Home Cooking Recipes
home cooking recipes                                            home cooking recipes
Quick & Easy
By Beverly Barbour


Salmon is in the pink right now

Salmon can take the heat. It positively jumps onto the grill and manages to stay moist.

It is hard to find anyone who doesn't like salmon. It is such a firm fleshed fish that it is right at home sizzling on the grill and it has enough fat so that it can take the heat without drying out.

Most fish recipes are somewhat interchangeable. Just remember that very mild flavored fish don't take well to heavy flavors and spices but hearty fish like salmon and halibut do. They, plus trout, are excellent choices for the grill.

If fish bones are a problem for your family, do as the French do. They bone salmon steaks using a boning knife to cut along both sides of the large bone in center of each steak. Work your way down the "flaps" and you will end up with two rather odd looking pieces. Flip one half over so that the two can be nestled together with the flaps curving up around the opposite center. Dovetailed like this they can be secured with a skewer and will hold together well. Not only are the pieces boned this way easy to turn with tongs but also they cook evenly and they look really beautiful.

Grilled Pastrami-Style Salmon

The classic seasonings used the make beef pastrami taste fantastic are used on this grilled salmon. Allspice is fairly strong, so if you don't like its "burn," use the lesser amount. The rub can be used on a center-cut piece of salmon or boned fish prepared as described above.

1 tablespoon dark brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 teaspoon coarsely ground black pepper
1/4 to 1/2 teaspoon ground allspice
1 1/2 pounds salmon
1/2 teaspoon olive oil

Prepare grill or broiler. Combine brown sugar, kosher salt, garlic powder, ginger, coriander, black pepper and ground allspice. Place salmon fillets, skin side down on work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap and chill 15 minutes. Place fish, skin side down on a grill rack coated with cooking spray; grill 10 minute or until fish flakes easily when tested with a fork. Makes 4 servings.

Roasted Salmon Barbecue

Marinating the fish for an hour keeps it moist while roasting.
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6 oz) salmon fillets or boned steaks
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon cinnamon

Combine pineapple juice, lemon juice and fish in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl; rub over fish; place in a baking dish or on a grill covered with cooking spray. Bake for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon. Makes 4 servings.

Salmon & Spinach Pie

This is a good dish to take on a picnic because it travels well and is good cold or hot.

2 packages frozen, chopped spinach, thawed (or use your own cooked spinach)
1 large egg
2 cups cooked rice
2 teaspoons dried tarragon
1/4 teaspoon nutmeg
3/4 teaspoon pepper
1 1/2 pounds boned and skinned salmon, cut 1/2-inch thick
1 sheet frozen puff pastry, barely thawed

Duxellles:

3 1/2 cups chopped mushrooms, any kind
1/4 cup minced shallots or scallions
1/4 teaspoon nutmeg
1/4 + 1/3 cup dry white wine

Preheat oven to 375 F. Squeeze liquid from spinach. In a bowl, beat egg to blend; save 1 tablespoon. Mix remaining egg with spinach, rice, tarragon, nutmeg and pepper; pat half into an oiled 9-inch shallow casserole or pie pan. Duxelles: In a frying pan over medium-high heat stir ingredients together until juices evaporate and mixture browns and sticks, 10 to 12 minutes; stir in 1/4 cup wine and stir until mushrooms brown, about 3 minutes. Add 1/3 cup wine to loosen browned bits. Lay salmon in casserole; cover with Duxelles and then top with remaining rice mixture. Cut pastry to more than cover the pie. Snip rim and fold decoratively; brush pastry with egg. Bake until top is golden brown, about 35 to 40 minutes. Serve with sour cream and lemon. Makes 6 to 8 servings.

Ginger Sesame Salmon

These are made in aluminum foil packets to cook in the oven or on the grill. You could add shredded potatoes or cooked rice to each packet

1 cup shredded carrots
2 salmon fillets
1 tablespoon grated fresh ginger
1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil

Preheat oven to 450 F or grill to medium-high. Center carrots on 2 sheets of heavy-duty foil. Top each with salmon. Rub salmon with ginger; drizzle with vinegar and oil. Bring up foil sides. Double fold top and ends to seal packets, leaving room for heat circulation inside. Bake 18 to 20 minutes on a cookie sheet or in covered grill. Makes 2 servings.

You catch a lot of compliments when you serve fish!

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