Another Recipe: Peppered Salmon

[knary]

Peppered Salmon.

1/4 cup soy sauce
2-3 cloves of garlic, minced
3 TBS lemon juice
1 tsp grated lemon zest (or cheat and use a little more juice)
1 tsp sugar
2 to 3 center cut skinned salmon fillets (1 to 1 1/2 lbs)
5 TBS coarsely ground pepper (rough - enough to coat salmon)
1/4 cup Olive Oil

1. Combine soy sauce, garlic, lemon juice, lemon zest and sugar.
2. Add salmon. Marinate in refrigerator for 1 hour, turning occasionally.
3. Remove salmon and pat dry.
4. Press pepper into each piece of salmon, coating thoroughly.
5. Heat oil in skillet until hot but not smoking.
6. Saute salmon for 2 minutes or so on each side.
7. Turn down heat to medium low. Finish salmon until desired doneness.
8. drain and serve

This is super yummy and super simple. I like the salmon cooked so that it still has a bit of moist rosiness in the center. I usually serve it with some smooth buttery mashed potatoes. They're a great balance to the peppery texture and flavor of the outside of the salmon. Wine? we like it with a meaty Zin.

[kbasa]

Yer killing me man. I'm holed up in the Phoenix Sky Harbor Airport waiting to catch my flight. The food here seems to focus on hotdogs and other tubular food or pizza. AT least they have beer.

Anyway, I read that and remembered a salmon recipe that Tina and I like to make.

Take a couple of salmon filets, (the square kind, not the wishbone shaped steaks) and put them in a small bowl that contains brown sugar, a bit of cumin, salt, pepper, and a bit of cayenne pepper. Cover the bowl and put the salmon in the fridge for a half hour or so.

Grill the salmon, skin side down, using indirect cooking. Do not turn the salmon, let it cook through. The brown sugar and spices will glaze the outside of the salmon nicely.

Assemble a bed of your choice of greens, I like spinach. Put the salmon on top of the greens. Atop the salmon, place chopped tomatoes, green onions, pine nuts and goat cheese. Top the whole thing with a simple vinegarette. It's simple and easy to make.

If you make it for company, they'll ask for it the next time they visit.

I got this recipe from Sunset magazine, but I'm too lazy to go look it up on their website.

[BradfordBenn]

I am coming to find you guys at the rally. My level of cooking is:


pour milk over it
open box, remove cover, and microwave
open box, remove wrapper, and bake
Barbeque

[Ironhorsecowboy]

Scott, the recipe sounds good and I will definetly try it soon. Have you ever grilled the salmon after marinating instead of skillet cooking? I usually grill my salmon with lemon, butter and some Montreal seasoning and it tastes very good. Your recipe sounds like it would be good grilled and skillet fried. IHCB

[lorazepam]

I like to marinade my salmon in plain old italian dressing, or sun dried tomato vinegarette for an hour before cooking. It makes me happy broiled or grilled.

[ian408]

I like my salmon with a bit of butter and lemon during the
grilling process. Easy on the heat too. Pink inside.

So last night, I had some salmon with a nice garlicy kind
of thing going (I wasn't paying attention to the waiter--I heard
salmon and that's what I wanted). It was good. But
butter and lemon are the way to go.

Ian

[1flyer]

Does anyone try doing Salmon on a wooden (cedar?) plank? When I've been in Seattle I've seen it on the menu at the restaurants but have heard mixed comments on doing it that way. Any suggestions?

I think the best salmon I have ever had was done by an open fire in Neah Bay, Washington by the Mahka Indians during a festival. Boy that was good!

[Emoto]

Ok, salmon is my favorite. Here's my typical method for salmon fillets or steelhead trout:

Wash fish and sprinkle meat side of fillet with salt, fresh cracked black pepper, a little cayenne, and garlic powder (NOT garlic salt!)

Get a bunch of fresh limes and squeeze the juice into a pan. Put the fish meat side down into the lime juice to soak. Leave it there for a couple of hours, if you can.

Cover a shallow baking pan with foil and fire up the broiler.

Put the fish skin side up onto the foil covered pan and slide it into the broiler. Leave it in fro 4-6 minutes (may vary if your broiler is hotter/cooler).

Leave it in there until the skin is blistered and literally blackened over about half it's surface, then remove pan and flip fish over so the meat side is up.

Drizzle a very small amount of real maple syrup over the meat and return it to the broiler for just a couple of minutes.

Pull it out of the broiler when a light pull with a fork will just separate the meat flakes in the thickest part of the fillet and the bottom part of the flake is still just a little translucent. It will continue to cook on it's own after you take it out.

Enjoy...

:bliss