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redY67
Citizen
Username: Redy67
Post Number: 3339
Registered: 2-2003
| | Posted on Monday, September 12, 2005 - 10:33 am: |     |
For the first time I am going to attempt to cook some salmon for dinner tonight. Any recipe suggestions and how to make sure it is cooked properly would be appreciated! |
Virtual It Girl
Citizen
Username: Shh
Post Number: 3147
Registered: 5-2001
| | Posted on Monday, September 12, 2005 - 10:51 am: | |
It's really easy.
I have a few tried and true (and easy) salmon dishes that are delish.
I find I much prefer cooking it in smaller pieces, about 2 inches wide (depending on how much you eat) than cooking a big filet. If you grill, these strips are easier to turn and in the oven they brown nicely.
1. Make a marinade using some soy or teriyaki, ginger, garlic, lemon juice and a little oil. (I don't ever use a real recipe for this, just whip it together.) Marinade for as long as you can, then put fish on a hot oiled grill. Using tongs, turn after about 5 minutes so you have nice brown crispy grill marks and let cook until done, about 5 minutes more, but check. I close the grill for this. You really want to take it off the grill before it's overcooked. I take it off a little early as it still cooks as it sits.
2. Cut into small pieces and top each piece with fresh grated ginger, lemon juice, sea salt, pepper. Top with thinly sliced scallions or pepitas (pumpkin seeds). Put in lightly oiled baking dish and bake about 10 minutes at, about 375. (Always check to make sure it doesn't overcook.) I did this last night with a different fish and it was so good. You might want to broil it for a minute to brown the top too.
3. Lightly season fish w/ s&p(you should always do this) and spread with a thin layer of dijon mustard. Sprinkle panko (japanese bread crumbs) on top and bake in lightly oiled baking dish. This is so good, my mom makes it for me on lots of holidays.
Lots of other ideas, really depends on what you like! I think the main things with cooking fish are to make sure it's got a touch of salt on it before it's cooked and to make sure it's a teensy bit undercooked when you take it off the grill or out of the oven as it will cook a bit as it sits. |
Hank Zona
Supporter
Username: Hankzona
Post Number: 3976
Registered: 3-2002
| | Posted on Monday, September 12, 2005 - 11:02 am: | |
Red, fillets or steaks?
Salmon has a higher fat content, so its a bit more forgiving to cook than some other fish.
I cook salmon on the grill, skin side down on a piece of lightly oiled foil...I dont flip it...just let it cook there.
I usually sprinkle dry or chopped fresh herbs on it (thyme, dill, basil), or some spices (five spice powder, ground coriander, powdered or fresh ginger)..salt, pepper, light olive oil rub, maybe a soy, oj and ginger mixture, sometimes, lemon juice/grated lemon peel and dry vermouth or white wine. I wouldnt marinate it for long in anything acidic..you will cook the fish, literally. |
papayagirl
Citizen
Username: Papayagirl
Post Number: 431
Registered: 6-2002
| | Posted on Monday, September 12, 2005 - 11:27 am: | |
I'll tell you our salmon secret. Bolner's fajita seasoning. We have a large container, and we put it on any kind of meat or fish, then grill it (or broil it), and it tastes amazing. We've tried all kinds of fancy fish receipes, but we always come back to this. It's the magical spice.
I haven't seen it in any stores around here, but you can buy it online.
http://www.fiestaspices.com/?page=fajitaseasoning
(BTW - it contains MSG, if that's a dealbreaker for anyone.)
