SALMON COLOR DRESS RECIPES
CEDAR-PLANKED SALMON WITH HONEY-LIME DRESSING
"The best Salmon ever! I make this all the time as it comes out perfect and delicious. It's a keeper!"
Total Time 30 minutes
Prep Time 30 minutes
Yield 1
Number Of Ingredients 15
Steps:
- " 1. To make the dressing: In a blender, combine the dressing ingredients except the oil. Mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing. 2. Place the salmon on a rimmed baking sheet. Using needle nose pliers, remove and discard any pin bones from the salmon. Season the flesh side of the salmon with the salt and pepper. Pour about half of the dressing over the flesh and use a brush to distribute it evenly. 3. Remove the soaked plank from the water and immediately place it over Direct High heat until the edges start to smoke and char, 3 to 10 minutes [watch carefully so it doesn’t flame]. Move the plank over Indirect High heat and place the salmon, skin side down, on the plank. Grill until the salmon is just slightly pink in the center and brown on the edges, 20 to 25 minutes. Remove the plank and salmon to a heatproof surface. Serve warm with the remaining dressing."
Nutrition Facts : Calories 0 calories, FatContent 0 g, CarbohydrateContent 0 g, CholesterolContent 0 mg, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, ServingSize 1 1 Recipe (0g), SodiumContent 0 mg, SugarContent 0 g, TransFatContent 0 g
HOW TO MAKE IRON CHEF MORIMOTO'S 3-INGREDIENT SALMON ...
Give a gal a fish and she’ll eat for one night. Teach her how to fish and she’ll be set for life—that is, if she knows how to cook it properly. For some reason, fish, in this case salmon, has a reputation for being a difficult dish to execute—regardless of how you choose to prepare it. But contrary to popular belief, these upstream swimmers, which are packed with heart healthy omega-3s, antioxidants, protein, and other essential vitamins, are surprisingly uncomplicated to prepare. In fact, the rose-hued superfood, can easily be transformed into a delicious three-ingredient weeknight dinner with a bit of help from Iron Chef Masaharu Morimoto. His ingeniously foolproof recipe for fixing salt-grilled salmon, pulled from his newest cookbook Mastering the Art of Japanese Home Cooking ($32; amazon.com) is so simple that anybody can replicate it at home and so delicious that you'll want to make it every night. And for those who are put off by fish odor, Morimoto throws in a game-changing technique called sakajio, a method used by professional Japanese cooks to mellow out the funk and allow more robust, complex flavors to take center stage. Roll up your sleeves and read on for the full breakdown. RELATED: Science Says Eat More Avocados, So Here's a Delicious Recipe for Salmon with Avocado Crema [tiImage img-pos="1" image_style="684xflex" align="left"]
Provided by Arianna Friedman
Yield 4 servings
Number Of Ingredients 4
Steps:
- Before you start the recipe, stir together 1/4 cup plus 2 tbsp sake sake and 1/2 tsp kosher salt in a medium bowl until the salt dissolves. One by one, add the fish fillets to the mixture and take about 15 seconds or so to toss them in the mixture. Pat the fillets dry, proceed with the recipe. Sprinkle the salt all over the fish. Let the fish sit uncovered in the refrigerator for 1 hour. Rinse off the salt and pat the fish dry. Preheat the broiler and position the oven rack about 4 inches from the heat source. Drizzle a little vegetable oil on a baking sheet and rub to coat it with a very thin layer. Arrange the fillets skin side down on the baking sheet, leaving some space between each one. Broil, rotating the sheet once, until the fish is lightly browned and just cooked through, 4 to 6 minutes. Serve immediately.
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