Salmon : everything you need to know + 45 recipes

229 Pages·2016·37.19 MB·English

by  Beisch

This book is dedicated to those who work hard to
preserve wild salmon stocks and their habitat.
Text copyright © 2016 by Diane Morgan.
Photographs copyright © 2016 by Leigh Beisch.
All rights reserved. No part of this book may be reproduced in
any form without written permission from the publisher.
ISBN 978-1-45214850-2 (epub, mobi) Library of Congress Cataloging-in-Publication Data
available.
ISBN 978-1-4521-4835-9 (pb)
Designed by Alice Chau
Food styling by Dan Becker
Prop styling by Ethel Brennan The photographer wishes to thank Diane Morgan for
writing wonderful recipes and for thinking of us for this book; and thank you to Alice
Chau for also thinking of us for this project and being so supportive of the creative
process.
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CONTENTS
Introduction 9
CHAPTER 1: ESSENTIALS 12
The Life of Salmon 14
Atlantic Salmon and Pacific Salmon: Know Your Species 15
Atlantic Salmon 15
Pacific Salmon 15
Wild versus Farmed Salmon: A Global Perspective 18
Pacific Salmon 18
Atlantic Salmon 20
Salmon and Health: Those Wonderful Omega-3s 23
CHAPTER 2: PREPARATION PRIMER 26
Fresh-Caught Salmon 31
Cleaning and Gutting a Whole Salmon 31
Shopping for Salmon 32
Labeling 32
Storing Salmon 35
Freezing Salmon 35
Thawing Salmon 35
Basic Preparation Techniques 36
Scaling a Fish 36
Removing the Gills 36
Filleting a Fish 36
Skinning a Fillet 39
Removing the Pin Bones 39
Portioning Fillets 39
Skin-Drying Salmon 40
Brining 40
CHAPTER 3: RAW AND CURED 42
Salmon Carpaccio with Celery Root Slaw 44
Salmon Tartare with Fresh Herbs and Cucumber Ribbons 46
Salmon Ceviche 47
Lemon Oil–Cured Salmon, Salmon Roe, and Salade Russe 48
Scandinavian-Style Salmon Gravlax 51
Beet and Horseradish Cured Salmon Gravlax 53
Pastrami Salmon 54
Salmon Pickled in the Style of Herring 57
CHAPTER 4: ON THE STOVE TOP 58
Tea-Smoked Salmon 60
Stove-Top Alder-Smoked Salmon 62
Wine-Poached Salmon Steaks 63
Shanghai-Style Poached Salmon 65
Green Curry Braised Salmon 66
Indian Spice–Rubbed Pan-Grilled Salmon 68
Crisp Rice-Coated Salmon with a Citrus Sriracha Sauce 69
Brown Butter–Seared Salmon with Smashed New Potatoes 72
Crispy-Skin Pan-Seared Salmon with Summertime Succotash
74
Salmon Stir-Fry with Snow Peas and Shiitake Mushrooms 77
Potted Salmon 80
CHAPTER 5: IN THE OVEN 82
Whole Roasted Salmon with Lemon, Fennel, and Onion 84
Salmon Broiled with Sake and Miso Glaze 86
Broiled Sesame Salmon Bibimbap 87
Low-Tech Sous-Vide Salmon with Sorrel Butter 90
Salmon Baked in Parchment with Tomatoes and Corn 92
Pan-Roasted Salmon with Potatoes and Kale 94
Slow-Cooked Salmon with Spring Vegetables 96
Panko-Crusted Salmon Cakes with Jicama Orange Slaw 99
Crispy Salmon Skin—The Bacon of the Sea 102
CHAPTER 6: ON THE GRILL 104
Whole Salmon on the Grill with Lemon and Bay Laurel 106
Salmon a la Plancha with Citrus-Dill-Vodka Marinade 110
Alder-Planked Salmon with Lemon, Rosemary, and Thyme 112
Salmon Grilled on a Bed of Herbs 114
Salmon Wrapped in Cedar-Wood Sheets 115
Banana Leaf–Wrapped Grilled Salmon with Lemongrass 118