Fish Recipes

Here you'll find several seafood recipes differing from those listed in the pasta section.

Unfortunately, somewhere along the line over the last few years, I actually deleted the original seafood page, so several recipes from the past are gone. Phooey!

• Brined Salmon with Caramelized Shallot Buerre Blanc

Brined Salmon with Caramelized Shallot Buerre Blanc

I've used brines for pork and chicken, so I thought I'd see what a slab of salmon would work out like. This was pretty nice and is something I'll definitely do again.

BRINED SALMON WITH CARAMELIZED SHALLOT BUERRE BLANC

•   2 serving-sized chunks of salmon
•   2 c. water
•   ~3 Tbs kosher salt
•   ~3 Tbs sugar
•   1 green onion, chopped
•   1 Tbs minced ginger
•   1 Tbs soy sauce
•   1 clove garlic, minced
•   juice from 1 lime
•   zest from 1/2 of lime
•   1 large shallot, thinly sliced
•   1 Tbs olive oil
•   1/4 c. rice wine vinegar
•   2 Tbs butter

Slice off any dark spots from the salmon. In a bowl just large enough to hold the salmon, mix together the water, salt and sugar. Stir until disolved. Add the green onion, ginger, garlic, soy sauce, lime juice and zest. Immerse the salmon for 20 minutes. After 20 minutes the salmon may have slightly whitened -- that's ok. Don't brine the fish for much longer because the acid from the lime juice will start to "cook" the flesh.

Steam the salmon for 10 - 12 minutes, depending on how you like your fish cooked.

For the butter sauce, heat the shallots in the olive oil in a heavy saucepan over medium-high heat. Sautee for 3 - 5 minutes until the shallots are transluscent, then lower heat to low. Cook for 15 - 20 minutes until the shallots are nicely caramelized. Raise the heat back to medium-high. When the pan's hot again, add in the vinegar and cook until it's evaporated. Remove the pan from the heat and add the butter, swirling until it's melted. Spoon over the cooked fish.