Sunday, January 11, 2009

Easy Spiced Salmon #2

This one is another throw quick no fuss reciepe, but takes use of a blender, so go out and buy a blender if you don't have one! Soriana has them for about 20 bucks now that they are all made in China, just image what it really cost to make them when you consider shipping, profits etc,etc.

Take two cups of cilantro , and toss in 2 cloves of garlic with the paper removed. If you have a chance to roast some garlic, so much the better it will give a much better flavor, put in 1 teaspoon salt and 1/2 teaspoon fresh ground pepper. Put in the juice of one lemon.
Start the blender,
add about 1/2 cup of olive oil, preferred if you don't have it vegetable oil will do.
Whirl away until all is smooth and green.

Rinse the salmon fillets or steaks, pat dry with a paper towel.
Let the fish swim in a shallow dish in the sea of cilantro marinade for at least one hour.

Get your cast irongrill skillet ready or if you are going to grill it, get that going.
If you are going to use the skillet, preheat your oven to 375. I also use a plain sheet pan with a cookie cooling rack place in the sheet. Spray the rack with PAM or other oil spray for a easier release.
Test doneness after about 15 minutes.
Depending on your oven, it will be ready, either check it with the touch method or cut and separate the middle of one of the fillets to see.
If you are grilling, put it on a well oilied place on a hot part of the grill, then carefully lodge a metal spatula after about 4 minutes then turn it onto the grill again and cover it with on old tin pie plate or the plate from a store bought pie that you bake in the oven.

(This is an old restaurant trick when drilling fish on a medium to hot grill, so that you don't over cook and dry the fish out)

The reason you need to do that is most of the time the fish will need more heat to surround it than the grill will provide. This way you are using a pie plate to make a mini oven.

Check it in about 4 minutes and it should be ready.
Oh, use some tongs to remove the pie plate over the salmon.

I usually service this with some pasta of some sort, linguine or fettuccine cooked then tossed with butter and some roasted garlic and a little salt.....

Stuff you will need:

One fresh bunch of Cilantro
2 to 6 salmon fillets, thick cut if possible 1" ( if thinner adjust your cooking time)
1 teaspoon Kosher Salt
1/2 teaspoon fresh ground pepper
1/2 olive oil
Juice of one lemon
2 Garlic cloves, skin removed, Roasted preferred.

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