Randy, are you this guy*?
*Note the URL, people.
smee goan, if you want the healthy aspects of salmon w/o the ‘fishy’ taste, try the steelhead.
Okay. I dug out a piece of salmon and am now graveling/curing it in a 50/50 sugar/salt mix with a bunch of dill. We will see in a couple of days now I guess. I think I’ll like this because I tend to like my raw or cold smoked samon more after its been sitting around awhile and is a bit on the firmer/more dried out side.
I love grilled salmon, but not the second night.
For the second night: (this is the only recipe I never measure)
1/2 box pasta, boiled al dente
a pretty big scoop of salmon broken into small pieces and boned (heh). Maybe, as much as you could fit in a scoop-shaped hand, piled high. More doesn’t hurt.
1 or 2 stalks of celery. It’s important that they be diced into TINY pieces. That’s the secret to using celery.
Mayo to taste. I dunno, three or four really big spoonfuls? You don’t want it as liquidy as potato salad, but I like mayo, so I get it pretty moist.
Dill to taste. I use a lot. It’s not that strong, so it’s hard to use too much.
Mix, chill, and enjoy.
Fish? Yeah, well, OK. Enjoy.
But get back to me when she comes home with 80 lbs of reuben sandwiches.
mmm
At least she didn’t go crabbing.
Halibut Dori
Heat about a half inch of oil in a cast iron pan until the oil will puff up a drop of egg on contact
Dredge the halibut in a flour, salt, and fresh pepper mixture shake off excess
Dip the halibut in an egg bath and then return to the dredge for a second coating, after that straight to the frying pan.
Cook until the bottom is brown and then flip and finish cooking
Remove the halibut from the pan and pour off most of the oil, just leave a real thin layer of oil
With a hot pan add white wine, lemon juice, lemon zest and roasted garlic, cook until the wine alcohol evaporates and the lemon juice is muted.
Add around a quarter cup of heavy cream, salt and pepper.
Return the battered fish to the pan and coat the fish with the sauce, place the pan in a 500 degree F oven until the sauce and coated fish develops a light skin
Serve with Yukon gold potatoes and asparagus
(From the guy who takes home 50lbs of fish every Christmas)
Maybe a Salmon Reuben… Smoked havarti or smoked amish cheese. Smoked and peppered (maybe a white pimenton, pink pimenton, and black pimenton with demerara sugar and kosher salt salmon-medium slice.), a garlic and dill aioli to spread, fresh coleslaw or sauteed onions to top. Maybe a fennel coleslawe. Marbled Rye.
Finally, your signature line is put to good use.
Okay, after 48 hours I’ve got my cured/gravled salmon. I really covered it in dill and buried it in a 50/50 mixture of rock salt and sugar. It certainly did suck the moisture right out. Its now a pretty rigid and firm piece of fish now. My SO liked a tiny sample of it. I found it a tad salty but I’m not big on salt. On Wasa crackers with cream cheese I suspect the mild salty/fishy flavor will actually add to the overall flavor experience. Will find out in a couple of hours.
Certainly an interesting process that I could get into playing around with a bit.
Yeesh. Get some bagels already!
If you want to make it more authentic Scandinavian, cut down on the amount of salt/sugar. Just a thin layer should be enough. Our gravlax is definitely not firm, but it’s lost a bit of the raw structure and has firmed up just a little. Serve it with boiled fresh (new) potatoes with some fresh dill and the mustard sauce I mentioned upthread and prepare for an authentic Scandinavian gravlax meal.
BTW, this mustard sauce recipe looks pretty good to me. I like to add an egg yolk, but that’s optional. And I prefer to marinate/cure my gravlax for 3-4 days, but that’s also a matter of debate (and taste). Both the taste and texture are affected by the curing time and the amount of salt, I guess that the muscle fibers are being broken down by residual enzymes in the cells (I think the process is called autolysis) if there’s not too much salt present