My favorite salmon recipe

This is really not that hard to do. A fair number of ingredients but not hard to get great results. You can put it over mashed potatoes (instead of his fancy pants celery root). And it is great with a Pinot Noir. You also probably don't need to peel the tomato (pain) since it gets strained out anyway.

http://www.wolfgangpuck.com/recipedetail.php?Alias=RE_WP3121

And I LOVE salmon! I'll have to try this recipe! Thanks!:)

salmon
mix up 3 to 1 mayo & good mustard, smear on top
grill

the end.

with nutritionally oriented sister in law was. . .affirming how important it is to buy and consume "wild (Alaskan) salmon" as opposed to salmon that is farmed. It costs about 2 bucks more a pound but has healthy omega fatty acids as opposed to the farmed stuff that doesn't and has tons of red dye infused because the farmed is naturally grey. The wild stuff is so much richer. I had tried it a few months prior and was blown away.

My fave recipe for both kinds but especially the wild stuff is really simple.

Marinate the fillet for a few hours in orange juice and some ginger soy (House of Tsang) and broil or grill. It really brings out the flavor. But I'll try Wolfie's recipe for the heck of it 'cause I think he's a real talent. Thanks for posting.

But then, I've had Alaskan salmon in Alaska and there's no match for how they do it up there. This comes pretty close:

8 Tbsp (1 stick)unsalted butter
1/3 cup honey
1/3 cup (packed) brown sugar
2 Tbsp fresh lemon juice
1 teaspoon natural liquid smoke flavoring
3/4 teaspoon crushed dried red pepper flakes
1 center-cut salmon fillet (about 2 pounds), skin on, in 1 piece

Combine butter, honey, brown sugar, lemon juice, liquid smoke and red pepper flakes in a saucepan. Cook over medium heat, stirring, until smooth, 5 to 7 minutes. Cool to room temperature.

Arrange salmon in a dish just large enough to hold it. Pour the cooled marinade over it, and let it stand for 30 minutes, turning once.

Prepare hot coals for grilling.

Oil the grill well and cook the salmon, skin side up, over medium heat for 5 t0 7 minutes. Then turn it over and cook until the fish flakes easily, another 5 to 7 minutes.

Transfer the fish to a platter and serve immediately.

In NYC, farmed salmon fillets goes for about $7/lb and wild/alaskan about $15. They look totally different and I usually buy the wild.

Don't get to grill much but I have done this recipe on a grill. The ginger and pepper have a tendency to fall off so for the grill I would recommend adding the ginger and black pepper to the sauce before all the reduction and straining.

The ginger soy sauce sounds interesting.

I'm always in the market for new recipes!

It's pretty damn good. You can also roast it in the oven (which is what I did for x-mas dinner) with some other veggies, or cut it into thin strips and put it raw into salads. Cutting it is a bitch though, it's pretty dense.

that's what I was thinking -- it's a bit much to work with; hard to cut, and hard to find at times especially around the holidays. Also, I've found it a tad too bitter. Maybe I did something wrong?

I've got company for New Years day and I'm gonna give it a whirl. Love salmon anyway, and that technique looks great. Thanks!

the sauce too, which is always handy when you have company. Just do the sauce reduction part up through the straining then it can go to the fridge. Later, just heat it up and add the butter.

I'll follow your excellent suggestion, can't wait sounds good!

Of course (you can see where I live) I'll have to include some hoppin' john on the menu for good luck.

I might try parsnips instead of the celery root to give a little more flavor to the potatoes. Celery root is a bit much.

Salmon rub - rub it on, let sit for a few minutes, grill or pan fry. Doesn't get easier or better.



http://www.surlatable.com/common/products/product_details.cfm?PRRFNBR=9588

and throw it on the grill.

Salmon is so wonderful, it doesn't need a lot of attention.