On Sat, 12 Apr 2008 21:58:30 -0700 (PDT), aem
wrote:

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

Looks like that's along the lines of Salmon Wellington. I don't
remember what recipe I used but it was good the one time I made it.

Lou

"Sky" wrote in message
...
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

*GIMF = Google Is My Friend
**KISS = Keep It Simple Stupid G

When the salmon are running (I only ever buy wild caught Alaskan salmon, unless it's
for salmon patties, then it's canned )...I always try to buy it at least a few
times in the season. There's alot of ways to prepare salmon, but one of my favorite
is with a slightly sweet-slight spicy rub and then it's off to the grill. Sometimes I
use a plank, sometimes just the grates if I have a skin on portion. If it's raining
or something else stops me from grilling, I'll broil it with the same rub.
Another really delicious way to have it is with pasta. I lightly brush it with olive
oil and either grill or broil it until it's almost done, then toss it with hot cooked
angel hair, diced tomato, and fresh basil. Drizzle a little more olive oil, then
squeeze a bit of lemon over it all. Yummy.
You can also bake salmon...easy and good! My favorite weeknight combo hehe.

Here's a couple recipes:
Teriyaki Salmon

1 cup tamari or soy sauce
2 teaspoons ginger juice (juice squeezed from freshly grated ginger)
1 tablespoon mirin
2 garlic cloves, minced
2 tablespoons honey
1 tbsp toasted sesame oil
4 salmon fillets (about 6-8 ounces)

This can be grilled, or roasted at 400* for 15-20 minutes. Pour half the sauce over
the fish prior to cooking, baste with remaining sauce frequently.


Sweet Spice Salmon Rub
1/3 cup brown sugar
2 1/2 tbsp ancho or pasilla chile powder (your preference)
1 tbsp very finely grated lemon peel
2 tsp salt
1 tsp freshly (finely) ground white pepper
1/2 tsp cumin (optional)

kimberly

"Sky" wrote in message
...
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


Ooo...I just remembered another, quite delicious, way we have had salmon. When we
lived in Alaska, we spent some time travelling around, and wound up spending a couple
weeks on the Kenai river at a campground. One of the other campers there made some
spectacular salmon one night, and it was so simple! After catching they cleaned the
salmon, then stuffed it with slices of lemon, onion, and leeks. It was then wrapped
in foil, and placed in the hot coals (though I'm sure you could use a grill or hot
oven!), until it was almost opaque, and flaky. A sprinkle of salt, and it was
perfection.

kimberly

On Apr 12, 9:49 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

*GIMF = Google Is My Friend
**KISS = Keep It Simple Stupid G

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

I load up some heavy duty foil with lemon juice, freshly cracked black
pepper, and butter, and wrap it tightly around the salmon filet, and
bake it - about 425 for 10 minutes per inch of thickness. I usually
just bake it 20 minutes and call it good.

I have a recipe that calls for using maple syrup with lots and lots of
cracked black pepper, and that's good, too.

N.

A BIG Thank You to everyone who responded to my inquiry I enjoyed
reading all the suggestions and have saved a lot of them for future use.

Sky, who's gonna hve fun with salmon

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

*GIMF = Google Is My Friend
**KISS = Keep It Simple Stupid G

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice