We set the coals of our Big Green Egg off to the side for an indirect fire under the salmon. Using non stick foil we made a lipped edged surface for the salmon to lay on while grilling. We really like the taste of this salmon. This salmon has a spicy little Cajun kick to it and the honey is the perfect sweet to the overall flavor. This blackened salmon is the perfect recipe to try. Enjoy! Diane
Ingredients: Salmon
Directions:
Recipe adapted from: joyful healthy eats
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Baked Creole Honey Butter Salmon
Ingredients
Instructions Preheat oven to 425F.
I know I've mentioned this before but, we love salmon! It's not hard to bake but, it's all about how cold the fish is to start and its thickness. My advice is to ask your fish monger for the "center cut" and be picky...look over the salmon in the case, Hone in on a salmon that looks tightly woven, and even in color. I bake a 2 pound center cut portion for two people (because we like a nice lemon pepper salmon salad the next day using the leftovers) You want to buy the salmon the day you plan on baking it. To serve as a cold salmon salad, lightly flake the salmon once cooled, it makes a great addition to any salad which can be served as a side or a main course! If you prefer to serve the salmon hot (or cold), as a main dish, 2 pounds will feed 4 adults (with no leftovers.) ~Enjoy! Diane Baked Lemon Pepper Salmon Salad Ingredients: 2 Lbs Atlantic Salmon, center cut 2 Tbs Butter, softened Salt, light sprinkle Lemon Pepper season, about 2 Tbs 1/4 cup White Wine, or Vegetable or Chicken Broth 1 Tbs Olive Oil Directions: Place salmon, skin side down on a lightly olive-oiled piece of tin foil, on a rimmed baking sheet or in a baking dish. (make sure the foil is large enough to be able to fold the foil up a bit to cover the edges of the salmon during cooking , if the center of salmon is quite thick.) Pat salmon dry, then brush salmon with softened butter, sprinkle lightly with salt and your favorite bottled lemon pepper seasonings. Pour wine or broth over seasoned salmon and bake for 15-30 minutes at 425 F. ***Timing depends on thickness of salmon, usually 15 minutes for every 1-1/2 inches in thickness, finish under broiler 3-5 minutes for a crispier coated top*** ***Our salmon was Super Thick and took about 30 mins at 425 before being fork tender*** IF your salmon is thick, use the foil to cover thinner running side (edge) of salmon, which should cook in under 15 minutes*** ***Is my salmon done? Go the thickest portion and twist into the fish with a fork, the fish should be uniform in pinkness and flake. If you see a darker pink looking into fish, and the fish appears rather firm - its NOT cooked and you need to put back in the oven until the darker pink is gone.*** Want a twist with a kick? try using 2 Tbs Cajun Seasonings in place of the lemon pepper. Recipe Adapted from: Taste of Home Photo by: Diane Baker for Canning and Cooking at Home It's Winter and I wanted fresh salmon. I spied some nice Norwegian Salmon at my store and while its a it pricey - it is worth it. I am rather selective (ok, picky!) about salmon. We prefer: King, Copper River and Norwegian. Salmon that does not have "colorant" added and salmon that is not farm raised either. That being said, salmon in our house is a treat because the per pound price averages $13.99 for these picks when not on sale. Consumption/serving size in our house is roughly 3/4-1 pound per adult. and I always ask for the thicker (more square) body end (not the thinner, tail end) if I am having the salmon cut into a fillet for us. I was happy to find a new recipe to try out that is baked/broiled and ready in under 35 minutes. It's a fantastic mix of flavors. ~Enjoy! Diane
Honey & Lime Salmon (for every 2 pounds of salmon fillets) Ingredients: 2 pound salmon fillets olive oil & foil 2 limes (one for slicing and one for juicing) 4 tablespoons butter, melted 2 teaspoons garlic, minced 2 tablespoons honey salt & pepper 1 tablespoon chopped cilantro or parsley, *optional Directions:
Recipe adapted from: Creme De La Crumb Photos by: Diane Baker for Canning and Cooking at Home One of my favorites recipes to make with leftover grilled salmon or fresh cooked cod. I was at the store the other day and they had a sale on some nice looking cod. Granted it wasn't the fresh cod that I get from my fish monger but, works wonderfully in this fish cake recipe. If you like fish sandwiches, I suggest you try this as well. The type and amount of mashed potatoes used is up to you. Pick a fish, pick your potatoes and pick a sauce - make some - you won't be sorry! ~Enjoy! Diane
Homemade Fish Cakes {or Fish Sandwich} *can be made with cooked/flaked salmon or cod Ingredients & Directions: Combine about 12 oz of cooked flaked fish (I used cod this time but, just as great with salmon) and 3 medium potatoes (I used Yukon golds) that have been cooked and mashed in a large bowl with: 6 scallions, finely chopped 1/2 cup fresh dill, finely chopped 1 Tbs cornstarch 1 heaped Tbs capers, chopped, *optional Grated zest of 1 lemon 1 Tbs lemon juice *more if preferred 2 egg, lightly beaten Salt and freshly ground black pepper Pour about 3 Tbs of plain flour onto a plate. Drop about 1/4 cup of the fishcake batter into the flour and press it lightly to form a round pattie. Use two tablespoons (of floured hands) to flip and dust it until lightly coated on both sides, I keep my patties about 3/4" in thickness. Shake of excess flour and place fishcake onto a wax paper lined tray/plate. Repeat until all mix is used up. NOTE**At this point, the fishcakes can be frozen for future use if desired. or chill for at least one hour in refrigerator before cooking. To cook, heat about 2 Tbs canola oil in a large heavy non-stick frying pan and fry several fish cakes at a time over medium heat, about 5 mins on each side flipping midway until golden brown. If cooking from frozen, don't bother defrosting, just fry straight from the freezer for about 10 mins each side. I let my hot fishcakes set on paper towel to drain off some of the oil before plating and serving. Serve with a lemon wedge, extra dill and tartar sauce or salsa. Another option is to make yourself a Filet-O-Fish Sandwich by placing onto a warmed bun with your favorite sauce (SO MUCH BETTER - HOMEMADE!) ~Enjoy! Diane |