Avocado, Copper River Salmon, Grilling, Sandwiches

Copper River Salmon – Poked and Prodded, The Big Thaw, Part 2

You remember last week when I grilled that Tequila and Lemongrass Salmon? well….

Tequila & Lemongrass Salmon

That was only part of the story. There was supposed to be  crispy salmon tacos, ancho roasted salmon and salmon skewers to go along with it for just this glutton-fest of frozen salmon. Only, I spent the morning cleaning two bedrooms, a bathroom, did a little gardening, took a nap, spent an hour in a fog because I took an afternoon nap, mopped the house, made the tequila glaze, and took another nap (leave me alone, I’ve been suffering with a sinus infection)… and then, I was beat… and tired… and didn’t want to do anything except grill a big ole’ piece of salmon.

Which left me either lying to you about the other stuff… or going out and buying more salmon to do the other stuff. I got around to it yesterday.

Crispy Salmon Tacos
When Copper River sent us this last box o’ joy, they suggested we make tacos with it. Honestly? I wasn’t all that excited. To me, fish tacos are great if you’ve got a firm textured fish – which salmon really isn’t. It’s flaky and delicate – but that doesn’t transmit into a meaty bite. So…. I played around with it some.
You know I’ve gotten hooked on doing things with starch – that lightly crispy coating it creates is almost addicting.  So when I started thinking about those tacos, I thought I’d give little chunks a roll around in a egg / starch batter and fry it, and pair that with a fresh heirloom tomato pico, wasabi mayo and some avocado. Man! If I had a food truck.. I’d be slinging Crispy Salmon Tacos all day long.

Crispy Salmon Tacos
Serves me.. okay, you can have one, too
Ingredients
Batter
1 Egg White
2 Tablespoons Corn Starch

1 Teaspoon Cumin
1/4 Teaspoon Chili Powder
Dash (or more) Garlic Powder
1 Scallion – Minced
1 Teaspoon Salt
Small Mixing Bowl
Heirloom Pico
1 Brandywine Tomato – Diced
1 Golden Jubilee Tomato – Diced
1 Santa Fe Chili – Seeded and Diced
1 Tablespoon Parsley – Minced
1/4 Cup Diced Red Onion
Small Mixing Bowl
Wasabi Mayo
1/4 Cup Trader Joe’s Wasabi Mayo (yes, you can make your own, but I already had a jar. To make it from scratch, 1 Tablespoon wasabi powder re-hydrated in 1 tablespoon cider vinegar – mix with 1/4 cup of mayonnaise)
2 Tablespoons Minced Scallions
Tacos
1 8 Ounce Fillet Frozen Salmon
8 Corn Tortillas
1 Avocado – Diced
Medium Sauce Pan
1 Cup Oil
1 Damp Tea Towl
Paper Towels to drain

  • Mix together the mayo and onions – set aside
  • Mix together all the pico ingredients – set aside
  • In a bowl mix together all the batter ingredients and stir until its a thick, homogeneous paste
  • Blot the fillet dry, dice the salmon into 1″ cubes and add to the batter
  • Carefully fold until all the pieces are coated – let sit for 30 minutes
  • Heat the oil to medium high
  • In small batches, fry the salmon until the coating is lightly brown and crispy (about 3 to 5 minutes)
  • Drain
  • Place the Tortillas in the damp towel and micro on high for 30 seconds to soften

Assembly:
Tortilla
Mayo
Salmon
Avocado
Pico
Mouth

Set up the Table with all the components and let everyone make their own

Ancho Slow Roasted Salmon
Okay… it sounded better than it turned out. It was good, spicy, flavorful.. all that. I just didn’t like it so much as an entree. So, now I had this fillet of very well cooked salmon and needed something to make it better… you know, worthy.
The wheels started turning…
slow cooked pork = pulled pork.
Slow cooked salmon =

Pulled Salmon Sammies
Serves 4
Ingredients
1 8 Ounce Fillet Salmon
Roasting Paste
2 Canned Ancho Chilies
1 Tablespoon Paprika
1 Clove Garlic – Minced
1/4 Teaspoon Black Pepper
1 Teaspoon Salt
2 Tablespoons Olive Oil
Sauce
2 Tablespoons Roasting Paste
1/4 Cup Sorghum Syrup (or Molasses)
1 Teaspoon Liquid Smoke
1 Tablespoon Ketchup
Sammies
4 English Muffins – Toasted
2 Vine Ripe Tomatoes – Sliced
1 Cup Baby Arugula

  • Preheat the oven to 325
  • In a processor, mix together the roasting paste and completely coat the top of the fillet
  • Place the salmon in a oven safe pan and roast for 45 minutes at 325
  • With a fork, shred the fillet into a bowl
  • Mix together the sauce
  • Add 2 Tablespoons of sauce to the shredded salmon

Assembly

  • Spoon a little of the sauce on the bottom muffin
  • Scoop 1/4 of the salmon on each bottom
  • Top with tomato slices and fresh greens
Poked Salmon
I really just wanted to do a skewered, bacon wrapped salmon.. because I have a butt-load of skewers left over from the wedding.
Bacon / Teriyaki
Salmon Skewers
Serves 2
Ingredients
1 8-Ounce Salmon Fillet
4 Strips Bacon
2 Tablespoons Hoisin Sauce
1 Teaspoon Sorghum Syrup
1 Teaspoon Soy Sauce
Dash Hot Sauce
Salt and Pepper
1 Scallion – Minced
2 Skewers
Shallow Dish
Medium Skillet
  • Mix together the hoisin, honey, soy, hot sauce and scallions – set aside
  • Blot the fillet dry and cut into 8 equal pieces
  • Cut the bacon strips in half
  • Brush each cube with the teriyaki sauce on all sides
  • top with the scallions from the sauce and let marinate uncovered for 30 minutes (you want some of the moisture in the fish and sauce to evaporate)
  • Wrap each piece in bacon and thread on a skewer (4 per skewer)
  • Preheat the broiler on highest setting
  • With the skillet on medium heat sear the skewers on each side for 3 minutes
  • Transfer the skillet to the broiler for 5 minutes (until the bacon is sizzling and crispy)
  • Serve with Steamed rice and a fresh salad.

5 Comments

  1. I can't tell you how much my mouth is watering right now. I love all the recipes you created with the salmon. Really they all look scrumptious. Now, which to try out first?:)

  2. Okay, I want to try every one of these dishes. Salmon is absolutely my favourite fish, both cooked and raw, and I know I would love it in all of these incarnations. Can't wait to try them all out.

  3. That salmon looks gorgeous! I was on Triberr approving posts and just had to click on your link to get a closer look at your photos and recipe. Kudos!

  4. Morsels of wisdom indeed! Love salmon in whatever way and am still learning how to cook it properly. Kinda expensive over here which is why I don't get enough practice 🙂 Will try the above recipes when my budget allows.

Comments are closed.