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Maple Ginger Glazed Salmon
This is another of the recipes wuff created to test out the ChefMaker.
The person wuff was cooking with LOVES fish, especially Salmon. So wuff made quite a few dishes using it. This one was one of the biggest successes!
Once again, Vrghr started with some lovely Maple Syrup as the base, and added many other flavorful ingredients to bring a bit of Umami, some heat, a little smoke, a touch of lemony acid to cut through the sweetness, some spicy ginger, and a bit of savory spices and herbs. WOW! What a wonderful sauce it created!
And what wonderful Fish the ChefMaker created! A bit of crisp edges, but totally juicy, tender, and flaky inside.
While you may not have the ChefMaker at home to do this, a nice air fryer or good oven will do the job too. You'll just have to spend a bit more time with it, to get the right temperatures in the fish, and the right textures outside. But wuff will offer suggestions below on how to accomplish it.
Vrghr will also offer a recipe for the side dish on this one in a future posting. The Roasted Green Beans & Mushrooms with cashews and cranberries were TOTALLY DELICIOUS! And wuff is definitely going to let his furry friends know how to make those.
As you can see in this photo, wuff served this salmon over steamed rice with a few sprinkles of furikake rice seasoning for extra flavor. It was very nice! But of course, you're welcome to serve this over your bedding of choice. Cauliflower Rice would make a GREAT low calorie option. Couscous, bulgur wheat, or barley would also be very nice. You do you!
Here's the recipe. Enjoy!
INGREDIENTS:
3 skinless Salmon Steaks, about 1/3 lb each (Wuff used the thick strip type, but the flat fillets will work well too)
1-2 tsp Lemon Pepper seasoning
For the Marinade & Sauce:
1/2 C real Maple Syrup (DON'T use imitation "Pancake syrup" for this!)
2 TBS Soy Sauce
Juice of 1/2 Lemon (about 1 1/2 TBS)
1 tsp Ginger Paste
1/2 tsp ground Ginger powder
1/2 tsp Onion powder
1/2 tsp Garlic powder
1 tsp Salt
1/2 tsp ground White Pepper
1/2 tsp Toasted Sesame Oil
1/4 tsp Applewood Liquid Smoke (can use hickory or others as well)
1/8 tsp Cayenne Pepper
Plus
For the Sauce:
1-2 TBS Corn Starch
1-2 TBS Cold water (mixed together to form a slurry)
DIRECTIONS:
Sprinkle all sides of the Salmon steaks/fillets with Lemon Pepper seasoning and rub in. Add the fish to a 1 Quart zip bag
In a small bowl, whisk together the remaining marinade ingredients and pour over the fish in the bag. Gently spread to ensure every bit of the fish is covered
(Don't get too rough. Salmon is fragile and will easily fall apart)
Refrigerate for at least an hour to 4 hours
(Don't go too long or the fish can get a bit mushy)
Remove from bag and pour the marinade into a small sauce pan.
If using temperature probe, insert probe into the thickest part of the fish, being sure to get it at least 2 inches deep
Set Air Fryer for 250. Air Fry until internal temperature is about 128F. Depending on your device and the fish thickness, this will need about 12-18 minutes.
Now set your air fryer to 400 degrees and cook an additional 3-4 minutes to put a bit of crisp edges on the fish
(NOTE - All air fryers cook a bit differently, just like microwaves. Watch your fish and times so things don't over-cook and dry out! Make sure you use a thermometer in the first stage so the fish is a bit under-done before applying the higher heat)
Remove and allow to rest about 5 minutes for juices to absorb
While the fish is cooking, cook the sauce over medium heat, whisking occasionally, until reduced by about 1/3.
At this point, add about 1/2 of the corn starch slurry and let the sauce come back to a simmer. It will go from milky back to translucent. Check the thickness, and if still too thin, add more of the corn starch and repeat until it coats the back of a spoon, leaving a clean line when you run your finger over it. Set temp to keep warm until fish is ready
Place the salmon on your selected bedding
(Be careful! It is very tender and can fall apart!)
Spoon some of the ginger-maple glaze over the fish (and rice, if using)
!DEVOUR!
The person wuff was cooking with LOVES fish, especially Salmon. So wuff made quite a few dishes using it. This one was one of the biggest successes!
Once again, Vrghr started with some lovely Maple Syrup as the base, and added many other flavorful ingredients to bring a bit of Umami, some heat, a little smoke, a touch of lemony acid to cut through the sweetness, some spicy ginger, and a bit of savory spices and herbs. WOW! What a wonderful sauce it created!
