Archive for the ‘Fish – Salmon’ Category
Honey Butter Baked Salmon
May 12, 2018 Lee
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Honey Butter Baked Salmon

Kurt Hammerschmidt, Thailand.
This sounds incredibly good and comes from a good friend here in Thailand. Common ingredients easily available. This is written for using a half of a salmon fillet, about 1.2 kilos or about 2 1/2 pounds. You can certainly use the smaller fillets (individual portions from Tesco), just use the Serving box under the Ingredients list to change to the desired servings you would like and the ingredients will be recalculated for you.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Sheet
  • Oven

Ingredients
  

  • 1 salmon fillet, about 1.2 kilos, (2½ lbs)
  • ¼ cup butter, melted
  • ⅓ cup honey
  • 4 cloves garlic, minced
  • sea salt and black pepper, to taste
  • 2 tablespoons lemon or lime juice
  • lemon or lime, slices
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Preheat your oven to 190° C (375° F), position the rack in the middle of the oven. Line a large baking sheet or baking pan (9x13) with foil large enough to fold over the fillet and seal.
  • Melt the butter in a small sauce pan, then add the honey, garlic, and lemon/lime juice and whisk to combine.
  • Place the fillet (or the smaller individual portion fillets) on the foil in the baking dish or on the sheet, brush the fillet or fillets with the honey butter mixture.
  • Sprinkle with a good amount of sea salt and black pepper.
  • Fold the foil over the fillet and seal completely, raise up the edges so it does not leak.
  • Place in the oven and bake for 15-18 minutes or until cooked through. Carefully open the foil, use mitts as the steam will be very hot, and fold the foil back to expose the the fillet or fillets. Broil for a few minutes until the fillet is nicely caramelized on the top.
  • Remove from oven, sprinkle with chopped parsley and serve with lemon/lime slices as desired.

Notes

I will price this when I get 4 individual serving fillets from Tesco, for now I will say High cost per serving.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Basic Salmon Patties
December 19, 2017 Lee
1 Comment

 

Basic Salmon Patties

Adapted from an internet recipe.
When I was growing up, these were a common staple for a dinner. Here is Thailand, the large cans of salmon are very high priced, so I will work this up with frozen salmon that I steam and will come up with a cost per serving when I make this. Links to the shortcuts are listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can salmon, drained, (14¾ oz / 418 g), Shortcut
  • ½ small onion, diced
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dried
  • ½ cup panko breadcrumbs, or regular breadcrumbs
  • ¼ cup mayo
  • 1 tablespoon lemon or lime juice
  • 1 tablespoon Dijon mustard
  • 1 egg, lightly beaten
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Add all ingredients to a mixing bowl.
  • Mix together, season with salt and pepper as desired.
  • Divide mixture into 4 sections, form into 4 patties and place on a plate.
  • Heat a large skillet with a splash of oil, when the oil is hot, cook the patties about 4-5 minutes per side or until nice and golden brown.
  • Turn patties over and cook another 4-5 minutes or until golden brown. Remove patties to a serving plate.
  • Serve with sides of your choice, enjoy.

Notes

In Thailand, I will price this when I steam some salmon and prepare this. For those in the US, a store brand of canned salmon would make this about 70 cents per serving and a Best Value. 
Shortcuts: Steamed Salmon, Breadcrumbs.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Salmon
Easy Fish Pie
November 28, 2017 Lee
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Easy Fish Pie

Adapted from an internet recipe.
Sounds wonderful, on my to cook list! This is very rewritten to make this user friendly. This recipe assumes you have hard boiled eggs (chicken or duck), and mashed potatoes already prepared.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Pie Dish (9 inch) , or 7 x 11 inch baking pan.
  • Oven

