Slow Roasted Glazed Salmon

Slow Roasted Glazed Salmon

Serves 4

                Over the years I have cooked Salmon every which way – grilled, slow roasted, sashimi, blackened, poached, steamed, cold cured – you name it.  But my two favorites are slow roasted Salmon and glazed Salmon. The problem combining the two is how to achieve a perfect crunchy glaze without drying out the top layer of the fish. This recipe perfectly solves this riddle and produces an amazing Slow Roasted Glazed Salmon dish. [Adapted from Cook’s Illustrated]

                4              center-cut Salmon fillets of equal thickness (6 to 8 ounces each)

                ½             teaspoon kosher salt

                ¼             teaspoon corn starch

                                Ground black pepper

                1              teaspoon vegetable oil       teaspoons fleur de sel

                1              recipe glaze (see following recipes)

               

Adjust your oven rack to the middle and heat to 325 degrees. Combine the brown sugar, salt, and cornstarch in a small bowl. Pat the Salmon dry with paper towels and make sure all scales and bones are removed. Season with ground pepper. Sprinkle the brown sugar mixture evenly over the flesh side of each filet and rub to evenly distribute.

Heat oil in a 12-icnh cast iron fry pan or oven safe nonstick skillet over medium high heat until just smoking. Place the Salmon, flesh side down, in the pan and cook until well browned – 1 minute. The brown sugar will form a perfect crunchy glaze and the corn starch will make it adhere to the surface and “grab” the glaze. Using tongs carefully flip the Salmon and cook on the skin side another 1 minute.

Remove the skillet from the heat and spoon the glaze over the flesh side of each fillet. Use a butter knife to smooth the glaze to a thin layer – too thick is too much. Put the skillet in the heated oven and roast until you achieve the desired consistency. I like to Salmon just done, melt in your mouth – which for a 1-inch-thick filet takes about seven minutes.

For the glaze whisk ingredients in a small pan. Bring to a quick boil and then simmer until thickened – about 1-3 minutes.

Soy Mustard Glaze

                3              tablespoons light brown sugar

                2              tablespoons soy sauce

                2              tablespoons mirin (sweet Japanese rice wine)

                1              tablespoon sherry vinegar

                1              tablespoon whole grain mustard

                1              tablespoon water

                1              teaspoon cornstarch

                                Dash of red pepper flakes to your taste

Pomegranate-Balsamic Glaze

                3              tablespoons light brown sugar

                3              tablespoons pomegranate juice

                2              tablespoons balsamic vinegar

                1              tablespoon whole grain mustard

                1              teaspoon cornstarch

                                Dash of red pepper flakes to your taste

               

Asian Barbeque Glaze

                2              tablespoons ketchup

                2              tablespoons hoisin sauce (Chinese dipping sauce)

                2              tablespoons rice vinegar

                2              tablespoon light brown sugar

    1                            tablespoon soy sauce

    1              tablespoon toasted sesame oil

                2              teaspoons Asian chili-garlic sauce

                1              teaspoon grated fresh ginger

Orange Miso Glaze

               

                ¼             cup juice + 1 teaspoon finely grated zest from two oranges

                2              tablespoons white miso

                1              tablespoon light brown sugar

                1              tablespoon rice vinegar

                1              tablespoon whole grain mustard

                ¾             teaspoon cornstarch

                                Pinch of cayenne pepper

Richard Wottrich

The Myth of Killer Mercury
May 25th, 2011 - The Wall Street Journal

Facts are stubborn things - http://online.wsj.com/article/SB10001424052748703421204576329420414284558.html?KEYWORDS=mercury

New Food Site - Gilt Taste


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China gives press more freedom - for food safety

May 15, 2011, Chicago USA

China has been coping with enormous food chain safety issues that have caused an historic shift in freedom of the press. In short, Chinese leaders are relaxing press restraints on social criticism to encourage the uncovering of food chain fraud.

Go to: http://www.blueridgenow.com/article/20110515/API/1105150565

rlw

 

Panko Sesame Seed-crusted Halibut

Serves 4 as a main course

Halibut is a flatfish, genus Hippoglossus, from the family of the right-eye flounders (Pleuronectidae). Other flatfish are also called halibut. The name is derived from haly (holy) and butt (flat fish), for its popularity on Catholic holy days. Halibut live in both the North Pacific and the North Atlantic oceans.

According to the Monterey Bay Aquarium, most Atlantic flatfish such as halibut and sole have been overfished and are ranked "Avoid." One exception is summer flounder, a species that’s recovering and is a “Good Alternative.” This should be labeled “Pacific Halibut” or “Alaskan Halibut.”

4      6-ounce Halibut filets, skinless

2      eggs, beaten

1           cup flour

3            tablespoons Herbs de Provence (oregano, thyme, savory or as you wish)

2           cups Panko (Japanese bread crumbs)

3      tablespoons sesame seeds

        Salt and freshly ground pepper

2            tablespoons butter

4      tablespoons olive oil

1      heavy cast iron fry pan

Preparation:   Heat your oven to 375 degrees. Prepare three large shallow bowls. In the first put two beaten eggs. In the second mix the flour, Herbs de Provence, salt and pepper. In the third mix the Panko and sesame seeds. Take four Halibut filets and pat them dry. Take each filet and coat with the eggs, then dredge in the flour mixture, finally roll in the Panko and sesame seeds until evenly coated. Set aside on a large dish for five minutes. Put the olive oil and butter into the cast iron pan and bring to very high heat (just smoking). Place the four filets in the pan and cook two to three minutes a side. When you flip them they should be golden brown. Place the fish in the pan in the oven to finish. Depending upon the thickness of the filets (one half to one inch) this should take between three and five minutes. Remove the sizzling filets from the oven and serve immediately.

This fantastic nutty crusted Halibut can quite literally be paired with anything. I presented the Halibut with an English pea and white button mushroom risotto and a Pinot gris.