Grilled Salmon with Chives Beurre Blanc

Grilled Salmon with Lemon & Chives Beurre Blanc

Grilled Salmon

A simple recipe that has only one true rule to be successful, and that is don’t rush the cooking. You can use either a salmon steak or a filet, the filet sometimes is a little hard to turn but if you’re careful will work just fine.

You first want to get your grill hot, around 425º. Make sure once you have a hot grill that the grate is clean of any old grilling debris, brush the grill clean.

With a neutral oil, lightly oil and salt and pepper both sides of the salmon. You can of course, if your hesitant to directly cook the fish on the grill, use a quality fish grilling basket. Like the grill itself allow the basket to heat up before placing the fish in.

Just before cooking lightly brush the grill with vegetable oil using an old clean cloth (making sure it’s not a synthetic that will melt under heat) that has very little oil on it. Be very careful to watch for flare ups, if you have too much oil on the cloth it can drip and ignite a flareup and possibly ignite the cloth.

Place the salmon on the grill skin side down and allow it to cook for 4-6 minutes until the skin is starting to crisp and the fish comes easily off the grill.

I like to reoil the area where I’m going to place the fish after turning. Now flip and allow the fish to cook on the other side until done, another 4-6 minutes.

Serve with lemon and chives beurre blanc ( http://www.rantsravesandrecipes.com/lemon-and-chives-beurre-blanc ) for a great meal.

Here are a few itmes to help make this recipe:
Mr Bar B Q 06601X Deluxe Non-Stick Flexible Grilling Basket
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Cuisinart CGS-5014 14-Piece Deluxe Stainless-Steel Grill Set

Like my review for the Beurre Blanc – delicious and make sure the salmon is “Scottish”.

Yum

Grilled Salmon with Chives Buerre Blanc

Ingredients

6 to 8ounce Salmon filet or steak
2 Tbs neutral oil to place on fish and grill

Instructions

heat grill to 425 and brush to clean all debris from grill. Lightly oil both sides of salmon and lightly salt and pepper. just before placing on grill lightly oil the grill being very careful to avoid flare ups. cook 4- 6 minutes skin side down first, until skin begins to crisp and fish is easily lifted from the grill. reoiol area where fish will be cooked on turn and turn fish and cook for 4-6 minutes until done.

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August 9, 2013December 8, 2014

Smoked Scottish Salmon Christmas Tree Hors D’Oeuvre

Smoked Scottish Salmon Christmas Tree Hors D’Oeuvre

Going through old photos we found a number of old recipe shots from parties and dinners long ago. This one was a huge hit at one of the Christmas parties we held. Took a bit of work but they came out great.

Ingredients for Smoked Salmon Hors D’Oeuvre

Smoked Scottish Salmon thinly sliced
Onion (red or white) very thinly sliced
cream cheese softened (Whipped preferred)
capers
diced pimento
thinly sliced pumpernickel bread

Directions for Hors D’Oeuvre

For the trees

Take the pumpernickel bread and using a Christmas Tree cookie cutter cut out as many trees as you are going to be making. Spread a very thin layer of cream cheese onto one side of the trees. Using an aspic cutter star shaped cut stars or what ever other design you want out of the leftover pieces of pumpernickel.

Take the Salmon and lay it out flat and using the same cookie cutter , cut tree shapes of salmon and place onto the cream cheese side of the pumpernickel. Take left over pieces of salmon and group into rectangles slightly larger than the tree and cut out and using spatula place onto pumpernickel. *

Now taking the thinly sliced onion crisscross it down the tree to resemble garland. Place a few capers and pimento to resemble decorations, and place the star shaped bread at the top of the tree. Arrange on a platter to serve.

For Wreaths

Using wreath cookie cutter, cut out the pumpernickel bread, layer with salmon or spread cream cheese or a pâté and decorate. Use small aspic apostrophe cutter to make the bows. For a more decorative touch pipe the pâté onto wreaths and then decorate.

*Note that salmon doesn’t have to be all in one piece, You could also make a pâté to spread on the pumpernickel out of the salmon and cream cheese, to save time.. It doesn’t even have to be salmon you can alternate with a dill cream cheese spread or really anything else you can think of or any shape you want ie: round or bell shaped cookie cutters etc. and decorate as Christmas balls. You can also add fresh chopped dill to the cream cheese to spread under the salmon or any other spice you think might compliment it.

Here are a few items to help make this recipe:
Wilton Holiday 18 pc Metal Cookie Cutter Set #2308-1132
Sterlingcraft Oblong Serving Tray

Although this was way before my time it certainly sounds like a very interesting dish, Anything “Scottish” has got to be good!

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June 7, 2013June 23, 2013

Salmon Mousseline with Lemon Dill Sauce

Salmon Mousseline & Lemon Dill Sauce

The last time my son came down to visit we had a very nice salmon steak dinner. The tail ends and other bits of the fillets that I didn’t use I froze for another time. Last night was the “time” and I went with a Salmon Mousseline.

Ingredients for Salmon Moussline

10 -12 oz skinned salmon
1 cup Heavy Cream
2 eggs
1 shallot diced
1 clove garlic diced
½ tsp dill weed
2 dashes Tabasco sauce
appox ½ tsp salt & pepper

Depending on what you are going to use the Mousseline for, will determine which ramekin or terrine size you will use. For this recipe, as a main course, I used 2 5 inch X 2½” deep approximately 2 cup ramekins. They need to be well buttered with parchment on the bottoms.

Directions for Salmon Mousseline

Preheat oven to 375°

Take the salmon and in a food processor with a steel blade chop for a few seconds. Add the dill, Tabasco, egg, shallot, garlic, and salt and pepper and chopped again for a few seconds. With processor running add the cream until all is combined and forms a paste. Put into a bowl and put into the refrigerator for about ½ an hour.

Take the well buttered and parchment lined ramekins and divide the mousseline between them. Place into a baking pan, place pan onto a center rack in the oven and then pour boiling water to come up 1/3 of the sides of the ramekins. Depending on the size, bake anywhere from 20 – 60 minutes ( appetizers size will take about 20 minutes and larger terrines and ramekins can take up to an hour). To check place a toothpick into center and if liquid comes out, continue to cook.. You can take out of the water bath and bake on rack for the last 5 – 10 minutes.

Ingredients for Lemon Dill Sauce

1½ cups of milk
4 tbs butter
4 tbs all purpose flour
1 shallot finely chopped
3 tbs fresh lemon juice
zest of ½ a lemon
1 tsp dill weed
salt & pepper

In a sauce pan, place the butter over medium heat and add the shallots and cook until the shallots are softened. Once the shallots are softened add in the flour and cook until all the flour is combined, continue to cook for a few minutes to cook out the raw flour taste.. Add in the milk and bring heat up to high, while continuing to stir to keep from burning. As the sauce begins to thicken add the zest , the juice , salt & pepper and the dill. continue to cook and stir until sauce thickens . Remove from heat and place in a gravy boat, and serve.

Here are a few items to help make this recipe:
Norpro 6 Piece Porcelain Ramekin Set
Norpro 260 Porcelain Ramekins, Set of 4
Le Creuset Heritage Stoneware 3/4-Quart Pate Terrine with Press, White
Le Creuset Heritage Stoneware 1 1/2qt Loaf Pan, Cherry

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