Ingredients
  

  • 400 grams whitefish fillets, boneless, skinless, (14 oz)
  • 400 grams salmon fillets, boneless, skinless, 14 oz)
  • 200 grams shrimp, peeled, deveined, tails removed, (7 oz)
  • 4 hard boiled eggs, peeled and quartered
  • 2½ cups milk
  • 1 small onion, quartered
  • 4 cloves, not the garlic
  • 2 bay leaves
  • 1 bunch fresh parsley, chopped
  • ½ cup butter
  • ½ cup all purpose flour, pinch less
  • pinch ground nutmeg, small pinch
  • 1 kilo mashed potatoes, (2 lb)
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out a deep dish Pyrex pie dish or a 7x11 baking dish, I will verify when I make this.
  • To poach the fish, heat a non stick pan and add the milk, onion, bay leaves, and cloves. Heat to just before a boil, add the fish and simmer until the fish is cooked through and flakes with a fork, about 8 to 10 minutes.
  • Remove the fish to a plate, strain the milk mixture and pour into a bowl, discard the contents of the strainer.
  • Flake the fish into large pieces into the baking dish, Add the shrimp and arrange the quartered eggs on the top. Sprinkle the parsley on the top.
  • To make the sauce, melt half of the butter in a small pan, stir in the flour and cook for 1 minute, stirring, then remove from heat. Stir in the reserved milk to get a smooth sauce. Return the pot to heat and bring to a boil and cook 5 minutes, stirring continuously, until it coats the back of a spoon. Remove from heat, season with salt, pepper, and nutmeg.
  • Pour the sauce over the fish. Top the pie with mashed potatoes, push the mash right up to the edges to seal, fluff the top with a fork then sprinkle on the cheese.
  • Bake for 30 minutes then let rest for 5 minutes, serve.

Notes

Figure about 50 Baht for the whitefish, Pangasius, and about 200 Baht for salmon. For the cheese, figure about 90 Baht. For 4 servings, this is about $2.50 per serving.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Salmon Gravlax II (Gravad Lax)
November 11, 2017 Lee
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Salmon Gravlax II (Gravad Lax)

Simply Recipes, Elise Bauer, United States.
This is the Swedish version of Gravlax, and is salmon cured with salt, sugar, white pepper, and the herb used is just dill. This is not a cooked dish, just cured.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Passive Time 2 days
Total Time 11 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Swedish
Servings 0

Ingredients
  

To Prepare the Salmon

  • 1 kilo salmon fillets, see Step 1, (2 lbs)
  • ¼ cup sea salt
  • 3 tablespoons white sugar
  • 2 teaspoons crushed white pepper
  • ½ cup fresh dill, roughly chopped

For the Sauce (Gravlaxsås)

  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white sugar
  • 2 tablespoons white wine vinegar
  • ¾ cup neutral flavored oil, slightly less than ¾ cup is perfect
  • salt and white pepper, to taste
  • ½ cup fresh dill, finely chopped

Instructions
 

To Prepare the Salmon

  • Ideally, you would want two 500 gram (1 lb) skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  • Mix together the salt, sugar, and white pepper. Rub the mixture into both sides of the salmon fillets.
  • Put half of the dill between the fillets, then divide up the remaining dill between the top and bottom, place in a ziplock bag and seal after removing as much as as you can. Place the bag in a backing dish and place a smaller dish on top and weight it down with some canned goods.
  • Place in the fridge for 24 to 48 hours, flip the bag about every 12 hours.
  • Remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  • Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.

For the Sauce (Gravlaxsås)

  • Mix together the mustards and sugar, stir until the sugar is dissolved. Stir in the vinegar.
  • Using a mixer or food processor, very slowly add the oil, continuously mixing, start with just drops at first and when it binds (like making mayo), you can increase the amount of oil you are adding at a time. Season with salt and white pepper to taste. Mix in the dill.
  • Serve with the sliced salmon as an appetizer on rye bread or with boiled potatoes for a lunch or dinner.

Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.
Safety Note: Most times the salmon you will buy is frozen or was previously frozen, perfectly acceptable. If wanting to make this with fresh salmon, it is highly recommended you freeze the salmon first at -17° C (0° F) or colder for at least 48 hours to kill off any parasites that may be in the fish.
* High Cost $1.51+ per Serving,: SWEDISH,FISH - ALL,Fish - Salmon
Salmon Gravlax I
November 11, 2017 Lee
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Salmon Gravlax I

Simply Recipes, Elise Bauer, United States.
This is a Scandinavian dish, and is salmon cured with salt and sugar and herbs used are just dill and fennel seeds. This is not a cooked dish, just cured.
Print Recipe
Prep Time 10 minutes
Passive Time 2 days
Total Time 2 days 10 minutes
Course Appetizer
Cuisine Scandinavian
Servings 0

Ingredients
  

  • 1 kilo salmon fillets, see Step 1, (2 lb)
  • ¼ cup sea salt
  • 2 tablespoons light brown sugar
  • 2 tablespoons white sugar
  • 1 teaspoon fennel seeds
  • 1 bunch fresh dill, roughly chopped

For Serving

  • ½ purple onion, finely diced or cut in half then sliced
  • ¼ cup capers, drained
  • 1 lemon, cut into wedges
  • fresh dill, chopped

