erik Posted September 9, 2003 Share Posted September 9, 2003 making it for dinner tonite and am interested in trying something new! all replies welcome! i'll give the winner a biner! Quote Link to comment Share on other sites More sharing options...
Alpinfox Posted September 9, 2003 Share Posted September 9, 2003 nail a filet to a water-soaked alder plank and grill it. Simple. Wonderful. or, check out www.epicurious.com Quote Link to comment Share on other sites More sharing options...
sk Posted September 9, 2003 Share Posted September 9, 2003 less is more salt pepper tiny bit of butter and a little dill on the grill or bake in a 350 oven YUMMERS Quote Link to comment Share on other sites More sharing options...
E-rock Posted September 9, 2003 Share Posted September 9, 2003 (edited) Slice into thin strips perpendicular to the grain of the meat. Place on small balls of sushi rice. Add soy sauce and wasabi. Enjoy. Sorry I'm incapable of giving a legitimate response on this website. Edited September 9, 2003 by E-rock Quote Link to comment Share on other sites More sharing options...
vegetablebelay Posted September 9, 2003 Share Posted September 9, 2003 Some lemon and butter mixed in with a little bit of oyster sauce. Quote Link to comment Share on other sites More sharing options...
Paco Posted September 9, 2003 Share Posted September 9, 2003 Abbove suggestions good... another easy option is to bake with a little olive oil and then add a dab of miso/soy sauce mix. Not much is needed as the miso/soy sauce mix is powerful. Add some steemed rice and steemed broccoli and you have one fantastic, easy meal! Quote Link to comment Share on other sites More sharing options...
Sphinx Posted September 9, 2003 Share Posted September 9, 2003 BBQ, serve with lemon juice, salt, pepper, French, uh, Freedom bread, and garlic. Quote Link to comment Share on other sites More sharing options...
Fejas Posted September 9, 2003 Share Posted September 9, 2003 Are you cooking Fillets or are you lucky enough to have a hole fish, and do you have a BBQ or are you cooking in the oven? Quote Link to comment Share on other sites More sharing options...
Toast Posted September 9, 2003 Share Posted September 9, 2003 A little honey, balsamic vinegar, crushed garlic and fresh ground black pepper... grill skin side down on a hot BBQ, don't overcook. Quote Link to comment Share on other sites More sharing options...
Ursa_Eagle Posted September 9, 2003 Share Posted September 9, 2003 just go to McDonalds and get their new "McSalmon" sandwich (shhhh, don't tell anyone it's really a hamburger with red food coloring...) Quote Link to comment Share on other sites More sharing options...
erik Posted September 9, 2003 Author Share Posted September 9, 2003 Fejas said: Are you cooking Fillets or are you lucky enough to have a hole fish, and do you have a BBQ or are you cooking in the oven? just a half pound filet. eating lonestar 2nite . and in the oven...the weather does not inspire grilling. Quote Link to comment Share on other sites More sharing options...
Beck Posted September 9, 2003 Share Posted September 9, 2003 1 pan meal no cleanup, take 2 big sheets of foil. salmon, butter, s&p, 1 herb of your choice (chervil is very good, dill is okay) and some lemon slices. put all this on top of one sheet, shiney sides fish in, then add the top layer and seal it up tight... do all the seams, folded, like a dry bag, and place on grill till salmon is flakey, 5-7 minutes per inch of thickness, but to your liking... if you do the seams right the foil puffs like jiffy pop or you could get some parchement paper, add vegetables, toss it in a 370 oven, and get classic seafood en papiolette (sp) french restaurants charge 25 bucks for. on the grill you can steam your veggies in foil as well using same type of drybag folds, just add a bit of water... no pots and pans to wash, bro... Quote Link to comment Share on other sites More sharing options...
Beck Posted September 9, 2003 Share Posted September 9, 2003 and you can do foil in oven as well, erik but to make salmon into date food, add two finishing touches at end, right before you serve... drizzle with a reduction of balsamic vinegar and a couple fresh raspberries or even better, salmon berries... served on top of a shredded daikon salad and roast potato galettes with blanched veges of your choice... balsamic reduction makes the sweetest sauce, we used to serve it over sorbets, but it rocks with salmon... Quote Link to comment Share on other sites More sharing options...
ryland_moore Posted September 9, 2003 Share Posted September 9, 2003 For a variation than just the pepper, butter, dill, lemon, try a soy-ginger marinade. Really simple, add soy sauce and fresh shredded ginger root into a ziplock and add a little pepper and garlic. Throw the fillet in the bag, seal it and stick it in a pot in the fridge for an hour or so. Then slap it on the grill (not a BBQ - that is when you throw a pig on a spit and slowly cook all day long). Quote Link to comment Share on other sites More sharing options...
