Simple Salmon

FINALLY a free Sunday evening and a long overdue return to my favorite, something simple and fast on the Egg; Simple Salmon.  Tonight's dinner was an experiment with 'frozen packaged'  salmon and prepared with nothing but with Paul Prudhomme's Salmon Seasoning. No lemon juice, no butter, just PP's seasoning.
 

Shown here about 5 minutes from plating, I have to admit, it was very good.  While there is nothing like a fresh cut, for the price we paid, it was very good we would do it again.

Ingredients and Directions

• 2 Salmon slabs, thawed and skin removed.
• Fire Up the Egg to 350 and stabilize
• Sprinkle Seasoning generously on Salmon

• Spray Emile Henry Griddle with Canola oil
• Place Salmon on Griddle and place in egg, shut lid.
• Allow to cook for 6-8 minutes and flip once
• Close lid for 5 minutes and check for flakiness.
• Remove, plate and serve. 

The Salmon was served with Field Peas with and home canned Relish, Baked Potatoes and of course, Organic Green Onions on the side.  Items used during this cook included, of course, the Big Green Egg, the Emile Henry Grilling cookware and the stainless steel  Rösle Fish Turner, a WONDERFUL device for flipping a full fillet.

Salmon and Crab Patties

Patties are NOT required by this recipe in fact you can choose if you want to make patties or croquettes.  Merely make your choice to ball and bake or patty and grill this versatile recipe because the preparation and ingredients are essentially the same.  I used the Emile Henry Griddle but their new Baking Sheet would would well here as well.  Clearly a lot of options exist; you can punt the Crab or the Salmon, replace both with Tuna.  Mix it up to your liking or whatever is fresh in the fridge.

Ingredients
€        8-12 Oz. Fresh Salmon, flaked and 4-8 Oz. Flaked Crab (imitation)

Note: Total fish content should be approximately 1 pound

€        2 Tbls. Lemon Juice
€        2 Tbls. Yellow Beer Mustard
€        2 Tbls. Worcestershire Sauce
€        Tabasco (red or green) to taste
€        4 Tbls. Butter (melted)
€        2 Eggs (Free Range)
€        1 Pkg. Saltines (fewer crackers will increase moisture)
€        1 Medium Vidalia Onion, chopped fine
€        DASH of Paul Prudhommes Magic Seasoning Fish Magic

Preparation

1.    Fire up the BGE to 350-400 degrees then choose: a.    Raised Grid (2”) and a griddle for grilling b.    Indirect heat (via plate setter) and baking dish or griddle elevated for baking.

2.    While BGE heats up; Chop the onions, Melt butter and Flake the salmon into small bits (ditto on the crab)

3.    Mix all ingredients and mash into Patties (1/2” by 3” approximately) or, roll into Croquettes (about 1.5” round)

4.    Grill for 6-8 minutes (turning once) until crusted or bake for about 20 minutes; remove from heat and serve with salad.

Himalayan Salt Block Salmon

Pictured here with a few scallions this salmon fillet cook was completed on a Himalayan Pink Salt block. 

Note: Leaving skin on reduces the amount of salt absorbed during the cook.

Ingredients

€        2 Lb. Salmon Fillets (skin on)

€        Paul Prudhommes Salmon Magic Seasoning

€        Unsalted Butter

€        EVOO

€        1 Large Lemon, sliced thin

Directions

1.    Fire up BGE and bring salt block up to approximately 350 to 400 degrees slowly.

2.    Cut salmon into 1 ½ - 2” slices and coat with butter

3.    Sprinkle on Salmon Seasoning to taste then add a slice lemon to each serving

4.    Once you've thoroughly heated your Himalayan salt slab, you're ready to bake your salmon.  Drizzle the slab with EVOO (note that less oil will cause more salting and vice versa). Place directly onto the heated salt slab, then cook to desired doneness

5.    Close lid and let cook (approximately 10 minutes); remove and serve.

Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.

To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water.  There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time.

