How To make Cold Glazed Salmon
3/4 c Dry white wine
8 Basil leaves
3 Tarragon (plus more for garn
-sh) 3 Shallots, minced
2 Rosemary
2 Lemon slices
3 Celery leaves
7 lb Whole salmon, cleaned, rinse
-, patted dry 8 c Fish aspic (see recipe)
1 Turnip
1 Egg yolk, hard cooked, mashe
1 ts Unsalted butter
In a small saucepan, combine the wine, basil, 3 tarragon sprigs, shallots, rosemary, lemon, and celery. Simmer the mixture for 20 minutes or until the liquid is reduced to about 3 Tbsp. Lay the salmon on a piece of heavy foil, twice as long as the fish. Pick up edges of foil and pour the wine mixture over the fish. Season with salt and fold the foil to enclose it, crimping the edges tightly to secure them. Put the salmon on a large baking sheet or roasting pan and bake it in the middle of a preheated 375f oven for 50-60 minutes or until the fish just flakes. Transfer the package to a work surface, open foil carefully, and remove the skin from the top of the salmon below the head to the bottom of the salmon at the tail. Scrape away any brown flesh, leaving head and tail intact. Drain liquid from the foil, and using the foil as a guide, invert the fish onto a platter. Remove foil and skin and prepare the other side of the salmon in the same manner. Chill the fish, covered, overnight. Peel turnip and cut into thin slices. Trim each slice to ressemble a flower or cut with a flower cutter. Place in a bowl of ice water to hold until ready for use. Mash the egg yolk with the butter and reserve at room temperature. Spoon a thin coat of cool but liquid fish aspic over the salmon and arrange the additional tarragon sprigs and turnip flowers decoratively on the fish. Spoon a thin coat of liquid aspic over the whole. Transfer the yolk mixture to a pastry bag fitted with a decorative tip. Pipe the mixture into the centers of the flowers. Chill the salmon for at least 2 hours or up to 6 hours. Serve surrounded with the chilled aspic, chopped. a 1964 Gourmet Mag. favorite
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Maple Glazed Salmon Recipe | Pescatarian Thanksgiving Recipe
My maple glaze salmon recipe is the perfect holiday recipe for those of us who are pescatarian and don't eat meat on Thanksgiving. Salmon lightly seasoned and glazed with a delicious maple infused garlic sauce.
Cooking With Tammy Seasoning:
Maple Glaze Salmon
4 Salmon fillets or 1 lb
1/4 cup maple syrup
3 tbsp soy sauce
1 tbsp dijon mustard
2 garlic cloves or 1 tbsp minced garlic
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Gordon Ramsay's Flavorful Salmon And Sides: Extended Version | Season 1 Ep. 1 | THE F WORD
Gordon Ramsay shows the secrets behind cooking the perfect flavorful salmon.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon Ramsay's Flavorful Salmon And Sides: Extended Version | Season 1 Ep. 1 | THE F WORD
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Molasses Glazed Salmon Recipe | Salmon Filets Grilled on Traeger Grill
Molasses Glazed Salmon Recipe on Traeger Grill
For more barbecue and grilling recipes visit:
Eating fish once a week is great for your health – so the doctor tells me, and preparing it on the grill is easy. For Molasses Glazed Salmon Recipe recipe I picked up a couple fresh filets of Sockeye Alaskan Salmon.
When it comes to any type fish, freshness is the key. Always ask to smell the fish before buying it. Fresh Fish should have no odor if you do smell any “fishiness”, don’t buy it.
I start the Molasses Glazed Salmon Recipe by cutting the filets into smaller 4-6oz portions. Leave the skin on the bottom side to keep the fish from sticking to the grill.
Also feel each piece for any bones that may have been missed and remove those. Keep the fish cool in the refrigerator until ready to grill. For best results plan on cooking the salmon the same day you bring it home.
To season the salmon I use molasses glaze (molasses, soy sauce, white cooking wine, and red pepper flakes) and a pastrami style rub (both recipes are below).
Brush the outside of the salmon with the molasses glaze and sprinkle the pastrami rub over the top. Place the salmon back in the refrigerator for 30 minutes at least to give the flavors time to work.
I’m cooking this recipe on my Traeger grill set for 325⁰ using pecan for fuel. You can also use any type grill set up for indirect cooking at the same temp. (Substitute your favorite wood as well; lighter smoking varieties work best like Alder, Ash, Apple, etc)
Once the grill is up to temp, place the salmon skin side down on the cooking grate and let it smoke. It’ll take about 20-30 minutes or until the internal temp reaches around 135⁰. This is where having a Thermapen comes in really handy. You can check there out here:
At this point carefully remove it from the grill and let it rest for 5 minutes before serving.
For a quick side dish lightly drizzle olive oil over a bunch of fresh asparagus and season with Killer Hogs AP Rub and a squeeze of lemon. It can cook right beside the salmon. Pair these together and you have one tasty & healthy meal.
Molasses Glaze:
- ¼ cup Molasses
- ¼ cup Dark Soy Sauce
- 2 Tablespoons White Cooking Wine
pinch of Red Pepper Flakes
Combine ingredients in a small pot over medium heat for 2-3 minutes whisking occasionally. Pour into a small jar or bowl and allow to cool before glazing salmon. Can be made ahead of time
Pastrami Rub:
- ¼ cup Coarse Ground Black Pepper
- 2 Tablespoons Kosher Salt
- 2 Tablespoons Turbinado Sugar (Raw Sugar)
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Coriander
- 1 teaspoon Ground Mustard
- 1 teaspoon Onion Powder
Combine ingredients in a small bowl and store in an airtight container for up to 1 month.
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Molasses Glazed Salmon Recipe
Smoked Salmon Recipe - How to Smoke Salmon | Chef Tips
Chef Jason Hill shows you how to make smoked salmon in this episode of Chef Tips. This smoked salmon recipe is a hot smoked salmon, made by smoking salmon over low heat on the Green Mountain Grills pellet grill.
To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese.
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Easy Maple Soy Glazed Salmon (with Garlic & Lemon) for dinner!
Sweet, pure maple syrup mixed with umami soy sauce glazed over delicious fatty, flaky Atlantic salmon baked to perfect tenderness. The addition of garlic and lemon provides a nutty spice and zest counterbalance in flavour. It is an easy, healthy, and quick dish to make any day of the week with your favourite sides!
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How to Make a Perfectly Cooked Roasted Whole Side of Salmon
Test cook Becky Hays makes Julia the perfect Roasted Whole Side of Salmon.
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