Raw Salmon Marinated In Amontillado Sherry Recipes

GRAVLAX (FRESH SALMON MARINATED IN DILL)

Steps:

• For the sauce, mix the mustard, vinegar and sugar in a small bowl.
• Gradually whisk in the oil.
• Stir in the dill.
• Refrigerate, tightly covered, up to three days.
• Whisk again before using.
• Serve slightly chilled.
• Run your fingers down the flesh side of each fillet to locate the small pin bones and remove them with tweezers or needle-nose pliers.
• Wipe the flesh with a damp paper towel.
• Combine the salt, sugar and peppercorns in a small bowl.
• Rub the mixture onto the flesh side of both fillets.
• Sprinkle the dill evenly over 1 fillet and lay the other fillet flesh-side down on top, placing the thin end of one over the thick end of the other.
• Place the salmon in a large plastic bag, press out the air and seal tightly.
• Put the salmon on a platter and lay a cutting board or baking sheet on top and weight it down with three 1- to 2-pound cans of food.
• Refrigerate 36 to 48 hours, turning the bag of fillets over every 12 hours.
• Lift fillets from the bag and discard the bag and accumulated liquid.
• Scrape the seasonings off the fish and pat dry. (Fillets can be wrapped in plastic and stored in the refrigerator up to 10 days before serving -- see note below.)
• Place one fillet, skin side down, on a large serving platter (with head end to the left for right-handed people).
• Hold the knife blade tilted so you'll be slicing down through the fillet at a 45-degree angle (rather than straight up and down).
• Begin slicing at the head end, making a 1/8-inch-thick slice.
• At the bottom of slice, turn the knife blade gently to separate the slice from the skin.
• Using the knife, turn the slice over to the left as if turning the page of a book.
• Continue cutting 1/8-inch slices on the angle, separating each from the skin and turning each slice over to partially overlap the previous one.
• Repeat with remaining fillet.
• Garnish with fresh dill and serve with Mustard Dill Sauce and rye or dark bread.
• NOTE: You can keep gravlax in the refrigerator up to 10 days after curing, serving it anytime withing that span. Wrap sliced or unsliced gravlax in plastic and store in the coldest part of your refrigerator.

SALMON MARINADE

Steps:

• In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
• Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.

THE BEST SALMON MARINADE

Steps:

• Mix oil, soy sauce, scallions, garlic, and ginger to make a marinade, pour over salmon and marinate for 1 hour in the refrigerator. (no longer than an hour or the salt in the soy will begin to cook the meat).
• Grill, bake or grill salmon for about 4 minutes per side (when salmon flakes when pierced with a fork).
• **** (for a smokier flavor, add a couple splashes of liquid smoke to marinade -or- soak cedar planks in water for a few hours and grill the salmon on the cedar on the bbq). FABULOUS FAMILY FAVORITE (KIDS TOO). ****.

MARINATED WILD SALMON

Steps:

• Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
• In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
• Preheat oven to 450 degrees F (230 degrees C).
• Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.