Cedar Planked Salmon II

Salmon and Crab Patties - Part II Saturday Night's Dinner

Patties are NOT required by this recipe in fact you can choose if you want to make patties or croquettes. Merely make your choice to ball and bake or patty and grill this versatile recipe because the preparation and ingredients are essentially the same. Clearly a lot of options exist; you can punt the Crab or the Salmon, replace both with Tuna. Mix it up to your liking or whatever is fresh in the fridge.

Ingredients
8-12 Oz. Fresh Salmon, flaked and 4-8 Oz. Flaked Crab (imitation)
Note: (total fish content should be approximately 1 pound)
2 Tbls. Lemon Juice
2 Tbls. Yellow Beer Mustard
2 Tbls. Worcestershire Sauce
Tabasco (red or green) to taste
4 Tbls. Butter (melted)
2 Eggs (Free Range)
1 Pkg.  + 10 Saltines (fewer crackers increases moisture)
1 Medium Vidalia Onion, chopped fine
DASH of Paul Prudhommes Magic Seasoning Seafood Magic

Preparation
1. Fire up the BGE to 350-400 degrees then choose; Raised Grid (2”) and a griddle for grilling or, Indirect heat (via plate setter) and baking dish or griddle elevated for baking.
2. While BGE heats up - Chop the onions, Melt butter, Flake the salmon into small bits (ditto on the crab)
3. Mix all ingredients - Mash into Patties (1/2” by 3” approximately) or, Roll into Croquettes (about 1.5” round)
4. Grill for 6-8 minutes (turning once) until crusted or bake for about 20 minutes.
5. Remove from heat and serve with salad.

Grilled Salmon Packets

This recipe is a quick and easy salmon recipe that can be prepared either in the oven or on the Grill. From prep to eat time is about 40 minutes.  Serves 4.

INGREDIENTS

• 1 lb. Salmon Fillet

• 2 Small Red Bell peppers

• 2 Cups Snap Peas

• Kraft Asian Toasted Sesame Dressing

DIRECTIONS
1. Heat Grill to Medium High Heat
2. Cut Salmon into four pieces
3. Place in center of four large pieces of foil sprayed with cooking oil
4. Slice peppers thin
5. Place vegetables around salmon
6. Close packets leaving air space for cooking
7. Grill 8-10 minutes (Direct) or until fish flakes and vegetables are crisp-tender (kind of a veggie cooking oxymoron actually)
8. Remove packets from grill and open carefully then drizzle with Dressing. Serve in packets (serves 4)

Prudhomme's Cedar Plank Grilled Salmon

Cedar Plank Salmon can be simple, quick and enjoyable; this recipe requires few ingredients and a minimum of fuss and preparation.

Ingredients - Recommended
2 Medium/Large Salmon Filets (serves 4) – Skin on
1 Lemon
1 Small Vidalia Onion
Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (or Bad Byron’s Butt Rub)
¼ stick Butter
Wax Paper
2 Cedar Planks (1/2” x 6 x 12”)
Extra Virgin Olive Oil (see previous blog)

Preparation
1. Salmon Preparation:
a. Slice the filets into 4 servings and place on wax paper
b. Sprinkle on Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (to taste)
c. Add paper-thin slices of Vidalia Onion (optional)
d. Layer with two thin fresh lemon wedges with a pat of butter underneath
e. Put in refrigerator for at least two hours

2. Plank Preparation:
a. Submerge in water for a minimum of 4 hours
b. Remove and shake off water
c. Coat with Extra Virgin Olive Oil on one side
d. Set aside for cook

Cooking Directions
1. Bring Big Green Egg temperature up to 425 degrees and stabilize
2. Place soaked planks (olive oil side up) on grill
3. Allow to heat up until they appear to ‘steam’ or ‘smoke’ lightly
4. Place Salmon on planks (skin side down)
5. Close BGE Lid and let cook for 15 minutes
6. Test for flakiness and adjust cooking time accordingly.
7. Remove from heat and serve hot.