Today I picked up a fresh coho salmon on sale. I filleted it badly, and now have an odd mix of chunks and bones. I froze a lot of it in water for later eating. Of what remains:
-The meaty bones will get simmered in a pot to make soup, along with onions, garlic and butter. Skin and bones will get tossed.
-The fillet chunk will get poached and eaten with some chard.
How do you fix your salmon? Any tips on cooking, spices and preservation would be appreciated.
Grill it! A little fresh lemon juice and a sprinkle of sea salt and we just throw it on the grill (skin side down) until cooked through. Flakes easily and the bones are easy to pick out if you want, or you can mash them up into the meat. My husband eats the (grilled) skin. He calls it "the ocean's bacon" :)
I like to bbq it whole - in a mix of maple syrup and wheat free tamari and wrapped in tinfoil (then the smaller end bits get almost candied while the thicker parts remain juicy and delicious).
In my opinion less is better when it comes to salmon. Less cooking time and less 'stuff' added. Salmon is great undercookd but is terrible when over-done.
Being from the pacific NW, you KNOW I love my salmon. I have a recipe posted on my blog here: http://paleolady.com/index.php/2010/10/tasty-paleo-salmon-recipe/comment-page-1/#comment-155
Basically it is cooking it in either white wine or coconut water, wrapped in tinfoil in the oven. Its lovely and moist. Mm!
And also the right temp to roast veggies, so I will do that at the same time.
Fried in bacon grease in a cast iron pan. S&P to taste. Maybe some onions.
After cooking steaks on the Weber grill there is usually still a good bunch of coals left so I'll sometimes close the vents up, slap a spiced and frozen fillet on the rack and close it up and go eat dinner. Come back after dinner and the fillet will have been cooked perfectly on the residual heat. The coals will snuff themselves out with the vents shut.
You do not want to freeze it in water. It will turn to mush. Adding mass also slows the freezing time and that makes for larger ice crystals that tear up the cell membranes exasperating this effect.
de-skin and take out gray matter under skin, rinse and pat dry, liberally squeeze lemon on fish and add some of the rind too, then sprinkle Paul Prudhomme's Red Fish seasoning (which i use for veggies and all meats too). Cook at 400 for 12-20 min depending on thickness etc...
We grill it on cedar planks in hot weather, but in winter/ cooler weather I prepare it "en papillote" --
Cut enough parchment paper to have the end result form a packet. Place salmon skin side down with a nice big dollop of ghee or pat of gf butter, a sprinkle of sea salt, and a sprinkle of parsley. Close up packet (I roll tightly or staple them); pop them in preheated 350 oven for 10- 12 mins.
It's almost impossible to overcook it this way. And the method really brings out the flavor; simple but tasty.
Oh, and we eat the skin, too :-) Fried in coconut oil until crispy - yummm.