That grilled salmon recipe? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: That grilled salmon recipe? (/showthread.php?tid=53793) |
That grilled salmon recipe? - farnfam - 03-28-2008 I'm trying to remember a recipe, from here I'm sure of it. It was a whole salmon filet, marinated in dill and pernod, and grilled I think or maybe planked??? I searched but couldn't find the one I'm thinking of. Any of you dear friends recall it? Btw, my Aerogarden is whooping butt and I'm excited about using some of the dill Cis Empress for Life Re: That grilled salmon recipe? - cjs - 03-29-2008 All I could find in the searh of my MasterCook is a 'Halibut au Pernod' that Bill posted a while back - but no salmon and it doesn't call for dill, but... Re: That grilled salmon recipe? - farnfam - 03-29-2008 Thanks Jean, y'know going over the old posts, I see I may have just imagined this recipe I did do some kind of a dill/penod marinade tho' so I'll try to do that again, also I'm pretty sure I incorporated that salmon rub recipe you posted. We must have grilled it, cuz it seems too big to have planked. But maybe not. So that's probbly what I'm going to try to do again. Question: Would it be okay to try to turn the marinade into a creammy sauce after the fish is done with it? I was thinking like a nage type? Cis Empress for Life Re: That grilled salmon recipe? - cjs - 03-29-2008 I've never made a 'nage' sauce - heard of it,but not familiar with it. The marinade could be turned into a nice creamy sauce. Just checked out nage sauce - Cis, you've created a monster here, does this sound good or what! Seared Sea Scallops with Osietra Caviar & Citrus Nage Sauce Watercress, Frisee and Crispy Proscuitto Salad with Champagne Vinaigrette--Serves 4 Ingredients 1 tablespoon of butter 12 large sea scallops-rinsed and dried well kosher salt and freshly cracked pepper pinch of sugar 1 oz. Osietra caviar Citrus Nage Sauce 1 shallot-minced juice & zest of 1 lemon juice & zest of 1 orange ¼ cup of white wine 2 tablespoons of heavy cream 4 tablespoons of unsalted cold butter-cut into small pieces kosher salt and fresh cracked black pepper Watercress & Frisee Salad with Crispy Proscuitto, Champagne Vinaigrette 1 teaspoon of shallot-minced 2 teaspoons of Dijon mustard ¼ cup of champagne vinegar ½ teaspoon of sugar pinch of dry thyme pinch of kosher salt fresh cracked pepper ½ cup of extra virgin olive oil 2 thinly sliced pieces of imported Parma proscuitto 1 bunch of watercress-leaves and small stems only, rinsed & spun 1 bunch of frisee, stems removed, rinsed and spun Procedure Step 1-Make citrus nage sauce Place first four sauce ingredients into a sauce pan over high heat and reduce until there is only about two tablespoons of liquid remaining. Add heavy cream and reduce about two more minutes. Turn stove off and whisk in cold pieces of butter. Keep near the stove to keep warm. Do not reheat the sauce or it will break. Step 2-Prep the salad Make the vinaigrette first by combining the first seven salad ingredients into a small bowl, slowly whisk in the olive oil and set aside. Place the proscuitto on a large plate lined with a paper towel and place it in the microwave for 2-3 minutes until very crispy. Place watercress and frisee in a bowl and keep chilled in the refrigerator. Step 3-Scallops Heat the butter in a large sauté pan until smoking. Season scallops with salt, pepper and a pinch of sugar. (This is a trick the restaurants use to get the scallops caramelized and sweet). Cook about three minutes on each side until deep golden brown and turn to brown other side. Step 4-Plating & Presentation I like to use a large square or rectangular white plate for this dish. Dress your lettuces lightly with about two tablespoons of the vinaigrette and gently toss. Place a small mound of the salad on the corner of the plate and garnish with broken pieces of the crispy proscuitto. Next place three scallops on the plate in a diagonal line about two inches apart from one another. Drizzle the scallops lightly with the citrus nage sauce and top with a small dollop of the caviar. *Note: This citrus nage sauce is also excellent on fish and shrimp. You can also use baby greens, mache or microgreens for the salad. ----- Oh my, I'm just drooling here. Re: That grilled salmon recipe? - Gourmet_Mom - 03-29-2008 Jean, this sounds great! I love the sound of that sauce! I've got a question, though. What is the difference between a Nage Sauce and a Buerre Blanc? Re: That grilled salmon recipe? - farnfam - 03-29-2008 Oh Jean, that does sound heavenly!! Daphne, I only just discovered "nage sauce" but it seems like it's got herb infused broth, otherwise it's quite like Buerre Blanc, isn't it? Jean? So, I think I'm going to take my dill/pernod marinade and add shallots, reduce, add butter etc. and go for a nice creamy nage type sauce for over my planked (yes, found a board it will fit on!) salmon. James suggested rice for a starch and asparagus for the veg, but I'm not sold on those two for sure yet, any other ideas?? Cis Empress for Life Re: That grilled salmon recipe? - Gourmet_Mom - 03-29-2008 I like to do rice with salmon. I do it with a twist...saute up some onion or shallot, add basamati and saute until you get a little color and add stock, water or a combo....cook as usual. At the end, add the zest and sometimes a little of the juice of a lemon and chopped parsley. I have also added pine nuts with the rice with good results, too. They kinda plump up (AND they don't burn...LOL!) Doing it this way, my family doesn't miss having a gravy or sauce. I also like a creamy polenta or grits with fish. Re: That grilled salmon recipe? - Harborwitch - 03-29-2008 I absolutely love asparagus with salmon. Jeeze Jean that sounds so good. I think Jerry gave us a bottle of Pernod - might have to dig it out. Re: That grilled salmon recipe? - firechef - 03-29-2008 This is wonderful...anyone want to have me over and we'll cook this together as I am going to miss out due to Holly hating salmon, again... Re: That grilled salmon recipe? - cjs - 03-29-2008 "but it seems like it's got herb infused broth, otherwise it's quite like Buerre Blanc" - this is what I'm thinking also, Cis. O.K., Capt. Jay just pulled in the driveway, so looks like lobster is on for today - but, tomorrow! I love angel hair pasta with lemon zest with fish also. and coleslaw. and..... |