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Hello there! I'm DC from the Twin Cities.
Recently I acquired an Alaskan fisherman boyfriend (Freak) who brings home a lot of salmon. I love the stuff, but after it has been frozen, I dislike the texture of grilling it plain.
We've only come up with one alternative sofar. Salmon burgers...Basically you can grill, panfry, or cook em in the oven with a bit of olive oil. They freeze well with wax paper in between so you can make a bunch ahead of time.
We put in bread crumbs, salmon(raw and all mushed up by hand to get out all little bones), an egg, cut up red onion, yellow and orange peppers(diced small), a squeeze of lemon, and a little bit of garlic powder. They were great but we need some more ideas...?
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This is a good one:
Slow-cooked salmon
Total time: 10 to 30 minutes, plus 30 minutes resting
Servings: 4
4 wild salmon fillets (5 to 6 ounces each)
Coarse sea salt
Olive oil
1 large onion, peeled and thinly sliced
1 tablespoon chopped fines herbs (equal parts tarragon, chives, parsley and chervil)
1. Sprinkle the salmon evenly with sea salt to taste, about one-fourth teaspoon on each fillet. Set aside for about 30 minutes to bring to room temperature.
2. Heat the oven to 225 degrees. (If your oven does not allow that, set it at 200 or 250 degrees.)
3. Brush about 2 tablespoons olive oil over a shallow baking dish just large enough to hold the salmon in one layer. Strew the onion slices over the oil. Brush the fillets lightly with olive oil (about 1 teaspoon per fillet) and place them on the onions, skin side down.
4. Bake until the salmon is done to your taste. If you like it almost raw, it will be done in about 10 minutes; cooked through, it will take up to 30 minutes (a thin-bladed knife inserted into the thickest part will penetrate easily).
6. Remove the salmon from the oven (you can discard the onions). Sprinkle the salmon with the chopped fines herbs and serve hot or cold.
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mmm your so lucky, Im mostly vegetarian, I occasionally eat fish for the fatty acids. and salmon is my FAV. Theres a recipe for salmon with brown sugar, i dont have it on me (its at my dads) but you should look that up..
oh and salmon avacado sushi... MMMM
The blind lead the blind into bottomless pits,
Still we smile and deny that we're cursed.
But of all our iniquities ignorance may be the worst. | |
If fish is frozen quickly in special freezers, the water inside each cell makes smaller crystals that keep from breaking open the cell and killing the taste and texture. Freezing slowly makes bigger crystals. BTW, Salmon is my faaaavorite fish ever. I could eat it every day 
I don't know of how to cook it after it's been frozen slowly, but here's how I usually cook it:
1 - Rinse off salmon
2 - Wrap in tin foil, allowing room for the fish to expand
3 - Brush a mix of butter, lemon, and white wine
4 - add whatever herbs you see fit
5 - Bake for a few minutes
6 - Add a bit more wine/butter
7 - Continue cooking (I think it's 10 minutes per 1" thickness)
When it's done I usually serve it with a few of those little red potatoes (simply boiled) and veggies. I usually cook the veggies with garlic since my bf loves it.
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When you defrost it, try submerging it in lemon juice in an air tight container, leave it in the refrigerator overnight. Should replace that freezer taste with lemoney delightful. You could also try throwing a few largely chopped up garlic cloves in the lemon juice.
Never tried this exact thing, but I've done similar stuff. Should work.
Worth a shot anyways.
If you try it, please let me know how it goes.
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I don't know how fresh it is, but if its within a few days of being caught and cooled properly id eat it raw. A little spicy mayo and some rice.....damn.
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