Salmon Grilled

[ihpguy]

Supposedly very healthy and should be eaten at least twice weekly is wild salmon. I cook it in a hot grill pan. First skin side down and then flip it. I start off with some olive oil with some thinly sliced onions and julienned hearts of palm. After a couple of minutes, throw in the fish. 8-10 minutes later pull out the bad boy. I deglaze the pan with bit of white wine and then add some passion fruit juice and when it is hot pour it over the top. For seasoning, I lightly add the combo Montreal seasoning mix that has garlic, red pepper, black pepper and some sea salt. For sides, it's so easy to steam a cauliflower. And then I do a mixture of wild rice and whole grain rice. Soak it well to get out the starch and wash it a couple of times before cooking. Nice additions to the more delicate salmon flavor.

[wayout]

Sounds delicious. Just got some fresh salmon yesterday at the local shop I go to and was going to make it last night but got sidetracked. So planning to make it tonight, so maybe I will give it a try. Have you (or anyone here) ever poached salmon? I've been tempted to try that method..

[AdamSmith]

Yes, poaching salmon is great, and very easy. Especially now that decent groceries carry good-quality fish stock, usually packaged in cartons like the good chicken stock.

ihpguy's recipe sounds great too. I am going to try that next time I get some salmon. (Odd that, around here in NC stores, price has nearly doubled in the last month for farm-raised salmon from South America. Is it to do with spawning season, or something?)

[RA1]

The urge to spawn can certainly raise the price of escorts.

Best regards,

RA1

[wayout]

Odd that, around here in NC stores, price has nearly doubled in the last month for farm-raised salmon from South America. Is it to do with spawning season, or something?

I'm curious as to what price you are paying? Not sure what I get is farm-raised but I do know it is from South America (Chile) and the price I have been paying is $8.99/lb. It hasn't fluctuated for some time here (NE Ohio).

[AdamSmith]

Here it just went up to $8.99/lb or some weeks more, from the admittedly steal price of $4.99/lb which it had been for 8 months or so when I first started buying it here.

[ihpguy]

I remember that back in the US, the farm-raised salmon was required to have notification on the packaging if there was coloring added. Try for the wild. More expensive, but according to Dr. Oz, much, much better for the body. Down here, the large piece of wild filet(I think) that I bought was about $12.00/pound. At times, I think the supermarket prices might be too high for some items, but then I think of the crappy meal I had after going to Clube 117 down on the corner of Candido Mendez and Rua da Gloria and a couple of pounded, breaded chicken filets set me back $20.00US plus 10%tip and whatever is the raw food cost that I am going to be cooking at home isn't so bad.

Poaching is a great way to do fish, it just takes longer.

[RA1]

Poaching is a great way to get wild game. Just don't get caught.

Best regards,

RA1

[AdamSmith]

Poaching is a great way to get wild game. Just don't get caught.

You beat me to it.

(Actually, in seriousness, right after ihpguy posted that, I googled for an image of poaching to post. But the search returned so many pitiable photos of cruelly de-horned rhinoceroses, some still alive and suffering huge red raw flesh craters where their horns had been hacked off, that I had to leave my desk for a little.)

[RA1]

Poaching African wild game was not what I had in mind so I understand your grief and reluctance. What I had in mind was a rabbit out of season for tonight's supper. Or, similar.

Best regards,

RA1

Tortured minds have the same demons?

[OneFinger]

I'm paying about $3.85 per gallon for FRESH salmon.

That's about what it costs me in gas when I go fishing and catch my own.

[TampaYankee]

I'm paying about $3.85 per gallon for FRESH salmon.

That's about what it costs me in gas when I go fishing and catch my own.

How many gallons per fish?

[TampaYankee]

I didn't eat fish before I discovered salmon. Oh, I ate canned tuna in tuna salad but I didn't consider that fish.

Prior to salmon the only fish I ever ate that I thought worth eating and it tasted great, and I do mean great, was Florida Snook, a game fish not available in stores. Had it once in my life and will never forget it.

My parents ate fish but when they had it I opted for a hot dog or PB&J or cold cut sandwich. Couldn't abide the smell or taste.

