Poached Salmon Perfecto
- 4 salmon steaks, 1 inch thick
- 1 cup dry white wine
- Medium onion, diced
- 2 ribs celery, diced
- 1 tablespoon olive oil
- 1 teaspoon dried tarragon
- Salt, freshly ground pepper
In a large skillet, bring the wine, onion, celery, oil, and tarragon to a boil. Add the fish, cover, and poach 8-12 minutes or until the salmon flakes with a fork. Using a slotted spoon, remove the salmon and vegetables to serving dishes. Complete the plate with steamed peas and tiny onions, and oven-fried potatoes. Pour the steaming juices into a bowl, and pass chunks of crusty bread for dipping.
Salmon Poached in a Pouch
- 4 salmon fillets, 3/4 inch thick
- 12 small, whole, red-skinned potatoes
- 2 cups fresh broccoli florets
- 8 tablespoons prepared pesto
Set out 4 squares of foil, spray with buttery nonstick, and place a salmon fillet on each. Scrub the potatoes and boil until just tender in the microwave or atop the stove, adding the broccoli for the last 2 minutes of cooking. Drain and toss lightly with half the pesto. Divide potatoes and broccoli atop the salmon and top with the remaining pesto. Bring up the edges of the foil, twist, and place on a cookie sheet. Bake at 400 degrees for 15 minutes. Open packets (beware of hot steam) and place on plates surrounded by halved cherry tomatoes and a side dish of creamy cole slaw.
Grilled Salmon with Betterbutter
- 1 stick butter (no substitutes), at room temperature
- 2 tablespoons fresh, finely chopped parsley, basil, tarragon, or thyme
- 1 tablespoon tomato paste, tahini paste, or fruit jam
Ahead of time, mix the butter, herb of your choice, and paste or jam thoroughly with the butter. Press into small, clean containers such as tomato paste or orange juice cans. Make two batches with different herbs and colors, e.g. tarragon-apricot jam and tomato-thyme. Chill, then remove can bottoms, push out the butter, and slice into rounds about one-half inch thick. Arrange on a plate to pass when serving freshly grilled salmon. Diners customize their own servings.
Salmon with Sassy Corn Salsa
- 15-ounce can corn kernels, drained
- Medium zucchini, finely diced
- Half a medium red sweet pepper, finely diced
- 1/4 cup vinegar
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- Freshly ground pepper to taste
- 1/4 cup sugar
- 1 teaspoon dried dillweed
- Tabasco or hot sauce to taste
- 4 thick, meaty salmon steaks or fillets
- Flour, salt and pepper
Combine salsa ingredients in a medium bowl and chill several hours or overnight. Dredge the salmon lightly in seasoned flour, and fry in butter until brown, crusty, and done through. Serve on heated dishes. Pass the salsa, served with a draining spoon. Complete the menu with corn on the cob, pickle spears, and crusty rye rolls.
Here's the skinny on salmon:
is caught, usually by trolling, 10 months of the year from Santa Barbara to Alaska. It can be baked, grilled, broiled, poached, or smoked. Grill one side, then turn and apply a pesto basil sauce.
season is July to mid-September on both sides of the Pacific. Major spawning grounds are in Alaska, Washington, and Oregon. It's higher in oil content than King or Sockeye, so it's ideal for the grill or smoker. Saute it in olive oil, drift with a little thyme or dill, salt and pepper, and dinner is served.
season is May to September, with Alaska having the largest run in the world. Catches are by seine, gillnet, set gillnet, and trolling. Much of the catch goes to Japan for sashimi and sushi. Cut it into steaks an inch or two thick, marinate, then grill.
is caught in July and August from Southeast Alaska to Kotzebue Sound, mostly by seiners, although some trolling is used. Fat content is low, so baste it often during cooking and don't let it dry out. It's perfect for poaching.
is found June to September from Southeast Alaska to Kotzebue Sound. It's caught by seine, drift gillnet, set gillnet, and trolling. It's lean, so marinate it first and baste often. It can also be poached.
Ways With Canned Salmon
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- Arrange chunks of drained, skinned, boned, canned salmon on a pizza shell painted with tomato sauce, and add your favorite toppings.
- Drain, bone, and skin canned salmon and toss chunks with hot linguini, sauteed mushrooms, steamed snow peas, and a few gratings of fresh ginger, with olive oil to taste.
- Combine 3 cans condensed potato soup, 1 can cream of celery soup, and 4 soup cans milk. Heat thoroughly but don't boil. Drain and pick over 2 cans salmon and stir gently into soup just until it's heated through. Spoon into bowls in which you've placed pats of butter and a pinch of dillweed.
Janet Groene's books include Cooking Aboard Your RV and ABCs of Boat Camping. Contact the Groenes at www.GordonandJanetGroene.com.
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