Sunday, May 15, 2011

Wild About Salmon

Some salmon recipes. I love salmons, steamed or fried... this article comes with a recipe, so what are you waiting for?
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Today is the first day of the commercial salmon fishing season for Half Moon Bay and Pillar Point Harbor fishermen. Recreational ocean salmon fishing began on April 2.
Wild salmon is not so easy to come by these days. However, in Half Moon Bay, according to a recent article by Stuart Nafey, the recreational salmon fishing got off to a slow start, but is doing well. Whether you catch your own or buy it locally, you might wonder what to do with it once you are home.
Cuts
Salmon fillet is probably the most popular; it’s more “flat” than the steak and tends to cook quickly. The steak is thicker and tends to have more bones. Some people like the texture. Others favor the fillet; it’s just personal preference. When you are trying to figure out how much to buy, a good portion is around 6 oz. Some of that might be skin and there’s always some loss of liquid during cooking. If you are serving lots of other side dishes, you may need less. Luckily, even if you have leftovers, salmon is also good cold and can easily be added to salads, pasta or quinoa dishes.
Cooking methods
Because salmon has a lot of fat, it tends to stay moist. You still want to make sure you don’t overcook it. If anything, err on the less cooked side. Lewis Rossman, Executive Chef/Partner of Sam's Chowder House, gives some advice: “It’s also important to remember that when you take the fish out of the oven or off the grill it continues to cook.  Most people have a tendency to overcook fish.  A fresh salmon fillet is really best served medium.”
Salmon can be cooked on a grill, in the oven or a pan. Regardless of how you cook it, using high heat is the most important part of the process. “It's great on the grill because the smokiness really helps cut some of the richness of the fish," Rossman says. "I also enjoy roasting salmon in the oven.  I usually start with a very hot pan and olive oil.  This keeps the fish from sticking.  I get a good sear on both sides and finish the fish in the oven.  The whole process takes about 10 minutes. “
If the thought of searing it intimidates you, simply put it on a rimmed baking sheet (lined with foil is best for easy clean up) in a hot oven (at least 400 degrees Fahrenheit) for 10 to 15 minutes. When you remove it, press it in the thickest part to test it for doneness. It should be firm. If it’s very firm, it might be dry. Estimate the time on how thick the piece is.
Salmon can be served plain (at least with salt and pepper), with a sauce or marinated. Even if it’s “plain,” a little lemon, lime or butter always makes for good seasoning. There are many rubs that can be used as well; try Cajun or a sweet and smoky one. You can marinate salmon in almost anything; it works really well with a soy-sauce based one. For the simple cooking, try different sauces like lemon caper or dill mustard.

Recipes
Maple Soy Glazed Salmon
Glaze
1/4 cup maple syrup  
2 Tbl soy sauce
1 clove garlic, minced (or 1/2 tsp dried)
1-2 tsp minced ginger (or 1/2 tsp dried)
Dash of salt and ground pepper

1 lb of salmon filets

  1. Mix glaze ingredients in a small bowl. If you want some sauce for the salmon or for another food (e.g. vegetables), double the glaze ingredients.
  2. Pre-heat oven to 425F. Place salmon, skin-side down, on a baking sheet.
  3. Pour mixture over salmon. Bake in the oven for 10-15 minutes or until the salmon is firm. The cooking time will depend upon the thickness of the fish.
Sweet and Smoky Rub
2 Tbl brown sugar
2 tsp smoked paprika
1 tsp kosher salt
1/4 tsp black pepper
1/4 tsp ground thyme
Cooking salmon at home is easy and much more affordable than enjoying it in a restaurant.  Give it a try and let us know what you think.
Let us know how you like to prepare salmon at home. Tell us in the comments.

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Taken from halfmoonbay.patch.com; source article is below:
Getting Wild About Salmon on Commercial Season's Opening Day

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