sorry V Tail, no orange marinade recipe. I did however, pick up some cedar planks at Costco and followed the rub recipe on the package. Grilled to just 125F. Now the wife's favorite fish recipe. Hint, preheat the plank just a bit before placing the filet on. Invest in a instant read meat probe too. Luck!
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Try this marinade:
1 cup frozen orange juice concentrate
½ cup peanut oil
½ cup soy sauce
¼ cup dry white wine
¼ cup Mendocino Mustard or any sweet hot mustard
1-2 tsp. Asian sesame oil
1 tsp. five-spice powder (available in Asian markets)
2 --- garlic cloves, peeled and crushed
Place all of the ingredients for the marinade in a blender and blend until well mixed. Place xxxxxxxx in a glass or stainless-steel bowl. Pour the marinade over the xxxxxx, making sure to coat entirely. Cover the bowl and refrigerate for 3-4 hours. Remove from the refrigerator about 30 minutes before cooking.
If you want a little more orange "zing", add about a 1-2 teaspoons of fresh orange zest.
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from the abyss
I know it's darned near a crime, but other than smoked kokanee, I don't care much for salmon. More often than not, it gets overcooked and is just...yuck.
After a trip to Sitka not long ago I came back with a metric shit-ton of Kings and was forced to experiment with a lot of recipes. While Kings, for me, are pretty mild tasting, that salmon taste is still there. So, I found several good recipes with ingredients that either take that away or meld with it in such a way that they end up really good.
While this isn't the orange one you were looking for, it's one of my favorites:
1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste
1. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,
2. Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.
3. Combine the sauce ingredients until smooth. Serve with salmon.
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From the Big Green Egg cookbook. Cedar planked salmon. We use orange marmalade in place of orange zest. Our favorite.
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The recipe posted by HRK looks as if it might be something like the Baker Street marinade, so I'm gonna give it a try.
I'm leaving the ginger out, mainly because I don't have any in the cupboard and I don't really feel like schlepping to the store.
I'll report back later.
A mind is a terrible thing.
PACIFIC NORTHWEST SALMON
8 Tbs (1 stick) unsalted butter
1/3 Cup honey
1/3 Cup packed brown sugar
2 Tbs fresh lemon juice
1 tsp natural liquid smoke
½ tsp crushed red pepper flakes
1 (2-lbs. Salmon fillet)
Combine ingredients in a saucepan and cook over medium heat, stirring until smooth(5-7 minutes). Let cool to room temperature. Arrange salmon in a dish, add cooled marinade and let stand 30 minutes, turning once. (Acid in lemon juice will start to “cook” salmon and cause it to stick if left more than 30 min.)
Prepare medium-hot fire for grilling. Oil the grill well and cook salmon for 5-7 minutes on each side, until fish flakes easily. Serve immediately.
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|Fourth line skater|
I coat with oil and cajun season. Get a cast iron skillet screaming hot and sear both sides. No more then 30 seconds. Then grill.
She's into malakas, Dino!
Here's how I do salmon, but it doesn't have any OJ
Ken's Salmon Rub
For 2, ~6oz. Pcs of skin-on Salmon filets
2 Tbl brown sugar
1 tsp smoked paprika
1/4 tsp onion salt
1/4 tsp course grind black pepper
1/2 tsp crushed dried basil
Spread this mix on top of salmon filets and let sit until it liquifies.
I usually either cook on the BGE or in the oven. Either way it takes about 20 min at 350.
I put the salmon on foil if I do it on the BGE.
Has a nice spicy-sweet flavor that compliments the salmon pretty well.
Yes, he is an avid Sportsman, had a TV show on hunting and fishing.
Living the Dream
|That rug really tied |
the room together.
Orange flavor? Grate some fresh orange rind over it and add salt, pepper, and olive oil.
Often times a very small man can cast a very large shadow
|186,000 miles per second.|
It's the law.
We are blessed with super fresh seafood in the northwest, and if I buy fresh King (Chinook) fillets, I like to just grill them with lemon butter, salt and pepper. Medium rare. Do not need anything else. Squeeze some fresh lemon juice on them when plated. Overcooking salmon is the most common mistake.
Here's my recipe...
Combine in a small bowl:
- 2 Tbsp. honey
- 1 Tbsp. country dijon mustard
- 1 Tbsp. horseradish
- 1 Tbsp. dried basil
- a little salt and pepper
Pour/spread mixture over a nice large salmon filet, and either grill it (preferred) or bake in a 400 degree oven for 20 minutes.
We usually just go with a bit of lemon pepper on top, grilled in foil. Comes out great for something simple with a citrus flavor.
Mojo and Adobo
Time has little to do with infinity and jelly donuts...
When my wife and I went on our cruise to Alaska we flew out to a Salmon camp and this is how they served theirs.
Sauce For Grilled Salmon:
1/3 cup butter
2/3 cup brown sugar
2 tablespoons lemon juice
1 tablespoon white wine
Melt butter in saucepan until hot enough to dissolve brown sugar. Add lemon juice and white wine.
Grill salmon over med. Heat, turning and basting until salmon flakes with a fork.
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