later! ;)

Tiger

05-01-2002, 08:04 PM

I love the recipe just as it is. But I do have to admit the grill idea doesn't sound bad since it took me all day to get the fish smell out of my house!

Carolina68

05-02-2002, 08:23 AM

I fixed the salmon last night on the grill and it was EXCELLENT. Since the recipe called for the rub to be on both sides, I did skin the salmon first. Usually I don't, I just start it skin side down and when I flip it, I peel the skin off if it hasn't already stuck to the grill.

I was going to fix the barley with this dish, but I opted for trying the spinach feta pie that I have read rave reviews on and had never tried. It got high marks too.

beccathebaker

05-02-2002, 11:22 AM

Tiger-
I too had the smell of salmon lingering in my house for a few days after cooking this dish! :)

As this was one of my first experiences cooking with salmon, I was surprised at how long the "fishy" smell lingered. Anyone have suggestions for getting rid of the smell (other than grilling it outside instead?)

thanks

Becca

Tiger

05-02-2002, 01:36 PM

Becca- I burnt some candles. But this REALLY had a fishy smell like you said!

Carolina68

05-02-2002, 01:49 PM

I try to cook all my salmon on the outdoor grill due to the smell it leaves in my kitchen when cooked inside. The last time I prepared salmon on top of the stove, I lit 2 vanilla scented candles, which usually works well when I cook other types of fish, but the salmon smell still lingered for about 2 days. If anyone has any other tips, I would love to hear them too.

ashleenicole

05-02-2002, 05:31 PM

I also cooked this on the grill and it turned out fantastic!

Lchiles

05-03-2002, 07:22 AM

Thanks for the reply, will be trying the grill technique this weekend, also, do you think halibut would work as well as salmon. It's on sale this weekend. LaurieC

Luiza

05-03-2002, 12:32 PM

I know this sounds bizzare, but I discovered that if you boil beets on the stovetop their smell "takes over" the fishy smell. And they smell very pleasant and not too strong in my opinion. This is what I do now when I fry fish.

Well, I did say it was weird... :rolleyes:

susangibbs

05-03-2002, 05:51 PM

Tiger, I always always always have the fish guy skin my salmon (about three times a week for two years now) and I've never had any of them look at me funny. I mostly get my salmon at Whole Foods or Ralph's, both of which are always pretty busy. The thing is, while it may take you and me a couple of minutes to get that stubborn skin off, it only takes the fish guy a couple of seconds, so they really don't mind.:)

Tiger

05-04-2002, 04:17 AM

Ok Susangibs you convienced me. Next time I'm going to ask!

LynnSC

05-04-2002, 12:40 PM

I made both of these dishes for dinner the other night. Both were delicious. I have to admit, I didn't enjoy skinning the salmon either but it sure was good!! I used brown rice instead of barley since I couldn't find barley in the store that I went to. My family really loved it!
Lynn:)

KimKelly

05-05-2002, 09:43 AM

We had these last night also... and they were really good. My husband gave both an 8 out of 10. (For him that is really high!) I used skinned salmon, got it that way at TJ's, and it cooked nicely and made that nice crust everyone was talking about.

The Barley I thought was excellent! I made it according to the recipe except that I did not have parsley, so I subbed green onions. I'm definitely looking forward to the leftovers for lunch today.

We topped it off with some homemade cookies made by my son and his friend... basically chocolate chip cookies, with extra chocolate chips and Reeses Pieces! MMMMM!

Kim

KValley

05-06-2002, 10:10 AM

Adding yet another enthusiastic thumbs-up to both of these recipes! It's rare that I make as CL recipe as is, but I didn't alter a thing in either (okay okay- I DID add extra garlic to the Curried Barley)- both were outstanding! Oh gosh, and I broiled the salmon instead of cooking it on the stovetop... normally I would have grilled, but it was so windy and cold last night- just wasn't in the mood. What happened to spring already?

Also made the Baked Onions with Feta- complete, utter yum. :D

ANd yes- add me to the list of those who will ask the fish guy next time to skin my salmon.

Peggy

05-06-2002, 10:15 AM

Heh Julie!!!

Welcome back! We have missed you terribly. Can't wait to hear about your trip!!

Peggy

KValley

05-06-2002, 10:23 AM

Originally posted by Peggy
Heh Julie!!!

Welcome back! We have missed you terribly. Can't wait to hear about your trip!!

