Whole salmon
We just picked up a whole wild salmon from the farmers market and I'm trying to figure out what to do with it. What would you do with a whole salmon that's only been out of the water one day? Would you fillet it? Cut steaks? Cook it whole?
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6 Comments:
Depends on how big of a fish you have, but if it's truly fresh and has been held well, I would have a little sashimi first.
Take off the sides. Slice off some for super sashimi.
Cut some decent sized fillets for dinner. Make gravlax with some if not a whole side.
Save the carcass for a salmon chowder.
wookie at 8:37PM on 07/09/08
It's grilling season so grill !
First filet the whole fish and save the carcass and head for stock ,removing the gills. Leave the skin on but remove the pin bones with a regular sized set of tweezers. Now rub the filets with some blackening seasoning and a little olive oil. Grill on a preheated grill for about 4-6 min on each side(skin side up to start) depending on the size of the filets. Make sure the grill is hot when you throw on the fish and don't play with it untill it has developed a decent crust before you attempt to flip it over....It will be easier if you use 2 large spatulas commit yourself to flipping it when it is time .....be assertive with the spatulas once they are underneath the fish and just do it ! When you go to remove the fish from the grill have some one right beside you with the platter to make the transfer easier...
Serve it skin side down on a long oval shaped platter with some lemon slices,a couple sprigs of fresh dill and a large side of "Bearnaise Sce with a little tomato paste folded into it (This is called Sauce Choron). This is a perfect marriage for blackened fish. Also serve this with quartered small red size "B" bliss potatoes oven roasted with olive oil and rosemary....S&P and maybe some fresh steamed or grilled asparagas...
another thing to do is poach the whole thing in a "COURT BOUILLION" in a large enough roast pan to fit the fish ....probably diagonally. When the fish is about 125 degrees interenally just shut it off and let it cool off in the cooking liquid. This is great with a nice big bowl of small baby summer greens and boiled potatoes and Haricot Verts,cold poached shrimp,capers,freshly sliced quartered garden tomatoes.and some grilled whole baby portobello mushrooms...don't be intimidated ....just go for it !
grizz518 at 9:44PM on 07/09/08
Wookie - I'd be careful with the sashimi, and still somewhat with the gravlax. Wild salmon is prone to parasites; the Japanese do not eat it raw, (they do cure it) and it is illegal to serve it raw in the US unless it has been frozen to -40 degrees. My advice would be to slow cook some in the oven (250 degrees until it reaches an internal temperature of at least 150 degrees) and hot smoke the remainder for smoked salmon salad or pate (smoked salmon, cream cheese, dill, lemon juice, horseradish, blah blah blah.)
zapatista at 10:26PM on 07/09/08
@zapatista--are you serious? I could have parasites?! Are they like those worms in swordfish?
wookie at 10:57PM on 07/09/08
I swear that I once saw on a TV cooking show (can't remember which one, but it was a British show) a whole salmon poached in the kitchen sink.
The fish was placed in the (presumably spanking clean) sink with the plug in, and boiling water was poured over to cover, with a few dill fronds and lemon slices. The whole sink was covered in foil and just left for about 20 minutes or so. It came out looking PERFECT!!! Just cooked, lovely and pink and served with homemade aioli or maybe lemon mayo
Did I dream this? Has anyone else heard of this?
vegemite at 2:49AM on 07/10/08
Thanks for the suggestions, I may have to pass on the poaching in my sink though. To answer Wookie's question, it's a 6.5 pound sockeye.
lliang at 2:05PM on 07/10/08