On Sun, 13 Apr 2008 08:53:58 -0700, sf . wrote:

FILLET OF SALMON WITH SORREL SAUCE

Adding to my own post....

or use this recipe (it's easier). Substitute sorrel for basil,
eliminate the garlic and add lemon juice. Sprinkle with lemon zest.

BAKED SALMON FILLET WITH BASIL SAUCE

Serves 6

6-5-ounces salmon fillet, boneless and skinless
to taste salt and ground white pepper
3 tablespoons olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, minced
2 cups basil leaves
1/2 cup dry white wine
1/2 cup heavy cream

PREPARATION
Season the salmon fillets with salt and pepper. Heat a saute pan with
the oil until hot. Saute the salmon fillets on one side for about 3
minutes. Turn salmon. Reduce the heat to medium and cook salmon for 3
to 5 minutes or until done. Transfer the salmon to a warm platter. Add
the shallots and garlic to the pan. Cook over medium heat for a
minute. Do not brown. Add the basil leaves and wine to the pan. Simmer
to wilt the basil. Stir the cream into the sauce. Simmer to reduce
sauce to half. Season to taste.

PRESENTATION
Arrange each salmon fillet on a hot plate. Spoon the sauce over.

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kilikini wrote:



I usually broil, grill or smoke salmon. If I'm broiling it, I put the
fillet on foil, and flavor the fish with some lemon slices, some dill,
butter, onion slivers and a little white wine. When I grill it, I usually
do some sort of honey or maple glaze. When I hot smoke salmon, I let it sit
out for a few hours to get the pellicle (the membrane that forms on the fish
flesh) and I put it on lump charcoal with fresh oak.

It is easy to cold smoke. salmon. Mix up equal parts of kosher salt and brown
sugar and and pack skin on salmon fillets in the mixture. Let it sit in the
fridge for 12 hours. Make a saturates salt solution by adding salt to hot water
until it can hold no more and then let it cool. The salmon in the brine/sugar
will leech a disgusting reddish brown. Rinse the dry brined fillets in cold
water an then immerse them in the salt solution for another twelve hours. next,
pour off the brine and run clean water over them for about an hour to remove
excess salt. Taste occasionally until it is no longer over salted. Dry the
fillets and brush with a mixture of brown sugar and rum whiskey. Brush several
times and let it dry each time.

At this point, the nova lox is ready to eat, or you can smoke in for about 10
minutes in a smoke chamber that does not exceed 110F.

Janet Baraclough wrote:
The message
from Sky contains these words:

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

Poached salmon

For a whole fish, rinse it, place on a rack in fish kettle with
peppercorns, salt, slice of raw onion, bayleafs, bit of celery and
carrot, 1 or 2 cups white wine, and enough cold water to just cover
the fish. Bring slowly to a simmer (you may need to use two cooker
rings ). As soon as bubbles start to break the surface. remove pan
from the heat, and leave the fish to go cold in the liquor. Lift out
the rack, skin the top half of the fish, and dress it. It's about the
easiest possible partypiece

For fillets, I season them, squirt with lemon, smear of butter, wrap
each one in paper or foil and bake in a moderate oven (preheated )
until done (about 20 mins). Or. I might lay each one on a little bed
of fresh herbs before wrapping it.

Janet (Scotland)

O rolls eyes Scotland is not the zenith of the cookery world

O, in Scotland

sf wrote:
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.

Mmmmmm that does sound good. Saved) Thanks sf

Ophelia wrote:

Steve Pope wrote:

Pete C. wrote:

Steve Pope wrote:

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?

California

S.

On Sun, 13 Apr 2008 18:17:31 +0100, "Ophelia"
wrote:

O, in Scotland

You're *still* there? When are you moving???

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In article ,
Sky wrote:

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

I put it in a glass pie plate, skin side down. If I need to even the
thickness some, I can do that by folding the thin end under - doubling
the thickness.

I sprinkle dill weed on top and then sprinkle some lemon juice over it
(not an awful lot, just some). I cover it all with plastic wrap,
vented, and nuke it at full power for a couple of minutes. If it
doesn't look done, I'll nuke more, in 30 second increments, checking
appearance after each increment. Maybe let it stand a couple minutes
and serve and eat. YMMV. That's the easiest way for me to prepare it.
There are never leftovers but if there were, I could maybe make some
creamed salmon and peas to serve over biscuits.
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She's had good news! Hurrah!

On Sat, 12 Apr 2008 20:19:31 -0700, wrote:

On Sat, 12 Apr 2008 22:56:20 -0400, Boron Elgar
wrote:

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? 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 either broil or grill salmon. I dot with butter or brush with EVOO
for broiling, or just EVOO for grilling.

I never do salmon pan fried, but that's just me.

Boron

I agree with Boron, broil or grill. Oven baking used to be my standard
way of cooking salmon, but since I've broiled it and grilled it I
don't bake it much anymore.
Have fun experimenting.

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

True confessions....

One of my favorite things to do with a slab o'salmon is turn it into
gravlax.

Boron

sf wrote:
On Sun, 13 Apr 2008 18:17:31 +0100, "Ophelia"
wrote:

O, in Scotland

You're *still* there? When are you moving???

*sigh* please mail me at Elsinoreatblueyonderdotcodotuk

I shall tell all) I don't publish stuff now because a certain person uses
everything against me)

On Sun, 13 Apr 2008 19:30:35 +0100, "Ophelia"
wrote:

I shall tell all) I don't publish stuff now because a certain person uses
everything against me)


If you'd rather do live chat.... the coast is clear. No one is there
right now. I just logged in and am waiting for you.

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On Sun, 13 Apr 2008 14:18:40 -0400, Boron Elgar
wrote:


True confessions....

One of my favorite things to do with a slab o'salmon is turn it into
gravlax.

I confess, I don't have the patience for gravlax.... but I request
that others make it for me (party time - Q: What shall I bring? A:
How about some of your home made gravlax?). If they didn't want me to
ask, then they wouldn't have offered. LOL

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sf wrote:
On Sun, 13 Apr 2008 19:30:35 +0100, "Ophelia"
wrote:

I shall tell all) I don't publish stuff now because a certain
person uses everything against me)


If you'd rather do live chat.... the coast is clear. No one is there
right now. I just logged in and am waiting for you.

I logged but can't see you

Anyway, if you want to contect me, you have my address)

On Sat, 12 Apr 2008, Sky wrote in rec.food.cooking today:

[...snip...]

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.

My wife got a marinade last Summer that we use for salmon and we love it.
The brand name is Soy Vay and it is called Veri Veri Teriyaki. We
marinate the salmon in it and then take it to the grill. I usually brush
on a bit more of the marinade after turning the fish.

I am not sure how long Soy Vay has been in stores, but we are happy we
found it. Very good! It has a good smell to it too while it is cooking.

John

wrote in
:

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.


My mom's recipe. She serves it cold on Shabbat instead of gefilte fish
sometimes.

It's great, hot or cold.

Saerah

aem wrote:



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

I have an incredible recipe for salmon fillets cooked in phyllo. It calls for
4 half sheets of sheets of phyllo per serving size portion of salmon. Brush
each (half) sheet of phyllo with melted butter and sprinkle with sesame
seeds. Place the salmon in the middle of the top sheet, season with a little
salt and pepper, top with with a spoonful of finely chopped onion, a bit of
brown sugar, a tablespoon of orange juice, and a bit of fresh dill weed. Wrap
the filet in pasty... you can gather it and pinch it, fold it or whatever
presentation you want., brush with melted butter and sprinkle with more
sesame seeds, then bake for about 20 minutes...till phyllo is golden brown.