Peggy

Peggy- thank you so much! I missed you all, too! I've been awake since 2 am- jet lag. Had such an amazing time- I fell completely in love with Ireland and I simply ache to return- I'll post about it a bit later on Other Stuff. I'm already planning a return trip with DH for SUmmer 2003!!!

Kismet

05-10-2002, 07:18 AM

Made both of these for dinner last night, and they were both very good. We especially loved the salmon. Made it on the grill - leaving the skin on. It worked wonderfully!

Next time I will try the barley with a spicier curry powder as I think it would stand up better to the more agressive flavors of the salmon.

I have to share a funny thing . . . after making the Flank Steak with Cilantro Pesto one night and this the next, my DH said that tonight's dinner better be horrible because you can't have three fabulous dinners in a row. :) I thought that was kind of a good compliment, in a twisted sort of way! :D

MaryH

05-10-2002, 07:50 AM

We made the salmon last weekend and everyone raved (I don't eat salmon but my DH loves it.) We were having a birthday party so we grilled it. Came out great.

Tiger

05-10-2002, 10:20 PM

Ok, I made this again and I did ask them to skin the fish for me. Like someone said they weight it first. But they didn't blink an eye when I asked. And I could tell there wasn't waste. I'll be doing this for now on.

Lynn B

05-11-2002, 02:15 PM

I have been drooling over this recipe so I have really enjoyed the reviews. Thanks, everyone!

BTW, Costco's salmon is delicious -- ALL skinless, and weighed AFTER skinning! And only $3.99 per pound!

Lynn

Wendy w

05-13-2002, 01:12 PM

Originally posted by Lynn B
I have been drooling over this recipe so I have really enjoyed the reviews. Thanks, everyone!

BTW, Costco's salmon is delicious -- ALL skinless, and weighed AFTER skinning! And only $3.99 per pound!

Lynn

I use Costco salmon too and absolutely love it! Needing to venture away from Lori's pesto salmon (my favorite), I made the salmon for dinner last night but not with the curried barley. Please don't throw me off the board:eek: :eek:!
After a bad experience with curry a few years ago and after it smelled up the house for 2 weeks afterward, I promised roomie that I wouldn't play with curry any more.:( :(

I made Aunt Norma's orzo pilaf and a side of steamed asparagus instead and it was wonderful.The salmon was extremely quick to prepare and I love cumin.

Gail, if you read this, please tell Aunt Norma that she and her pilaf have another fan!!

greysangel

05-14-2002, 07:40 AM

I made the barley to go with the fruited pork tenderloin last night and this was DELICIOUS! Two huge thumbs up (4 including my DH!). This was my first time cooking barley and having it in something other than soup...YUM! Now I'm excited to go back and try those barley risotto type recipes.

I didn't read the recipe carefully so I didn't realize it was supposed to be already cooked risotto. :rolleyes: So I sauted the onion and garlic and then added the barley (I used 3/4cup and it came out to be the right amount cooked). I cooked it "risotto style" adding a bit of chicken broth at a time. Once it became creamy, I added the curry, parsley, raisins and almonds. Delicious. I can't wait to have my leftovers.

JeAnne

Kelli Kerrigan

05-14-2002, 07:15 PM

I made this tonight using chicken thighs instead of fish and baked it in the oven. I thought it was really good. I really like using spice rubs on chicken.
I also made the Curried side dish with a few things changed. I used wheat berries instead of barley (I had it in the freezer along with the chicken thighs. The wheat berries really were very good. (I happen to love them) I didn't use almonds as I had none on hand and at the end I tasted it the dish and thought it needed a little tartness, so I used the juice of half a lemon. It brought out the curry with a sparkling zip and added a little more moisture.
I'll repeat both again.

JackieO

05-24-2002, 06:55 PM

Here I am, a Friday night on a holiday weekend and I'm on this board venting my frustration....not with the food, but my dysfunctional family!

I made both the salmon and the barley side dish tonight, following the recipes to the letter EXCEPT subbing dried cranberries for the raisins in the barley dish. Had plenty of time to putz putting the dishes together, everyone was relaxed and in no hurry to eat....spent a little time "marinating the cook" and was feeling really proud of myself for my organization and adventuresome nature.

Let me preface the following scenario by explaining that DH doesn't believe in the grains/carbs food group -- he could be in heaven living only on protein and dairy fat. DS (12 y/o) basically tells me I'm a great cook but he hates what I make for dinner.

I'm about half way through dinner preparations when DS shouts down from upstairs: "Mom, what's that horrible smell?" I don't contribute to a persuasive atmosphere with my reply: "It's your dinner."

