Capture the flavor of the northwest in salmon fillets
Dan Bolyard/courtesy photo A mayonnaise coating adds some needed fat to your salmon and also makes the baking process much more forgiving.
I got hold of some really nice salmon fillets the other day. These were about 16 ounces each. They still had the pin bones in them, so I broke out my pair of pliers I keep for kitchen use and carefully felt out each bone. I grabbed each with the pliers and pulled them out along the natural angle of the meat, versus pulling straight up.
You might disagree with what I think the best way to eat a salmon is, but I’ve discovered that topping it with some sort of flavored mayonnaise and then baking until it starts to turn golden is a real hit in our house. The mayo gives the salmon extra fat, so it doesn’t taste dried out if you might over bake it a bit, it also gives it a layer of extra insulation, helping prevent you from over baking it, and the browning also complements the salmon.
BAKED SALMON STEAKS
1/4 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon prepared horseradish
1/2 teaspoon dried dill
4 (6-ounce) salmon steaks
2 teaspoons cracker crumbs
Preheat oven to 400 degrees. In a bowl, combine mayo, lemon juice, horseradish and dill. Place salmon steaks in a shallow baking pan. Spread horseradish mixture over the top. Sprinkle with crumbs and bake for 15-20 minutes or until salmon is fully cooked.
SALMON TOMATO BAKE
1 large salmon fillet
1 large heirloom tomato or equivalent smaller ones, peeled and cored
Salt and pepper to taste
1 tablespoon oyster sauce, optional
1/3 cup mayonnaise
Preheat oven to 350 degrees. Place fillet in a baking dish. Place tomato in food processor and process until a liquid. Add flavorings and mayo and process until well blended. Spoon a small amount on the fish before placing in the oven. Baking time for the fillet will depend on the size of it. You’ll be looking for a point where the fish is no longer opaque. Before the fish is done, cover with sauce twice more, or as desired. When fish is done, cut into appropriate sized servings and offer extra sauce as desired.
SALMON AND BUTTERED SHALLOTS
2 to 3 new potatoes, peeled
2 tablespoons butter
3 shallots, peeled and diced
1 slice of salmon
1 lime
1 tablespoon oil
Salt and pepper to taste
Fill a medium saucepan halfway with water. Bring to a boil and add the potatoes. Cook until fork tender. Remove from water and set aside. In a frying pan, heat butter over medium heat then add shallots. Fry until golden. Remove from pan and add salmon, skin side down. Cook for 3 to 4 minutes on both sides, though the actual time needed may vary depending on the thickness of the fish. When cooked to desired doneness, remove from pan and season with lime juice, salt and pepper.
BROILED SALMON
1/2 cup dry white wine
3 tablespoons olive oil
2 teaspoons dried thyme leaves
1 1/2 teaspoon ground mustard
1 1/2 teaspoon garlic salt
1 teaspoon dried basil
1 teaspoon dried onion flakes
1/2 teaspoon white pepper
2 pounds salmon fillets
1/4 cup lemon juice
Combine white wine, olive oil, thyme, mustard, garlic salt, basil, onion, and pepper in a zippered plastic bag. Add salmon to bag then seal. Let marinate in refrigerator for 30 minutes, turning occasionally. Preheat broiler. Place fish on broiler pan spoon enough marinade over fish to cover top. Broil to desired doneness. Sprinkle with lemon juice just before serving.
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