Honey glaze

Many salmon glazes use honey, but adding a wee bit of cognac along with citrus gives it a superb taste. Hope you agree.

Ingredients (serves 6 to 7):

Glaze

½ cup – key lime juice (or regular lime juice)
4 tablespoons – lemon or lime peel (use vegetable peeler to remove), minced
4 tablespoons – honey (I use tupelo honey)
2 tablespoons – cilantro, fresh and diced
2 ½ tablespoons – soy sauce
1 tablespoon – cognac
40 ounces – salmon
Salt and pepper

Rice

2 tablespoons – extra virgin olive oil
1 – large onion, chopped
1 – green pepper, chopped
1 tablespoon — butter
3 cups – basmati rice (I like Vigo brand)
6 cups – chicken broth
2 tablespoons – soy sauce
Salt and pepper

Preparation:

Whisk the lime, lemon or lime peel, honey, cilantro, soy sauce, and cognac together in a bowl.

The cognac-honey glaze.

Prepare grill at medium heat. Salt and pepper the salmon.

Salmon fillets

Add the salmon fillets skin-side down on the grill and brush generously with glaze. Let it cook slowly until the salmon is opaque and heated in the center (do not turn). Continue to brush glaze on the salmon as it cooks building up a rich scrumptious coating, about 20 minutes.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onions and green pepper and cook until the onions begin to brown, about 5 minutes. Stir the basmati rice in along with the butter and then add the chicken broth and soy sauce once the butter melts. Add salt and pepper to taste.

The basmati rice in chicken broth.

Bring the mixture to a boil stirring periodically. Cover, reduce the heat to medium low and cook until fluids are absorbed, about 20 minutes.

Serve the salmon with the rice.

Bon appétit.

Cognac-honey glazed grilled salmon with basmati rice

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Salmon recipes are basically dishes which are made up of salmon fish which are full of omega-3 and protein. Salmon might be one of the most easiest and quickest to cook fish recipes. These salmon recipes are widely cherished for its flavor. The primary thing while preparing salmon recipes is to use just the right components. Also, it is very imperative that you simply store up the salmon fish in the refrigerator till the time you decide to utilize it for cooking.

There are a number of techniques to cook salmon- it could possibly be baked, grilled, poached or broiled. Salmon fish is usually topped with many marinades, dressings and sauces to enhance the taste of the dish. Another key note is to not overcook, as this will cause the fish to be tough and dry.

Additionally, you should be sure that you are storing the salmon fish in freezer after washing them in chilly water. The salmon fish must also cut in to bite size pieces before storing in the freezer. Also, in an effort to thaw the salmon fish, you must take it out from your freezer and keep it inside the refrigerator for no less than one day before cooking. Make certain to not position the fish beneath lukewarm or frozen water.

Salmon fish is usually prepared along with the skin. It helps keep the fish together and makes it better and also prevent the salmon meat from curling. The exact way to check the doneness of salmon recipes would be to check if the meat changes color and turns flaky; one might check by just embedding a fork into the thickest part of the fillet and twisting it. See that the fish meat is detaching effortlessly; if yes then your salmon recipe is all set.

One of the foremost trusted and simple approach of cooking salmon recipe is always to broil the salmon fish. The oven rack ought to be prearranged six inches away the heat. You also can cover up the salmon fish and broiling pan by the very easily available parchment paper. This will assist you in washing the pan so easily.

In order to grill the salmon fish, standard cooking time for a whole fish is 20 minutes for every semi pound. Twist the fish once half way through the cooking procedure. The process of grilling salmon steaks or fillets follows a similar timing method to broiling the fish. The finest means is to make for at least 5 to 6 minutes on medium flame for each half inch of the salmon. Try rotating the steak or fillets only once. Make certain leftovers are refrigerated at once.

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As published in The Naperville Sun – September 3, 2008

By Bill and Karen Garlough Special to The Sun

From the columnist: Given the joy my wife Karen and I have for entertaining our friends and family and our love of good food and wine, this column will be co-authored by both of us. Karen will focus on recipes, and may sneak in some entertaining tips, while I will pair wines with whatever Karen has cooking.

Most summers, my wife Karen and I try and take in a couple of concerts somewhere; local venues, Ravinia and downtown Chicago. It is always fun to go with several other couples and, although we usually dine near the concert venue, we also gather before the concert and grill a simple meal at home. This is comfortable, affordable and allows members of the group (who are not driving) to share some nice wine with a healthy meal.

