posted
I was sitting and thinking and somehow my thoughts turned to my trip to Pari many, many years ago. There, in Paris, I had some excellent salmon. What really stood out about the salmon was the sauce that they put on it. The salmon itself was OK; the sauce made the dish.
Ergo, if I can make an excellent sauce, I can have a fantastic salmon experience. The problem, is that I have never been able to find a good sauce recipe for salmon. Mind you, I have not looked too deeply, but still.
Any advice? Cheers .
Posts: 3060 | Registered: Nov 2003
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posted
Salmon filet, sauce Champagne with a butter risotto! Salmon filet, sauce Champagne with a butter risotto! Salmon filet, sauce Champagne with a butter risotto!
Posts: 3060 | Registered: Nov 2003
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posted
Here's a recipie I have from a friend. I tend to not have a 6-7 lb fillet and make it w/ more like 2lbs. I also tend to not measure and such. I never use the paprika. But anyway here you go:
6-7 lb. salmon fillet 2 lemons Salt and white pepper Garlic salt Oregano 1/4 c. melted butter Chopped parsley 2 tbsp. dry sherry Paprika
Place salmon skin side down in shallow baking dish. Squeeze juice of 2 lemons over fish. Sprinkle with salt, pepper and a hint of garlic salt. Sprinkle liberally with oregano. Pour melted butter over all. Sprinkle with chopped parsley. Slowly drizzle sherry over top. Bake for 30 minutes in 350 degree oven or until fish is opaque and flakes easily. Sprinkle with paprika. (This is also good cooked on outdoor grill by placing salmon and seasonings in aluminum foil. Cooking time will depend on type of grill.) Serves 4 to 6 people.
Posts: 872 | Registered: Mar 2002
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I can buy wild salmon at a Fisherman's Wharf (freshly caught at sea that day) for $5/lb. I can also buy a large freshly grilled wild salmon fillet on a lightly toasted potato bun, dressed with shaved cucumber and a light curried mayo, with a ginger-sesame style coleslaw or beer-battered fries on the side for about $8.
Both places are a short walk along the seawall from where I live.
Try some classic Hellman's mayo with a hint of curry seasoning, top with shaved cucumber. It's good.
Posts: 14017 | Registered: May 2000
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I never liked fish much until I had it very fresh. I was surprised to find how many kinds I actually liked, once I had them at their finest.
Posts: 14017 | Registered: May 2000
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Oooo I might (if I'm really good and publish like I need to) get to be there at least once next year. I have been to Vancouver once and it was beautious.
Posts: 872 | Registered: Mar 2002
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Spread salmon filets with orange/apricot/tangerine marmalade. Broil 'til flakey. Eat.
Citrus Glazed Salmon - Slightly more preparation
Heat 1/2 cup orange/apricot/tangerine marmalade in a small saucepan until melted. Add 3 T Grand Marnier or other citrus liquor. Strain through a fine sieve and allow to cool. Can be made in advance, and can make more and save. Follow directions above.
Citrus glazed salmon was one of my mom's favorite dishes at a fancy restaraunt, until they took it off the menu. I had some leftover fruit glaze as described in the second recipe, and gave it a try. It was just as good. Later, when lazy, I tried it with just the marmalade, and it was almost as good. But I still make it the slightly fancier way for company. Posts: 7954 | Registered: Mar 2004
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quote:Originally posted by ClaudiaTherese: I never liked fish much until I had it very fresh. I was surprised to find how many kinds I actually liked, once I had them at their finest.
Nothing fresher than raw! mmmmm sushi!
*edited, because NO ONE should ever capitalizes words like that*
Posts: 168 | Registered: Jul 2006
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I had the best salmon in Seatle at this place that was right down on the water. It was smoked and tasted like heaven! I wish I knew the name of the place but it was over 15 yrs. ago that I was there so I don't even know if it still exists.
Posts: 871 | Registered: Jul 2006
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On the day of trouble, at the foaming beaches of the ocean, I shall be of more service to thee than 300 salmon. Posts: 993 | Registered: Jul 2006
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I can also buy a large freshly grilled wild salmon fillet on a lightly toasted potato bun, dressed with shaved cucumber and a light curried mayo, with a ginger-sesame style coleslaw or beer-battered fries on the side for about $8.
