The safest way to thaw frozen salmon is to place it in a bowl and gently thaw it in the refrigerator overnight. If you don’t have time, place the salmon in a resealable plastic bag and submerge it in a bowl of cold water. Check on it every 30 minutes, replacing it with new cold water if the fish isn’t yet thawed. Pat the thawed fish dry with paper towels before cooking.
At her summer home on Martha's Vineyard, Jessica B. Harris serves this bluefish spread with crackers as hors d'oeuvres (with a Ti' Punch cocktail) to dinner party guests and at participants in her "five to sevens" — gatherings on the porch with drinks and small bites, so-called because they take place between the hours of five and seven o'clock. Smoky, rich, and creamy, this delicious spread brings together luscious smoked bluefish with light and fluffy whipped cream cheese, tangy whole-milk yogurt, and a dash of acidic hot sauce and horseradish. Don't skip on chilling the dip for at least 1 hour; time in the fridge allows the flavors and textures to meld. Be sure to re-season the blue fish spread with lemon juice and hot sauce after chilling as these ingredients will often mellow over time. The delicate crunch and neutral flavor of lavash or water crackers allow the smoky dip to be the star of the show. Bluefish is a popular and abundant fish on the Vineyard. Another smoked, oily-fleshed fish, such as whitefish, mackerel, or trout, may also be used here.
Make your favorite pub meal at home with beer-battered fish and thrice-cooked fries.
Spicy and fragrant crab fried rice is studded with chunks of delicate, sweet crabmeat throughout.
Absolutely! Smoking salmon on your own will take about 3 to 4 hours in a smoker or grill. For a shortcut, follow our smoked salmon recipe that uses liquid smoke.
Bake until the fillets just begin to flake easily with a fork, 12 to 15 minutes. Let the fish rest for a few minutes before serving.
My family enjoys this healthy salmon recipe very much, which makes it a winner in my book. The capers really give it a burst of flavor. And since the salmon are grilled in foil, there's almost no cleanup!
We fish commercially in front of our home on Cook Inlet. I developed this recipe as one of the many ways to enjoy our catch. This salmon dish is healthy and delicious served with steamed rice, broccoli and a salad.
It's hard to believe it takes so little effort to prepare such a showy company entree.
Sour cream and avocado are great additions to shrimp enchiladas. As a side dish, try serving simple beans and rice or a simple salad.
