Review - Back to the Best 5/01 - Salmon

[katygirl]

If you like salmon I highly recommend this recipe. I found this recipe on the recipe search on the CL homepage. It is now seriously my favorite salmon recipe. I tend to think Salmon is a strong tasting fish and needs a sauce/marinade/rub etc. that can match the strong taste of the fish. This recipe does just that yet it doesn't overpower the fish. Try it!

http://www.cookinglight.com/bbs/smile.gif Katy

[patsyk]

is the recipe called "back to the best"? just wondering, because I am always searching for new ways to make salmon!

[katygirl]

No, the recipe is called Barbecued Roasted Salmon. Every month Cooking Light has a recipe that they consider a reader favorite. It is always on the last page of the magazine. Here is the recipe if you are interested.

Ingredients
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)


Directions
Prep Time: 1 hour, 10 minutes
Cooking Time: 15 minutes

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400º.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400º for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

Enjoy
http://www.cookinglight.com/bbs/smile.gif Katy

[patsyk]

Thanks! I had marked that one to try this month as I went through the magazine earlier this evening!

[Tiger]

This recipe looks so good, but what do you do with the leftover pineapple juice. (If you don't like to drink it) I wonder how long it stays good?

[SusanL]

Tiger, I had the same question, could I substitute one apple juice?

[Karen from VA]

I immediately thought of substituting orange juice, but haven't tried it.

Karen

[LSB]

I freeze leftover pineapple juice in ice cube trays and then put them in a freezer bag. They're great for smoothies and to throw in a marinade when you just need a little bit (like this one).

[katygirl]

I bought a four pack of the little cans of Pinapple juice. (Dole, I think) It keeps for quite a while since they are all sealed on their own. Since I don't think I would drink Pineapple juice on my own either I used the whole little can to do the marinading rather than just the 1/4 of a cup that they ask. That way I wouldn't be wasting any. I think the can has about a cup in it, the pinapple taste isn't overbearing either way.

[ewatkins]

Just wanted to add my two sense--this dish is fabulous!! I also buy the little snack size cans of pineapple juice and just dump the whole thing in. I have used OJ and it was fine. Also, I had no lemon last night so I used orange peel and it tasted great. It is really good cold in a salad. I make extra just to have it for lunch!

[crazycook]

Hi katygirl http://www.cookinglight.com/bbs/smile.gif
I just picked up a small piece of Cohoe Salmon and a small piece of Atlantic Salmon to try. (I bought both types so that I could determine which was the better tasting of the two--do you have a favourite?) I have never cooked fresh Salmon before and was searching for a recipe when I spotted your post. I have all the ingredients on hand so I'll give it a go. I was just wondering how sweet tasting the fish would be. Does the chili powder and lemon help to mellow the sweet factor? Thanks for posting the recipe. http://www.cookinglight.com/bbs/smile.gif

[katygirl]

As far a recommending a type of Salmon, I am afraid I can't do that. I guess I am not too fish savy yet because I just ask for Salmon and they give me what they have. I suppose I should brush up on my salmon types http://www.cookinglight.com/bbs/smile.gif To me the fish isn't too sweet or too spicy. It's a nice mix between the two. Let me know how it comes out.

[crazycook]

I am so pleased. http://www.cookinglight.com/bbs/smile.gif My first cooking experience with salmon and I must say the fish was very good! You're right, it isn't too sweet, but it sure packs a bit of heat. http://www.cookinglight.com/bbs/wink.gif I didn't have any pineapple juice so I subbed the orange juice as was mentioned. It was fine with the OJ. I will however try it out next time with the pineapple juice. http://www.cookinglight.com/bbs/smile.gif I also added about a teaspoon of chopped fresh ginger to the marinade--nice touch. I'll add more of it next time! In the last few minutes of cooking I sprinkled a bit more lemon juice over the fish--also, yummy. I served the fish with Uncle Ben's Classics Curried Almond rice and steamed broccoli with S&P and a sprinkle of lemon juice. Both complimented the fish nicely. The rice especially; also a mix of sweet and spicy/hot. Thanks again for suggesting this recipe. http://www.cookinglight.com/bbs/smile.gif
ps. I didn't notice any difference in flavour between the Cohoe and the Atlantic. I would say that the Cohoe is a "lighter" softer fish than the Atlantic. The Atlantic was noticeably firmer than the Cohoe. A simpler presentation would probably be necessary to discern any flavour difference between the two. The Atlantic was considerable less per pound as well!