On a recent weekend, we went to Ravinia. Instead of the traditional picnic on the lawn, the group opted for dinner at our home, then the trek to Highland Park. Karen asked me to select some wines for the occasion. We started out with a variety of finger foods – shrimp crostini, caprese skewers and a simple platter with Brie, sliced apples, clusters of red grapes and a sliced French baguette.

The dinner menu included grilled salmon with a pinot noir marinade, medley of white and wild rice, dried cherries and sliced toasted almonds and grilled asparagus with crumbled blue cheese and balsamic vinaigrette.

Wine basics

When entertaining a group, it is generally best to offer both a red and white wine. Summer picnic wines should be light, refreshing and easy to drink. They should also be able to be served slightly chilled. Karen’s menu was easy to pair on the red wine side, as pinot noir wine is included in the marinade, pairs well with salmon and can be served slightly chilled with great results. I am a big fan of pinot noir because it is a versatile wine that works well with a variety of foods. Its acidity helps balance the rich, fatty nature of salmon, so it is a great choice.

On the white wine side, a light, crisp and refreshing wine is ideal. Italian whites are a great choice for Karen’s menu, but the acidity of the balsamic vinaigrette dressing must be taken into account. While pinot grigio is Italy’s best known white and enjoys universal appeal, it is not the best match because of its acidity. A solution is to find a blended style wine of pinot grigio and another varietal that offers less acidity, resulting in better match for a vinegar-based dressing. One of my recommendations is Masi Winery’s blend of both pinot grigio and verduzzo, a pleasant wine with a fruity style. Another Italian varietal that would pair well is trebbiano. It is a light and refreshing summer wine that pairs well with picnic fare.

So, to please a group and complement this particular menu, I would recommend you offer both a white and red wine, in this case a pinot noir and a pinot grigio blend or a trebbiano white wine.

Food pairings

Quick, easy and healthy – these are three perfect words we love to hear when thinking about dinner. This marinade calls for pinot noir, the perfect pairing with salmon. So, open the bottle of pinot a little early and steal a cup for this delicious marinade. The recipe is adapted from Harvest restaurant where they pan fry the fish (rather than grill) and serve it on a bed of mashed potatoes.

Grilled salmon with pinot noir marinade

2 salmon fillets, rinsed and patted dry
1 cup pinot noir
2 shallots, peeled and sliced
2 springs fresh thyme, chopped
1 tablespoon sugar
1 teaspoon whole peppercorns
Serves two.

Combine marinade ingredients in a large zip-lock bag or non-reactive covered dish. Add salmon and turn to coat. Refrigerate, turning several more times, at least 30 minutes but not more than an hour. Place salmon in hinged grill basket. Grill for approximately 5 to 7 minutes per side or until fish flakes.

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Salmon is a great fish to work in to your diet and it’s good for you too. Full of Omega 3, a “good fat” that may reduce the risk of heart disease, diabetes and more. Salmon is also a good source of B12, Niacin and vitamin D. In this simple salmon recipe, Rita shows you how to sauté salmon filets in a cast iron skillet and finish them in the oven. Great for a crowd, an easy recipe like this salmon recipe make quick work of your time in the kitchen. Simple ingredients that you can adapt are a great part of this salmon recipe. A bit of seasoning, lemon and the option of lemon grass round out this dish. We’ll be adding more Salmon recipes soon, so make sure you subscribe to Rita’s YouTube channel for salmon recipes, simple kitchen tips and other great recipes that are easy, healthy and delicious.

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If at one point you may have eaten ’salmon’ that has been grilled in either a restaurant or from home, and may have commented “Now, this here is the ‘best’ grilled-salmon ever!” It may taste really great, but wait until you try this recipe and prove that wrong, because the grilled fish recipe below will truly leave you with wonderment and create explosions within your taste-buds.

While staying in ‘Buenos Aires, Argentina’ for a couple of years, one friend taught me to prepare the ultimately delicious and most tasty grilled fish that I’ve ever tasted. It was cooked using a carbon-grill.

The big salmon I caught was about 22 lbs and was called “el dorado”. I just so happened to have luckily caught it so I then invited about 20 guests over for a light lunch; we definitely enjoyed an afternoon feast. I was able to use the exact same grilled fish recipe and it generated a lot of compliments from the samplers.

So here goes. I cook the salmon using my ‘George Foreman’ Grill, although any regular carbonated or gas-grill should work. The key here is determining if your fish is actually ready for serving. So here are bits of tips in determining if it’s ready. You may also opt to bake the salmon if there is no grill available.

