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www.goodeatsfanpage.com • View topic - Cookoff 2.0 #28 - Salmon

Cookoff 2.0 #28 - Salmon

Cookoff archives

Cookoff 2.0 #28 - Salmon

Postby Charlene » Sat Mar 27, 2010 11:55 pm

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry
Cookoff 2.0 #11 - Ground Beef - Parrothead
Cookoff 2.0 #12 - Olives - Grovite
Cookoff 2.0 #13 - Slaw - Nolafoodie
Cookoff 2.0 #14 - Peppercorns - Grovite
Cookoff 2.0 #15 - Yogurt - Eye4got
Cookoff 2.0 #16 - Summer Squash - Nolafoodie
Cookoff 2.0 #17 - Collards - ajkdvm
Cookoff 2.0 #18 - Lemongrass - Fleur
Cookoff 2.0 #19 - Summer herbs: basil/parsley/oregano/etc. - ajkdvm
Cookoff 2.0 #20 - Tapas and party bites
Cookoff 2.0 #21 - Fall Squash - ajkdvm
Cookoff 2.0 #22- Cauliflower- altonfaninmd
Cookoff 2.0 #23 - Holiday Cookies - ghenne
Cookoff 2.0 #24 - Pressure Cooker - Charlene
Cookoff 2.0 #25 - Hot'n Spicy - Slamdunkpro
Cookoff 2.0 #26 - Soy Sauce - Eye4got
Cookoff 2.0 #27 - Peanut Butter - kimberlyjoy
Cookoff 2.0 #28 - Salmon - Charlene

Thanks! I'm glad to see so many people enjoyed the bread!

I'd like the next cookoff ingredient to be Salmon! I love fresh Salmon however, I wouldn't touch the canned stuff with a ten foot pole. I should think that any recipe for canned, you could substitute fresh. I look forward to seeing what you've got!

Charlene
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Re: Cookoff 2.0 #28 - Salmon

Postby nolafoodie » Sun Mar 28, 2010 3:30 am

Pan-Seared Salmon with Brown Butter Pecan Sauce

4 salmon fillets (use a generous size, not tiny ones)
Salt, pepper, and/or creole seasoning to taste
1 tablespoon good mustard (brown, dijon, creole -- i.e., not French's yellow)
oil to coat pan
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons chopped parsley
1 stick butter
1/2 cup chopped pecans
1 lemon, juiced and zested

Season salmon fillets with salt, pepper, and/or creole seasoning. Rub with mustard.

Heat a skillet on medium-high heat and add just enough oil to coat. Cook salmon fillets 2.5-3 minutes per side until just cooked through.

Meanwhile, make the sauce. Heat a saucepan on medium-high heat and add just enough oil to coat. Add the shallots and garlic and saute until soft and golden. Add butter and allow to foam, stirring in pecans while butter foams. When foaming subsides, add lemon juice and zest.

Top salmon fillets with sauce (you might not use it all -- use the rest on broccoli, asparagus, or green beans) and parsley.

Variation: use 1/2 a stick of butter and 1/4 cup heavy cream. Follow sauce recipe above, adding cream after butter foams and cooking for about a minute.
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Re: Cookoff 2.0 #28 - Salmon

Postby joetraff » Sun Mar 28, 2010 9:22 pm

Thanks for sharing the recipe. It was great. :D
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Re: Cookoff 2.0 #28 - Salmon

Postby DanC » Tue Mar 30, 2010 5:47 pm

and for your leftover salmon:

Salmon Croquettes
Recipe courtesy of Joyce White, author Soul Food.

The stuff in ( )’s I added.

1 pound salmon (I used left over grilled, cold from the fridge)
1 small onion (I use a shallot or 2)
1 beaten egg
½ cup soft bread crumbs (I use a slice or 2 of bread, toasted darker than usual, then chopped well, or run thru the food processor)
1 tablespoon Worcestershire sauce
¼ to ½ teaspoon hot sauce (Tabasco, of course)
¼ teaspoon black ground pepper
1 cup shredded sharp cheddar cheese
1 tablespoon finely chopped parsley
¼ cup flour
4 tablespoons butter or margarine (I use ½ canola oil)
Lemon wedges

(beat the egg, Worcestershire sauce, hot sauce and pepper together to get them mixed up)
Finely chop the onion. Using a fork, flake the salmon and then combine in a medium bowl with the onion, egg,
bread crumbs, Worcestershire sauce, hot sauce, black pepper, cheese and parsley.

Using about 1/3 cup salmon mixture for each cake, shape the mixture into rounds, about ½ inch think.
(I use a 1/3 cup plunger measuring device, then push them out) Sprinkle the flour on a plate or board.
Dredge the patties in the flour, coating well, but dusting off excess flour. ( I roll them on the sides too)
Place the patties in the refrigerator and let set for 30 minutes or longer.

Heat the butter (and oil) in a large skillet (cast iron) until foamy and hot.
Add the patties and brown on both sides, cooking about 5 minutes (I think longer, I go for brown).
Remove the salmon cakes from the pan and drain on paper towels (Drain on a rack).
Serve warm, with lemon wedges (and a beurre blanc sauce)
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Re: Cookoff 2.0 #28 - Salmon

Postby Esther C » Mon Apr 05, 2010 9:45 pm

Blech. Salmon. Wow. I'm even tired of it when I catch it fresh & pith it myself. Bluuuuhhhhh...

I'm *so* much happier to see a rainbow trout when I reel it in.