Then I traveled to Seattle in the mid 80's. Down at the wharf I was entranced by the odor of alder wood smoke. I was always an easy mark for smoked foods unless oysters (yuck!!). To my horror that smoke aroma was packaged only with a piece of salmon -- fish! . After the third day I finally broke down and bought a piece. I was surprised to find that it actually tasted like real food, not like the usual bland tasting, bad smelling white fish or the foul tasting, worse smelling oily fish like mackeral.

The salmon actually was firm-fleshed like meat and tasted like it was real flesh too. It wasn't Snook but it was awfully damned tasty. The alder wood aroma didn't hurt it either -- an understatement. Not having ready access to alder wood back East, I delved into other seasonings like Cajun, and even butter. It was still pretty damned good. That actually opened a wider door to fish in general, but salmon is still my favorite unless I see a snook swimming within hook's reach.

[wayout]

I made my salmon last night following ihpguy's recipe and it turned out great....four thumbs up. All the ingredients worked very well together. My only challenge was to find passion fruit juice but after a couple stops at different places I was able to find it (Whole Foods). My one addition to the meal was a nice bottle of Chardonnay that complimented the salmon very nicely. The only thing that would have made it even better would have been to have a handsome twink to have the meal with Thanks to ihpguy for posting this, greatly appreciated and thoroughly enjoyed.

[TotallyOz]

this from Dr. Weil:

Ingredients

1 cup sake (Japanese rice wine)

1/2 cup natural soy sauce or tamari

1 tablespoon fresh grated ginger

2 cloves fresh garlic, pressed

1 tablespoon dark brown sugar

12-ounce salmon filet, cut in two 6-ounce pieces

Instructions

1. Prepare the marinade by mixing the sake, soy sauce (a reduced-sodium variety if you prefer), ginger, garlic and brown sugar together in a small bowl. Reserve 1/4 cup of the marinade.

2. Rinse the salmon filets under cold water, place in a glass or ceramic dish and pour the marinade over it. Cover and let marinate in the refrigerator for 1 to 3 hours, spooning the liquid over any exposed parts of the fish once or twice.

3. Prepare the grill or preheat the broiler to high heat.

4. Remove the fish from the marinade and place on foil on the grill or a broiler pan. Broil or grill until done, being careful not to overcook.

5. Pour reserved marinade over fish and serve at once.

[RA1]

Funny how regional tastes are. I have noticed in the SEA area that many prefer Canadian salmon, although I am positive there are plenty available closer to home (although Canada is just a few miles away). There is a little restaurant by the ferry to the San Juan Islands near Everett, WA that serves lovely (Canadian) salmon.

One memory that I have similar to TY's is eating freshly caught Brook Trout that were pan fried. My nephew had literally just caught them and being the unusual kid he was, he only used his hands. Amazing to watch him stand in a brook and catch a trout. Delicious.

Best regards,

RA1

[ihpguy]

For anyone not interested in purchasing the ingredients for a first-time attempt and then the rigamarole of preparing the marinade, buy a bottle of teriyaki sauce and another of low-sodium salt as a start. It also works great on really rare tuna steaks/filets.

[axiom2001]

I applaud all of you cooks out there. Ihpguy's recipe read and "tasted" rather deliciously through a vicarious experience. Hope to get a similar flavor at my favorite seafood restaurant on Fisherman's Wharf in Monterey. This beloved venue has "local's night" from Monday through Thursday; we locals can get sumptuous meals for under $12. Salmon is one of the meals. Guess I'll go there tomorrow and perhaps on Thursday of this week and attempt to frequent "Old Fisherman's Grotto" at least twice a week from now on when I am NOT traveling.

Thanks, ihpguy. If I cooked, I would borrow your recipe with a slight modification {palm of hearts}. I don't like artichokes which are in the same family or perhaps are the same with a different name. I do not live too far from the "Artichoke Capital of the World."

[Guest hitoallusa]

I pan fry salmon with a little bit of olive oil and italian seasoning. I rarely flip the fish since salmon gets cooked even after you turn off the heat. I love salmon. It is good for your skin too.

[AdamSmith]

It is good for your skin too.

Apparently so!

Tried and Tested: the salmon facial plus gypsy mask

http://www.thenational.ae/lifestyle/tried-and-tested-the-salmon-facial-plus-gypsy-mask

[RA1]

I prefer for my salmon to be good for my skin from the inside out.

Best regards,

RA1