Baked salmon recipe

[Ksandra]

So since it's lent my bf and I can't eat meat on fridays, so always looking for new ideas. Fish is ok and my bf says is favorite is baked salmon. Only problem is I've never made fish before (aside from shellfish).


Was wondering if anyone knows a simple, but good, recipe for baked salmon. Ones I've been looking up have weird directions and/or crazy ideas. I just need something simple. And like I said since I've never made fish before, any cleaning/preparing tips you have would be greatly appreciated too. :D

[Daydreamer]

This recipe is pretty much amazing http://www.emerils.com/recipes/by_name/ ... sauce.html

It's my 'recipe for people that don't like fish' recipe. Most of my friends that 'don't like fish' will devour it. It has a lot of ingredients, but it's pretty damn easy to be honest.

[Ksandra]

This recipe is pretty much amazing http://www.emerils.com/recipes/by_name/ ... sauce.html

It's my 'recipe for people that don't like fish' recipe. Most of my friends that 'don't like fish' will devour it. It has a lot of ingredients, but it's pretty damn easy to be honest.

Oo that does look really good ty! this is exactly what I needed. XD I'll let you know how it goes.

[Ddz]

Fish absorbs flavor really fast. What I do is get a salmon filet, pour some lemon juice over the top, and wrap the pieces in foil to lock in some moisture. Broil for 12-15 mins and it's done. You can also add spices like rosemary or thyme to spice it up a little. Hollandaise sauce rules with salmon and halibut, too.

[Daydreamer]

[quote="Ddz"]Fish absorbs flavor really fast. What I do is get a salmon filet, pour some lemon juice over the top, and wrap the pieces in foil to lock in some moisture. Broil for 12-15 mins and it's done. You can also add spices like rosemary or thyme to spice it up a little. Hollandaise sauce rules with salmon and halibut, too.[/quote]

Oh god how I agree with this statement. The head chef was off today and they asked me to make the hollandaise for the special, and everyone raved about it. "Better than the chef's." .. Though I think they said that because for some freaken reason he puts wine in his instead of lemon juice, basically making it into a buerre blanc sauce. Eh either way I love hollandaise and is one of the few things I will actually say that I do well. It goes sooo well with salmon and asparagus.

[Ddz]

Fish absorbs flavor really fast. What I do is get a salmon filet, pour some lemon juice over the top, and wrap the pieces in foil to lock in some moisture. Broil for 12-15 mins and it's done. You can also add spices like rosemary or thyme to spice it up a little. Hollandaise sauce rules with salmon and halibut, too.

Oh god how I agree with this statement. The head chef was off today and they asked me to make the hollandaise for the special, and everyone raved about it. "Better than the chef's." .. Though I think they said that because for some freaken reason he puts wine in his instead of lemon juice, basically making it into a buerre blanc sauce. Eh either way I love hollandaise and is one of the few things I will actually say that I do well. It goes sooo well with salmon and asparagus.

That is exactly what my boyfriend made for my birthday dinner :D I taught him how to cook!

[sb]

Salmon is a good starter fish for people that don't cook fish very ofter as it is very good even if it is undercooked (personally, I prefer salmon rare to the point where it's internally barely warmed and psuedo-raw).

One thing to be careful of, if you are used to cooking meat, is that salmon (and many other fish) is much more delicate, and can't be handled as roughly as you can handle beef/pork/other, as it will fall apart on you.

[gt_killa]

is it easy to make the Hollandaise Sauce?

[Daydreamer]

is it easy to make the Hollandaise Sauce?

As usual, just look to Alton for the basic: http://www.foodnetwork.com/food/show_ea ... 58,00.html

The trick to easy hollindaise is to add the lemon juice BEFORE you add the butter. The acids in the lemon juice will react with the proteins in the eggs and cause them to not curdle until a higher temperature, giving you more of a buffer before it breaks.

Salmon is a good starter fish for people that don't cook fish very ofter as it is very good even if it is undercooked (personally, I prefer salmon rare to the point where it's internally barely warmed and psuedo-raw).

One thing to be careful of, if you are used to cooking meat, is that salmon (and many other fish) is much more delicate, and can't be handled as roughly as you can handle beef/pork/other, as it will fall apart on you.

Just curious, but did you mean to say 'even if it's overcooked'? Because the vast majority of people in this country overcook fish till it sucks. Medium-rare salmon is truely bliss, for most other fish I'd go medium-rare to medium.

[riddaraan]

I didn't look, but is that the dishwasher salmon? I remember reading about that on the forums...

[aru]

here's a very simple one: honey, rosemary and salmon. spread honey over salmon and toss some rosemary on it (to make it look like you did something to it). bake it and you're done.

a recipe that i've been trying to work on is getting a smoked salmon flavor through baking it. reduce a pint of rauchbier (Aecht Schlenkerla is the only brand i can get my hands on) to get rid of some of the water. marinade the salmon in it overnight and during cooking keep pouring the marinade back ontop of it.