Salmon. Yup. It's just for dinner.

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Re: Cookoff 2.0 #28 - Salmon

Postby Norm357 » Wed Apr 14, 2010 9:53 pm

Fish = keep it simple

S&P, a little olive oil, sear off in a hot skillet and finish in a hot oven.
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Re: Cookoff 2.0 #28 - Salmon

Postby carla » Sat Apr 17, 2010 9:16 am

Cedar planked on slow grill (haven't done it fireside. ETA: have had it cooked by my brother in the 8-9 p.m. sun in OR.)
Grilled /sauteed to rare or medium. (Char [I mean charred by fire, not "Char" (waves at Char) :lol:] done rare is so delicious.) Poached off heat in a tasty broth/court bouillon with herbs, white wine, etc.;.makes a delightfully soft fish; I like it that way. Just a little similar to Leo''s ktchen sink sou vide. Or poached off-heat in water.

I like a sour cream/mayo/horseradish sauce. Better yet, sour cream, mayo, capers, caper juice.
BEST yet, sour cream, mayo, and as much fresh dill as I can mix in. It's dill sauce with some cream & mayo. It's wholly deep green. Mmmmm.
Last edited by carla on Sat Apr 17, 2010 10:32 am, edited 1 time in total.
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Re: Cookoff 2.0 #28 - Salmon

Postby carla » Sat Apr 17, 2010 9:19 am

Esther, I love ya, BUT --
You POOR, POOR baby!!!
Hell, share the riches!!!! :D :lol:

Esther C wrote:Blech. Salmon. Wow. I'm even tired of it when I catch it fresh & pith it myself. Bluuuuhhhhh...
I'm *so* much happier to see a rainbow trout when I reel it in.
Salmon. Yup. It's just for dinner.
Again....
Resistance isn't about damaging the country, but protecting it.
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Re: Cookoff 2.0 #28 - Salmon

Postby Charlene » Sat Apr 17, 2010 9:42 am

Wow! I am really surprised that salmon didn't get more participants! Are the handful of us the only ones that make salmon? I'll give it another day and then I'll make my decision probably on Monday.

C
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Re: Cookoff 2.0 #28 - Salmon

Postby Slamdunkpro » Sat Apr 17, 2010 11:01 pm

Whiskey Maple glazed Planked Salmon

Whole salmon fillet - skin on
1 cup maple syrup
1/2 cup bourbon whiskey
1 teaspoon crushed red pepper
1 teaspoon granulated onion
2 lemons
1 tablespoon chopped flat leaf parsley
1 tablespoon butter
salt and pepper

  • Soak a cedar/maple/or oak plank overnight
  • Combine the maple syrup and whiskey and carefully reduce by 3/4 over low heat. Add the red pepper and butter and whisk to combine. set aside, but keep warm.
  • Set up the grill for direct high heat
  • Season the skinless side of the fillet with salt, pepper and granulated onion, set aside for 10 minutes or so until the rub is moist
  • season the plank with salt and place it on the grill until it just starts to smoke
  • Place the salmon on the plank skin side down and close the lid
  • Cook for 10-12 minutes until the salmon hits 140 - check to make sure that the plank edges don't catch fire - if they do give them a squirt from a spray bottle of water
  • When done squeeze half a lemon over the salmon and transfer to a platter
  • Drizzle the sauce over the fillet and sprinkle with the chopped parsley
  • Eat
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Re: Cookoff 2.0 #28 - Salmon

Postby sadiedog » Sat Apr 17, 2010 11:21 pm

I'd post recipes, but I do not care for my fish "fussed" with. ;)

This is what I do:

- Slab of salmon
- TBS butter or rub with olive oil
- Salt & Pepper
- Paprika
- Lemon juice

Place salmon in covered oven-proof dish, add other ingredients and bake at 350 for 15 to 25 mins.
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Re: Cookoff 2.0 #28 - Salmon

Postby Madalive » Tue Apr 20, 2010 3:39 pm

1. Get on boat with Dad
2. Enjoy/ Tolerate Weather
3. Drink Beer
4. Catch Salmon
5. Go Home
6. Filet Salmon
7. Brine in Salty water for 2 hours – Take Nap
8. Rinse filet, then pat dry with paper towels
9. Sprinkle flesh side with cracked black pepper
10. Hot Smoke (~250 F) skin side down until the thickest part of fish reaches 150 F
11. Cool to room Temp. and remove skin and fat
12. Cut Filet in Half. Leave one piece unadulterated
13. Mix second piece of Filet with equal volume of cream cheese
14. Serve Unadulterated and Mixed fish with crackers


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Re: Cookoff 2.0 #28 - Salmon

Postby Charlene » Tue Apr 20, 2010 4:42 pm

Lots of good stuff here! Unfortunately there can be only one winner!

Growing up in Miami I developed an (unhealthy) affinity for Ham Croquettes. These Salmon Croquettes that DanC contributed were outstanding! I served them with a cucumber, garlic dill sauce. YUM!

DanC take it away!

Charlene
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~Zig Ziglar
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Re: Cookoff 2.0 #28 - Salmon

Postby DanC » Wed Apr 21, 2010 7:38 am

ok, ok... give me a little time to think of something. i promise, no grouper.
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Re: Cookoff 2.0 #28 - Salmon

Postby Grovite » Wed Apr 21, 2010 7:41 am

DanC wrote:ok, ok... give me a little time to think of something. i promise, no grouper.


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