|
Amie Brockway-Metcalf
Citizen
Username: Amie
Post Number: 369
Registered: 6-2004
| | Posted on Monday, September 12, 2005 - 11:31 am: | |
We stir fry chunks of salmon with asperagus and sundried tomatoes in olive oil, then finish with some thyme and chopped fresh parsley, and serve over pasta with parm cheese. It works great with frozen salmon (when we buy the huge pack from Costco annd freeze it.) |
Dave
Supporter
Username: Dave
Post Number: 7376
Registered: 4-1997
| | Posted on Monday, September 12, 2005 - 11:33 am: | |
we use this marinade for salmon:
2/3 cup orange marmalade
1/3 cup each rice vinegar, soy sauce
1 tsp minced garlic
1 tsp fresh ginger
2 minced shallots
1 tsp sesame oil
1 tsp olive oil
1 tsp sugar
1/2 tsp chili pepper oil (or flakes) |
Hank Zona
Supporter
Username: Hankzona
Post Number: 3978
Registered: 3-2002
| | Posted on Monday, September 12, 2005 - 11:35 am: | |
one more thing for salmon...we simply broil it or grill it and use a topping of chopped arugala, fresh chopped tomato, olive oil, capers, lemon juice. Also use the topping for pasta, chicken, even "red meat" |
redY67
Citizen
Username: Redy67
Post Number: 3341
Registered: 2-2003
| | Posted on Monday, September 12, 2005 - 11:52 am: | |
Wow, these all sound delish!! Thanks everyone. Okay one more very silly question. (I am completely ignorant on cooking fish) How long do I cook it for  |
Pizzaz
Supporter
Username: Pizzaz
Post Number: 2446
Registered: 11-2001
| | Posted on Monday, September 12, 2005 - 11:56 am: | |
Until it's cooked. 
BTW: How do you intend to cook the salmon? Grilled, baked, fried? |
kevin
Supporter
Username: Kevin
Post Number: 522
Registered: 2-2002
| | Posted on Monday, September 12, 2005 - 12:43 pm: | |
Dave, that marinade sounds like an (orange) teriyaki sauce. Does the orange marmalade make it thicker than bottled teriyaki? |
redY67
Citizen
Username: Redy67
Post Number: 3342
Registered: 2-2003
| | Posted on Monday, September 12, 2005 - 12:58 pm: | |
I was thinking of doing VIG's dish, baking. So it's ten minutes. I guess my question is how do you know it is cooked to perfection? |
Virtual It Girl
Citizen
Username: Shh
Post Number: 3148
Registered: 5-2001
| | Posted on Monday, September 12, 2005 - 1:28 pm: | |
Which one Red? The one with the dijon mustard or the grated ginger? At any rate, baking it I'd give approx. 1 inch thick pieces ABOUT ten minutes. My oven is new so I am still adjusting myself to it.
To be safe, this is how I test it: I cut open a piece in the center and if it's all opaque it's done. I prefer taking it out when there's a little, little bit of translucency to the very center, then, I put it back together. Ok, not the most scientific approach but overcooked fish is not good. |
redY67
Citizen
Username: Redy67
Post Number: 3343
Registered: 2-2003
| | Posted on Monday, September 12, 2005 - 1:38 pm: | |
Thanks VIG. I was going to do the one with the grated ginger |
Virtual It Girl
Citizen
Username: Shh
Post Number: 3151
Registered: 5-2001
| | Posted on Monday, September 12, 2005 - 1:47 pm: | |
Oooh, it's SO good.
Bon Apetit! |
Meandtheboys
Citizen
Username: Meandtheboys
Post Number: 1533
Registered: 12-2004
| | Posted on Monday, September 12, 2005 - 2:15 pm: | |
Wow, you're all making me hungry. I love salmon. Gotta give VIG's ideas a try. My 2 cents: When I cook salmon--usually marinated, sometimes with butter and salt and pepper--I wrap it up in a sealed envelope of foil and put it on the grill. That way it's sort of steamed (poached?) and stays nice and moist. And I don't have to worry about it sticking to the grill. I started doing this on the grill, and then did it in the oven and it works great both ways. I would suggest if you're doing it on the grill, that you put it over a lower heat and cook a little longer. High heat just burns it (I know because my husband destroyed a fish dish this way on the grill because he put it on high heat and closed the top)! |
Virtual It Girl
Citizen
Username: Shh
Post Number: 3152
Registered: 5-2001
| | Posted on Monday, September 12, 2005 - 2:38 pm: | |
I start it at high heat to sear the edges and then lower the heat and close the grill to finish it off. If the grill is oiled and hot, it shouldn't stick. Yes, sometimes it does and I am scraping off those carmleized edges, but that's the best part of grilling fish like salmon! |
TomD
Citizen
Username: Tomd
Post Number: 219
Registered: 5-2005
| | Posted on Monday, September 12, 2005 - 2:43 pm: | |
Ah, but what kind of salmon?
