Time 20m Yield 4 servings Number Of Ingredients 3 Steps:
Preheat oven to 275. Heat olive oil in a nonstick sauté pan. Add fillets, skin side down. When skin blisters, about 1 minute, place pan in oven and roast for 8 to 12 minutes to medium-rare. Remove pan from oven and heat over high flame until skin crisps, about 2 minutes. Season. Serve skin side up.
Time 20m Yield 8 serving(s) Number Of Ingredients 7 Steps:
Chop garlic and onion coarsely. Melt butter Rub salmon with butter and then salt well (salt makes things taste good). Sprinkle with pepper and marinate salmon in onions, garlic, melted butter and Chardonnay for at least an hour (as usual, the longer the better). Grill until done and serve immediately (remember it’s about 10 minutes an inch, but that assumes a 400 degree grill, so adjust accordingly). You will impress people!
More about “real copper river salmon recipes”
Yield 4 servings Number Of Ingredients 12 Steps:
In a medium saucepan, combine the sherry with the sugar and cook over high heat, stirring occasionally, until the sugar is dissolved. Add the rhubarb and cook until just tender, about 1 minute. Strain the cooking liquid in a colander set over a bowl, and reserve the rhubarb. Return the cooking liquid to the saucepan and boil over high heat until reduced to 1/2 cup, about 8 minutes. Melt the butter in a medium saucepan. Add the onions, cover, and cook over low heat, stirring, until softened (about 15 minutes). Add the chicken stock and thyme and a pinch each of salt and pepper. Cover and simmer over low heat until the onions are tender, about 8 minutes. In a medium saucepan of boiling salted water, cook the fava beans for 2 minutes or until tender. Using a slotted spoon, transfer them to a bowl and refresh under cool running water. Drain the favas and add them to the onions. Light a grill or heat a grill pan. Lightly oil the salmon fillets and season with salt and pepper. Grill the salmon over a medium hot fire, skin side down, until the skin is very crisp, about 4 minutes. Turn the salmon and grill over a medium fire until barely cooked through, about 4 minutes more, depending on the thickness of the fish. To serve, discard the thyme sprigs and rewarm the onions; add the lemon juice and season with salt and pepper. Bring the sherry-rhubarb liquid to a boil and add the cooked rhubarb. Cook over high heat, just until hot, about 1 minute. Spoon the rhubarb onto 4 large plates and over the onions. Top with the salmon and serve at once.
