Salmon..what is your favorite way to cook it?

Question

What do you cook it with? Do you bake it, grill it or cook it on top of the stove?

Answer 1

None of the above... this sounds weird but, if done right, is delicious.

DISHWASHER SALMON WITH CILANTRO SAUCE
(serves 4)

Ingredients for salmon

2 tablespoons olive oil
4 6-ounce salmon fillets
4 tablespoons freshly squeezed lime juice
Salt
freshly ground black pepper to taste
Heavy-duty aluminum foil

Ingredients for cilantro sauce

1 tablespoon butter
1 leek, white part only, finely chopped and thoroughly washed
1 shallot, minced
1 jalapeno chili, seeds and membranes removed, finely diced
2 garlic cloves, minced
1-1/2 cups chicken stock
2 cups lightly packed fresh cilantro leaves (stems removed before measuring)
3 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sour cream

SALMON
1. Cut two 12-inch pieces of aluminum foil.

2. Grease the shiny side of the foil with the oil. Place 2 fillets side by side on each square and fold up the outer edges.

3. Pour 1 tablespoon lime juice over each fillet. Season with salt and pepper.

4. Fold and pinch the aluminum foil extra tightly to create a watertight seal around each pair of fillets.

5. Place foil packets on the top rack of the dishwasher. Run dishwasher for the entire wash and dry cycle. (To heighten the theatrics, ask your guests to crowd around the dishwasher when you put the salmon in.)

6. When cycle is complete, take out salmon (in front of your disbelieving guests), discard foil, place one fillet on each plate, and spoon a generous serving of cilantro sauce over top.

CILANTRO SAUCE

1. Melt the butter over medium heat in a saute pan.

2. Add the leek, shallot, jalapeno, and garlic and saute for about 5 minutes, or until the onions are translucent but not brown.

3. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to simmer.) The liquid should reduce by half.

4. Remove from heat and let cool.

5. Transfer to a blender or food processor and add the cilantro, lime juice, salt, and pepper. Puree until smooth.

6. Add the sour cream and "pulse" until mixed. Set aside.

SECRET: Make sure the packet is airtight by pressing down on it gently with your hand. If air escapes easily, repackage.

Adventurous?: Poach the salmon with yesterday's dishes and lemon-scented dishwasher detergent (I do it this way all the time); i) Sour cream may be replaced with yogurt; ii) Chicken broth may be replaced with vegetable broth (for fish-eating vegetarians).

Answer 2

I either grill it or cook it on top of the stove. I used to do a sauce with dijon mustard, brown sugar and dill. Now I make 'stripped down salmon' - just salt and pepper. If I'm grilling it I spray it with a little olive oil to help keep it from sticking. If I'm pan-frying it, I put a small amount of olive oil in the bottom of the pan. It forms a light crust that is heavenly. However I'm doing it, I always use filets and remove the skin before cooking, then generously salt and pepper (freshly ground, of course) both sides.

Answer 3

Salmon steaks. Brush with mayonnaise (to keep it from sticking) and grill it over a medium grill. Steam some asparagus. Grill some Texas toast. Crack open a bottle of Grey Reisling. Serve butter and lemon on the asparagus, lemon and lime with the salmon, garlic butter with the Texas toast, and seconds on the wine. Yum.

Answer 4

Stove... Blackened Salmon
Second choice is grilled smokey-flavored w/ butter.

Canned? Salmon patties

Answer 5

Easiest method and best tasting is baked.
Place Salmon steaks on a sheet pan, pour a bit of lemon on them, salt & pepper, a small slab of butter on each and bake.

Answer 6

Saute it with garlic and shallots in clarified butter.remove from pan when almost finished. Add white wine to pan let reduce by 1/2 add a dash of Tabasco a dash of Worcestershire.diced tomatoes and fresh Basil. Then throw in cold butter to thicken the sauce.Pinch salt and pepper and put over fish immediately.

Answer 7

my favorite way to cook it is to marinade the salmon steaks and then grill or broil them.

here are the list of ingredients for the marinade:

- chopped green onions
- grated fresh ginger
- soy sauce
- tahini
- 2 tbsp of yellow miso paste

marinade for 1-2 hours, the longer the better. then, just grill or broil.

Answer 8

Bake it (Lemon pepper salmon) 400 degree oven 10 min on each side

Answer 9

baked in the oven then broken up into pieces mixed with some pasta and a nice tomato sauce

mmmmm yummy

Answer 10

Marinate salmon fillets or steaks in teriyaki sauce for one hour in fridge. Fry in hot skillet till done to your liking. Delicious!