Recipes On Rails: New Recipes tagged with salmon

Asian Barbecue Glaze

2012-05-22 17:25:42 UTC

Ingredients:

2.0 tablespoon Ketchup
2.0 tablespoon Hoisin Sauce
2.0 tablespoon Vinegar, Rice
2.0 tablespoon Sugar, brown
1.0 tablespoon Soy Sauce
1.0 tablespoon Oil, Sesame
2.0 teaspoon Chili Sauce Asian cilii-garlic sauce
1.0 teaspoon ginger, fresh grated

Instructions:

Whisk ingredients together

Bring to a boil and simmer till thickened (about 3 minutes.)

Servings:
Prep Time: 10 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/702

Glazed Salmon

2012-05-22 17:25:47 UTC

Ingredients:

1.0 teaspoon Sugar, brown
0.5 teaspoon Salt, Morton Kosher
0.25 teaspoon Cornstarch
1.0 each Salmon Fillet

Instructions:

Preheat oven to 300 (or BGE or WF).
Mix the brown sugar, salt, and cornstarch in a bowl.

Cut salmon into desired portions

Divide sugar mixture and sprinkle over the flesh side of the fish. Press into the fish.

Heat cast iron pan till oil smokes. Place fish in the pan, seasoned flesh side down. Cook until seasoning caramelizes, about a minute.

Turn fish and spoon some glaze over the filets. Finish in a 300 oven till desired degree of doneness achieved (about 7 minutes).

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/703

Salmon Sous-Vide

2012-05-18 07:29:40 UTC

Ingredients:

Salmon
2.0 pound salmon fillet

Instructions:

Cut salmon fillet into serving pieces and check for bones.

Season fillets with salt and pepper, and such other spice as you want. I did a couple basil leaves on each fillet for the serving in the picture.

Place in boilable bag with some grapeseed oil, and seal. Cook in a water bath at 117F (47 C) for 20 minutes.

Remove from the bags and dry tops. Sprinkle with some EVOO and a little more salt (I used the black salt for color above). Place in the broiler for about 3 minutes... or till done nicely on top.

Serve with a sauce.... A vino cotto goes nicely.... I did that by reducing down a sweet Passover wine...

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/481