Cold Salmon Fillet

fluffernutter ↓

Mon, Sep 21 2015, 4:33 pm

Anyone have a recipe that I can make to serve the salmon cold? I want to serve it after the fast but don't want to have to heat it up. We usually like things that are sweet Smile

Thanks!

Amarante

Mon, Sep 21 2015, 4:53 pm

Traditionally cold salmon is served with hollandaise or a dill/herb sauce with sour cream.

In really enjoyed this relish. It's slightly sweet and can be made the day before. If you make it, triple the quantities as the amount in the recipe is stingy lol

I included recipe for poaching but assume you will use your own.

Cold Poached Salmon with Fennel-Pepper Relish

You can do all of the chopping and cooking for this dish the day before the party. Keep refrigerated until you're ready to serve, top the salmon with the relish juice before you put in on the buffet.

RELISH:
3/4 cup finely chopped red bell pepper
3/4 cup finely chopped fennel bulb
1/4 cup finely chopped onion
1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
1 tablespoon sugar
3 tablespoons white wine vinegar
2 teaspoons capers
1/4 teaspoon salt

SALMON:
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
2 (8-ounce) bottles clam juice or sub fish broth or vegetable broth
1 (12-ounce) bottle dark ale (such as Liberty) or sub white wine
1 bay leaf
8 (6-ounce) salmon fillets (about 1 inch thick), skinned
Preparation

To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.

To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes.

Strain liquid through a sieve into a bowl; discard solids.

Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.

boysrus

Mon, Sep 21 2015, 8:14 pm

we like cold teriyaki salmon.
marinate your salmon fillets in teriyaki sauce for about an hour.
bake at 350 uncovered for 25minutes.
cool, cover and refrigerate until after the fast.

ra_mom

Mon, Sep 21 2015, 8:17 pm

I like this a lot. The salmon at room temperature and the Dijon sauced cold.
http://www.joyofkosher.com/201.....cipe/

naomi1

Mon, Sep 21 2015, 8:20 pm

Dill Salmon:
I use Tuv Taam's dill sauce, pour it over the salmon and bake at 400 for 20-25 minutes uncovered. It's delicious cold.

3mitzvos

Mon, Sep 21 2015, 10:41 pm

boysrus wrote:

we like cold teriyaki salmon.
marinate your salmon fillets in teriyaki sauce for about an hour.
bake at 350 uncovered for 25minutes.
cool, cover and refrigerate until after the fast.

If you like sweet, this sounds good.

↑ fluffernutter ↓

Tue, Sep 22 2015, 4:23 am

I ended up covering it in teriyaki sauce Smile

Thanks!

OOTBubby

Tue, Sep 22 2015, 6:28 am

It is too late for now obviously, put pickled salmon is delicious (it is sweet) and intended to be served cold or at room temperature. It doesn't take long to make and is easy, but it must sit in the fridge for at least a few days to get full flavor. If you search here there are recipes, but if you can't find them, post and I'll put some up.

↑ fluffernutter

Thu, Sep 24 2015, 1:46 am

Thanks OOTBubby. I'll look around.

It ended up being yummy B"H. I think my husband expected it to be warm cuz he took a bite, looked up and was like "hey, it's cold". I just started rolling Smile