Wild Salmon Recipes Biography
Source(google.com.pk)
Recipe 1: Marinated Wild Salmon
Ingredients:
4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons white sugar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro
Directions:
1. Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
2. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
3. Preheat oven to 450 degrees F (230 degrees C).
4. Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.
Recipe 2: Wild Alaskan Salmon Fillet
Ingredients:
2 tablespoons celery seed
1 tablespoon paprika
1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion salt
2 tablespoons dried marjoram
1 tablespoon kosher salt
1 1/2 tablespoons light brown sugar
1 tablespoon fresh ground black pepper
2 sides of Alaskan salmon, each 3 1/2 pounds
Extra-virgin olive oil
Directions:
Combine all spices. Generously rub the spice mixture on the flesh side of the salmon and drizzle with a light coat of oil. Place the salmon on the grill, flesh side first. Let cook for about 7 to 10 minutes each side.
Recipe 3: Miso-Glazed Wild Salmon with Sesame Asparagus
Ingredients:
1/2 cup white miso
1/4 cup dry sake or dry white wine
1/4 cup mirin
1 Tbs. honey
1 Tbs. soy sauce
2 tsp. finely grated fresh ginger
1 1-1/2- to 2-lb. skin-on wild salmon fillet, pin bones removed
1-1/2 lb. medium-thick asparagus, trimmed
2 tsp. vegetable oil; more as needed
Kosher salt
1 tsp. Asian sesame oil
1-1/2 tsp. toasted sesame seeds
1 handful cherry tomatoes (optional)
Directions:
1. In a baking dish or on a rimmed baking sheet large enough to accommodate the salmon, whisk the miso, sake, mirin, honey, soy sauce, and ginger until combined. Turn the salmon in the mixture to coat and leave flesh side down. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
2. Position a rack 6 inches from the broiler element and heat the broiler on high. In a large bowl, toss the asparagus with the vegetable oil. Line a large rimmed baking sheet with foil and lightly brush with oil. Leaving a light coating of the marinade on the salmon, transfer it skin side down to one side of the sheet. Arrange the asparagus on the other side of the sheet. Sprinkle 1/2 tsp. salt over the fish and asparagus.
3. Broil until the salmon is browned around the edges, 2 to 4 minutes. Toss the asparagus and continue to broil until the asparagus is tender and the salmon is cooked to your liking, 3 to 5 minutes more for medium rare and 5 to 7 minutes more for medium (see this Test Kitchen post for a visual to help you gauge doneness). 1 to 2 minutes before the salmon is done, add the cherry tomatoes (if using) to the baking sheet. Use a paring knife to check for doneness; medium-rare salmon will be slightly translucent in the center, and medium salmon will be opaque but juicy.
4. Transfer the salmon and asparagus to a serving platter. Drizzle the sesame oil over the asparagus, sprinkle the sesame seeds over both, and serve.
Recipe 4: Wild Salmon-Avocado Ceviche
Ingredients:
3/4 lb. thawed, flash-frozen wild salmon fillet, skinned, pin bones removed, and cut into 1/4-inch dice
1/4 cup fresh lime juice (from 2 medium limes)
1 tsp. lime zest
1/4 cup finely chopped shallot
2 Tbs. chopped fresh cilantro
Kosher salt
2 small radishes, very thinly sliced into half-moons
1 large ripe Hass avocado, cut into 1/4-inch dice
1 medium ripe mango, cut into 1/4-inch dice
1 Tbs. rice vinegar
1 Tbs. minced jalapeٌo (with seeds); more to taste
Pure New Mexico chile powder (optional)
Tortilla chips or popcorn
Directions:
1, In a medium bowl, combine the salmon, lime juice and zest, 1 Tbs. of the shallot, the cilantro, and 3/4 tsp. salt. Gently stir to combine. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a medium bowl, combine the remaining 3 Tbs. shallot with the radishes, avocado, mango, vinegar, jalapeٌo, and 1/2 tsp. salt. Cover and refrigerate for 20 minutes.
3. Pour off the lime juice from the salmon mixture. Spoon 1/4 cup of the avocado mixture into each of four glasses or coupes. Top with 1/4 cup of the salmon mixture. Repeat the layers, ending with the salmon. Sprinkle chile powder, if using, over the top of each portion and serve with the tortilla chips or popcorn.
Recipe 5: Grilled Whole Wild Salmon with Preserved Lemon and Fennel
Ingredients:
1 6- to 8-lb. whole wild salmon, gutted and scaled (ask your fishmonger to do this)
1 medium preserved lemon, rinsed, pulp and peel separated, and seeded
1/3 cup chopped fresh cilantro
3 medium cloves garlic
1 Tbs. olive oil
2 tsp. ground cumin
1/2 tsp. hot paprika
Kosher salt and freshly ground black pepper
1 small fennel bulb, halved, cored, and cut into 1/8-inch-thick slices; fronds reserved for garnish
5 to 6 thick toothpicks or wooden skewers, soaked in cold water for 30 minutes
Vegetable or canola oil, as needed
All-purpose flour, as needed
Fresh lemon slices, for garnish
Directions:
1. Using kitchen shears, cut off the salmon’s top fins and the fins just behind the gills. Rinse the fish well inside and out and pat dry with paper towels. Using a sharp boning knife, cut deep diagonal slashes almost to the bone 3 inches apart on both sides of the fish.
2. With a mini food processor or mortar and pestle, blend the preserved lemon pulp, cilantro, garlic, olive oil, cumin, paprika, 2 tsp. salt, and 1 tsp. pepper to a smooth paste. Rub the paste into the salmon’s cavity and side slashes. Cut the preserved lemon peel into pieces and stuff them into the cavity along with the fennel slices. Poke the tip of a sharp paring knife through the belly flaps at even intervals, then weave the toothpicks through the holes to close the cavity. Let stand at room temperature while preparing the grill.
3. Prepare a hot charcoal or gas grill fire for direct grilling. Clean and oil the grill grates 3 times at 10-minute intervals, covering the grill between oilings.
4. Adjust a gas grill to medium heat (325°F to 350°F); for a charcoal grill, wait until you can hold your hand about 6 inches above the grate for 4 seconds.
5. Measure the thickness of the fish right behind its gills and calculate 10 minutes of grilling time per inch for medium rare.
6. Thoroughly pat the salmon dry with paper towels, wiping any excess paste off the skin. Dust one side of the fish with flour and then brush liberally with oil. Oil the grill again and place the fish on the grill floured side down, with the belly facing you. Leave enough room behind it to roll the salmon over later.
7. Cover and grill the fish for half of the calculated time. Wrap the tail fin with foil if it begins to scorch.
8. Dust the top side of the fish with flour, and brush liberally with oil. Slide 2 large spatulas underneath the fish, gently loosening any places where the skin may have stuck, and roll it over onto the second side. Cover and continue to grill for the remaining time, or until an instant read thermometer inserted horizontally into the thickest part of the fish without touching bone registers 125°F for medium rare, 135°F for medium, and 145°F for well done.
9. Carefully slide the two spatulas under the fish at the head and tail ends and transfer to a platter. Tent loosely with foil and let rest for 5 to 10 minutes.
10. Remove the toothpicks, and transfer the fennel at the opening of the cavity to a small serving bowl. Carefully peel back the skin from one side of the fish and lightly season the flesh with salt. Using a slotted spatula, remove the flesh from the bones in sections (see step-by-step photos of how to carve a whole salmon). Scrape the remaining fennel into the bowl; discard the preserved lemon.
11. Use the spatula to hold the bottom flesh down and then carefully lift up and discard the spine. Lightly season the bottom flesh and remove it in sections, leaving the skin behind. Serve the salmon with the fennel stuffing.
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
Wild Salmon Recipes Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos
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