Salmon is king of fish oil. All fish have fats called omega-3s, but salmon is one of the richest sources.
Omega-3s are major players in the prevention of heart problems and may help with controlling inflammatory
problems like arthritis.
Cooking Salmon is probably the easiest fish to cook as it is a wee bit fatty
and overcooking is usually not a problem. Poaching, baking, BBQ, is
not rocket science with this fish. And if you try the following recipes
folks who partake in your culinary skills will really applaud your efforts.
Maple Salmon1/4 cup maple syrup (the real stuff not the artificial stuff)
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
First if your fish is frozen, thaw it or buy salmon that is fresh and not frozen. (this is
better as the taste of salmon is more enhanced)
In a small bowl, mix the maple syrup, chopped parsley, soy sauce, garlic, garlic salt, and pepper.
Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture.
Cover the dish, and marinate salmon in the refrigerator 30 minutes - 3 hours,
Turning the fish over once and the longer you marinate the better it gets
Preheat oven to 400 degrees F (200 degrees C).
Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
If you do not want to bake your fish, you can BBQ it, broil it, fry it by putting a little olive or canola oil in a pan
and pan fry turning the fish when there is it is just a wee bit brown on each side.
Anyway you do it... it is a winner even for people who don't like fish.
Poached Salmon With Tarragon Sauce And Fingerling Potatoes
We enjoyed this dish served at room temperature, but it is also delicious warm.
2 large bunches fresh tarragon (about 1 ounce total)
1 large bunch fresh chives (about 2/3 ounce)
1 large shallot
3/4 cup fresh flat-leafed parsley leaves
1 cup mayonnaise
1/3 cup rice vinegar (not seasoned)
2 teaspoons Dijon mustard
2 1/2 cups dry white wine
2 1/2 cups water
a 2 1/2- to 3-pound salmon fillet with skin
1 1/2 pounds pink fingerling or other new potatoes
Garnish: 1/2 pound cooked sugar snap peas, diagonally cut into thirds
Pick enough tarragon leaves to measure 1/2 cup (do not pack). Chop enough chives to measure 1/3 cup. Coarsely chop shallot. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to cool room temperature before serving.
In a deep 10-inch skillet bring wine and water to a simmer, covered. Cut salmon into 6 pieces and season with salt and pepper. Submerge 3 salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, 8 minutes, or until just cooked through. Transfer cooked salmon with a slotted spatula to a platter to cool and poach remaining salmon in same manner. When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered.
Bring salmon to cool room temperature before serving.
Cut potatoes lengthwise into 1/8-inch-thick slices. In a steamer set over boiling water steam potatoes until just tender, 4 to 5 minutes. Spoon sauce onto 6 plates and arrange some potatoes in a circle, overlapping slightly, on top of sauce . Season potatoes with salt and arrange salmon on top of potatoes. Garnish salmon with peas and fresh parsley.
Gourmet July 1998
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