For the Salmon: Cut the salmon 8 slices, crosswise and lay
FOR JERK SALMON:
Combine all wet
For the Salmon:
Season salmon fillets on both sides with
For the Salmon: Preheat the broiler.
In
For the salmon en papillote:
Preheat the
For the limed sour cream: Combine
For the Salmon:
Preheat oven to 350\
br>Marinate fish in brine for 12-24 hours, stirring or
e salmon: Prepare barbecue for medium-high heat.
Sprinkle salmon with
Add 25g of Butter to a small sauti pan.
Add Chanterelles and shallots, cover with a lid and sweat for a few minutes.
Make a space for the salmon in the pan, add wine and fish stock.
Poach for 4-5 minutes, take out fish and keep warm.
Reduce cooking liquid by two thirds, take out mushrooms.
Cut butter into small cubes and whisk in to make sauce. Add lemon juice abd peas.
Return mushrooms, add broad beans and peas, check seasoning.
Place salmon on plate with sauce to the side I found this recipe on a site among others.
f the plank where the salmon will be placed with 2
o 200 degrees. .
Season salmon fillets with salt and pepper
For the sauce:
Use a
e boil and boil rapidly for 10 minutes. Then reduce
DIRECTIONS FOR POACHED SALMON: In a very large
(For the Poaching liquid, use the
reezer for 30 minutes.
Next use 2 can of salmon. I
Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
For the Salmon:
Divide salmon into 4 pieces.
season the salmon with the
Combine all ingredients in a glass or non-reactive bowl.
Filet Salmon or Trout and cut into desired pieces.
Pour the brine into a freezer bag and add fish.
Remove air, seal and place in the fridge, turning every so often.
Brine for at least 8 hours, up to 24 hours.
Remove from brine, rinse, pat dry and now you are ready to smoke.