PASTRAMI SALMON
Steps:
- Heat oven to 400°. Bring a large pot of water to a boil. Reduce to simmer and parboil potatoes until they begin to soften, 4 to 5 minutes. Transfer to a foil-lined pan, toss with 1 tbsp oil and salt and pepper to taste; arrange in a single layer and bake until fork-tender and golden brown, turning once, 30 minutes.
- Place peppercorns and coriander on a paper towel lined cutting board. Using the bottom of a heavy pot, press down until they crack; set aside. In a large, ovensafe pan over medium-high heat, heat remaining 1 tsp oil. Cook salmon, turning once, until browned, 2 minutes per side; remove from heat.
- In a bowl, combine molasses, salt, paprika and cayenne; brush onto both sides of salmon and sprinkle with crushed spices. Bake salmon until cooked through, 3 to 5 minutes. Serve with potatoes tossed with parsley.
EASY HOMEMADE PASTRAMI
Great pastrami is not the easiest thing to find west of the Catskills, so a few years ago I embarked on a mission to find a way to turn the common corned beef into something similar. My goal was to come up with a reasonable substitute that could be done in less than a day at home, without a smoker, or any other special equipment. Impossible? No!
Provided by Chef John
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 15h45m
Yield 1
Number Of Ingredients 9
Steps:
- Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour.
- Preheat oven to 225 degrees F (110 degrees C).
- Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside.
- Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil.
- Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
- With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again.
- Bake in the preheated oven for 6 hours.
- Remove pastrami from the oven and let cool to room temperature, about 3 hours.
- With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Line a baking sheet with aluminum foil.
- Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture.
- Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices.
- Heat a large skillet over low heat.
- Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.
Nutrition Facts : Calories 4709.2 calories, Carbohydrate 32.6 g, Cholesterol 979.8 mg, Fat 383.9 g, Fiber 14.5 g, Protein 273.2 g, SaturatedFat 103.4 g, Sodium 22099.4 mg, Sugar 1.7 g
GRILLED PASTRAMI-STYLE SALMON
This is a 'Cooking light' recipe that uses the classic beef pastrami on grilled salmon. Allspice is a fairly strong spice, so if you're sensitive to its "burn," use the lesser amount. Use a whole center-cut salmon fillet so that it will cook more evenly than a cut that contains the thinner tail end.
Provided by blucoat
Categories Canadian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill.
- Combine first 7 ingredients. Place salmon fillet, skin side down, on a cutting board or work surface; brush evenly with olive oil. Sprinkle spice mixture evenly over salmon; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.
- Place fish, skin side down, on a grill rack coated with cooking spray; grill 10 minutes or until fish flakes easily when tested with a fork.
Nutrition Facts : Calories 241.8, Fat 8.2, SaturatedFat 1.5, Cholesterol 78.4, Sodium 565.9, Carbohydrate 5, Fiber 0.5, Sugar 3.4, Protein 35.2
PASTRAMI SALMON
Provided by Bryan Miller
Categories project, appetizer, side dish
Time 40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place salmon on a platter. In a bowl, combine salt, sugar and one tablespoon of the cracked pepper. Mix well, and coat both sides of the salmon with mixture.
- In a food processor combine coriander, parsley and shallots. Puree until smooth but not watery. Coat both sides of salmon with mixture.
- Cover, and refrigerate salmon for 2 to 3 days.
- Scrape marinade from fish, and discard. Dry fish with paper towels.
- In a saucepan, combine molasses, cayenne and bay leaves. Bring to a boil, and simmer for one minute. Allow molasses mixture to cool slightly. Using a brush, paint fish on both sides with the mixture.
- Sprinkle paprika, coriander, 2 tablespoons of the ground black pepper and the cracked pepper on both sides of fish. Refrigerate salmon overnight.
- Cut salmon widthwise on a bias into thin slices. Serve with mustard oil and rye toast
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 8 grams, Carbohydrate 42 grams, Fat 12 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 31 grams
PASTRAMI-CURED SALMON
Serve this gravadlax-style salmon on Christmas morning with bagels, or for festive canapés. It's inspired by a New York deli breakfast
Provided by Esther Clark
Categories Breakfast
Time 1h5m
Yield Serves 4-6
Number Of Ingredients 12
Steps:
- Three days before you want to serve the salmon, put it, skin-side down, in a rimmed dish. Combine the salt and sugar, then set aside.
- Fry the coriander seeds, ground coriander, caraway seeds and peppercorns in a small dry frying pan set over a medium heat for 2-3 mins. Tip into a spice grinder or small food processor along with the bay, and blitz until finely ground. Stir the spice mixture into the salt and sugar mix. Pat the spiced salt mixture all over and around the salmon so it's well packed onto the flesh. Wrap tightly in cling film, then set a plate or board and something heavy (such as a couple of cans) on top to weigh the fish down. Chill for 48 hrs.
- Heat the paprika, cayenne and black treacle in a pan until loosened, then remove from the heat and leave to cool slightly until just warm. Brush the excess salt off the salmon and rinse the fish under cold running water. Pat dry with kitchen paper, then transfer to a clean dish. Brush with the warm treacle mixture until well coated (you may need to generously brush the fish several times before the coating covers the fish well), then wrap in a fresh sheet of cling film. Chill for another 24 hrs.
- When you're ready to serve, set the salmon on a board and thinly slice with a sharp knife, avoiding the layer of skin at the bottom. Serve with soft cheese, rye bread or bagels, pickles and some chopped dill for everyone to help themselves.
Nutrition Facts : Calories 312 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
SALMON PASTRAMI
Provided by Marian Burros
Categories project, appetizer
Time 45m
Yield 20 servings
Number Of Ingredients 7
Steps:
- Split fish crosswise into 2 equal pieces, and remove the bones. Wash, and wipe the skin. Combine salt, sugar, 1 tablespoon peppercorns and 1 tablespoon coriander seeds, and sprinkle over flesh side of fish.
- Place the two halves' flesh sides together. Place in an enamel or glass container, and cover tightly. Place a brick or other heavy weight on the salmon and refrigerate for three or four days, turning occasionally.
- Coarsely grind remaining peppercorns, coriander seeds and mustard seeds. Scrape salt mixture off the fish, and sprinkle with ground mixture, lightly pressing into the flesh. The salmon can be refrigerated at this point. To serve, slice salmon very thinly, and serve with lemon wedges and light toast, if desired.
Nutrition Facts : @context http, Calories 226, UnsaturatedFat 8 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 3 grams, Sodium 235 milligrams, Sugar 5 grams
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