Fishing with Rod Discussion Forum
Fishing in British Columbia => The Fish Kitchen => Topic started by: WildRod on October 05, 2010, 09:57:38 PM
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Alright, I did one of those team building workshops that was a cooking seminar similar to Top Chef. Overall, it was a blast and we made this salmon recipe that was great!
Take your filets and completely cover the top in salt.
Toss them in the cold smoker with your favorite smoking chips for 45-60 mins - we used hickory.
Once the filets are done in the smoker, take them out and rinse off the salt by running under the faucet.
Warm up a pan to a medium or medium/high setting.
Place 2-3 tablespoons of unsalted butter into the pan and let it melt. You might need more butter if you're using a larger pan.
Yes, you read that correctly - 2-3 tablespoons minimum.
You can add some minced garlic, rosemary or dill to the melted butter. Season as you wish. Don't let this mixture stand on the heat too long - you don't want it to burn.
Now the pan is ready, so toss your files into the plan.
Immediately tilt the pan to a 45 degree angle allowing the butter mixture to pool at the bottom. Don't tilt the pan too much, you don't want the salmon to slide out onto the oven.
Take a spoon and scoop the butter, pouring it over the top of the salmon. Do this constantly for about 5-7 mins. You should be scooping every 3-4 seconds, so your arms might get tired, but it's worth it.
The indirect heat from the element will cook the salmon from below, while the butter will slowly cook the salmon from the top.
The goal is to have the center of the salmon just barely cooked so that it maintains a very smooth, tender consistancy - almost like a rare or med-rare steak depending on your preference.
Serve it up and enjoy!! It's incredible, you gotta try it once.
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Cool, I'm gonna try this the next coho I get.
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Thanks WildRod will give it a try sounds yummy
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This method works very well with Steak too.