Salmon

[George Cumby]

Just a thought:

Eggs and olive oil are great (and cheaper) sources of Omega-3s. 3-4 eggs for breakfast in the am, a shot of olive oil chased by a few ounces of pomegranate juice and my recovery is much improved.

FWIW..........

[Little Whiskey]

the biggest mistake when cooking fish is overcooking it. remember you can eat fish raw. when it starts to flake take it off! I always cook it on the grill. keep that fish smell outside.

I was never a huge salmon fan, until my wife started making it similar to how Freak mentioned. the fishy taste is gone.

Another high Omega is Flax Seed.

[wootah]

Ok, here we go. Forgive me if I misspell the ingredients. Preheat the oven to 370°F. You have to buy some quality pieces or filets. Put them on some aluminim foil in which you will wrap it in the end. Use a couple of layers because that aluminum foil is awfully thin in the US if I recall correctly.

Lay some anchovies on the salmon. Season with salt, pepper, dried garlic, paprika, parcelie. Pour a little white wine on it (fold the sides from the alu foil up so that you don't spill) and add a bit of butter. Close the alu foil with everything in it. It has to be completely sealed. The result is what we call a 'papillot'. Put the papillots in the warm oven for 20-25 minutes. Check after 20mins by opening the package and cutting the fish in half.

Great stuff to eat with some home made fries. Let me know if you tried it.

[mraynrand]

I have served this to countless guests, and it is always very well received.

popular Patler!

[MadtownPacker]

Easy as fuck way?

Put whatever spices you want, or just some lemon slice and pepper or whatever the fuck flavor he wants. Wrap that shit in foil in a nice sealed package (fold up the ends). Throw that bitch in a hot oven for like 5 minutes. Thenyou can just throw it on some rice. Infuses the flavor quick and saves all the fatty goodness for the kid. Tell him to drink the fucking juice too.

Oh yeah, some ceviche (recipes online) is the shit too.

[MadtownPacker]

popular Patler!

[Little Whiskey]

Easy as fuck way?

[Patler]

Quote Originally Posted by Patler

I have served this to countless guests, and it is always very well received.

popular Patler!

Just meant I have served it for years and years, and it is a "go to" recipe whenever we have guests. Some friends and relatives who stay over a few days request it.

[Patler]

Just a Patler family Sunday dinner!

[GrnBay007]

Ok, a few questions.....

A few of you said to marinate in a mixture or blend of several ingredients but don't say how much you use.

I'm still a lil concerned about using soy sauce, that's just loaded with sodium. Ever since I cooked for my dad when he was sick and on an extremely low sodium diet I really watch sodium intake.

[GrnBay007]

These recipes sound really good. Going to give it a try this weekend.

Where do you even buy anchovies? lol

I love pepper....anxious to try that.

[GrnBay007]

Easy as fuck way?

Put whatever spices you want, or just some lemon slice and pepper or whatever the fuck flavor he wants. Wrap that shit in foil in a nice sealed package (fold up the ends). Throw that bitch in a hot oven for like 5 minutes. Thenyou can just throw it on some rice. Infuses the flavor quick and saves all the fatty goodness for the kid. Tell him to drink the fucking juice too.

Oh yeah, some ceviche (recipes online) is the shit too.

I made it in the oven the first and only time I cooked it and I think I over-cooked it. I didn't wrap it in foil though....guess that helps.

[SkinBasket]

Paula Deen knows more about cooking salmon than some mexican. Serve with pine nut couscous. The recipe looks like more work than it is, and is my favorite way to eat salmon outside of just rubbing it with olive oil and tossing some seasalt on it.

http://www.foodnetwork.com/recipes/paula-deen/pistachio-crusted-salmon-with-lemon-cream-sauce-recipe/index.html

Ingredients

1/4 cup finely chopped pistachios, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 (4-ounce) fresh salmon fillets
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Lemon Cream Sauce, recipe follows

Directions

In a shallow dish, combine the pistachios, salt, and pepper. Dredge the salmon in the pistachio mixture, pressing gently to coat.

In a small skillet, heat the oil and garlic over medium heat. Add the salmon and cook until browned, about 2 to 3 minutes. Reduce the heat to medium; turn the salmon and cook until salmon flakes easily with fork, about 2 or 3 minutes more. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.
Lemon Cream Sauce:

1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper

In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon.

[wootah]

Where do you even buy anchovies?

Just take the canned ones. They have them pretty much in each supermarket over here...

[3irty1]

During the summers when I was salmon seining I had to eat/cook salmon for nearly every goddamn meal.

The thing to remember about Salmon is that its a fatty fish like tuna, seabass, or trout. So you can pull of some stuff that lean fish like tilapia isn't really suitable for. Like eatting. But also grilling, smoking, broiling. Fatty fish generally preferable for raw preparations as well. The other thing to remember is that while fresh Salmon is delicious, it is too expensive to eat regularly for normal people, I'll share some of the ways I eat salmon at home.

The soy sauce+sugar+booze recipe is a winning combo. My favorite is miso+sugar+sake+mirin. Miso is like soysauce only as a paste that looks like peanut butter. It's significantly cheaper than soy sauce and gets better results as it makes for a pretty killer glaze under a broiler. Mirin is a super sweet, ultra cheap Chinese cooking wine. It wouldn't shock me if your supermarket carried both in their Asian section, but both last a long time so its worth finding.

Sour cream and dill is a classic combo so any recipe with those is probably nice. I used to make a weird dish on the boat that I called Coulibiac which is a russian salmon pie although my version is much simpler than the traditional recipe. I made it using a taiyaki mold. A taiyaki mold is basically a Japanese fish-shaped pudgie pie maker for making fish-shaped desserts. Instead of a sweet filling I'd use a filling of salmon scraps, sour cream, dill, and mushrooms. Unlike a pudgie pie maker though, instead of bread you use a batter so maybe its more like a belgian waffle with shit in the middle. Either way, they are a great combo of easy, cheap, fun, and even just a bit elegant. I still make these using canned salmon. I served them at a wedding once. Kids dig em.

Smoked salmon mousse is phenomenal and easy, its just flaked smoked salmon and sour cream mixed together in a bowl until you've got a fluffy pink spread. This can be incredibly cheap as well with canned salmon and liquid smoke and still pretty good.

You can google a recipe for Salmon patties. Those must be cheap and easy because my mom would fry them up when I was a kid.

I use salmon (or really any seafood) for making Paella all the time. I think we have a thread about that on the forum.

Note to those who try to use Salmon for sushi/sashimi: Be sure your fish was frozen. If you bought it in Wisconsin it was. But never pull a Salmon out of the water then cut it up and eat it raw. There are parasites and I once saw a fishing crew bedridden for a few days because they did this.