Steve Pope wrote:

Sky wrote:

Steve Pope wrote:

Salmon does not seem as suitable for pan-frying or deep-frying
as some other fish varieties.

Oh, I'd never deep-fry salmon, but pan-fry isn't all that much
different than broiling. I know the two methods are not quite
the same, but they're close.

Interesting; I never thought of them as that similar, since
with pan-frying there is hot oil contacting the fish, while
with broiling there is heating by radiation instead.

But, it possibly depends on how exactly you're performing
each method.

Steve

Well, I don't use all that much butter in the fry pan, only enough to
help give a good browning to the outside of the salmon filet. Alas,
there's no skin on the salmon!

Sky

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On Apr 12, 7:49 pm, Sky wrote:
[snip] ...I
took their advice and bought a 3-lb package (US$18.xx) of cryovac'd,
single-serving salmon filets from Sam's Club the other day. It's
Chilean farm-raised.

I cooked one salmon filet already the other night using the "simple
pan-fry (med-high heat) in butter" routine with some salt -- rather
KISSed** it I did ; Next time, I think I might try to bake the salmon
(?). 'Fore too long, the weather will be condusive to grilling/Q'ing in
central Illinois, and I'd especially like to get recommendations for
cooking salmon that way, among other methods, too. TIA.

Salmon is very conducive to a variety of cooking techniques. Whole
salmon are wonderful baked, or stuffed and baked, or poached. Large
filets might become gravlax or lox. Single serving pieces like those
you bought are easily grilled/broiled or pan fried, as would be bone-
in steaks,

Come to think of it, you might also look at wrapping your filets in
pastry or phyllo dough and baking them. Google "coulibiac" for ideas
about that. -aem

Here's a webpage of a whole lot of tried and tested recipes:
http://www.northwest-seafood.com/seafood_recipes.htm

Sky wrote:

Steve Pope wrote:

Interesting; I never thought of them as that similar, since
with pan-frying there is hot oil contacting the fish, while
with broiling there is heating by radiation instead.

But, it possibly depends on how exactly you're performing
each method.

Well, I don't use all that much butter in the fry pan, only enough to
help give a good browning to the outside of the salmon filet.

Nods. In my terminology it is sauteeing, rather than frying,
unless you are using lots of fat (and it is hot).

But I admit I don't know how universal this terminology is.

Steve

Sky wrote in news:480174B5.12A8
@NOsbcglobal.SnPeAtM:

Well, GIMF*, but I wonder how the regular denizens of RFC typically like
to prepare/cook their salmon?

I like to bake it with a layer of pesto on top, and run it under the
broiler for a second to get it slightly browned.

Saerah

On Apr 12, 7:49 pm, Sky wrote:
Well, GIMF*, but I wonder how the regular denizens of RFC typically like
to prepare/cook their salmon? When I grew up, my family never cooked
fish very often and never salmon, so my repetoire/experience with
recipes for fish is very poor. After chatting with folks on "RFC"
(http://www.recfoodcooking.com/chat.html) a couple weeks ago or so, I
took their advice and bought a 3-lb package (US$18.xx) of cryovac'd,
single-serving salmon filets from Sam's Club the other day. It's
Chilean farm-raised.

I cooked one salmon filet already the other night using the "simple
pan-fry (med-high heat) in butter" routine with some salt -- rather
KISSed** it I did ; Next time, I think I might try to bake the salmon
(?). 'Fore too long, the weather will be condusive to grilling/Q'ing in
central Illinois, and I'd especially like to get recommendations for
cooking salmon that way, among other methods, too. TIA.

Sky

I've been cooking thinner cuts of salmon in a bamboo steamer lately,
topped with a little EVOO, salt, pepper, & dill. Makes a nice change
from baking or grilling. DH, who is not always a salmon fan, loves
it.

Nancy T

Steve Pope wrote:
Pete C. wrote:

Steve Pope wrote:

Pete C. wrote:

Most commonly I broil salmon, usually with S&P, or Old Bay.

What exactly do you mean by broil?

Broil in the oven. Place salmon on rack and place in the oven under
the top mounted broiler element. Roughly the inverse of grilling.

Thanks. (That was my assumption as to what you meant, but I
wanted to make sure.)

Where are you Steve?

Steve Pope wrote:
For me it's grill or braise, although sometimes I oven-roast
salmon roasts (i.e. a large section of a salmon, two lbs or
more).

Salmon does not seem as suitable for pan-frying or deep-frying
as some other fish varieties.

I like to steam ours. A a little lemon juice and salt. It is lovely with
mayo.

Ophelia said...

Steve Pope wrote:
For me it's grill or braise, although sometimes I oven-roast
salmon roasts (i.e. a large section of a salmon, two lbs or
more).

Salmon does not seem as suitable for pan-frying or deep-frying
as some other fish varieties.

I like to steam ours. A a little lemon juice and salt. It is lovely with
mayo.


Having fished king salmon in the ocean off of San Francisco bay, I pan fried
them in butter. Aint no other way!

Andy

Ophelia wrote on Sun, 13 Apr 2008 09:33:02 +0100:

O Steve Pope wrote:I
?? For me it's grill or braise, although sometimes I
?? oven-roast salmon roasts (i.e. a large section of a
?? salmon, two lbs or more).
??
?? Salmon does not seem as suitable for pan-frying or
?? deep-frying as some other fish varieties.

