01-27-2008, 09:39 PM
| #1 |
| Senior Member   | WOW Me With Salmon! OK, give it up! Everyone has their favorite salmon dish and/or rich fish recipe.Moose and Billy? I HAVE HUNDREDS and I'm looking for something completely off the map! My last salmon meal to guests was coho steaks with red and green pepper, onion, garlic, gari, and an ice cube with a splash of low sodium soy... . Wrap it in foil, then wrap again. Press the air out. When you have all your packets ready, put them in the DISHWASHER, and run them through a regular wash and dry cycle! They come out perfect! Everytime, the results are the same! Make some white rice with a sprinkle of Green or Gunpowder tea on top and serve the fish on top. YUM!!!!! P.S. This IS a camping meal for my brother in law...
__________________ Thank God we don't get as much Government as we pay for! -Will Rogers Last edited by SwedeSteve; 01-27-2008 at 09:44 PM. |
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01-27-2008, 10:34 PM
| #3 |
| spiritual counselor   Join Date: Jul 2006 Location: a secret lab on the shores of lake titicaca
Posts: 10,617
Trader Rating: (0) | Gravadlax  Ingredients 1 whole salmon, preferably wild or organic, (or sea trout, or large trout) about 2-4kg/4½-9lb For the cure: This quantity should be increased proportionately according to the size of your fish. It is also sufficient for about six average size mackerel. Fish too big to fit in the fridge can be cured in a cool cellar or outhouse (provided it never exceeds 6C). Failing that, you'll have to make two parcels. 2-3 large bunches fresh dill 125g/4oz rough sea salt crystals 250g/8oz caster sugar 30g/1oz freshly ground black pepper For the sauce: 1 tbsp chopped dill 1 tbsp English mustard 1 tsp caster sugar 1 tbsp sunflower oil 2 tbsp crème fraîche 1 tbsp wine vinegar Method Gut and wipe clean the salmon then take two large fillets from each side, as close to the backbone as possible (use the carcass for stock or soup). Roughly chop the dill and mix thoroughly in a bowl with the salt, sugar and pepper. Lay out a sheet of foil or cling film about 4 times the width of a salmon fillet. Spread a quarter of the pickling mix over a fillet-size area on one side of the foil with a good 15cm/6in margin for folding over. Place one fillet, skin side down, on top of the pickle mixture and cover with slightly more than half of what is left. Place the second fillet on top, skin side up, to make a sandwich. Scatter the remaining pickle mixture over the skin. Wrap up the parcel tightly, tucking the ends and edges in underneath the fish. Put the package on the tray and place a similar size tray, or a plank of wood on the top. Weight it down, with a brick or two or anything else handy (the contents of the fridge?).Turn the package daily for at least five days, and no more than eight. Do not discard the pickling liquid that oozes from the package unless it threatens to spill over the side of the tray. At least one hour before you wish to serve the fish, combine all the ingredients for the dressing in a jar and shake well together. Leave to stand and shake again to emulsify before serving. To serve: unwrap the gravad lax and wipe off any excess pickling liquid. There is no need to scrape off the dill pieces though, as some recipes suggest. Slice fairly (but not too) thinly then serve with the sauce and buttered brown bread. Unused gravad lax can be re-wrapped in clean cling film or foil and kept in the fridge for up to five days. eat this and you will turn into a VIKING! AARRRGGG! by the sword of odin it's good!
__________________ to the man with a hammer everything looks like a nail Last edited by billy; 01-27-2008 at 10:36 PM. Reason: Automerged Doublepost |
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01-28-2008, 10:03 AM
| #4 |
| Senior Member | Umm, Billy.... SWEDE steve, remember? But it is a bit different than mine so will give it a try. Thanks! (Should serve with aquavit)
__________________ Thank God we don't get as much Government as we pay for! -Will Rogers |
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02-02-2008, 09:15 PM
| #8 |
| Resident Armed Liberal  | The father-in-law of one of my brothers in Oklahoma had a sister in Washington or Oregon. She sent him a whole salmon each year, in return for him sending her a gallon jar of his justly famous BBQ marinade. He always turned most of the fish into pans of salmon loaf studded with garlic cloves, and proudly handed them out to all his kin in the area. The stuff was so powerful that most people kept it in the fridge until it went bad. Then they'd give him back the empty pan, and lie about how much they had all enjoyed the salmon. I was over at my brother's house one day while they were gone, and I was starving. So I heated some of the garlic salmon loaf up and tried to eat it, but it was so powerful I couldn't get it down. In a moment of inspiration (or desperation), I cooked up a pot of white rice to go with it. And you know what? When it was cut with about four parts of rice to each part of salmon loaf, the stuff was delicious! Oh yes...the marinade. The old boy's sister was always on his back to give her the recipe, instead of just sending her some each year. As she so tactfully put it in one of her letters, "you're old and sick and going to die sooner or later, and I'll be stuck without knowing how to make it." He showed me the letter one day and told me with a grin, "if I gave her the recipe, son, I guarantee I'd die sooner rather than later. She's a hard-core teetotaller, and that's a beer-based marinade I send her."
__________________ If a million people say a foolish thing, it is still a foolish thing. -Anatole France Last edited by troy2000; 02-02-2008 at 09:20 PM. |
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