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Please fave and comment on the original submission here: http://www.furaffinity.net/view/6406567/
Succulant salmon served on slaw will make you salivate in anticipation from the kitchens of
frosteefox
This was just an experiment to work on some random ideas I had (and I was happy that for the most part, it worked) I think this is hands down the best salmon I ever made so far :D
Its a broiled salmon served on a slaw-like bed with asparagus puree and in the back is a orange mango cream sauce.
For the salmon:
(I missed the time at the store so I bought a package of 3 salmon fillets (they had no skin)) In a food processor combine 1/2 cup dark brown sugar with 1-2 tablespoons fresh lemon zest and 1 teaspoon salt, and 1/2 teaspoon pepper. Rub on the salmon and let rest at room temp for about 45 mins to an hour.
When you are ready to cook it, put a rack as high as it will go (usually about 3-5 inches from the broiler so if you are in that range you are good to go. Start the broiler on high, after 2 minutes put the salmon in and cook about 5-8 minutes depending on the thickness of the fillet. then remove and let stand for about 10 minutes.
The kinda slaw bed:
It is just a white cabbage and red pepper sliced thin. (I just used it as a bed for the meat and for fun.. idk lol)
The asparagus puree:
I was just messing around but it came out pretty good, just needs a little something else next time. I started by heating a pot to medium heat, adding a little olive oil and sweating 1/4 white onion until soft. Added about 2 1/2 cups vegetable stock, about 1 1/2 tablespoons fresh cut parsley 1 tablespoon salt, 1/2 tablespoon pepper and 1/2 tablespoon garlic powder and brought it to a boil. Then I added about 10 stalks of asparagus cut into 1/2 inch segments and boiled until they were a little soft (I think about 10 minutes) then removed from the heat and safely pureed it in the blender and then mixed it the pot again with a mixture of 1/4 tablespoon butter and 1/2 tablespoon flour. whisked it together and it slightly thickened.
The orange mango cream sauce:
Another total experiment.
I brought 2 cups orange juice to a boil in a small pot, added two diced mangoes and 2 tablespoons white sugar. reduced it by half and added about 1/4 cup heavy cream and whisked it. (mine ended up not very thick still, but was still good. Started out sweet and ended with a little blast of orange fading to cream. (My wife HATES fish, and usually wont eat it without lots of lemon squeezed onto it, but she said this was even better than the lemon so I was happy lol.
Hope you guys enjoy, its my first submission for the FACCC
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6406567/
Allergy warning – recipe contains fish & dairy products
Succulant salmon served on slaw will make you salivate in anticipation from the kitchens of
frosteefox******************************This was just an experiment to work on some random ideas I had (and I was happy that for the most part, it worked) I think this is hands down the best salmon I ever made so far :D
Its a broiled salmon served on a slaw-like bed with asparagus puree and in the back is a orange mango cream sauce.
For the salmon:
(I missed the time at the store so I bought a package of 3 salmon fillets (they had no skin)) In a food processor combine 1/2 cup dark brown sugar with 1-2 tablespoons fresh lemon zest and 1 teaspoon salt, and 1/2 teaspoon pepper. Rub on the salmon and let rest at room temp for about 45 mins to an hour.
When you are ready to cook it, put a rack as high as it will go (usually about 3-5 inches from the broiler so if you are in that range you are good to go. Start the broiler on high, after 2 minutes put the salmon in and cook about 5-8 minutes depending on the thickness of the fillet. then remove and let stand for about 10 minutes.
The kinda slaw bed:
It is just a white cabbage and red pepper sliced thin. (I just used it as a bed for the meat and for fun.. idk lol)
The asparagus puree:
I was just messing around but it came out pretty good, just needs a little something else next time. I started by heating a pot to medium heat, adding a little olive oil and sweating 1/4 white onion until soft. Added about 2 1/2 cups vegetable stock, about 1 1/2 tablespoons fresh cut parsley 1 tablespoon salt, 1/2 tablespoon pepper and 1/2 tablespoon garlic powder and brought it to a boil. Then I added about 10 stalks of asparagus cut into 1/2 inch segments and boiled until they were a little soft (I think about 10 minutes) then removed from the heat and safely pureed it in the blender and then mixed it the pot again with a mixture of 1/4 tablespoon butter and 1/2 tablespoon flour. whisked it together and it slightly thickened.
The orange mango cream sauce:
Another total experiment.
I brought 2 cups orange juice to a boil in a small pot, added two diced mangoes and 2 tablespoons white sugar. reduced it by half and added about 1/4 cup heavy cream and whisked it. (mine ended up not very thick still, but was still good. Started out sweet and ended with a little blast of orange fading to cream. (My wife HATES fish, and usually wont eat it without lots of lemon squeezed onto it, but she said this was even better than the lemon so I was happy lol.
Hope you guys enjoy, its my first submission for the FACCC
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6406567/
Allergy warning – recipe contains fish & dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 853px
File Size 110.8 kB
Comments