This is amazing! Wild caught, sockeye salmon off the coast of BC. I was fortunate to pick up a few lbs of it fresh. My brother in law is luckily for me the manager of the meat department of Pete's Frootique.
Yeah, you should be jealous.
Ingredients (per fillet)
1/4 Cup panko bread crumbs
1 Salmon fillet, 8-10 oz
2 Tbsp dijon mustard (a good dijon mustard)
Salt & Pepper
olive oil
Red Wine Reduction
1/2 Cup of your favorite red wine (not cooking wine)
1/4 Cup brown sugar
Instructions
1. Start with the red wine reduction, the longer it sits it will thicken into an amazing glaze to top your fish. In a sauce pot over medium high heat, whisk the red wine and the brown sugar. When it starts to thicken, remove off the heat, it will thicken the rest of the way on its own while you prepare everything else.
2. Heat olive oil over medium heat ( I prefer a stainless steel saucepan)
3. Rub the salmon fillet with dijon mustard and season with salt and pepper
4. Coat both sides with the panko bread crumbs. Cook in pan until golden brown. Mine took only 2-3 minutes per side.
5. Top with Reduction Greatness!
You have lots of time to start and finish the fish while your fries are finishing in the oven, so no rush. Because I felt like being a bad a_s, I made a beer batter for the fish. This can get messy but its worth the clean up.
To cook the fish, use the same Shortening the fries have already cooked in. But instead of using a low heat, I turned it up on medium. Surprisingly deep fried fish can be tricky to cook. you want a crunchy but not burnt batter on the outside, but a soft moist batter on the inside. And of course you don't want to over cook your fish, you want it moist and flaky, but no pressure!
Beer Battered Fish
Ingredients:
2 haddock fresh haddock fillets from the South Shore! not bragging though!
1 Cup of rice flour
1/2 Cup panko bread crumbs
1 tsp paprika
1 tsp cayenne pepper
1 tsp salt
1 tsp ground pepper
1/2 Cup of cold beer, your choice of brand (I like a dark beer, gives the batter a deeper flavor)
Instructions:
1. Mix all of the dry ingredients together in a bowl and divide into half. Keeping half of the mix in the bowl and the other half on a plate.
2. Pour the beer into the bowl with the flour mix and combine into a wet batter.
3. I find it easier to work with smaller pieces of fish, so I cut my fillets in half. Dip the fish into the beer batter then transfer to the plate and coat with the dry batter. Once all the fish has been battered place gently into the already hot vegetable shortening.
4. My fish only took about 2 Minutes per side and it came out perfect!
5. Don't forget about your fries in the oven & Enjoy!
If you have never grilled on a cedar plank before, don't be afraid. I was always nervous that my food was going to taste like wood. But the extra flavor from the plank was mild but so worth it!
It was easy to grill on the plank. I had a spray bottle handy just in case it caught fire, but i didn't end up needing it.
Cedar Mapled Salmon
Ingredients:
Salmon Fillet (I used wild sockeye! So beautiful and red)
Cedar Plank
1 Lemon
Maple Syrup
Salt and Pepper
2 Tbs olive oil
Instructions:
1. Follow the instructions on soaking the cedar plank. Mine Called for 2 hours of soaking, but I did 4 just to be sure I wasn't going to start a fire.
2. Marinate the Salmon with a 1/4 Cup of Maple syrup for at least 1 hour, overnight is best.
3. Place the salmon on the cedar plank. Brush some olive oil over top and season it with salt & pepper, top it with a few slices of lemon
4. Heat the BBQ on a medium heat, once preheated mine only took about 15 minutes to cook.
Nothing says Summer Time like Blackened seafood here in the Maritimes. So on this beautiful first day of Summer why not make some. I like using this method on white fish. But lets clear something up before we go any further.
People say that white fish is all the same, taste's the same, looks the same, smells the same. Well it's not!. If you think haddock, halibut, tilapia, cod, swordfish, and all other white fish smell the same. Then I hate to be the one to tell you, your fish isn't very fresh!
But to be fair, white fish typically has a mild flavor that can't compete with salmon or trout. But on the bright side, you can season your fish and have it taste as good as you want!
Blackened Tilapia with an easy butter lemon sauce
Ingredients:
2 Tilapia Fillets
1/4 Cup Olive Oil for frying
For the Seasoning:
1/4 Cup of smoked paprika
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp ground black pepper
1 tsp Chinese 5 spice
1 tsp ground oregano
For the Sauce:
Original Oil the Fish cooked in
Juice from half a lemon
1/4 Cup Butter
1/4 Cup Chicken stock
1 Tbs White Cooking wine
1. Pat the Tilapia dry with paper towel. Mix all of the ingredients together for the seasoning. Pat the Tilapia down with the seasoning. Using the back of a spoon worked best for me.
2. Place the olive oil in a stainless steel pan large enough for both fillets. Heat the oil on medium heat until almost smoking. Place the fish in the pan and cook 3 minutes per side. Try not to flip the fillets because you want to keep as much of the seasoning on the fish. Set a side when done.
3. Add the wine and deglaze the pan. Add the chicken stock, lemon juice, and butter. Simmer and reduce the sauce to half. Pour over fish and enjoy!
This recipe was adopted from foodfigure.com. I only looked at the name and picture of the dish and ran with it. So the ingredients are a little different, the idea is the same.
This came out amazing! I would have never thought of using red pepper jelly with seafood before. I usually only use it in my stir fry's. But I'm glad I came across this.
The glaze is more on the light side because I used rice vinegar & olive oil instead of soy sauce or balsamic vinegar but it still came out delicious!
Red Pepper Glazed Salmon
Ingredients:
2 Salmon Fillets
3 tbs red pepper jelly
1/4 Cup Olive Oil
2 tbs rice vinegar
Salt & Pepper
Instructions:
1. Start by whisking the red pepper jelly, olive oil & rice vinegar together. Place the salmon fillet's in a plastic bag, and dump in the red pepper mixture to marinate for about an hour.
2. Remove the salmon from the marinade. Using a BBQ or a cast iron grill pan, grill the fish to preferred doneness.
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