Instructions
 

  • Ideally, you would want two 500 gram (1 lb) skin on fillets from the center cut of the fillet, remove the pin bones if that is not already done. But you can use the smaller fillets from Tesco, as what is in this photo. When I make this, I will use two of these fillets on the bottom, and two on top, just reduce the salt and sugar in equal proportions.
  • Mix together the salt, sugars, and fennel seeds. Sprinkle some of the mixture along the bottom of a glass baking dish, sprinkle some dill on that. Place half of the fillets skin side down on that.
  • Sprinkle half the remaining salt mixture on the fish and half of the remaining dill. Lay the second piece or pieces of salmon on top of the salmon already in the dish, skin side up.
  • Sprinkle remaining salt mixture and dill over the top of the fillet. Cover the dish with plastic wrap. Set another smaller dish on top of the fillets and weight it down with some canned goods, a brick wrapped in foil, or any kind of heavy weight.
  • Place in the fridge for two days to cure, turn the fillets after one day, so the top piece becomes the bottom piece, this is to cure them evenly.
  • After two days, remove from the fridge and remove from the dish. Rinse the fillet very well with cold water, and use your fingers to rub off all the salt and dill. Dry the fillets with paper towels.
  • Place a fillet skin side down on your cutting board, hold your knife at a angle and slice as thin as you can down to the skin but not through the skin. Repeat with remaining fillet or fillets.
  • Place the thin slices on a serving tray, sprinkle with purple onion, dill, and capers. Serve with toasted rye bread and lemon wedges.

Notes

The salmon fillets I will use will be from Tesco, 69 Baht each for 140 to 160 gram fillets, frozen, from Norway. Initial test will be 4 fillets for a total of 276 Baht, about $8.40. I don't know the number of servings as an appetizer until I make this and I will update the pricing. For now I will say High Cost per serving.
This recipe for How to Make Salmon Gravlax is from Simply Recipes.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,FISH - ALL,Fish - Salmon
Poached Salmon Fillets
November 8, 2017 Lee
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Poached Salmon Fillets

Simply Recipes, Elise Bauer, United States.
Sounds great. This uses a shallow poaching method and from start to finish, about 15 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 salmon fillets, as shown in Step 1
  • salt, as needed
  • ½ cup white wine
  • ½ cup water
  • 1 shallot, thinly sliced
  • 3-4 sprigs fresh dill
  • 1 sprig fresh parsley
  • black pepper, as needed
  • lemon slices, for serving, optional

Instructions
 

  • This the type of salmon fillets I get at Tesco, 140-160 grams (5-5 oz) each. One fillet per serving is ideal.
  • In a non stick pan that will hold all the fillets, add the water, wine, parsley, dill, shallots, and heat to a simmer on medium heat. While the pan is heating, season the salmon with salt on both sides.
  • When the liquid is simmering, place the fillets in the pan, skin side down, cover and let steam for 5 to 10 minutes depending on thickness of the fillets or until they flake easily with a fork.
  • Serve lightly sprinkled with black pepper and lemon slices if desired with rice and a vegetable on the side.

Notes

I bought 4 fillets, Norwegian import, 69 Baht for 140 to 160 gram fillets. I figured the servings as 1 fillet per serving. For 69 Baht per fillet, this is about $2.03 per serving. High cost but would be nice for a once in a while meal.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Simple Salmon
September 17, 2017 Lee
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Simple Salmon

Adapted from an internet recipe.
This is your basic stove top recipe, and it could not be any easier. Only 4 ingredients and no quantities needed, figure 1 fillet per serving.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • salmon fillets, or steaks
  • salt and pepper, as desired
  • extra light olive oil

Instructions
 

  • I used 3 skin on fillets from Tesco, each is 120 grams or about 4¼ oz. Rinse the fillets and check for and remove any stray scales and pin bones.
  • Season the flesh side with salt and pepper as desired.
  • Heat a tablespoon or two of oil in a non stick pan on medium high heat, when hot, add the salmon skin side down. Cook for about 3-5 minutes, most of the cooking takes place with the skin side down.
  • As the color of the flesh on the sides of each fillet changes from the bottom upwards, and the skin is crispy, turn each fillet over and cook for another 2-3 minutes.
  • Serve with sides of your choice.