And what wonderful Fish the ChefMaker created! A bit of crisp edges, but totally juicy, tender, and flaky inside.
While you may not have the ChefMaker at home to do this, a nice air fryer or good oven will do the job too. You'll just have to spend a bit more time with it, to get the right temperatures in the fish, and the right textures outside. But wuff will offer suggestions below on how to accomplish it.
Vrghr will also offer a recipe for the side dish on this one in a future posting. The Roasted Green Beans & Mushrooms with cashews and cranberries were TOTALLY DELICIOUS! And wuff is definitely going to let his furry friends know how to make those.
As you can see in this photo, wuff served this salmon over steamed rice with a few sprinkles of furikake rice seasoning for extra flavor. It was very nice! But of course, you're welcome to serve this over your bedding of choice. Cauliflower Rice would make a GREAT low calorie option. Couscous, bulgur wheat, or barley would also be very nice. You do you!
Here's the recipe. Enjoy!
INGREDIENTS:
3 skinless Salmon Steaks, about 1/3 lb each (Wuff used the thick strip type, but the flat fillets will work well too)
1-2 tsp Lemon Pepper seasoning
For the Marinade & Sauce:
1/2 C real Maple Syrup (DON'T use imitation "Pancake syrup" for this!)
2 TBS Soy Sauce
Juice of 1/2 Lemon (about 1 1/2 TBS)
1 tsp Ginger Paste
1/2 tsp ground Ginger powder
1/2 tsp Onion powder
1/2 tsp Garlic powder
1 tsp Salt
1/2 tsp ground White Pepper
1/2 tsp Toasted Sesame Oil
1/4 tsp Applewood Liquid Smoke (can use hickory or others as well)
1/8 tsp Cayenne Pepper
Plus
For the Sauce:
1-2 TBS Corn Starch
1-2 TBS Cold water (mixed together to form a slurry)
DIRECTIONS:
Sprinkle all sides of the Salmon steaks/fillets with Lemon Pepper seasoning and rub in. Add the fish to a 1 Quart zip bag
In a small bowl, whisk together the remaining marinade ingredients and pour over the fish in the bag. Gently spread to ensure every bit of the fish is covered
(Don't get too rough. Salmon is fragile and will easily fall apart)
Refrigerate for at least an hour to 4 hours
(Don't go too long or the fish can get a bit mushy)
Remove from bag and pour the marinade into a small sauce pan.
If using temperature probe, insert probe into the thickest part of the fish, being sure to get it at least 2 inches deep
Set Air Fryer for 250. Air Fry until internal temperature is about 128F. Depending on your device and the fish thickness, this will need about 12-18 minutes.
Now set your air fryer to 400 degrees and cook an additional 3-4 minutes to put a bit of crisp edges on the fish
(NOTE - All air fryers cook a bit differently, just like microwaves. Watch your fish and times so things don't over-cook and dry out! Make sure you use a thermometer in the first stage so the fish is a bit under-done before applying the higher heat)
Remove and allow to rest about 5 minutes for juices to absorb
While the fish is cooking, cook the sauce over medium heat, whisking occasionally, until reduced by about 1/3.
At this point, add about 1/2 of the corn starch slurry and let the sauce come back to a simmer. It will go from milky back to translucent. Check the thickness, and if still too thin, add more of the corn starch and repeat until it coats the back of a spoon, leaving a clean line when you run your finger over it. Set temp to keep warm until fish is ready
Place the salmon on your selected bedding
(Be careful! It is very tender and can fall apart!)
Spoon some of the ginger-maple glaze over the fish (and rice, if using)
!DEVOUR!
Category Food / Recipes / Tutorials
Species Unspecified / Any
Gender Any
Size 1637 x 933px
File Size 266.9 kB
You really need to hand-out BIBS before posting these, ya know?...
(And 'Thanks!' for sharing those recipes! While I hesitate to cremate foods I've never made ('cause I made the attempt), you're compelling me to at least try!)
(And 'Thanks!' for sharing those recipes! While I hesitate to cremate foods I've never made ('cause I made the attempt), you're compelling me to at least try!)
Thank you! And wuff couldn't ask for better testimony of his posts, than encouraging others to try to create them despite their uncertainty.
Hope you find great success, and delicious meals!
Hope you find great success, and delicious meals!
*chuckles* Hey, a FEW (a very small, sad few) of those new MRE versions are actually tasty.
Not like some of the old ones that were virtually indistinguishable from dog food.