[Kelli Kerrigan]

I made this last night and thought it was wonderful. I made two fillets (Not steaks, I have learned about those!) One I'm going to put on salads for lunches this week. I also had some shrimp and made those with the rub too. They turned out nice. I'd make this again..........

[Karen from VA]

Okay, I also made this last night. Used orange juice in place of pineapple juice. We thought it was good--okay for a change--but we both agreed that we preferred our usual method of cooking salmon--on our smoker--with just a little seasoned salt, then served with lemon. I thought the sweetness took away from the good flavor of the salmon, altho for a "newby fish eater" that may be good. I served it with the Potatoes Anna recipe (I guess the recipe called it Pommes something or other) and roasted broccoli and carrots. This was a great oven combination because everything was done in a 400-450 degree oven and very easy to coordinate. The potatoes were terrific. For just the two of us I used just one huge Russet potato, sliced it on the side of my box grater and baked it in a 5-6 inch cast iron skillet which worked great--just reduced the amount of butter slightly, but cooked it the same amount of time as the larger amount called for. I think this same method also would work well using fresh or frozen hash brown style potatoes.

Karen

[This message has been edited by Karen from VA (edited 04-22-2001).]

[DmOrtega]

We also, made this last night on the bbq. We liked the rub mix. Served it with Couscous With Currants page 101 Five Star Recipes and steamed broccoli. The couscous and broccoli tasted really good with the salmon. I wonder if the rub mix would be good on chicken or pork?

[Peggy]

We had this for dinner tonight and it was terrific! Got an 8.9/10 from my DH - a very good rating from him. http://www.cookinglight.com/bbs/smile.gif Served it with the Sesame-Roasted Asparagus they suggested in the magazine and the Orzo Pilaf with Green Onions and Parmesan Cheese that was posted under the "Orzo" thread. Great dinner!

Peggy

[funnybone]

I am making this recipe tonight. A local store has Atlantic Salmon filets on sale for $3.99/lb. Glad it got rave reviews. However, we LOVE salmon, and really haven't come across a bad recipe.

As for leftover pineapple juice (I love the stuff myself, altough I don't drink it often), you could always add a bit to other juices and make a fruit juice blend.

[SusanMac]

Karen from VA -- thanks for the tip about making the potatoes anna for 2. I often have a tough time adjusting new recipes for just me and DH, so end up with too many leftovers (or eating a serving for 4:-)

I also typically prefer fish without sauce. it's just *so* yummy with lemon, wine and pepper, I find it hard to go to the effort to whip up anything more extravagant.

[CheerLiz]

Ok, I'll bite -- why are salmon steaks worse than fillets? I must have missed a thread on that...could anyone explain??

Made this, too, and liked it!

[Kelli Kerrigan]

Cheerliz-
I made the mistake of buying salmon steaks at TJ's and they had tons of bones in them....little ones, big ones, yick! When I asked about fish from TJ's, I was told that salmon fillets do not have bones whereas steaks always do.
I do not like picking at my food, so I'll choose to buy fillets from now on.

[SusanL]

Thanks Kelli, I was ready to bite and ask the same question as Cheerliz! I never knew that, but won't make that mistake.
I keep looking for Dole pineapple juice but they just don't carry it around this area. I will have to try Sam's Club.

[Terrytx]

We really loved this. I did like DmOrtega and grilled it...Yum! Served it with Shrimp-and-Asparagus Salad with Orange-Miso Vinaigrette minus the shrimp and LGBurn's Coconut Rice . Grear combination of flavors.

[Lynn B]

MMMMMMMMMMM!!!

Made the Barbecue Roasted Salmon tonight. Delicious! A "9" out of "10" and a definite MAKE AGAIN! (soon!!!)

Served it w/ a mixed baby green salad, baked sweet potatoes and the Sesame Roasted Asparagus (same issue) -- roasted the asparagus in the same oven with the salmon, both at 400 degrees for 12 minutes.

And for dessert... Chocolate Espresso Pudding made w/ soy milk from the Jan/Feb 00 issue. WONDERFUL DINNER!

Our taste buds are still singin'! http://www.cookinglight.com/bbs/smile.gif

Lynn

[MelissaAS]

Finally got around to trying this one last night- my husband loved it but I have to agree that I thought it masked the natural salmon flavor a little too much. Had extra rub, though, which I saved for chicken (which I prefer "masked")...as for the leftover pinapple juice, I like a splash (1/8c or so) mixed with my seltzer!

[JennyLiz]

This is so good, but a little too spicy for my family- it may have been the chili powder I used (from Tavolo) instead of a supermarket brand. Anyone else burn their mouth when they tasted it?