Meal Ideas
Butterfly Salmon Steaks.
Thaw fillet in refrigerator immediately before use.
Rinse, cut fillet into 3” strips leaving skin on.
Take each strip and cut down the middle of the strip but do not cut through the skin.
Take the strip and carefully fold it along the middle line you just cut to form the image seen in the photograph.
Optional: season with dill.
Heat cast iron pan or other heavy skillet. Add high heat oil. Fry at medium-high heat and then flip and fry the other-side until cooked through.
Winter Treats.
Desire Fish Co. Pickled Salmon Recipe.
This is my favorite pickled fish recipe from my friends at Desire Fish Company in Bellingham, WA. I enjoy pickling my salmon for gifts and treats every winter! It’s great served on toasted bread and cream cheese:
Thaw fillets under refreigeration immediately before . (I prefer to skin the fish after salting). Salt heavily with rock salt in layers. Use glass, stainless steel or ceramic bowl. Cover. Place several plates and bowls with heavy rock in top bowl on top of cover over fish to weight fish. Leave 24 to 48 hours in refrigerator to allow salt to "cook" fish and extract as much moisture as possible.
Prepare pickling solution:
— 1/2 cup sugar (can add 1/4 cup more if desired)
— 1/2 cup water
— 1 1/2 cups white or apple cider vinegar
— 1 heaping tbs pickling spice
Boil 5 minutes, allow to cool entirely. No heat should touch fish. Strain. Solution may be increased as necessary. This amount will cover approximately two portioned pieces, or one filleted side.
Take salted fish and do not rinse. Brush off remaining salt. Cut from skin into slices or chunks as desired. If skinned before salting brush off salt and slice. Use sliced onion between layers to create space. Pickling solution will be absorbed into fish and salt will enter into pickling solution.
Layer fish and onions in jar or crock. Pour cooled solution over fish. Press down to cover. Refrigerate at least 48 hours or more before eating. Store in refrigerator. Keeps a long time. People of yore would make enough for the winter and keep in a crock in a cold room.
Sheffield’s Northwest Smoked Salmon Paella
Campfire Edition
Ingredients:
1 onion roughly chopped and marinated with garlic, oil, and simple spices (oregano, rosemary, salt and pepper)
Some crimini mushrooms (or mushrooms of your choice if you forage)also in some oil and spice (same mix)
1 can black beans
Half can of full fat coconut milk
Green beans
1 can katfish smoked salmon
Directions:
Make fire
Find rocks to support selected cooking vessel above coals
Add onion, saute
Add mushrooms, saute
Add beans and coconut milk
Add more coals as necessary
Top with green beans and salmon, let cook 5-10 min
Stir up and add precooked rice or quinoa to top, let heat do it's thing, stir and serve.
Best enjoyed dirty, sweaty, barefoot and tired.
Natalie’s Salmon Bagel
INGREDIENTS:
Can of coho or smoked keta salmon
Salmon brine
Toasted bagel of your choice
Cream cheese
Juice of 1lemon
Thick tomato slice
Capers (optional)
Sliced red onion
Fresh dill (or dried)
RECIPE:
Toast your bagel! In a small bowl, mix together the cream cheese, salmon, salmon brine, and lemon juice, then spread onto your bagel. Top with tomato, red onion, capers, and fresh dill. Makes 2 servings.
*photo and recipe by www.natalieberger.com