[isladar]

A few people mentioned asparagus, and I'd like to make a heart-felt plea: For the love of god, America, stop serving the cold, crunchy, thin little asparagus sprigs drowned in lemon like you're hot shit and haute cuisine or something. Asparagus is meant to be smothered in one thing: butter. (I will absolutely concede to hollandaise, since that's like.. mega-butter).

Secondly, big asparagus doesn't mean stringy. When you have fresh asparagus (and if you can find the white kind, you're gold), simply bend the raw stalk until it breaks naturally, then cook as you will. My father likes his asparagus steamed "until its dead", and I pretty much agree with him.

I had the opportunity to be visiting family in Germany during Spargle season (white asparagus), and I seriously ate that shit with lunch and dinner for two weeks straight. It was so good, my god. The stalks were as thick as quarters, and sweet, and hung off the plates.

So to conclude: tiny, stupid asparagus enrages me.

[chillin]

isladar i know you're 500 lbs & couldnt care less but some people here have figures to worry about

[isladar]

sorry couldn't hear you was stuffing my face, my fat fat fat face

[Ddz]

A few people mentioned asparagus, and I'd like to make a heart-felt plea: For the love of god, America, stop serving the cold, crunchy, thin little asparagus sprigs drowned in lemon like you're hot shit and haute cuisine or something. Asparagus is meant to be smothered in one thing: butter. (I will absolutely concede to hollandaise, since that's like.. mega-butter).

Secondly, big asparagus doesn't mean stringy. When you have fresh asparagus (and if you can find the white kind, you're gold), simply bend the raw stalk until it breaks naturally, then cook as you will. My father likes his asparagus steamed "until its dead", and I pretty much agree with him.

I had the opportunity to be visiting family in Germany during Spargle season (white asparagus), and I seriously ate that shit with lunch and dinner for two weeks straight. It was so good, my god. The stalks were as thick as quarters, and sweet, and hung off the plates.

So to conclude: tiny, stupid asparagus enrages me.

People serve asparagus with lemon? That sounds disgusting. Butter or

[sb]

Secondly, big asparagus doesn't mean stringy. When you have fresh asparagus (and if you can find the white kind, you're gold), simply bend the raw stalk until it breaks naturally, then cook as you will. My father likes his asparagus steamed "until its dead", and I pretty much agree with him.

If you cut asparagus at an angle, you get more of the "meat" and keep the fibers at a shorter length keeping it from being too stringy. And steamed until dead? It should have at least a little bit of crunch to it. Agree on the butter thing though. The other way I like it is when it is grilled.

[Freight]

if it's fish....it's catfish.

[Ddz]

Secondly, big asparagus doesn't mean stringy. When you have fresh asparagus (and if you can find the white kind, you're gold), simply bend the raw stalk until it breaks naturally, then cook as you will. My father likes his asparagus steamed "until its dead", and I pretty much agree with him.

If you cut asparagus at an angle, you get more of the "meat" and keep the fibers at a shorter length keeping it from being too stringy. And steamed until dead? It should have at least a little bit of crunch to it. Agree on the butter thing though. The other way I like it is when it is grilled.

yes, roasted asparagus is winsauce!

[sekaran]

Don't think I've ever had asparagus with butter.. or lemon. Normally never eat it on its own, and when I do, I just put some oyster sauce on it. Usually I stirfry it into other food.

[Daydreamer]

A few people mentioned asparagus, and I'd like to make a heart-felt plea: For the love of god, America, stop serving the cold, crunchy, thin little asparagus sprigs drowned in lemon like you're hot shit and haute cuisine or something. Asparagus is meant to be smothered in one thing: butter. (I will absolutely concede to hollandaise, since that's like.. mega-butter).

Secondly, big asparagus doesn't mean stringy. When you have fresh asparagus (and if you can find the white kind, you're gold), simply bend the raw stalk until it breaks naturally, then cook as you will. My father likes his asparagus steamed "until its dead", and I pretty much agree with him.

I had the opportunity to be visiting family in Germany during Spargle season (white asparagus), and I seriously ate that shit with lunch and dinner for two weeks straight. It was so good, my god. The stalks were as thick as quarters, and sweet, and hung off the plates.

So to conclude: tiny, stupid asparagus enrages me.

You realize that Spargle is the generic term for Asapragus right? And that white asparagus means that it is grown in the dark. Besides that, there IS NO DIFFERENCE besides the lack of chlorophyll.

However I agree on the way it should be cooked. It should be tender and not really crunchy. Hollandaise on it is oh so divine.