MPI_Mallard
Windsor,Ontario,Canada Davenport,Florida
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Joined: 12/20/2004
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Francesca Knowles wrote:MPI_Mallard wrote: She asked for a fish grill wich i had and proceeded to spray both sides with pam,she took 1 1/2" salmon steaks and using butcher's twine wrapped the stomach flaps around the steak and tied them off to make a round,
 ......"Stomach flaps"????
I've been catching/eating salmon all my life and have no idea what part of a salmon you're talking about...
Are you sure this lady was a chef, and not a plastic surgeon?
That "procedure" sounds more like a tummy tuck than a barbecue... 
When you clean a salmon the stomoch area is emptied so when you cut one into steaks you end up with the sides of skin that covered that area on both sides,you simply roll one side up the middle then wrap the other to mak a circular shaped steak,the idea being that you grill the steak with the skin still on.
Red Green:
"Vegetarian" is an old Indian word
meaning "I don't hunt so good."
07' Dodge 3500 6 speed Cummins Diesel Dually/6.7L Bully-Chipped /
Jake Brake/07' Cedar Creek 37CDTSD Daydreamer fiver
Mallard @ Frau Blücher
Red Green:
Now lets Bow your heads for the men's prayer.
I am a man, but I can change.
If I have to, I guess...
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ridingfamily4
Corona, CA
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Joined: 03/24/2006
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MPI_Mallard wrote:Francesca Knowles wrote:MPI_Mallard wrote: She asked for a fish grill wich i had and proceeded to spray both sides with pam,she took 1 1/2" salmon steaks and using butcher's twine wrapped the stomach flaps around the steak and tied them off to make a round,
......"Stomach flaps"????
I've been catching/eating salmon all my life and have no idea what part of a salmon you're talking about...
Are you sure this lady was a chef, and not a plastic surgeon?
That "procedure" sounds more like a tummy tuck than a barbecue...
When you clean a salmon the stomoch area is emptied so when you cut one into steaks you end up with the sides of skin that covered that area on both sides,you simply roll one side up the middle then wrap the other to mak a circular shaped steak,the idea being that you grill the steak with the skin still on.
Red Green:
"Vegetarian" is an old Indian word
meaning "I don't hunt so good."
thank you for the pic, I didn't want to admit I still didn't understand, even after the explanation! Now it makes sense
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coribdx
on the road
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Joined: 03/21/2006
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I make it several ways... Last week I tried this recipe and it was GOOD. IMHO it really didn't need the sauce.
Ingredients
1/4 cup finely chopped pistachios
1 clove garlic
1 tbs parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup panko bread crumbs
2 tbs whole grain mustard
2 (4-ounce) fresh salmon fillets
2 tablespoons extra-virgin olive oil
Lemon Cream Sauce, recipe follows
Directions
In a food processor or mini chopper, combine the pistachios, parsley, garlic, bread crumbs, oil, salt, and pepper. Salt and Pepper the salmon, spread liberally with mustard on the flesh side. Press the salmon mustard side down into the crumb mixture. Use any leftover crumb mixture to pile on top of the fish.
In a cast iron skillet, heat the oil over medium-high heat. Add the salmon skin side down (crumb side up) and cook for about 3 minutes. Immediately put the skillet into a 400 degree oven and cook for approximately 8 minutes. Transfer the fillets to serving plates. Serve with Lemon Cream Sauce, and garnish with chopped pistachios, if desired.
Lemon Cream Sauce:
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup chicken broth
1/4 cup heavy whipping cream
2 teaspoons lemon zest
1/8 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon ground white pepper
In a small saucepan, melt the butter over medium-high heat. Add the flour, whisking to combine and cook for 2 minutes. Reduce the heat to medium; stir in the broth and cream and simmer until thickened, whisking frequently, about 3 minutes. Add the lemon zest, lemon juice, salt, and pepper, whisking to combine. Cook for 2 minutes, whisking constantly. Pour into a serving dish and serve with the salmon
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JEBar
Willow Springs, NC
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Joined: 10/27/2002
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add me to the group who will eat but doesn't really care for salmon but my wife and daughter really enjoy it .... one of their favorite ways to fix it is to melt a stick of butter in a deep, frying pan and cover the bottom of the pan with sliced onion .... when the onions are cooked so they turn clear, lay the salmon (skin side down if it still has the skin on it) on the onion and pour in sufficient white wine to cover the salmon .... poach it at a slow boil until the salmon is done
Jim
'07 Freightliner Sportchassis
'06 SunnyBrook 34BWKS
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MaverickBBD
Formerly of Bellingham, Wahington, U.S.A.
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Joined: 11/21/2004
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ridingfamily4 wrote:do you cook with skin on or off? What has best results?
Skin on. It helps keep moisture in and just 'sticks' to foil when fish is removed from the foil. Otherwise you can just lift the meat off of the skin.
Tom, Cheryl & Blossom(coonhound mix)
'05 Winnebago Journey 36G w/Cat. C-7 350 hp Freightliner XC
AFE air filter, aero turbine muffler, 4 FSD Konis, ultra track bell crank and Safe-T-Plus
FMCA 397030
WIT 129107
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SWMO
Southwest Missouri
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Joined: 08/27/2006
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I like mine simple. I run some lemon juice over it to cut any slime that may have found its way onto the meat, cover with olive oil and sprinkles with basil.
I bake it about 10 minutes at 325, it depends on thickness and fillet temperature, and then crisp it slightly under the broiler.
The outside grill is another option, but there are posts for the methods.
2009 Dodge 3500 Laramie, DRW, 4X4, auto, 6.7L, B & W Companion.
Jayco Designer 34RLQS, Mor/Ryde
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MaverickBBD
Formerly of Bellingham, Wahington, U.S.A.
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Joined: 11/21/2004
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SWMO wrote:I like mine simple.
I'll second that! Nothing like a couple of iron wood sticks through King fillets and stuck in the ground next to the campfire!
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lizzie
Unaka (near Murphy), NC
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Joined: 01/12/2008
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Would you believe in the pressure cooker? Take 1/2 inch thick Salmon steaks, pat dry with paper towel. Brush with lemon, juice, butter, or whatever & sprinkle with dill. Put about a cup of water in the cooker. Place the Salmon on the rack inside the cooker. Bring up to steam and let it rock for no more than 3 minutes. Cool cooker at once. I usually serve it with a light sauce over pasta. It also makes a great chilled pasta salad. This meal can be on the table in 10 minutes.
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Mocoondo
Chicago, IL
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Joined: 02/23/2010
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I love salmon steaks. I usually do salmon at least once a week. Here is my favorite:
Take a couple salmon steaks, skin on.
Make a marinade of EVOO, dill, fresh minced garlic
Slather heavily on the flesh
Refrigerate for 24 hours.
Cook on the rotisserie.
In the summer, we cook the above on the grill using a water soaked cedar plank. The best you will ever have.
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MScampers
Vicksburg, MS
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Joined: 10/22/2007
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So simple:
season with salt free lemon and pepper seasoning
put in skillet with a little EVOO and some real butter and cook a total of 5 minutes at the most...turning a time or two
OR
cook on the George Forman grill, spray with olive oil and on the first turn put 2 thin pats of butter on the salmon and close the grill.
Serve on a salad of mixed spring greens, sliced strawberries, red grapes, grated parmesan cheese, pecans and raspberry vinegarette dressing.
YUM!! Even our 3 yo loves this. Prefers it to chips or cookies.
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