CAJUN BAKED SALMON
Courtesy of
www.chefdepot.net
Yield - 4 Servings
Ingredients -
2 lb. Salmon Fillets, Cut into 8 oz. portions
1 oz. Chef Depot Wild Game & Fish Seasonings
2 oz. Butter, Cut into small pieces
2 pc. Garlic Cloves, Chopped
1/2 t. Dill Weed
6 oz. White Wine
2 lg. Lemons
Method -
Cut the salmon into thick fillets and place in a roasting pan. Sprinkle with Chef Depot Wild Game & Fish Seasonings and squeeze a piece of fresh lemon over the fillets.
Add all remaining ingredients to pan, place in 400 degree F. oven and bake 15 minutes or until flaky. We use a Instant Read Chef Pocket Thermometer to check the fish for doneness (cooking it to 150 degrees F.).
Serve with lemon wedges, drizzle juice over fillets.
Chefs Note: All of our ingredients are weighed on a Stainless Steel Scale. (see the Products section) Two of the reasons we use a scale is for accurate portioning of the fish and to ensure even cooking. If all pieces are the same weight, they will cook more evenly and you will all enjoy tender, flaky, moist fish! Check out our dry wild mushrooms, spices and dry herbs!
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SMOKED SALMON
Courtesy of Chef Edward
Chef Depot
Yield - 6 Servings
Ingredients -
2 lb. Salmon Fillets, Cut into large chunks
1/2 oz. Chef Depot
Wild Game & Fish Seasonings
2 oz. Brown Sugar
1 tsp. Sea Salt
2 pc. Garlic Cloves, Chopped
Tbsp. Hot Sauce
4 oz. Beer
4 oz. water
2 lg. Lemons, juiced
Method -
Cut the salmon into large chunks and reserve. In a mixing bowl, combine all ingredients and mix together, add fish chunks, cover and refrigerate several hours (overnight is best). Prepare the smoker, we like to use a barrel style grill with a stainless steel hotel pan and wire grid insert (click the link). After starting a nice charcoal & hardwood fire (we use oak or cherry logs), add small wood chips and place fillets on the pan, pour a little water over the log and coals to control the heat. We also like to use mesquite, or apple wood chips. The ideal temperature for smoking is 160 to 200 degree's F. (practice makes perfect - use an oven thermometer if needed). Normally, we smoke the fillets for 2 to 3 hours depending on the size. If you do large sides of salmon it often takes longer. The fish is done smoking when you achieve a beautiful color and the thickest part is firm.
Refrigerate and serve anytime with crackers, cream cheese, diced red
onions and capers! The taste of your own home smoked salmon will blow your mind!
Chef's Note: There
is no perfect way to smoke fish. Learn by practicing many times. Our friend in
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