Wrong Way Fish

Snaggletiger · « **on:** May 22, 2013, 05:41:38 PM »

Anyone love the flavor of the fish who just has to go against the grain....salmon? Hey stupid fish, it's much easier to go WITH the current and the bears can't get you if you do that and stop jumping.....but I digress.

Never been a huge fan of the salmon. Those fried salmon patties were a staple of our diet growing up since my moms cooked them all the time. Okay with ketchup but they stink the place up for hours. Found something simple and incredibly good at of all places, Pube-Licks. As I've said earlier, finding fresh fish is really tough when your choices are limited to Publix and Winn Dixie for the most part. But we found some "Bourbon Glazed Salmon" filets at Publix that are pretty darn skippy.

Quick, easy recipe and cooking time. The filets already have a good seasoning but we mix up some soy and brown sugar, pour that over the filet, wrap it in foil and bake it for 20 minutes at 400.

Doing these tonight.

bottomfeeder · « **Reply #1 on:** May 22, 2013, 05:50:21 PM »

Whip up some special sauce and I'll try 'em.

Yum Yum sauce.

Townhallsavoy · « **Reply #2 on:** May 22, 2013, 05:53:19 PM »

I love salmon.

Use an ovenproof skillet -

Preheat oven to 450

Salt and pepper fresh salmon filets.
Heat olive oil and butter in skillet at high heat (1/2 olive oil, 1/2 butter - it's not a deep fry but you want more than just a coating of the pan

Once the butter melts and the pan is hot, add salmon skin side up

Cook for 4 minutes

Flip

Spoon oil/butter mixture over top of salmon

Put skillet in oven for 6 minutes

Perfecto.

GH2001 · « **Reply #3 on:** May 22, 2013, 09:51:22 PM »

Quote from: Snaggletiger on May 22, 2013, 05:41:38 PM

Anyone love the flavor of the fish who just has to go against the grain....salmon? Hey stupid fish, it's much easier to go WITH the current and the bears can't get you if you do that and stop jumping.....but I digress.

Never been a huge fan of the salmon. Those fried salmon patties were a staple of our diet growing up since my moms cooked them all the time. Okay with ketchup but they stink the place up for hours. Found something simple and incredibly good at of all places, Pube-Licks. As I've said earlier, finding fresh fish is really tough when your choices are limited to Publix and Winn Dixie for the most part. But we found some "Bourbon Glazed Salmon" filets at Publix that are pretty darn skippy.

Quick, easy recipe and cooking time. The filets already have a good seasoning but we mix up some soy and brown sugar, pour that over the filet, wrap it in foil and bake it for 20 minutes at 400.

Doing these tonight.

Love salmon and rainbow trout. That is all.

AU_Tiger_2000 · « **Reply #4 on:** May 23, 2013, 10:35:37 AM »

Quote from: Townhallsavoy on May 22, 2013, 05:53:19 PM

I love salmon.

Use an ovenproof skillet -

Preheat oven to 450

Salt and pepper fresh salmon filets.
Heat olive oil and butter in skillet at high heat (1/2 olive oil, 1/2 butter - it's not a deep fry but you want more than just a coating of the pan

Once the butter melts and the pan is hot, add salmon skin side up

Cook for 4 minutes

Flip

Spoon oil/butter mixture over top of salmon

Put skillet in oven for 6 minutes

Perfecto.

I do something similar. Last year at my checkup my doc says bad cholesterol was really low, but so was the good, told me to eat salmon once a week. Fine by me.

I buy the fresh stuff for a gazillions dollars a pound when I can, but honestly the individually wrapped frozen fillets from Costco are really good for the price. Pull one out, run it under cold water for 10 minutes to defrost and fry it up like THS medium rare. Excellent.

dallaswareagle · « **Reply #5 on:** May 23, 2013, 11:50:23 AM »

Try cooking your fish (any fish) on a cedar plank on the grill. Soak the plank for at least a couple of hours, fire up your grill, put a pan of water on the grill, place the cedar on AFoil and let cook for about 30 minutes.

Snaggletiger · « **Reply #6 on:** May 23, 2013, 11:58:28 AM »

Do you turn the fish at all or let it be until done?

chinook · « **Reply #7 on:** May 23, 2013, 12:24:42 PM »

rookies.

