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>> Seared Salmon with Pineapple teriyaki glaze [topic: previous/next]
PostPosted: Fri Jun 26, 2015 8:39 pm
tranbaby2


Posts: 1521
Location: Plugging 'But Holes

If you've got some salmon in the fridge or was able to nab one off one of the boats this year here is a recipe you might want to try. Fairly simple to do with some minimal ingredients. Of course, you would want to start out with the freshest fish you can possibly get.

For this recipe you will need:

2 portions (~6-8 oz) salmon fillets skin on, scales off
2 cups of brown rice
1/2 lb string beans (i used frenched flat green beans, yup from the yard)
2-3 oz of pineapple cut into slivers
pat of butter
salt
white pepper powder
1/4 cup of water

For the sauce (in rough amounts):
2 oz kikkoman soy sauce
1 oz ponzu
1/4 cup sugar
4 oz water
1 tablespoon roasted sesame oil
corn starch slurry (4 oz of cornstarch and water in equal amounts)


There are 4 components to this dish
1. Salmon
2. Brown Rice
3. Green Beans
4. Pineapple Teriyaki glaze


Instructions:

For the Salmon
1. Pre-heat pan on stove on high. Make sure it's smoking.
2. Add 2 tablespoons oil, add the salmon fillets skin side down (make sure you lay them in going away from you as it will splash).
3. Sear the skin side for 4-5 minutes until the edges of the skin side starts to crisp.
4. Flip the fillets over and sear for another 2-3 minutes.
5. Put in a ~1 oz of water around the salmon (not On top) and turn down the heat to medium. This will steam the salmon and keep it moist while keeping the top skin part crispy.
I suggest doing the salmon and sauce last so it doesn't cool down while the other components are cooking

Brown Rice:
Prepare brown rice as instructed in packaging or just
bring 1 1/4 (long grain) - 1 1/2 (short grain) cups water to 1 cup rice in the rice cooker. Fluff with fork when done. Remember to let it steam for 10+ minutes before fluffing for it to retain maximum moisture.

Green Beans:
1. Heat pan on high until starting to smoke.
2. Add 1 tablespoon oil.
3. Add beans and stir to coat in the oil
4. Continue to cook for 4-5 minutes while stirring
5. Add pat of butter and dash of salt
6. Cook for another 2 minutes
7. Take off heat and set aside

Pineapple Teriyaki sauce:
1. Mix all ingredients except corn starch slurry in a mixing bowl and mix well
2. Bring mixture to a boil in pan on stove top
3. Once boiling, whisk in the cornstarch slurry. Be sure the slurry is homogenous so there will be no lumps later.
4. Whisk until you have a thick consistency similar to maple syrup.
5. Set aside when done

When all the components are done, plate the rice first, then salmon on top, beans on one side, pour the glaze over the salmon and add the pineapple on top. Yes it's the only pineapple part to the dish but it does add to the tropical flavor.
You can sprinkle toasted sesame seeds on top too if you would like. I opted not to this time.




Enjoy!
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PostPosted: Sat Jun 27, 2015 5:45 am
pierhead


Posts: 464

When is Ken going to do a PFIC coffee table illustrated cook book? Possibly the only cook book that would show the complete process ... from catching to cooking.
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PostPosted: Sat Jun 27, 2015 8:27 am
tranbaby2


Posts: 1521
Location: Plugging 'But Holes

pierhead wrote:
When is Ken going to do a PFIC coffee table illustrated cook book? Possibly the only cook book that would show the complete process ... from catching to cooking.


that would be a great idea. If Ken decides to do that I would be in to help. Smile
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PostPosted: Sat Jan 23, 2016 3:14 pm
tranbaby2


Posts: 1521
Location: Plugging 'But Holes

REPOSTING DUE TO PHOTOBUCKET




If you've got some salmon in the fridge or was able to nab one off one of the boats this year here is a recipe you might want to try. Fairly simple to do with some minimal ingredients. Of course, you would want to start out with the freshest fish you can possibly get.

For this recipe you will need:

2 portions (~6-8 oz) salmon fillets skin on, scales off
2 cups of brown rice
1/2 lb string beans (i used frenched flat green beans, yup from the yard)
2-3 oz of pineapple cut into slivers
pat of butter
salt
white pepper powder
1/4 cup of water

For the sauce (in rough amounts):
2 oz kikkoman soy sauce
1 oz ponzu
1/4 cup sugar
4 oz water
1 tablespoon roasted sesame oil
corn starch slurry (4 oz of cornstarch and water in equal amounts)


There are 4 components to this dish
1. Salmon
2. Brown Rice
3. Green Beans
4. Pineapple Teriyaki glaze

Instructions:
For the Salmon
1. Pre-heat pan on stove on high. Make sure it's smoking.
2. Add 2 tablespoons oil, add the salmon fillets skin side down (make sure you lay them in going away from you as it will splash).
3. Sear the skin side for 4-5 minutes until the edges of the skin side starts to crisp.
4. Flip the fillets over and sear for another 2-3 minutes.
5. Put in a ~1 oz of water around the salmon (not On top) and turn down the heat to medium. This will steam the salmon and keep it moist while keeping the top skin part crispy.
I suggest doing the salmon and sauce last so it doesn't cool down while the other components are cooking

Brown Rice:
Prepare brown rice as instructed in packaging or just
bring 1 1/4 (long grain) - 1 1/2 (short grain) cups water to 1 cup rice in the rice cooker. Fluff with fork when done. Remember to let it steam for 10+ minutes before fluffing for it to retain maximum moisture.

Green Beans:
1. Heat pan on high until starting to smoke.
2. Add 1 tablespoon oil.
3. Add beans and stir to coat in the oil
4. Continue to cook for 4-5 minutes while stirring
5. Add pat of butter and dash of salt
6. Cook for another 2 minutes
7. Take off heat and set aside

Pineapple Teriyaki sauce:
1. Mix all ingredients except corn starch slurry in a mixing bowl and mix well
2. Bring mixture to a boil in pan on stove top
3. Once boiling, whisk in the cornstarch slurry. Be sure the slurry is homogenous so there will be no lumps later.
4. Whisk until you have a thick consistency similar to maple syrup.
5. Set aside when done

When all the components are done, plate the rice first, then salmon on top, beans on one side, pour the glaze over the salmon and add the pineapple on top. Yes it's the only pineapple part to the dish but it does add to the tropical flavor.
You can sprinkle toasted sesame seeds on top too if you would like. I opted not to this time.




Enjoy!

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