Ingredients:

Suggested fish: Salmon (fresh)

Spices needed: salt, black pepper & “Old Bay” Garlic & Herb

Citrus Juices: I prefer limes (key limes) they’re that small & juicy lines usually green in color or perhaps regular yellow limes would be fine

Some vegetables: white-onions, red & yellow, green, peppers, zucchini

Butter: use this brand (I-Can’t-Believe-It’s-Not-Butter!)

Salad: lettuce (Romaine); avocadoes that are ripe and tomatoes

Some ideas for desserts: ‘French chocolate chiffon-pie’, key-lime pie, mouth watering Haagen Dazs ‘Mango Ice-Cream’

Buy those fresh salmon slabs (approximately 2 or 3 pieces it would depend on how many guests would arrive.). About a seven inch slab is good enough for about two people, but if you’re having over more guests ask your friendly fish grocer for suggestions.

Preparation:

Get salmon out from your fridge, then arrange it in one large-plate. Squeeze your citrus ingredients directly to the fish fillets (about 3 pieces of limes should do). Then generously spread butter on your fish but be careful not to overdo it.

Then, sprinkle some salt, some ‘Old Bay’ and other seasonings you like and freshly ground up peppercorns making sure that all of the fish is seasoned well.

Preheat grill and place a sheet of aluminum-foil over your griller then place fish onto the foil. During cooking, what I usually do is simply put an extra piece of lime-juice or lemon then sprinkle some spices onto your fish to create that added zing.

Grilling fish tends to get a little tricky. Your cook time would be 15-35 mins. Cooking time would depend on what kind of fish you’re grilling & the type of grill as well. But in order to determine if it’s been cooked perfectly, just tap fish meat and try to ascertain if flesh is already firm. If it’s firm then your grilled fish is already done.

Another alternative in checking if it’s ready is simply cutting a little bit of the end your fish using a clean knife; the result should produce a flaky fish consistency. Then, taste your fish & if your fish has that flaky consistency all throughout then its already done. To further ensure doneness, cut your fish in half to check for doneness as well.

Finishing Touch Ups:

Cut your vegetables into strips then stir fry them in your pan using some olive oil and serve this together with your fish.

For your wine choice, feel free to decide which wine you’d prefer, but personally I prefer ‘Kendall-Jackson Chardonnay’ since it’s my all time favorite. Set the mood with some background soothing music also.

Enjoy the night away!

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Find out how to grill Salmon in the Living Kitchen. Using Wolf and Sub-Zero appliances, Chef Eric Rupert grills the perfect salmon. www.subzero.com http

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Utensils including a chef knife, paring knife and spatula for your fish dishes andlearn this and more in this free online cooking video about seafood prep taught by expert chef Laura Banford. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford

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Betty demonstrates how to grill a salmon filet on an indoor electric grill. This recipe is very quick, very easy, and very tasty! Ingredients: 1/2 lb. filet of salmon salt (or meat tenderizer) and pepper to taste 1/4 cup Italian salad dressing 1/4 cup olive oil Begin this preparation the night before grilling. (Actually, you can do this without the overnight wait.) Use a 1/2 lb. filet of salmon, thawed, if originally frozen. Salt (or use meat tenderizer) and pepper to taste. Pour the Italian salad dressing over the salmon filet and roll the filet over to coat it. Now, pour the olive oil over the filet, again coating it entirely. Wrap the filet along with its coating (marinade) in aluminum foil, place in a dish and refrigerate overnight. About an hour before grilling the salmon, remove the salmon filet from the refrigerator and let it come to room temperature. Heat the electric grill while preparing the salmon filet for grilling. Cut the filet into two equal parts. When the grill is properly heated, place the two portions of the filet on the grill and close the grill lid. Salmon filets cook very quickly, and will not be good if overcooked, so check after about 30 seconds to a minute to see if the filets look brown on the top side. If so, turn the filets and let them brown on the bottom side. Remove the filet portions and place them on serving plates. Excellent and elegant!

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Learn how to finish cooking grilled salmon on a gas grill and how to know when it is ready in thisfree cooking video on how to barbeque on a gas grill. Expert: Louis Ortiz Bio: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.

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Final presentation of both the grilled salmon and pan fried sole dished you’ve just created andlearn this and more in this free online cooking vide about seafood prep taught by expert chef Laura Banford. Expert: Laura Banford Bio: Laura has cooked professionally for many years, including as a garde manger in a restaurant kitchen, and as a cooking instructor. Filmmaker: Laura Banford

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