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Big Black Dog: A Tale of Two Salmon

December 17, 2009

A Tale of Two Salmon


Last week I was tweeting with Rebecca of Chow and Chatter and it did not take us long to begin discussing our recent menus. And come to find out both of us had just made Marinated Salmon but with two totally different recipes. We thought it would be fun to swap Salmon pictures and link to each others blogs....Sort of like a game of tag but with fish!

Rebecca's Harissa Marinated Salmon with CousCous is her own original recipe and consisted of Salmon marinated in a fabulously spicy, tomato-based Harissa Sauce and wonderfully served over CousCous! And doesn't it look delicious! I know Mr. Tastebuds would just be in 7th Heaven if I served him this!


Rebecca's Salmon-1




On the other hand my Salmon was a much quieter dish, still marinated but in Sake, Soy, Ginger, Garlic and Marin. It was so delicious and definitely a keeper recipe and one I will make again and again! I served the Soy-Lacquered Salmon with Mushrooms that had been sauteed in butter with about 1 tsp of fresh minced Thyme. I just loved the Mushrooms with Thyme!



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Pan-Roasted Soy-Lacquered Salmon
Recipe adapted from Tyler Florence

1/2 cup sake
1/4 cup low-sodium soy sauce
1/4 cup mirin
1 tablespoon light miso
1 head garlic, halved
1 (1-inch) piece fresh ginger, peeled, halved, and smashed
4 sprigs fresh cilantro
4 (6 to 8-ounce) salmon fillets, skin on
3 tablespoons peanut oil
Cilantro leaves, for garnish
Lime wedges, for garnish

In a bowl large enough to accommodate the salmon, mix the sake, soy sauce, mirin, and miso until the miso has dissolved. Add the garlic, ginger, cilantro, and salmon fillets. Cover and marinate for at least 20 minutes and up to 2 hours in the refrigerator.

Heat the oven to 400 degrees F.

Season the salmon with salt and pepper on both sides. Heat the oil in an ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the salmon skin side down. Put the pan into the oven and roast until the salmon is cooked medium-rare, about 12 to 15 minutes. Serve garnished with cilantro leaves and lime wedges.



DSCF9936-1





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18 Comments:

Blogger Pam said...

That is the beauty of salmon, it can go so many ways!

December 17, 2009 at 5:54 AM  
Blogger Chow and Chatter said...

thanks so much for doing this was so much fun and was fun picking your brain on twitter I adore your blog and cooking

Rebecca

December 17, 2009 at 7:17 AM  
Blogger YankeeQuilter said...

The ginger and soy with salmon is still my favorite...just last week it was still warm enough for us to fire up the grill so had salmon on the cedar plank then the next day used it in a cream sauce on pasta. Isn't it great something so good is good for you!

December 17, 2009 at 7:36 AM  
Blogger Mimi said...

This looks delicious. I glad you and Rebecca hooked up to give us two new salmon recipes this week.
Mimi

December 17, 2009 at 12:42 PM  
Blogger Joanne said...

Soy and salmon go fantastically together! Both you and Rebecca came up with excellent recipes!

December 17, 2009 at 1:16 PM  
Blogger Lori E said...

We love us some salmon here on the West Coast of Canada.
These both sound delish. We always keep our salmon fairly plain because it is just so good but sometimes jazz it up like this one I posted about here: http://www.familytreesmaycontainnuts.com/2009/03/recipes-succulent-salmon.html
I was a guest "chef" (and I use the word loosely)on Lola's blog Aglio, Olio & Pepperoncino and this was the recipe I used.

December 17, 2009 at 1:52 PM  
Blogger Ju (The Little Teochew) said...

Oh, Michelle, they both look fabulous, but in terms of ingredients, I like yours better. Soy-lacquered ... I'm sold!

December 18, 2009 at 12:11 AM  
Anonymous Primary Work at Home said...

I love salmon too. I like this healthy recipe. Thanks for sharing this one.

December 18, 2009 at 7:35 AM  
Blogger Kim said...

Love to see both recipes for salmon. I have been very curious about harissa and have been wanting to try my hand at it lately. Nice to know it works well with salmon.

December 18, 2009 at 11:27 AM  
Anonymous Megan said...

Dueling salmons! Sounds dangerous - but they both look delicious!

December 18, 2009 at 2:47 PM  
Blogger The Quintessential Magpie said...

YUM to both!

December 18, 2009 at 5:50 PM  
Blogger Cristie said...

Samon is my all time favorite sea food and served with mushrooms it's a slam dunk. Love it!

December 18, 2009 at 7:50 PM  
Anonymous katrina said...

Your salmon has me salivating - gorgeous!

December 19, 2009 at 11:02 AM  
Blogger Fresh Local and Best said...

Rebecca's harissa marinated salmon is quite intriguing. It looks very good, especially with that wonderful sauce!

I do enjoy the delicate and elegant flavors of your salmon recipe. It's actually one of my favorite ways to have fish, in ginger soy sauce.

December 19, 2009 at 12:26 PM  
Blogger girlichef said...

Yum, they both look great! I just made salmon, too...but haven't blogged it yet. I'm actually craving it again already :D

December 19, 2009 at 7:15 PM  
Blogger theUngourmet said...

Both salmon dishes are amazing! I haven't had salmon in ages. It's time! :D

December 20, 2009 at 12:41 AM  
Blogger Catherine said...

Mmmm, this looks delicious Michelle! Happt Holidays in advance! :)

December 20, 2009 at 11:32 PM  
Blogger Lisa said...

This sounds incredibly good! I really want to try it. Salmon, sake, mushrooms and thyme are among my most favorite things.

December 21, 2009 at 7:22 PM  

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