Especially some of those old "C" rats they fed us on the rifle range when wuff was going through basic training, so many years ago. Best thing about those was the "P-38" or "P-51" can openers that came with them!
Not like some of the old ones that were virtually indistinguishable from dog food.
Especially some of those old "C" rats they fed us on the rifle range when wuff was going through basic training, so many years ago. Best thing about those was the "P-38" or "P-51" can openers that came with them!
'C' Rations... ffs...
Papa always had those when we'd go on hunting trips. I swear it was to inspire us to be successful so we wouldn't have to eat 'em?!
I honestly don't know how the hell soldiers ate them, AND had the strength/stamina to continue fighting, esp. after more than a few days in a row?
I gotta admit, I never really dislike(d) the MRE's. There's a FEW dishes I just can't tolerate, but heck, that's what 'Trading/Bartering' is for! Again, within reason. More'n a week, at the most, and my innards decide they're not going to continue playing that game, and I'd better stop it, ASAP!
One thing I came across which is damned good, are the 'Dehydrated' food stuffs. SO light weight, but you do have to have plenty of potable water (Or the ability to treat it).
Papa always had those when we'd go on hunting trips. I swear it was to inspire us to be successful so we wouldn't have to eat 'em?!
I honestly don't know how the hell soldiers ate them, AND had the strength/stamina to continue fighting, esp. after more than a few days in a row?
I gotta admit, I never really dislike(d) the MRE's. There's a FEW dishes I just can't tolerate, but heck, that's what 'Trading/Bartering' is for! Again, within reason. More'n a week, at the most, and my innards decide they're not going to continue playing that game, and I'd better stop it, ASAP!
One thing I came across which is damned good, are the 'Dehydrated' food stuffs. SO light weight, but you do have to have plenty of potable water (Or the ability to treat it).
Heh, that was certainly a good inspiration for success!
You're right. Most of the modern MREs are reasonably good. And there always seems to be someone willing to trade out for the ones you don't like. But they DO work a number on the old digestive tract after a time. Though, guessing that being plugged up might not be as bad when you're miles from the closest latrine. *chuckles*
The majority of those dehydrated foodstuffs are excellent! Very tasty! Wuffy loves to make snacks of the "crispy dried fruit" and the dried ice cream. Yup, you really want a lot of water with the meals of them. And gosh, their prices! Whew! Almost enough to consider buying one of those home freeze-dryers and making your own, except those machines are darn expensive too. And you better be devoted to using them if you're going to spend that much on one.
You're right. Most of the modern MREs are reasonably good. And there always seems to be someone willing to trade out for the ones you don't like. But they DO work a number on the old digestive tract after a time. Though, guessing that being plugged up might not be as bad when you're miles from the closest latrine. *chuckles*
The majority of those dehydrated foodstuffs are excellent! Very tasty! Wuffy loves to make snacks of the "crispy dried fruit" and the dried ice cream. Yup, you really want a lot of water with the meals of them. And gosh, their prices! Whew! Almost enough to consider buying one of those home freeze-dryers and making your own, except those machines are darn expensive too. And you better be devoted to using them if you're going to spend that much on one.
Hehe
Wuffy did it again!
We're going to have to buy you patch kits in industrial lots! *grin*
Wuffy did it again!
We're going to have to buy you patch kits in industrial lots! *grin*
You probably need to drug me for several months so I can heal. 🤓
Oooo, a Phraggle under wuff's control for several months. What could go wrong there?
*LOL*
*LOL*
*Waves a plateful under your nose instead of smelling salts, to revive you*
*GRIN*
*GRIN*
Thank you so much!
Wuff plated up one serving of this for a light lunch for the 2 folks at the cooking home, and we were VERY hard put not devour all the remaining helpings, leaving none to freeze for future meals. It was absolutely delightful!
Wuff plated up one serving of this for a light lunch for the 2 folks at the cooking home, and we were VERY hard put not devour all the remaining helpings, leaving none to freeze for future meals. It was absolutely delightful!
*smiles* Wuff knew he would find something you especially liked, sooner or later. Some of these really stand out, and this was certainly one of those.
...jus' beggin' ta get mauled by every bear in furridom ain't'cha Bigbrowuffers heh ;)
*LOL* You're probably right!
But luckily, wuff can pitch pieces of glazed salmon off a way to distract them while Vrghr cooks up more noms to satisfy them. *grin*
But luckily, wuff can pitch pieces of glazed salmon off a way to distract them while Vrghr cooks up more noms to satisfy them. *grin*
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