O like to steam ours. A a little lemon juice and salt. It is
O lovely with mayo.
..
That's a preparation that I like too. Served cold with a green
salad and good bread, it's a great summer dish.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

Sky wrote:

Well, GIMF*, but I wonder how the regular denizens of RFC typically like
to prepare/cook their salmon? When I grew up, my family never cooked
fish very often and never salmon, so my repetoire/experience with
recipes for fish is very poor. After chatting with folks on "RFC"
(http://www.recfoodcooking.com/chat.html) a couple weeks ago or so, I
took their advice and bought a 3-lb package (US$18.xx) of cryovac'd,
single-serving salmon filets from Sam's Club the other day. It's
Chilean farm-raised.

My favourite way to do it on the BBQ grill. I season lightly with a little
salt and pepper, dot with butter and lay it skin side down on a hot grill,
close the lid and reduce the heat. When it is almost down I sprinkle a
little fresh dill weed on it.

On Sat, 12 Apr 2008 21:49:25 -0500, Sky
wrote:

Well, GIMF*, but I wonder how the regular denizens of RFC typically like
to prepare/cook their salmon?

Poached in a court bouillon (vegetable stock) made with carrots,
celery, onions, etc.

Barry in Indy

James Silverton wrote:
Ophelia wrote on Sun, 13 Apr 2008 09:33:02 +0100:

Steve Pope wrote:I
For me it's grill or braise, although sometimes I
oven-roast salmon roasts (i.e. a large section of a
salmon, two lbs or more).

Salmon does not seem as suitable for pan-frying or
deep-frying as some other fish varieties.

like to steam ours. A a little lemon juice and salt. It is
lovely with mayo.
.
That's a preparation that I like too. Served cold with a green
salad and good bread, it's a great summer dish.

yes If the salmon is very good, it needs no fancy treatment!

On Sun, 13 Apr 2008 06:16:43 GMT, sarah gray
wrote:

Sky wrote in news:480174B5.12A8
:

Well, GIMF*, but I wonder how the regular denizens of RFC typically like
to prepare/cook their salmon?

I like to bake it with a layer of pesto on top, and run it under the
broiler for a second to get it slightly browned.

Saerah

Dang girl, that sound wonderful.

koko
---
http://www.kokoscorner.typepad.com
updated 4/12
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun, 13 Apr 2008 05:06:23 +0000 (UTC),
(Steve Pope) wrote:

Sky wrote:

Steve Pope wrote:

Interesting; I never thought of them as that similar, since
with pan-frying there is hot oil contacting the fish, while
with broiling there is heating by radiation instead.

But, it possibly depends on how exactly you're performing
each method.

Well, I don't use all that much butter in the fry pan, only enough to
help give a good browning to the outside of the salmon filet.

Nods. In my terminology it is sauteeing, rather than frying,
unless you are using lots of fat (and it is hot).

But I admit I don't know how universal this terminology is.

OK, I looked it up... she's pan searing and cooking to taste. Most
people don't say that, they just say pan fry.

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On Sun, 13 Apr 2008 09:33:02 +0100, "Ophelia"
wrote:

Steve Pope wrote:
For me it's grill or braise, although sometimes I oven-roast
salmon roasts (i.e. a large section of a salmon, two lbs or
more).

Salmon does not seem as suitable for pan-frying or deep-frying
as some other fish varieties.

I like to steam ours. A a little lemon juice and salt. It is lovely with
mayo.

Try baking salmon with a top coating of mayonnaise (mix a little lemon
juice in it too). The mayo puffs up and browns, very pretty - I
learned that one from a Japanese friend who flew international as a
flight attendant. I like to bake my salmon in wine, lemon juice (the
main stars of the show), green onion, whatever else appeals & I have
on hand at the time. Salmon is wonderful grilled on the bbq too
(marinade optional). Oh, and leftover salmon makes a GREAT pasta
salad. I discovered it when I had leftover salmon and leftover aioli
at the same time. I dumped both of the leftovers into cold pasta
(anything short), added what I wanted which was probably chopped green
onions and some petit peas. Deelishous!

For the OP... finding a salmon recipe collection with links that
actually work isn't easy. Here's one that isn't out of date yet:
http://www.chefdecuisine.com/seafood...salmonmain.asp

This recipe looks particularly good to me. I think I'd not bother
turning salmon fillets into scallopini and go straight for the sauce.
Sorrel is one of those things you have to try at least once in your
life. I don't know why it isn't as common as basil, it's *that* good.

FILLET OF SALMON WITH SORREL SAUCE

Serves 8

1 1/2 pounds salmon fillet, skinned and boned
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon

PREPARATION
Place the salmon fillet on a flat surface and cut on the bias, against
the grain, into 8 slices of equal weight. Place the slices between
sheets of freezer paper and gently flatten the salmon with a meat
pounder, mallet, or a heavy skillet into thin scallopini.

Melt a tablespoon of butter in a saucepan and add the shallots. Cook
for a minute over medium heat. Do not brown shallots. Add the vermouth
and wine. Simmer to reduce by half, then add fish stock. Cook for
about five minutes, and strain the liquid, through a fine sieve while
pressing all solids with the back of a ladle to extract their juices.
Discard all solids. Add the cream to the liquid and simmer for 5
minutes.

Blend the remaining tablespoon of butter with the flour. Add bits by
bits to the simmering sauce while stirring with a whip. Add the sorrel
and cook until wilted. Season with salt and pepper to taste. Stir in
the lemon juice. Keep sauce hot.

Using a non stick pan, cook the salmon pieces in the pan until golden
on one side. Turn and cook on the other side for about a minute.

PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place
one piece of the cooked salmon in the center of the sauce. Serve
immediately.


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