Copper River Salmon
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Thanks for the info guys. Its been 30 years since I was in Alaska but my fondest memories are of my trip up the west coast of Canada and up into the McKinley Range.
While fishing at a sporting camp in Maine we were served grilled Atlantic Salmon. I don't know if it was the way it was prepared or the fact that at the end of the day we were famished, but it was the best Salmon I've ever tasted!
While fishing at a sporting camp in Maine we were served grilled Atlantic Salmon. I don't know if it was the way it was prepared or the fact that at the end of the day we were famished, but it was the best Salmon I've ever tasted!
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From: Anchorage
The key to a good salmon recipe is good, fresh salmon.
My favorite recipe (and a darn easy one) is:
Half cup dijon mustard
Half cup honey
2 salmon steaks (or fillets)
Mix the honey and mustard in a bowl. Line a pirex baking dish with foil & drip a SMALL amount of olive oil on the foil to keep the fish from sticking. Place the fish, skin side down, on the foil & poke a few holes in the fish with a fork. Pour the honey/mustard mix over the fish (hint: place the fish next to each other, then fold the foil up around the edges of the fish to keep the mix from running off into the bottom of the dish).
BROIL the fish with the dish about 6" from the flame (if you don't have a gas oven...your bumming). It takes about 5 minutes before the mix is bubbling and the honey is starting to carmelize. I'll let it go just past the browned stage, and just before the burnt stage (in other words don't let the mix turn black!). At 6" from the flame, by the time the mix carmalizes, the fish is still a little rare in the middle (you can really taste the flavor of the fish this way). If you like the middle cooked a bit more, just lower the rack in your oven to about 8" & it will take longer to the cook the mix although the fish will be a bit more done.
A side a cous-cous or other grain & you have a meal! Remember Salmon have bones! don't eat this in one bite!
Who's Hungry!
My favorite recipe (and a darn easy one) is:
Half cup dijon mustard
Half cup honey
2 salmon steaks (or fillets)
Mix the honey and mustard in a bowl. Line a pirex baking dish with foil & drip a SMALL amount of olive oil on the foil to keep the fish from sticking. Place the fish, skin side down, on the foil & poke a few holes in the fish with a fork. Pour the honey/mustard mix over the fish (hint: place the fish next to each other, then fold the foil up around the edges of the fish to keep the mix from running off into the bottom of the dish).
BROIL the fish with the dish about 6" from the flame (if you don't have a gas oven...your bumming). It takes about 5 minutes before the mix is bubbling and the honey is starting to carmelize. I'll let it go just past the browned stage, and just before the burnt stage (in other words don't let the mix turn black!). At 6" from the flame, by the time the mix carmalizes, the fish is still a little rare in the middle (you can really taste the flavor of the fish this way). If you like the middle cooked a bit more, just lower the rack in your oven to about 8" & it will take longer to the cook the mix although the fish will be a bit more done.
A side a cous-cous or other grain & you have a meal! Remember Salmon have bones! don't eat this in one bite!
Who's Hungry!
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From: Baltimore
[QUOTE]Originally posted by ironwedge
[B]The key to a good salmon recipe is good, fresh salmon.
My favorite recipe (and a darn easy one) is:
Half cup dijon mustard
Half cup honey
2 salmon steaks (or fillets)
Mix the honey and mustard in a bowl.
[B]The key to a good salmon recipe is good, fresh salmon.
My favorite recipe (and a darn easy one) is:
Half cup dijon mustard
Half cup honey
2 salmon steaks (or fillets)
Mix the honey and mustard in a bowl.
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mingster
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May 25, 2001 05:39 PM