Great Salmon Dish [Cooking]
2007 Jan 27
Well, there are three parts to this dish, but they all tie in very nicely.
First off, the salmon.
What you'll need (this recipe is designed to serve 4 people)
-4 salmon filets (steaks would work well, also)
-2 lemons, zested and juiced
-1 teaspoons garam masala
-1/4 teaspoon chili powder or ground Ancho pepper
-1/4 cup Peanut/grapeseed/vegetable oil
-Salt (to taste)
-Pepper (to taste)
So to make this marinade, all you do is mix all the ingredients together using a whisk until it is opaque (the oil will be properly emulsified by then). Pour it over the salmon steaks and let it sit and get happy overnight or eight hours.
Roasted Mashed Cumin Sweet Potatoes:
-2 or 3 medium sized sweet potatoes, washed and peeled, eyes (if any) removed
- 2 cloves garlic
-2 tablespoons olive oil
-1/4 to 1/3 cup of melted clarified butter (normal butter works too)
-1/4 cup milk (1 or 2 works best, skim milk makes them a little to runny)
-2 teaspoons cumin
-1 tablespoon chopped cilantro (optional)
-Salt (to taste)
-Pepper (to taste)
Crank your oven to 415 F and while that heats up, cut the sweet potatoes into cubes, about 2 cm by 2cm. They dont have to be perfect, they are gonna be mashed anyways! Toss the starch cubes and the garlic cloves in the olive oil, and season them (salt and pepper), them put them in the over for a good 20-25 minutes, or until they are golden brown and delicious. When they have hit that stage, add the milk, the butter, and the cumin and mash away until it is smooth and velvety. You can add the cilantro at the very last second for extra flavour.
Now, the last step, the salad:
-2 ripe Hass avacados
-1 ripe and juicy pinapple
-2 tablespoons chopped cliantro
-1 tablespoon sherry/cider/wine vinagre
-2 teaspoons honey
-2 teaspoons curry powder or paste
-1 teaspoon garam masala
-2 cloves garlic, finely minced
-1 lime, juiced
-1/4 cup peanut/grapeseed/vegetable oil
-Salt
-Pepper
Take the avacados, scoop out the inside, and slice it lengthwise to make half moon shapes. Peel and core the pinapple, and cut the meat in bite sized cubes. Cover the fruit in the lime juice and let that sit in the icebox. Meanwhile, miz the oil, cilantro, vinagre, honey, curry, garm masala, garlicm salt and pepper together. This is the vinagrette that will go over the avacadoes and pineapple. So once you have the dressign made, toss it with the avacado/pinapple and keep refigerated until it's time to serve.
Now, how to cook the salmon:
Heat up a bit of oil in a nonstick pan (this is crucial, or else the skin will stick and burn, You can also grill the salmon, but make sure the grill in red-hot and oiled. So, on medium-high heat, cook the salmon for about 5-6 minutes a side, or until it is medium. Let the fish rest after cooking for a good 10 minutes afterwards, and serve it on the hot mashed potatoes (they serve as a base so the salmon wont slip and slide). Add the salad on the side and serve with a glass of bold white wine.
First off, the salmon.
What you'll need (this recipe is designed to serve 4 people)
-4 salmon filets (steaks would work well, also)
-2 lemons, zested and juiced
-1 teaspoons garam masala
-1/4 teaspoon chili powder or ground Ancho pepper
-1/4 cup Peanut/grapeseed/vegetable oil
-Salt (to taste)
-Pepper (to taste)
So to make this marinade, all you do is mix all the ingredients together using a whisk until it is opaque (the oil will be properly emulsified by then). Pour it over the salmon steaks and let it sit and get happy overnight or eight hours.
Roasted Mashed Cumin Sweet Potatoes:
-2 or 3 medium sized sweet potatoes, washed and peeled, eyes (if any) removed
- 2 cloves garlic
-2 tablespoons olive oil
-1/4 to 1/3 cup of melted clarified butter (normal butter works too)
-1/4 cup milk (1 or 2 works best, skim milk makes them a little to runny)
-2 teaspoons cumin
-1 tablespoon chopped cilantro (optional)
-Salt (to taste)
-Pepper (to taste)
Crank your oven to 415 F and while that heats up, cut the sweet potatoes into cubes, about 2 cm by 2cm. They dont have to be perfect, they are gonna be mashed anyways! Toss the starch cubes and the garlic cloves in the olive oil, and season them (salt and pepper), them put them in the over for a good 20-25 minutes, or until they are golden brown and delicious. When they have hit that stage, add the milk, the butter, and the cumin and mash away until it is smooth and velvety. You can add the cilantro at the very last second for extra flavour.
Now, the last step, the salad:
-2 ripe Hass avacados
-1 ripe and juicy pinapple
-2 tablespoons chopped cliantro
-1 tablespoon sherry/cider/wine vinagre
-2 teaspoons honey
-2 teaspoons curry powder or paste
-1 teaspoon garam masala
-2 cloves garlic, finely minced
-1 lime, juiced
-1/4 cup peanut/grapeseed/vegetable oil
-Salt
-Pepper
Take the avacados, scoop out the inside, and slice it lengthwise to make half moon shapes. Peel and core the pinapple, and cut the meat in bite sized cubes. Cover the fruit in the lime juice and let that sit in the icebox. Meanwhile, miz the oil, cilantro, vinagre, honey, curry, garm masala, garlicm salt and pepper together. This is the vinagrette that will go over the avacadoes and pineapple. So once you have the dressign made, toss it with the avacado/pinapple and keep refigerated until it's time to serve.
Now, how to cook the salmon:
Heat up a bit of oil in a nonstick pan (this is crucial, or else the skin will stick and burn, You can also grill the salmon, but make sure the grill in red-hot and oiled. So, on medium-high heat, cook the salmon for about 5-6 minutes a side, or until it is medium. Let the fish rest after cooking for a good 10 minutes afterwards, and serve it on the hot mashed potatoes (they serve as a base so the salmon wont slip and slide). Add the salad on the side and serve with a glass of bold white wine.
TJ