ISO recipe for Baked Side of Salmon to eat cold next day

Mevater ↓

Mon, Apr 18 2022, 11:16 am

Im looking for options for Baked Side of Salmon to eat cold next day.

And a recipe for a "stay fresh and nice looking" side of salmon, baked on Erev Yom Tov for 2nd day Y"T.

tia

mha3484

Mon, Apr 18 2022, 11:19 am

This is my favorite way to make salmon. I regularly serve it for shabbos lunch and its delicious. You can just skip the yogurt sauce but its makes buttery soft salmon.

https://food52.com/recipes/374.....-fish

↑ Mevater ↓

Mon, Apr 18 2022, 11:57 am

mha3484 wrote:

Thanks!!!

Thats probably a good way to prevent white stuff oozing from the salmon, even if it just slightly overbakes.

Amarante ↓

Mon, Apr 18 2022, 12:25 pm

Poached salmon is the traditional way to cook salmon that is being served the next day. It produces a very nice result - the most traditional is to serve it with a cold hollandaise type of sauce.

↑ Mevater ↓

Mon, Apr 18 2022, 1:05 pm

Amarante wrote:

Poached salmon is the traditional way to cook salmon that is being served the next day. It produces a very nice result - the most traditional is to serve it with a cold hollandaise type of sauce.

Thanks. Id love a simple (minimal steps, minimal ingredients) recipe and instructions for how to prevent the white stuff.

↑ Amarante ↓

Mon, Apr 18 2022, 1:11 pm

Mevater wrote:

Thanks. Id love a simple (minimal steps, minimal ingredients) recipe and instructions for how to prevent the white stuff.

You can't go wrong with a Martha Stewart version.

You can vary the flavors in the poaching liquid to your taste - some people use some wine

You don't want to boil the fish - poaching is done with a low simmer

The "white stuff" is because you cooked the salmon too long and/or cooked at too high a temperature. The reason why oven roasting is a good way to avoid is because you can cook it at a slower more even temperature than on the stove.

However poaching produces a moister fish than roasting in an oven does - as a rule because you can bake a fish in the oven with a sauce and it will be moist.

But traditionally salmon served "cold" is not cooked with a sauce but is served with sauce on the side - as I posted a hollandaise or mayo based sauce is most traditional

https://www.marthastewart.com/.....almon

↑ Mevater

Wed, Apr 20 2022, 1:26 pm

Amarante wrote:

You can't go wrong with a Martha Stewart version....

https://www.marthastewart.com/.....almon

Thanks!

1- If I want to poach 10 salmon portions at a time, and I dont have a very large Pesach fish pot, do you think I can use a large parchment lined tin and follow the above instructions?

2- How would the fish taste if I baked the above recipe (with salmon covered by water) instead of boiling the salmon?

tia

↑ Amarante ↓

Wed, Apr 20 2022, 2:09 pm

Mevater wrote:

By tin, do you mean a roasting pan or do you mean a disposable flimsy pan? The tin should be safe for stove top cooking so it should be heavy like a roasting pan.

A roasting pan should work but I don’t think you should use parchment paper. For stove top you would place it over two jobs like when you take the roasting pan and put it on the stove to make gravy.

↑ Amarante

Wed, Apr 20 2022, 2:14 pm

Alternatively here is a recipe for slow roasted salmon which should eliminate the white stuff because it is cooked so slowly. It would also be most the next day because it is meant to be served cold. You can just ifpgnore the sauce in the recipe and use whatever condiments you prefer.

Slow-Roasted Salmon with French Herb Salsa

Once Upon A Chef

This slow-roasted salmon with an elegant fresh herb salsa is wonderful at room temperature, making it perfect for a holiday brunch or buffet.

Servings: 6
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour

INGREDIENTS

FOR THE SALMON 

* One (2-lb) salmon filet, pin bones and skin removed
* 1 tablespoon extra-virgin olive oil
* ¾ teaspoon kosher salt

FOR THE FRENCH HERB SALSA

* 3 tablespoons finely diced shallot, from 1 medium shallot
* 3 tablespoons white wine vinegar or apple cider vinegar
* 2 tablespoons very finely chopped fresh Italian parsley
* 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can't find it)
* 1 tablespoon very finely chopped fresh chives
* 1 tablespoon very finely chopped fresh basil
* 1 teaspoon very finely chopped fresh tarragon
* 5 tablespoons extra-virgin olive oil
* ¼ teaspoon kosher salt
* Freshly ground black pepper

INSTRUCTIONS

FOR THE SALMON

* Preheat the oven to 225°F and set an oven rack in the middle position.
* Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger. (Because this method is so gentle on its proteins, the fish will appear translucent even when it's cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon.

* Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature.

FOR THE FRENCH HERB SALSA

* In a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.

* In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.   
* Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.

* Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.