COLLECTION: Salmon

Grilled Salmon

I do this with whole salmon, any type, and I leave the skin on as it lifts

right off after cooking. Place the salmon on a piece of foil large enough

to completely wrap it. Fill the inside of the salmon with a mixture of

chopped onion, celery, carrots, garlic and green peppers. Add 2 or 3 slices

of lemon and several pats of butter. Salt and pepper to taste if desired,

I usually don't tho. Seal the foil and cook on a grill or in an oven. The

cooking time depends on the size/amount of fish, it seems that when you can

really smell the salmon thru the foil, it is usually done. I know this is

not the best method for determining doneness, but it usually works for me.

I do open the foil and test the fish for flakeyness. The stuffing usually

absorbs a lot of fat/oil from the fish and is not, in my opinion, all that

good, but it adds great flavor to the fish.

-------------------------End Recipe------------------------------

From: kv@aifh.ed.ac.uk ()

Here's a wonderful salmon recipe which I have shamelessly stolen from

Delia Smith's summer collection (a fantastic book). I made this recently

and it got rave reviews.

Thai salmon parcels (serves 2)

4-5oz salmon fillets

oz butter

tsp grated ginger

spring onion (finely chopped)

Tbsp fresh coriander (finely chopped)

4 sheets filo pastry

zest & juice 1 lime

1 clove garlic (pressed)

salt & pepper

Mix together lime zest and juice, garlic, spring onion, ginger and

coriander.

Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second

sheet on top, brush with more butter. Lay a salmon fillet about 2-3

inches from short side of pastry, season to taste and put half of lime

mixture on top. Fold short end of pastry over salmon, then fold in the 2

long sides. Fold the salmon over twice more, and cut off the remaining

pastry. Do the same with the other fillet.

Put the parcels on a well-greased baking sheet, and just before baking

brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until

brown and crispy.

-----------------------------End Recipe---------------------------

mara

http://www.cs.cmu.edu/~mjw/recipes/seafood/fish/salmon/salmon-coll.html (2 of 2) [12/17/1999 11:53:51 AM]

Seafood Recipes