Alaskan or Atlantic?
Farm raised or wild?
From what I've read, the best stuff is the wild Alaskan salmon. I've read a number of times that the mercury content in farm raised fish (especially fatty fish like salmon) is higher. (Atlantic salmon, the really bright pink one, is almost exclusively farm raised).
The Alaskan salmon is usually duller in color and I find the fillets usually aren't quite as thick, but I think it's tastier and, it seems, healthier. But then again, I'm a sucker for the convenience of the prepacked frozen (Atlantic) salmon pieces that they sell by the bag at costco. It's so easy to just drop them on the grill with some lemon juice. |
Dave
Supporter
Username: Dave
Post Number: 7378
Registered: 4-1997
| | Posted on Monday, September 12, 2005 - 3:03 pm: | |
Kevin,
I think teriyaki typically also has sake and/or mirin wine in it (and no marlmalade or hot pepper).
|
bak
Supporter
Username: Bak
Post Number: 767
Registered: 5-2001
| | Posted on Monday, September 12, 2005 - 3:48 pm: | |
Simple Salmon for the grill:
1. Buy a marinade called Soy Vei--there's a sesame flavor that's a great marinade for salmon or flank steak.
2. Throw the entire filet and most of the marinade in a big ziploc bag. Throw it in the fridge for as long as you can.
3. Preheat your grill medium/high. Create a foil bed for the salmon--be sure to make it big enough to fold up the edges of the foil so the marinade won't leak into your grill.
4. Drop the salmon on the foil--close the grill lid and check after 5 minutes. DO NOT FLIP.
5. You can tell when it's done by touch and appearance. Slide your spatula between the fish and the skin (the skin will have separated/stuck to the foil). Plate and serve. So easy and so delicious. I often will grill up some asparagus on foil with a little EV Olive Oil for a side dish. Enjoy! |
wbwallflower
Citizen
Username: Wbwallflower
Post Number: 176
Registered: 7-2005
| | Posted on Monday, September 12, 2005 - 4:48 pm: | |
Love Soy Vei.. you can buy it at Trader Joe's and at Kings.. not sure if they sell it at Pathmark. Enjoy! |
maple
Citizen
Username: Maple
Post Number: 41
Registered: 9-2003
| | Posted on Monday, September 12, 2005 - 4:51 pm: | |
This might be a really dumb question but can you get it without the skin on ? Also, my family does not eat fish and I would like to start introducing some into our diets. What's a good non fishy fish to start with and how do I cook it? Thanks for any suggestions. |
Brett
Citizen
Username: Bmalibashksa
Post Number: 1893
Registered: 7-2003
| | Posted on Monday, September 12, 2005 - 4:59 pm: | |
I think that tilapia is a good non-fishy fish. Here is how I have cooked it.
Chop up some Red Bell Peppers into small pieces, mix with chopped spinach and heat on low for about 10 minutes in a pan with a little olive oil.
Lay a Puff Pastry on the counter and lay the tilapia in the middle of it (Some times rubbing in a little Fish Rub).
Place Spinach on top of the tilapia and wrap.
Cook on 350 until the Pastry is golden brown.
I also have done the same thing with Salmon and Shrimp.
|
Virtual It Girl
Citizen
Username: Shh
Post Number: 3153
Registered: 5-2001
| | Posted on Monday, September 12, 2005 - 5:30 pm: | |
The fish we ate yesterday I had bought frozen from TJs. I forget the kind of fish, but it was a white filet in a red plastic package. It came with 3 nice sized filets, perfect for my family. On the package it said "cooks without fish odor" or something to that effect. It was very mild but less flaky than flounder or tilapia, a little more firm.
For tilapia, my mom's favorite thing to do is sprinkle with her basic baked clam stuffing—lots of garlic, olive oil and seasoned bread crumbs. Put a nice layer on top and bake. I like it with a little less breading, but it's a good way to get non-fish lovers to try it. |
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