RECIPE FOR FROZEN SALMON RECIPES

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SALMON JERKY RECIPE | ALTON BROWN | FOOD NETWORK



Salmon Jerky Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 21 hours 15 minutes

Prep Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

1 1/4 pound side of salmon, skin on, pin bones removed
1/2 cup soy sauce
1 tablespoon molasses
1 tablespoon freshly squeezed lemon juice
2 teaspoons freshly ground black pepper
1 teaspoon liquid smoke

Steps:

  • Place the salmon in the freezer for 45 minutes to 1 hour.
  • Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine. Remove the salmon from the freezer and cut into thin strips. Add the salmon strips to the bag with the marinade, reseal and allow to marinate for 1 1/2 to 3 hours.
  • Drain the strips in a colander and pat dry on paper towels. Evenly distribute the strips of salmon onto 2 of the air filters and then stacking the filters on top of one another. Top these with one empty filter. Next, lay the box fan on its side and lay the filters on top of it. Strap the filters to the fan with two bungee cords. Stand the fan upright, plug in and set to medium. Allow the meat dry for 12-18 hours. If using a commercial dehydrator, follow the manufacturers directions.
  • Once dry, store in a cool dry place, in an airtight container for 2 to 3 months.

SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES



Simple Steamed Salmon Fillets – Instant Pot Recipes image

Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.

Provided by From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Prep Time 2 minutes

Cook Time 13 minutes

Yield 2 servings

Number Of Ingredients 5

1 cup water or dry white wine of any sort
2 frozen skin‑on salmon fillets ((6‑ounces each) )
4 paper-­thin fresh lemon slices (any seeds removed)
1/2 tsp ground black pepper
1/4 tsp table salt

Steps:

  • Pour the water or wine into an Instant Pot. Set the pot’s rack (with the handles up) or a large, open vegetable steamer inside the pot. Set the fillets skin-side down on the rack or in the steamer, arranging them so they overlap as little as possible (do not stack them). Set two barely overlapping lemon slices on each fillet. Sprinkle the fish and lemon slices evenly with the pepper and salt. Lock the lid onto the cooker.
  • Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 5 minutes with the Keep Warm setting off.
  • Option 2 All Pressure Cookers Press Meat/Stew or Pressure cook (Manual) on High pressure for 6 minutes with the Keep Warm setting off. The valve must be closed.
  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates

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SIMPLE STEAMED SALMON FILLETS – INSTANT POT RECIPES
Over the last year, we’ve seen a lot of worry on social media about how to cook frozen salmon fillets in an Instant Pot. And no wonder! The fillets can be overcooked in a flash. We find the best technique is to steam them on a rack because they don’t sit in the liquid (which can break them apart, especially during the furious boil inside the pot when the pressure is released). Our timing here is for medium-rare to medium salmon fillets. If you like them cooked more thoroughly, add 1 minute to the timing for either the MAX or the HIGH setting. But note: The size of these salmon fillets (6 ounces each) is very important for the timing given; see the Beyond if you have larger fillets.
From recipes.instantpot.com
Reviews 5
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  • Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Use a metal spatula to transfer the fillets one by one to serving plates
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SALMON JERKY RECIPE | ALTON BROWN | FOOD NETWORK
Place the salmon in the freezer for 45 minutes to 1 hour. Place the soy sauce, molasses, lemon juice, black pepper and liquid smoke into a large ziptop bag, seal and shake to combine.
From foodnetwork.com
See details


SALMON CROQUETTES RECIPE | MYRECIPES
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