nonnymus

Please, don't killfile me for just the subject line. It's not as bad as
it sounds.

Tonight, I did salmon fillets for supper. They were prepared as I
normally do- EVOO, S&P, dill, then grilled to about 150f internal with
good grill stripes on the presentation side. The skin side was pretty
crisp and the skin could be slipped off to remove the fat layer, if
desired.

I've posted before about ginger butter for Tuna, and since I had some in
the 'fridge, I decided to see what it did for the grilled salmon. It
was very good, and drew some praise from Mrs. Nonny, who normally
dislikes different things. The ginger butter can be prepared in a
cruet, and what's not used can be stored almost forever in the 'fridge,
covered.

1/4 stick butter, softened
3-4 oz. pickled ginger (like for sushi) drained and squeezed as dry as
possible. Crush with garlic press into cruet.
1 tsp white pepper
1 tsp salt
1-1/2 tsp lemon juice
optional 1-1/2 tsp Worcestershire sauce, but ONLY after you've tried it
without the Worcestershire sauce

Place all in a cruet, nuke until the butter bubbles, stir and let cool.

I keep mine in the 'fridge and serve it using a melon scoop. I soften
it to room temperature before scooping out a serving, which makes it
pretty as it melts over the grilled Tuna, and now Salmon. Draining and
drying the pickled ginger slices is important, since the juice is sweet
and takes away from the food. I've tried chopping the pickled garlic
slices, but a plain old hand garlic crusher works best, I've found.

Don't use Worcestershire sauce at first- give it a try without, then add
the Worcestershire if you think it needs it. Besides muddying up the
color, I think Worcestershire sauce is overused. I've also tossed in
some parsley to see how it looks, but folks associate that with Tarragon
butter, so I leave just the ginger showing for a little color and to
help visually differentiate it.


--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

jimngin

Hey- no need for kill filing here! Ginger is salmon's best friend!
I've probably posted it here before, but here is my recipe for salmon
marinade. I made this just last night for my lovely wife for mother's
day!

Grilled Salmon Marinade

3/4 cup soy sauce
1/3 cup water
1-2 Tbls lemon juice
1-2 Tbls mustard
1/3 cup molasses
1-2 teaspoons ginger
1-2 teaspoons garlic powder
pinch basil

Bring everything to a low simmer- cool, marinade overnight, or at
least 8 hours. Pat salmon dry with a paper towel,
grill over direct medium-high heat, 4-8 minutes per side, depending on
thickness. Use lots of wood chips. I use apple.

I don't measure. I also add a little bit of rosemary to the marinade.

This is really good over a "bed" of the following sliced or slivered
vegetables, marinated for 1-2 hours in a combo of olive oil, balsamic
vinegar, freshly ground pepper, and a small amount of kosher salt:
carrots, fresh garlic, sun-dried tomatoes, fresh tomatoes, onions-
your choice of red, yellow, sweet, or green, or any combo of all of
them, cucumbers- seedless are better, and fresh spinach. Add the
spinach towards the end of the marinating period. Drain, plate, and
place cooked salmon on top of marinated vegetables.

janet wilder

ginger and salmon are great together. I marinade salmon as folllows:


* Exported from MasterCook *

Ginger Salmon Marinade

Recipe By :Janet Wilder
Serving Size : 4 Preparation Time :1:30
Categories : Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs salmon fillet -- cut in four servings
1 1 1/2" piece fresh ginger -- finely grated
2 cloves garlic -- finely minced
4 tbsp low-sodium soy sauce
4 tbsp water
2 tbsp fresh lemon juice


In a small, non-metalic bowl, combine first four ingredients. Place
fish fillet pieces in a large zip-lock, plastic bag. Pour garlic and
ginger mixture over fish. Turn the bag over to make sure fish is
coated. Marinate in the refrigerator for 45 minutes.

Grill or bake.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

nonnymus

I guess it's just something I'd never considered before. I agree with
you and Janet that it's a great combination. I'd used the ginger butter
on Tuna for years, but for some reason, had settled into dilled butter
or Hollandaise for salmon fillets as the best combination.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

denny wheeler

I won't--I'll just say that imo (and I know I'm likely in a minority
on this) putting anything more than some salt on salmon is evil. I
like *salmon*. If I want to taste whatever sauce or seasoning, there
are lots of other fishes.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

dave bugg

But..... who would you rather have eating salmon with you: the saucy Ginger,
or the smokey undertone of Mary-Ann?

--
Dave www.davebbq.com

What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

nonnymus

I suspect that it's the fat, but a bite of well prepared salmon, to me
at least, has a buttery flavor. That's good. OTOH, I also enjoy a
sauce like Hollandaise, dilled butter or ginger butter as well. By
using the scoop, and/or placing it on the side, I can get that first
"buttery" bite, then branch out into other flavor. BTW- I swear that
well prepared pork butt also has a buttery flavor.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

jimngin

I agree 100%- ok, at least 99.9% with you, about the buttery flavor.
When I make salmon according to the recipe I use, the outside has a
"crunch", or crispiness to the exterior, due to the marinade, and has
a sort of melt-in-your-mouth butteryness to the interior.

JimnGin

jimngin

Oh- come on- do I have to decide between the 2?! My birthday's coming
up in a couple of months, and- oh, heck, it would be my last, as my
wife would kill me! Hey- at least I'd die a happy man!


JimnGin

denny wheeler

Um. If I give any answer but the correct one, I might be in trouble.
Desideria, of course!
(she's pretty saucy, quite gingery, and likes some smoky things)

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)