Broiledsalmonwithmarmaladedijonglaze Recipes

LONDON BROIL WITH ONION MARMALADE

Steps:

• For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.
• Prepare an outdoor grill with a hot fire for indirect grilling.
• For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.
• Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.
• For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

YUZU MARMALADE

Steps:

• Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until filling is ready. Wash new, unused lids and rings in warm soapy water.
• Remove all pith from yuzu and lemon peels by scraping it off with a spoon.
• Cut peels into thin slivers with kitchen shears. Juice yuzu flesh into a strainer or cheesecloth set over a bowl; set aside.
• Mix peels, water, and baking soda in a large saucepan and bring to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 minutes. Add yuzu juice. Cover and simmer for an additional 10 minutes.
• Measure exactly 4 cups of the yuzu juice mixture into a separate pot. If you are a little short because yuzu juice is hard to extract in the first place, add water to make up for the amount that is missing.
• Stir pectin into the pot and add butter to reduce foaming. Bring the mixture to a full rolling boil-one that does not stop bubbling when stirred. Stir constantly. Add sugar and return to a rolling boil while stirring constantly. Boil for exactly 1 minute. Remove from heat. Skim any and all foam off with a metal spoon.
• Ladle immediately into prepared jars and fill to within 1/8 inch of the top of the jar. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. May take up to 2 weeks to set.

GRILLED SALMON WITH MARMALADE DIJON GLAZE

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.

SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler or grill.
• Combine all ingredients except salmon in a bowl and stir well.
• Place fish on a pan coated with cooking spray (if preparing in the broiler) or directly onto a rack lined with cooking spray-coated aluminum foil (if preparing on the grill).
• Brush half of marmalade mixture over fish, cook 6 minutes.
• Brush remaining marmalade mixture over fish and cook an additional 2 minutes or until fish flakes easily when tested with a fork.

BROILED SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a small bowl, stirring well.
• Place fish on a jelly roll pan sprayed with cooking spray. Brush half the marmalade mixture over the fish, broil 6 minutes.
• Brush fish with remaining marmalade mixture. Broil for 2 minutes or until fish flakes easily with a fork.

SAUTEED SALMON WITH RED ONION MARMALADE

Steps:

• Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
• While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
• Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.

BRANDADE DE SAUMON

Steps:

• In a saucepan of simmering water poach the salmon for 15 minutes, or until it is just cooked through, transfer it with a slotted spoon to a plate, and keep it warm, covered. In the water in the pan boil the potato, peeled and cut into 1/2-inch pieces, with the garlic for 10 to 12 minutes, or until the potato is tender. While the potato and the garlic are cooking, in a small saucepan heat the oil, the cream, and the thyme over low heat until the mixture is hot, remove the pan from the heat, and keep the mixture warm, covered. Drain the potato and the garlic, return them to the pan, and cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquids evaporated.
• In a bowl with an electric mixer beat the potato and the garlic on medium-low speed until the mixture is smooth, add the salmon, and beat the mixture until it is combined well. Add the cream mixture gradually, beating, and add the lemon juice and salt and pepper to taste. Transfer the brandade to a bowl and serve it warm with the olives and the toasted bread. The brandade may be made 1 day in advance, kept covered and chilled, and reheated over low heat, stirring constantly.

FLAKED SALMON SALAD WITH DIJON, LEMON, AND CAPERS

Steps:

• Whisk yogurt, mayonnaise, mustard, and lemon juice together in a bowl. Stir in scallion, capers, and dill; season with salt and pepper. Fold in flaked salmon.