Chaseabbott Posted September 9, 2003 Share Posted September 9, 2003 One Big Ass Salmon Fillet 1 stick of butter 1/4 cup of brown sugar 1 lemon 2.5 tablespoons of English Dry Mustard 4 full sprigs of parsley (fresh only and don't chop, leave whole) Heat all (except salmon) in sauce pan and then coat salmon with mixture (salmon should be in foil created pan) Use BBQ (Charcoal very much preferred) and cook around 350 for 40 minutes or until done to your preference.... haven't had a bad review on this yet. Quote Link to comment Share on other sites More sharing options...
Bronco Posted September 9, 2003 Share Posted September 9, 2003 bourbon and brown sugar. Jim beam is preffered. mmmmm.... this thread is so ghey! Quote Link to comment Share on other sites More sharing options...
sk Posted September 9, 2003 Share Posted September 9, 2003 Chaseabbott said: One Big Ass Salmon Fillet 1 stick of butter 1/4 cup of brown sugar 1 lemon 2.5 tablespoons of English Dry Mustard 4 full sprigs of parsley (fresh only and don't chop, leave whole) Heat all (except salmon) in sauce pan and then coat salmon with mixture (salmon should be in foil created pan) Use BBQ (Charcoal very much preferred) and cook around 350 for 40 minutes or until done to your preference.... haven't had a bad review on this yet. oooohhhhh YUMMY Quote Link to comment Share on other sites More sharing options...
Fejas Posted September 9, 2003 Share Posted September 9, 2003 (edited) Fry pan: dash of olive oil- brown chopped yellow onion and minced garlic. Place Salomon fillets on foil, enough to wrap them in. squeeze lemon on splash Warshire sauce little salt pepper to taste sprinkle ginger over - enough that you see a little of it, not so it just disappears. sprinkle parsley over lightly dump onion and garlic on top / wrap up. bake @ 375 until your liking, some like it half cooked, some like it dry, shouldn't take more than 15mins to bake... *ooops, sorry I usally cub off a 1/4 in slice of butter on top before I wrap up...* Edited September 9, 2003 by Fejas Quote Link to comment Share on other sites More sharing options...
minx Posted September 9, 2003 Share Posted September 9, 2003 red pepper butter white wine saute baste salmon Quote Link to comment Share on other sites More sharing options...
bunglehead Posted September 9, 2003 Share Posted September 9, 2003 Mix brown sugar with some Whiskey, ground Fennel seed, ground Cumin, salt and pepper to taste. Marinate fillets for an hour then broil to medium rare. VOILA! Salmon. It's what's for dinner. Quote Link to comment Share on other sites More sharing options...
Bronco Posted September 9, 2003 Share Posted September 9, 2003 bunglehead said: Mix brown sugar with some Whiskey, ground Fennel seed, ground Cumin, salt and pepper to taste. Marinate fillets for an hour then broil to medium rare. VOILA! Salmon. It's what's for dinner. I thought there might be some other stuff in there. Still GAY! Quote Link to comment Share on other sites More sharing options...
Thrashador Posted September 9, 2003 Share Posted September 9, 2003 Wrap the fish in foil with pieces of butter, some salt & pepper and whatever else suits your fancy. No dill though. B-o-r-i-n-g. Place in dishwasher and run on full cycle with hot water and no soap(duh!). The shit works great plus it blows peoples minds when you pull dinner out of the dishwasher. I'd experiment with it first though before you cook for the in-laws or the like. Quote Link to comment Share on other sites More sharing options...
ken4ord Posted September 9, 2003 Share Posted September 9, 2003 Alpinfox said: nail a filet to a water-soaked alder plank and grill it. Simple. Wonderful. or, check out www.epicurious.com I used cedar planks this summer, and that was the best. Also gril with apple wood chips that are soked thrown on the coal before putting the salmon on is really good. Quote Link to comment Share on other sites More sharing options...
Sphinx Posted September 10, 2003 Share Posted September 10, 2003 Thrashador said: Wrap the fish in foil with pieces of butter, some salt & pepper and whatever else suits your fancy. No dill though. B-o-r-i-n-g. Place in dishwasher and run on full cycle with hot water and no soap(duh!). The shit works great plus it blows peoples minds when you pull dinner out of the dishwasher. I'd experiment with it first though before you cook for the in-laws or the like. Quote Link to comment Share on other sites More sharing options...
Attitude Posted September 10, 2003 Share Posted September 10, 2003 Just yank it out of the river and start chowing. Yum. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.