Snaggletiger · « **Reply #8 on:** May 23, 2013, 12:35:45 PM »

Quote from: chinook on May 23, 2013, 12:24:42 PM

rookies.

Okay salmon boy, let's see whatcha' got.

bottomfeeder · « **Reply #9 on:** May 23, 2013, 12:42:09 PM »

Quote from: AU_Tiger_2000 on May 23, 2013, 10:35:37 AM

I do something similar. Last year at my checkup my doc says bad cholesterol was really low, but so was the good, told me to eat salmon once a week. Fine by me.

Here's something to get your bad cholesterol up.

http://www.saveur.com/article/Recipes/Aussie-Burger

dallaswareagle · « **Reply #10 on:** May 23, 2013, 12:55:55 PM »

Quote from: Snaggletiger on May 23, 2013, 11:58:28 AM

Do you turn the fish at all or let it be until done?

No, do not turn your fish- I put the water tin on one burner and the Plank on another and close the lid-It cooks slow and the size of your fish will determine how long to cook.

Cedar Planks-Yes you can buy them in a store, if you can, find a place that uses cedar in its daily activities they will give planks for free.

Cedar in your closet is also good for keeping moths at bay.

bottomfeeder · « **Reply #11 on:** May 23, 2013, 02:32:12 PM »

I like my fish smoked.

Buzz Killington · « **Reply #12 on:** May 23, 2013, 04:00:14 PM »

Quote from: bottomfeeder on May 23, 2013, 02:32:12 PM

I like my fish smoked.

Do you hold them by the tailfins?

wesfau2 · « **Reply #13 on:** May 23, 2013, 04:11:43 PM »

Quote from: Buzz Killington on May 23, 2013, 04:00:14 PM

Do you hold them by the tailfins?

They're a bitch to light.

AU_Tiger_2000 · « **Reply #14 on:** May 23, 2013, 04:23:54 PM »

Quote from: dallaswareagle on May 23, 2013, 12:55:55 PM

No, do not turn your fish- I put the water tin on one burner and the Plank on another and close the lid-It cooks slow and the size of your fish will determine how long to cook.

Cedar Planks-Yes you can buy them in a store, if you can, find a place that uses cedar in its daily activities they will give planks for free.

Cedar in your closet is also good for keeping moths at bay.

You can use any hardwood planks, just make sure they are untreated. If they are thick enough you can even reuse them a few times.

bottomfeeder · « **Reply #15 on:** May 23, 2013, 05:04:15 PM »

Whole Hog BBQ

Snaggletiger · « **Reply #16 on:** May 24, 2013, 09:28:59 AM »

What's the purpose of cedar planks. Do they give it a certain flavor or is that just a particular wood that works better.

DnATL · « **Reply #17 on:** May 24, 2013, 09:38:34 AM »

Quote from: Snaggletiger on May 24, 2013, 09:28:59 AM

What's the purpose of cedar planks. Do they give it a certain flavor or is that just a particular wood that works better.

Try some of that Osmose yellawood, maybe the fish will keep longer

AU_Tiger_2000 · « **Reply #18 on:** May 24, 2013, 10:14:23 AM »

Quote from: Snaggletiger on May 24, 2013, 09:28:59 AM

What's the purpose of cedar planks. Do they give it a certain flavor or is that just a particular wood that works better.

Gives it a flavor. But any wood that isn't resinous will do. If you can find some hickory slabs....

. Another option that I've always wanted to try is the Alton Brown cardboard box smoker and a whole side of salmon.

http://www.foodnetwork.com/altons-smoked-salmon/video/index.html

wesfau2 · « **Reply #19 on:** May 24, 2013, 01:15:13 PM »

Quote from: AU_Tiger_2000 on May 24, 2013, 10:14:23 AM

Gives it a flavor. But any wood that isn't resinous will do. If you can find some hickory slabs.... . Another option that I've always wanted to try is the Alton Brown cardboard box smoker and a whole side of salmon.

http://www.foodnetwork.com/altons-smoked-salmon/video/index.html

It's all about the pellicle.