I ask DH to "clear the dining room table and put out placemats." He says "yeah," I don't check on his handiwork and discover at serving time that he has merely pushed the mail to one end, plopped mismatched linens on the table, forgotten about dishes, silverware, napkins....you get the idea.

I dish up everyone's plate in the kitchen, thinking how elegant the presentation is (also served steamed green beans as a side). Place it in front of the boys, and DH says, "What's this side dish?" pointing to the barley. I tell him and he says, "I didn't know they fed barley to human beings."

To his credit, DH who basically doesn't like salmon and had a bad experience at lunch today with a fried perch sandwich --EWWWWW, not that's DISGUSTING! -- said the salmon was wonderful and the barley was good (although he only ate the almonds, cranberries and onions and left the barley). DS asked if he could just eat the green beans and make himself a healthy snack later on.

Why do I do this to myself??? I need to live with my mom or my sister; we like this kind of food!

BTW, I used up a flat, one-pound+ piece of salmon that I had frozen several months ago to make this dish. Sliced it into four equal strips and skinned it with a relatively new chef's knife. The sharp knife and smaller pieces made it pretty easy to skin. I think I'll be making the salmon in the future, but only with the kitchen window WIDE open on a breezy day. (It's breezy today, but only about 50 degrees outside at the moment.)

cherylopal

05-25-2002, 06:25 AM

tough crowd!! :(

but did you like it?

mmtibbs

05-25-2002, 07:53 AM

Oh honey, it's the story of my life! Every night that I cook (four a week) I sit down with a fifteen year old that is currently placing all elements of the meal layered in a cereal bowl (trough style) and a husband that would rather eat in front of the computer.

It's why God created girlfriends....and Chardonnay.

P.S. I grew up in Waupaca and Green Bay--no one in California even knows what a cheese curd is.

JackieO

05-25-2002, 09:41 AM

Thanks for the sympathy, and yes, I loved the meal. There are two leftover meals, which I'll work into my lunch time plans this weekend.

And although I'm a native Wisconsinite and daughter of a cheesemaker, I can't bring myself to eat a cheese curd. (Probably because I saw the entire process....:p !)

KimKelly

05-25-2002, 12:20 PM

I feel your pain! Sounds like your house is like mine. Only your husband does so much more! When I ask mine to set the table he says "Yeah", and then doesn't do anything. He would rather watch the evening news than have a family dinner. I spend so much time cooking really nice things and then don't receive a comment! Well, at least I feel that way sometimes. He's come a long way, when I met him he actually told me that he would rather just take a pill to live, that eating gave him no pleasure. I'm proud to say that I've changed that! He now really enjoys a good meal, and occasionally actually talks about us cooking together! (I don't think that will ever happen though...lol) We do plan a few big feasts per year, birthday parties and holidays and such, and he's moved from the grilled chicken breast to much more gormet things, and actually requests them and helps me plan.
Now I know he may foget to comment on my my dinner that took 3 hours to make, you know, the homemade bread, etc, but when he does remember he is really appreciative, and that makes up for it. He even got me a quisinart for Christmas!
Sure wished you lived next door....we could leave the hamburger helper in the crock pot for the guys and kids and enjoy a nice cumin dusted salmon served with the barley (which I absolutely loved by the way!) in the other house along with a nice expensive wine purchased for us by the guys!
Hang in there Jackie!

Kim

PS.... I'm from California, and you are correct, I've NEVER heard of cheese curds... not to sure I want to either!;)

Terrytx

05-25-2002, 12:50 PM

I know the feelings too!! The DH is not the problem, he likes most of my cooking, but the DD is another story. If it's not pizza, tacos or Ramen noodles...forget it. I bet she only eats one dinner a week with out complaint (if it was a good week). I know the "ow, what's that smell, gosh, that looks like throw-up, what are those green things in there, etc, etc." Really makes for a lovely mood for dinner time.

Carolina68

05-25-2002, 01:15 PM

Originally posted by KimKelly
I feel your pain! Sounds like your house is like mine. Only your husband does so much more! When I ask mine to set the table he says "Yeah", and then doesn't do anything.

I was beginning to think I was the only one on this board that had a hubby who didn't help out in the kitchen. KimKelly, our hubbies must be related!!! :D I remember on Valentine's Day, I made a great meal and hubby came in, fixed his plate and went and plopped down in front of the tv. What a romantic evening!:mad: