Salmon again

I tend to enjoy making our salmon into something fun.  Today I’ll share my recipe for fun salmon with asparagus.  Lets get started!  Start with an 8oz salmon portion, 3 oz of Sweet Chili Sauce, 2 orange slices, brown sugar (quantities will vary), 2 cups of Rice Pilaf(or your favorite rice selection), 10 asparagus spears, 4 slices of bacon, a sprinkling of crushed red pepper flakes.  Preheat oven to 350f.  Score the salmon horizontally with 1/2 inch between each cut.  Then cut the fish in 1/2 the same way.  Place the orange slices in your pan and place 1 portion of salmon on each.  Pour 1 1/2 oz of the sweet chili sauce onto each portion of salmon(feel free to use more, as you like).  Wrap 5 spears of asparagus with 2 slices of bacon each.  Mix a small amount of brown sugar with your crushed red pepper flakes in a small dish.  Roll your bacon wrapped asparagus in that mixture until there is a nice coating on the bacon.  Place those soon to be amazing rolls of delicious into you pan with the salmon.  Place in the oven and bake for approximately 12 minutes.  Until your salmon is cooked to you liking.  Serve your now wonderful salmon on a bed of 1 cup of rice(less if you are not as hungry as I am right now).  The photo is one version without bacon wrapped asparagus.IMG_20170405_000202_616


I like to cook fish, but not eat it.(another recipe)

We serve salmon at the restaurant I work at and I really enjoy taking such a mundane frozen product and making it into something far greater.  This time I’m adding one of the specials I have run at our restaurant.  I’ll just copy and paste this one from here to the recipe book.

#8 Frozen Atlantic Farmed Salmon transformed.

I use a simple stainless steel broiling pan for this, you can use a ceramic or glass too.  This takes a bit, so I’ll try to keep the steps more organized.

We’ll start with all the mise en place first, for once.  Preheat the oven to 350 Fahrenheit.  Collect 1 Salmon filet, 6 oz,  2 oz of sesame oil, 1 oz of soy sauce, 2 oz teriyaki sauce, 5 pieces of candied ginger, 3 small pieces of pineapple, 1 small can of pineapple juice, salt, pepper, 1 oz of honey, crushed red pepper flakes, ground ginger, 2 slices of orange, 1 small sheet of tin foil.

First, line your pan with the tin foil, this recipe can make a pan hard to clean.  Drizzle 1/2 of the sesame oil into a small area roughly the size of your salmon into that foil area. Set the 2 slices of orange onto that oil side by side, as a bed for your salmon. Place the salmon on the oranges and drizzle the rest of the oil onto it.  Next add 3/4 of the can of pineapple juice to the pan NOT onto the salmon, as it would wash off your oil.  Lightly salt and pepper the salmon before cooking.  Sprinkle some ground ginger onto the fish as well.  Place the pan into your oven for roughly 5 minutes.  Slide the rack out, so you can now pour in the soy sauce onto your cooking fish.  Cover the fish with the teriyaki and honey.  Put the 3 pieces of pineapple into the juices of your pan.  If you like a little spice, add the crushed red peppers at this stage also.  Return the oven rack back into place.  Let your fish finish cooking to your desired internal temperature IF you are using a sushi grade fish.  Otherwise let it cook for another 5-7 minutes.  When the time is up, take the pan out of the oven and let it rest for 5 more minutes.  Garnish it with the candied ginger on top.  Server still on the orange slices.  This is my Ginger and Citrus Salmon.

Side option:  Add 3-5 spears of fresh asparagus into the pan.  Cook it on 1 slice of lime, 1 slice of lemon.  Add only a dash of salt and pepper, if you enjoy that.