Notes

At 69 Baht for each salmon fillet, this is about $2.15 per serving.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,5 Ingredients or Less,FISH - ALL,Fish - Salmon
Steamed Salmon in Lime Sauce (Rice Cooker)
September 17, 2017 Lee
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Steamed Salmon in Lime Sauce (Rice Cooker)

Adapted from an internet recipe.
Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 1 serving

Equipment

  • Rice Cooker

Ingredients
  

For the Salmon

  • 1 salmon steak, or fillet
  • 5 kaffir lime leaves, torn
  • 1 sprig fresh cilantro leaves, chopped
  • 1 stalk lemongrass, pounded, cut into 2 inch pieces
  • 6 slices lime
  • salt, as desired

For the Lime Sauce

  • 2 tablespoons lime juice
  • 1½ tablespoons fish sauce
  • 1½ teaspoons sugar
  • 1-3 red Bird's Eye chilies, sliced thin
  • 5 cloves garlic, smashed and minced
  • 2 sprigs fresh cilantro leaves, chopped

Instructions
 

  • Heat your steamer, rice cooker or pot with a steamer insert.
  • Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  • When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  • While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  • When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  • Remove from the steamer and serve.

Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but good for a once in a while, healthy meal.
* High Cost $1.51+ per Serving,: THAI,FISH - ALL,Fish - Rice Cooker,Fish - Salmon
Salmon Cakes
August 5, 2017 Lee
3 Comments

Salmon Cakes

Natasha's Kitchen, Natasha Kravchuk, United States.
This not only sounds really good, it is good! I have not had salmon patties (cakes) in many years, made these on 11 Aug 2017, outstanding. Link to the Shortcut is listed in the Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 500 grams salmon, see Step 1, (1 lb)
  • olive oil, as needed
  • garlic salt and pepper, as needed
  • 1 medium onion, finely diced
  • ½ red bell pepper, diced
  • 3 tablespoons unsalted butter, divided
  • 1 cup panko breadcrumbs
  • 2 eggs, lightly beaten
  • 3 tablespoons mayo
  • 1 teaspoon Worcherstershire sauce
  • ¼ cup fresh parsley, minched

Instructions
 

  • For the salmon, you can use a 500 gram (1 lb) fillet, use 4-5 smaller fillets, use leftover cooked salmon, or even canned salmon, well drained and the approximate weight stated. The salmon has to be cooked and flaked, you can bake or steam the fillets, up to you. Season with garlic salt and black pepper before cooking, if baking, brush with olive oil as well. Let the salmon cool to room temperature. Then flake the salmon with two forks and remove and discard the skin and any bones, depending on the cut you use.
  • In a medium skillet over medium heat, heat a tablespoon of olive oil, 1 tablespoon of butter and the onion and bell pepper. Cook until softened and starting to turn golden brown, about 6 to 8 minutes then remove from heat.
  • In a large bowl, and the salmon, bread crumbs, eggs, mayo, Worcestershire sauce, 1 teaspoon garlic salt, ¼ teaspoon of black pepper, and parsley. Stir to combine.
  • Add the onion and bell pepper, and mix that in then form into 12-14 patties. You can use either large tablespoons of the mixture or use an ice cream scoop. Flatten the portion out and form into about ½ inch thick patties.
  • Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large non stick skillet over medium heat and once butter is done sizzling, add half of the salmon cakes and fry for 3 to 4 min per side or until golden brown. If salmon cakes brown too quickly, reduce heat. Remove to a paper towel lined plate to drain. Add remaining oil and butter and repeat cooking remaining salmon cakes.
  • Serve with a tartar sauce or dipping sauces of your preference.

Notes

Four 140 gram fillets is 96 Baht each and is 560 grams. For 4 servings, this is about $2.82 per serving. High cost for Thailand, should be much less in the US or where fresh or even canned salmon is available. Great flavor and would be great for visiting friends and family.
Shortcut: Steamed Salmon.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Steamed Salmon (Rice Cooker)
July 22, 2017 Lee
1 Comment

 

Steamed Salmon (Rice Cooker)

Adapted from an internet recipe.
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker , with steamer tray, or a dedicated Steamer

Ingredients
  

To Serve Steamed Salmon

  • 3 salmon fillets, (140-160 grams / 5-6 oz each)
  • sea salt and pepper, to taste for the fillets
  • 2 cups water
  • 1 bay leaf
  • 2 cloves garlic, smashed, don't even have to peel
  • 1 cup white wine, or just use 3 cups of water
  • 2 teaspoons dried thyme
  • 1 lemon or lime, quartered and squeezed, rind added
  • pinch black pepper
  • pinch salt

To Cook for another recipe

  • salmon fillets, (140-160 grams / 5-6 oz each)
  • 2-3 cups water

Instructions
 

To Serve

  • You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
  • For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
  • You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
  • Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
  • Serve with a green salad and bread for a light, nutritious meal.

To Use in another recipe

  • Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
  • Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
  • Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
  • Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.

Notes

Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Rice Cooker,Fish - Salmon,INGREDIENTS