things to do with salmon?(19 Posts)
Other than fish pie?
I cooked some simply in the oven and both my toddlers scoffed it. I was under the impression that i didn't like salmon, but i tried a bit and it was ok.
What are your favourite salmon recipies?
just steamed salmon with some new potatoes covered in butter.
If I was really pushing the boat out I'd have some steamed asparagus as well
Salmon with a breadcrumb and pesto crust of course
PestoMonster sounds delicious, whats your receipe?
Mix up the breadcrumbs & pesto and slaver on top then bake in the oven preferably with mini roasty potatoes and sweet potatoes. Yumza!
teriyaki - syrup, soy sauce, chilli, garlic and ginger. You cook the mixture up in a frying pan. Cook the salmon on a griddle until medium then add the salmon to the reduced sauce carefully so it doesnt break up and spoon over the sauce for a minute or two and serve.
If I go back downstairs at any point in the near future I will dig out the proper recipe...
Crush a clove of garlic, place on top of salmon, slice of lemon, put into a foil parcel and bake... scrummy
Or cajun spice crust on top - grill
I am tempted to try hot smoking it like Jamie Oliver did a couple of nights ago.
I don't really cook, I just make meals. So, with salmon, try microwaving it for 2.5 mins on full power (check every minute) and serve with soy sauce and corn on the cob; bung it in foil parcel with lemon juice and bake in oven; make foil parcel with lemon juice and poach in simmering water on hob for a while.
Just remember it's rich and filling, so plenty of veg with it, not too much carbohydrate and a light pud. I wouldn't myself do potatoes with butter with salmon because the fish itself is so rich.
I do a simplistic version of teriyaki, too. I mix brown sugar, soy sauce, crushed garlic & ginger in a cup and then drizzle it over salmon fillets and grill. You don't even really need to let it marinate - just whack it on the grill. Really good with soba noodles and some mixed green veg stir-fried in soy and garlic.
This, from Delia's Winter Collection is lovely. I use salmon fillets rather than the 'steaks' she suggests and I cook mine in the oven not under the grill for 10 mins.
Seared Spiced Salmon Steaks with Black Bean Salsa
6 salmon steaks, 5-6 oz (150-175 g) each
3 fat cloves garlic
2 level teaspoons sea salt
1½ inch (4 cm) piece of root ginger, grated
grated zest 2 limes, reserve the juice for the salsa
a good pinch of ground cinnamon
a good pinch of ground cumin
2 tablespoons light olive oil
1 x 15 g pack (or ½ oz) fresh coriander leaves (reserve 6 sprigs and finely chop the remainder)
freshly milled black pepper
For the salsa:
4 oz (110 g) black beans soaked overnight in twice their volume of cold water
12 oz (350 g) ripe but firm tomatoes, skinned, de-seeded and finely chopped
1 red chilli, de-seeded and finely chopped
1 x 15 g pack (or ½ oz) fresh coriander leaves, finely chopped
1 medium red onion, finely chopped
1 tablespoon extra virgin olive oil
juice 2 limes (see above)
½ level teaspoon salt
You will also need a solid baking sheet that won't buckle under the heat.
A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and sea salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tablespoon of the light olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.
To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.
When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with the remaining light olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm) from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.
Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.
I also do a herb & breacrumb crust that goes with most fish.
Mix white breadcrumbs, lemon zest, diced chives (or flat leaf parsley is good - or any herb of your choice), black pepper and a bit of parmesan if you like it together in a bowl. Coat the skinless side of the salmon in olive oil, then sprinkle on the breadcrumbs and pat into the fish, then under a nice hot grill. Serve with lemony potato wedges & green salad. Yum.
I always just bake it in the oven, wrapped in foil. With one of the following:
Lemon and garlic
Creme fraiche, lime and spring opnion
Ginger, garlic, soy, maybe chilli
Serve with either noodles and a pak choi/mange tout - type veg
or new potatoes and a big salad containing avocado and cucumber.
At the moment, this Teriyaki Salmon is a favourite in our house - even dc love it.
Wrap in Parma ham after covering it in either tomato salsa or pesto and bake - is scrummy!
Horseradish Crust - mix tblsp horseradish into a beaten egg, dip salmon in that, then in breadcrumbs mixed with chopped parsley, Pan fry breadcrumb side down, then flip to seal the other side before finishing off in the oven.
Serve with a sauce made from a small tub of double cream, heated until it thickens with a teaspoon of dijon mustard and chopped chives (plus new potatoes and veg).
Is very yummy, but a bit of a one for special occasions given the double cream!!!
Also makes a nice substitute for tuna in a Nicoise style salad.
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