ISO salmon recipe served cold.

Rubber Ducky

Fri, Jan 02 2015, 10:50 am

I prepare salmon similarly to the above poster. I sprinkle paprika and garlic powder on a salmon fillet with skin on, broil each side for 5-7 minutes, and then bake for an additional 5 minutes or so if the fillet is larger than 1 pound. Let cool completely before removing the skin and breaking into serving-size pieces. Serve with salad and a lemon wedge. Delicious!

SingALong

Fri, Jan 02 2015, 11:05 am

1/3 cup maple syrup
2 tbsp soy sauce
3 tbsp mustard
3 tbsp olive oil
Black pepper
I wisk all sauce ingredients together and pour over salmon.
Bake 20 minutes on 500 degrees

This is the original recipe but I bake for a half hour on 400, since I don't like putting my oven on so high. I put into fridge and serve cold Shabbat morning.

Barbara

Fri, Jan 02 2015, 11:05 am

Poached salmon.

Place salmon in a frying pan, then fill to about 1/3 way up salmon with red wine (or, really, any liquid). Sprinkle with salt, garlic powder, red bell pepper and onions. Bring to boil, cover and cook for about 10 minutes.

devy88

Fri, Jan 02 2015, 3:57 pm

2 medium onions
Quartered and sliced
1.5 cup sugar

Carmelize together for up to one hour (keep a close eye, sugar can burn very suddenly)

Add 3 oz lemon juice
3/4 tbsp salt
Let boil

Add salmon skin side up

Cook 1 hour
Refrigerate after cool

The onions taste great with the fish

thanks

Sat, Jan 03 2015, 7:18 pm

Pickled salmon

cook salmon for 20 min.

meanwhile, slice an onion in rings, add equal parts ketchup and vinegar. Add pickling spice. After the salmon is cooked, drain the water, and pour the sauce over it. Can stay in the fridge for 2 weeks.

Tastes great, and even better after it's been in the fridge for a couple of days.

Mrs Bissli

Sun, Jan 04 2015, 6:12 pm

Glavlax--ONLY if you can get sushi quality salmon that's suitable to be eaten raw

* 1lb fillet of sushi-quality salmon (can be skin on or skin off,
preferably not fatty/white ends. 300g is enough for 8 as a part of the first course).
* 1 tbsp. kosher salt (flaky type)
* 1 teasp sugar (optional)
* 3 tbsp. grainy mustard (dijon style)
* coarse peppers
* chopped fresh dills
* heavy tins to be used as weights

1. Wipe fish clean with paper towel. (Do not rinse under water).
2. Sprinkle half of salt, a pinch of peppers and half of fresh dills on
the surface of a double cling-film that's large enough to wrap the fillet.
3. Lay fillet skin side down. Smear mustard on top side of the fish,
sprinkle rest of the salt, sugar dill, and another generous pinch of peppers.
4. Wrap the fish completely in cling film.
Place on a non-metallic container or a dish.
Weigh down with tins
5. Refrigerate for minimum 12hours. Best cured overnight, but consume
within 2 days. To serve, leave dills and mustard, drain brine/liquid that
collects, and slice thinly.

You can also splash 1 tbsp. vodka before pickling.