{"id":1534,"date":"2011-10-12T08:01:59","date_gmt":"2011-10-12T13:01:59","guid":{"rendered":"http:\/\/foodiecuisine.com\/wordpress\/?p=1534"},"modified":"2012-02-20T20:38:13","modified_gmt":"2012-02-21T02:38:13","slug":"salmon-filet-recipe-good-for-many-uses","status":"publish","type":"post","link":"http:\/\/foodiecuisine.com\/wordpress\/american-cuisine\/salmon-filet-recipe-good-for-many-uses\/","title":{"rendered":"Salmon Filet Recipe, Good for Many Uses"},"content":{"rendered":"

By Todd Barron @ FoodieCuisine.com<\/h4>\n
\"\"<\/a>

Salmon on Chef Salad<\/p><\/div>\n

Several of the dinners I cook on a regular basis contain salmon.\u00a0 I buy\u00a0a \u201cside\u201d of salmon from Sam\u2019s Club, marinate it for six hours, slice it into 2\u2033 wide pieces, vacuum seal\u00a0two pieces at a time\u00a0with a Food Saver vacuum sealer, and freeze it for later.\u00a0 This allows me to thaw two pieces, which is enough for 2-4 people, and cook it whenever I need it.\u00a0 The photo on the right shows the salmon I made for a healthy chef salad.<\/p>\n

Here\u2019s how:<\/p>\n

Ingredients (Marinade)<\/strong><\/p>\n

    \n
  • One large piece of salmon from Sam\u2019s Club (about\u00a04 pounds)<\/li>\n
  • Four cups soy sauce (I buy a gallon at a time from Sam\u2019s Club)<\/li>\n
  • A large roasting pan (large enough to hold the salmon)<\/li>\n
  • 2\u2033 piece fresh ginger<\/li>\n
  • 4 Jalapeno peppers<\/li>\n
  • 6 cloves garlic (peeled)<\/li>\n
  • 1 Cup Rice Wine Vinegar<\/li>\n<\/ul>\n

    Directions<\/strong><\/p>\n

    Finely dice the ginger, garlic, and peppers (seeds included).<\/p>\n

    Combine all ingredients and place in roasting pan.<\/p>\n

    Place salmon, bottom side up,\u00a0in roasting pan.<\/p>\n

    Fill pan with water until the salmon is floating just under the surface.<\/p>\n

    Spoon the peppers\/garlic\/ginger over the top of the salmon.<\/p>\n

    Cover and refrigerate for 6 hours.<\/p>\n

    Rinse off.\u00a0 Slice into 2\u2033 pieces (about 1\/2 pound each).\u00a0 Pat dry.\u00a0 Vacuum seal two pieces at a time.\u00a0 Freeze.<\/p>\n

    Cooking<\/strong><\/p>\n

    Remove from the freezer and thaw in the bag in a bowl of warm water.\u00a0 It will take about 30 minutes.\u00a0 When it is soft in the center, it is ready to be cooked.<\/p>\n

    Remove from the bag, pat dry, and place on a cookie sheet.<\/p>\n

    Set your oven to 450 degrees F, Broil.<\/p>\n

    Place the salmon in the oven and cook for 12 minutes.<\/p>\n

    At the\u00a012 minute mark, drizzle honey over the top of the salmon and place back into the oven.<\/p>\n

    Cook for another 5 minutes or until the honey forms a glaze and the fish has a golden red color to it.<\/p>\n

    Serve with the following ideas:<\/strong><\/p>\n

      \n
    1. Salmon over butter lettuce with chef salad ingredients<\/li>\n
    2. Salmon with jasmine rice, sided with bean sprouts<\/li>\n
    3. Salmon chopped and mixed into an omelet with light cream cheese and chives<\/li>\n
    4. Salmon chopped and served in soft flour tortillas as fish tacos (with slaw, avocado, peppers, salsa, etc.)<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      By Todd Barron @ FoodieCuisine.com Several of the dinners I cook on a regular basis contain salmon.\u00a0 I buy\u00a0a \u201cside\u201d of salmon from Sam\u2019s Club, marinate it for six hours, slice it into 2\u2033 wide pieces, vacuum seal\u00a0two pieces at a time\u00a0with a Food Saver vacuum sealer, and freeze it for later.\u00a0 This allows me […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[327,329,350],"tags":[100,552,551,229,553],"class_list":["post-1534","post","type-post","status-publish","format-standard","hentry","category-american-cuisine","category-low-calorie-food-healthy","category-recipes","tag-food","tag-freeze","tag-marinade","tag-salmon","tag-saver"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1534"}],"version-history":[{"count":4,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1534\/revisions"}],"predecessor-version":[{"id":1817,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/posts\/1534\/revisions\/1817"}],"wp:attachment":[{"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1534"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiecuisine.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}