I have a freezer full of salmon, and I need some new ideas other than grilling or broiling it. Suggestions?

Answer 1

Poached salmon is delicious. Leftovers can be used to top green salads or used in place of tuna in sandwiches.

The following recipes for salmon burgers is an excellent one.

Dad's Poached Salmon with Cucumber Sauce
Recipe courtesy Dave Lieberman
For the poaching liquid:
Fish head and bones
Few stalks celery, sliced, if desired
1/2 pound carrots, peeled, sliced, if desired
1 small bunch parsley
2 cups dry white wine
Water
Salt
Black peppercorns

4 (6 to 8-ounce) center cut, skinless, salmon fillets

Combine all poaching liquid ingredients in a medium saucepan. Bring the poaching liquid to a very low simmer and cook 30 minutes. Skim the top as needed to remove any foam from the surface. Lay some cheesecloth over the top of the poaching liquid, making a bed for the fillets. Submerge salmon in poaching liquid and cook for 8 to 10 minutes.

For the cucumber sauce:
1 English cucumber, unpeeled, roughly chopped
Fronds from 1 bunch dill (about 1 cup)
1/2 small red onion
2 large lemons, juiced
1/3 cup mayonnaise
2 tablespoons extra-virgin olive oil
1/3 cup yogurt
Salt and freshly ground black pepper

Combine first four ingredients in a blender and puree. Gradually blend in mayonnaise, oil and yogurt and then season, to taste, with salt and pepper.

Serve poached salmon with side of sauce.


Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 4 servings
User Rating:5 Stars

Episode#: DA0407
Copyright © 2006 Television Food Network, G.P., All Rights Reserved http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35311,00.html

Asian Salmon Burgers with Asian Cucumber Relish and Fried Sesame Wontons Strips

1 large egg white
1 tablespoon soy sauce
1 teaspoon sesame oil
3/4 pound skinless salmon fillet, cut into 1/4-inch dice
3/4 cup panko crumbs
1/4 cup minced green onions
2 tablespoons vegetable oil
3 cups mesclun greens, washed and spun dry
4 shizu leaves, julienned
2 teaspoons olive oil
Asian Cucumber Relish, recipe follows
Fried Wonton Strips, recipe follows
Sprigs fresh cilantro, garnish

Preheat the oven to 400 degrees F.

In a medium bowl, whisk together the egg white, soy sauce and sesame oil. Add the salmon, 1/4 cup of the panko, and the green onions and mix. Form into 4 equal patties.

Place the remaining panko in a shallow dish. Dredge the patties in the panko to coat evenly on both sides.

In a large, non-stick ovenproof skillet, heat the vegetable oil over medium heat. Add the salmon patties and cook for 1 minute. Turn, place in the oven and cook until medium-rare, about 3 minutes. Remove from the oven.

In a bowl, toss together the mesclun, julienned shizu leaves and the olive oil, and lightly season with salt and pepper. Divide the mixture among 4 plates and place the salmon burgers in the center. Top with the cucumber relish and garnish with the wonton strips and cilantro sprigs. Serve immediately.

Asian Cucumber Relish:
1/2 cup peeled, seeded, julienned cucumber
1/2 teaspoon salt
1/4 cup peeled, julienned daikon
1/4 cup peeled, julienned carrot
1 tablespoon fresh lime juice
2 teaspoons fish sauce
2 teaspoons minced fresh cilantro leaves
1 teaspoon mirin
1 teaspoon minced Thai chile, or other red chile

Toss cucumbers with salt in colander. Place colander in sink or over bowl and let stand 15 minutes. Press down on cucumbers to release moisture. Rinse, drain and pat dry.

Combine cucumbers with remaining ingredients. Toss to coat. Cover and refrigerate for 15 minutes. Serve on top of Asian Salmon Burgers.

Yield: about 1 cup

Fried Sesame Wonton Strips:
1/4 cup sesame seeds, toasted
1 teaspoon salt
5 cups vegetable oil
20 wonton skins
1 tablespoon cornstarch dissolved in 2 tablespoons water

In a small bowl, stir together sesame seeds and salt.

In a heavy 5-quart pot, heat the oil to 360 degrees F.

Brush 1 side of each wrapper with the cornstarch mixture and sprinkle on both sides with the seeds. Cut the wrappers into 1/4-inch strips and add to the oil in batches. Fry until crisp and golden, about 30 seconds. (Some seeds will fall off during frying.)

Remove and drain on paper towels and season lightly with additional salt. Serve as a garnish for the salmon burgers.

Yield: 4 servings

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Answer 2

Cured salmon is great

Cure Mix:
1 cup brown sugar
1/2 cup Kosher Salt
2 cloves Garlic (minced fine)
3 shallots (minced fine)
1 tbs dill
any other herb or spice you like mixed in to taste.


place salmon skin side down on plastic wrap evenly coat with cure mixture seal tightly in plastic wrap ...you may want to wrap it 2-3 times to make sure everything is tightly sealed.
Place on a cookie sheet and place an additional cookie sheet over it ...use cans to weigh down the top cookie sheet
place in fridge for 2-3 days (checking daily and pouring off any moisture that has collected in the bottom pan).
After 3 days unwrap the salmon slice extra thin and serve on or with fresh bread or crackers you can make dipping sauces to go with it.....Great for parties as an appetizer
great for nibbling on while watching tv

Answer 3

I like to panfry it and serve it over pasta with lemon and mushrooms. Additionally, if you broil it until flaky, you can break it into pieces and use in place of tuna in many recipes. You could also use the cooked bits in salmon croquettes -- I mix mine with leftover mashed potatoes and fry until crispy. There's also baked stuffed salmon, or sushi :)

Answer 4

Citrus Salmon in Parchment


INGREDIENTS

4 salmon fillets
3 teaspoons olive oil
4 (12 inch) squares of parchment paper
1 blood orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 bunch fresh dill weed
1/2 teaspoon lemon pepper


DIRECTIONS

Preheat the oven to 450 degrees

Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.

Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets.
Place packets on a baking sheet.

Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

Answer 5

Fill your freezer with boiling water. Add 2.5 pounds of dill. And 7 lemons, peeled.

Put freezer aside. Fill clotheswasher with boiling water, add 27 pounds white rice, a sprig of saffron, and one pound salt (sea salt).

Wash your kitchen floor. You will be eating off of it.

Gently tip both appliances toward you until resting on their sides.

Eat. Swim upstream. Spawn. Repeat.

(PS. Seriously, poached salmon is very tasty.)

Answer 6

defrost it then flake it up really small and then cook some pasta and add some chopped tomato and spring onion and stuff to the pasta andf then add the salmon abotu a minite before the end cos it wont take long to cook and then serv it you like you could add like a creamy sauce or a cheesy saucd as well

Answer 7

Don't forget a yummy salmon bisque. Made well this rich soup is just amazing.

Answer 8

Make some salmon patties..... (yummy)

I found lots of recipes online....

Here are 2......

Answer 9

I prefer my fish pan seared in a bit of butter, really tasty. Season as usual.

Answer 10

deep fat fry it