Help! I Need a really nice Salmon recipe?

I have an asian inspired recipe that I do for salmon.

1/3 cup of soy sauce

1/4 cup of orange juice

juice of half a lemon

minced green onion (2-3) stalks

1 whole garlic clove minced

1 - 2 tablespoon of olive oil or sesame oil (use sesame oil if you want a more authentic asian flavor. Since you are having guest you may want to go with the olive oil in case your company may not be a fan of the strong flavor. Note: vegetable oil is ok if that is all you have in your pantry)

Optional - Sometimes I add whatever I have on hand for a little heat. Such as red pepper flakes, white pepper,or few drops of siracha (sp).

Marinate your salmon for 30 min to an hour, cook in the parchment paper in the oven or on the grill, whatever you prefer. Save your marinade, heat on stove top for 5 minutes(let come to a boil). This is extra glaze to brush on steaks while cooking or to serve when plating.

I serve with white/brown rice and grilled or steamed veggies. Pick something green for color, like broccoli, green beans or asparagus. For dinner parties I like to use "fancy" veggies, like petite fancy whole green beans (you can find in your freezer section at your local grocer, or chinese long beans.

For broccoli there are the petite fancy or chinese broccoli. For asparagus you can steam them or brush them with with a mixture of olive oil, garlic and sea salt and put them on the grill.

TIP: I suggested green veggies to make your final presentation more appealing, as a standard remember it's best to not use colors similar to what is already on the plate.

Example: Cauliflower is a no no when serving rice. I would say the same with carrots and Salmon (pink and orange too close in color) Sometime you can get away with carrots if you glaze the petite whole carrots, but they are only best when fresh and sometimes hard to find.

Lastly garnish and presentation options: Save some of your minced green onion for garnish just sprinkle over food before serving or sprinkle the plate with dried parsley before plating.

Another really cool trick is making green onion curls. take a couple of geen onion stalks, and cut off half the white end and some of the green portion (about 1 or 2 inches of the geen) Gently seperate the green stalks and use the tip of a sharp night to shred them without cutting completely apart. Shred each green stalk into 2-3 thin shreds without cutting from the stalk. (it should resemble broom/or brush) submerge that in a bowl of ice water (water with lots of ice cubes), put the bowl in the frige and when you are ready to plate take out your garnish the green shredded ends should have curled up into pretty curly q's. Plate your food and put a curly q diagnally right on top of the salmon on each plate. The longer your green onions are in ice water the more curl they will have. You can even do these the day before and leave them over night.

Lastly don't sleep on the rice either. If you have round cookie molds that don't have a handle. Put the mold on the plate, spoon the rice in pack it a little so that it doesn't fall apart and lift the mold away you will have a nice mound of rice like a gourmet restaurant! lastly if you are serving family style you can adapt these garnish techniques: use several curly q's or minced green onions on your salmon platter before serving, dried parsley on your rice sprinkled lightly over the top.

Hope your dinner party turns out grand.

Salmon with Crushed Lime-Dill Potatoes and Sour Cream

Serves 4

4 x 170 g/6 oz salmon steaks or fillets

vegetable oil for brushing

340 g/12 oz new potatoes

salt

150 ml/5 fl oz sour cream

15 g/1/2 oz fresh dill, chopped (reserve 4 sprigs for garnish)

grated zest and juice of 2 limes

55 g/2 oz butter

freshly ground black pepper

1. Heat the oven to 200’C/400’F/Gasmark 6. Or grill the salmon.

2. Pin bone the salmon if necessary. Salmon steaks can be shaped into noisettes and tied with string, if desired. (See below)

3. Cook the potatoes in boiling salted water.

4. Brush the salmon with a little oil and brown lightly on both sides on a char-griddle. Place in a roasting pan, cover with foil and bake in the oven until cooked through, about 10 minutes. Reserve any fish juices.

5. Mix the crème fraiche with half of the dill and season with pepper. Chill until required.

6. Drain the potatoes and return to the saucepan. Crush lightly with a potato masher or wooden spoon.

7. Stir in the butter, reserved fish juices, lime zest and juice, and remaining dill. Season to taste with salt and pepper.

8. Mould the potatoes in rings on individual dinner plates. Top with a piece of salmon, a little of the sour cream and a sprig of dill. Serve immediately.

:) stir-gently.blogspot.com

This is a killer recipe I got from the NY Times. It was originally for swordfish or tuna, but I've made it with salmon and love it. It's an onion confit to go with the plain grilled fish.

Tuna With Onion Confit

3 tablespoons extra virgin olive oil

3 large or 4 or 5 medium onions, peeled and thinly sliced

Salt and freshly ground black pepper

1 large thyme sprig or 1 bay leaf

2 medium tomatoes, cored

1 1/2 to 2 pounds tuna or swordfish, cut into steaks or left whole

About 1/2 cup pitted and roughly chopped black olives

1.Put olive oil in a 10- or 12-inch skillet, and turn heat to medium. Add onions, a good pinch of salt, pepper and thyme or bay leaf. Cook, stirring, until mixture starts to sizzle, a minute or two. Adjust heat so that you need to stir at most every 5 minutes to keep onions from browning as they soften. Cook at least 30 minutes.

2.Meanwhile, cut tomatoes in half and shake out seeds, then cut into 1/2-inch dice. Heat a grill until moderately hot.

3.When onions are very soft, almost a shapeless mass, season fish and grill, turning once, for a total of about 6 minutes for tuna, 8 to 10 minutes for swordfish; check for doneness by making a small cut in the center to peek inside. While fish is grilling, stir olives and tomatoes into onions, and raise heat; cook, stirring occasionally, until tomatoes liquefy and mixture becomes juicy. Taste, and adjust seasoning. Serve fish on a bed of onion confit, whole fish cut into serving portions.

New York Times

grilling is always better thank baking, especially steak cuts.

season them with some garlic powder and soy sauce, then grill them on both sides until they start to flake.

serve with white or brown rice, or if you want a little more taste, replace the water in your rice with chicken stock.

Just how many of these berries or vegetable questions will we see soon?