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|Barbara in VA||
REC: Paneed Cowboy-Spiced Salmon with Tomato-Dijon Remoulade on Garlic Spinach
Joined: Dec 15, 2005
Posted to Thread #6618 at 10:59 pm on May 15, 2007
From Steve2 in LA, Epicurious post #45587. I was not able to access the post so here is the recipe as Steve postedit. I have made it a number of times, reducing down the quantity of the Grill Blend ingredients and finishing off the salmon in a 375° oven while I make the remoulade.
("Grill Blend Cowboy spice" mix, courtesy of Grady Spears at "Reata".)
3 T kosher salt
3 T Pasilla chile powder
2 T dried garlic
2 T sugar
2 T cumin
2 T black pepper
1 T dried thyme
1 lb salmon about 1" thick
1 T dijon mustard
1 T olive oil
1 clove garlic, minced
1 t dijon mustard
1 large fresh tomatoes, diced with juice
2-4 T white wine
1 T olive oil
4 cloves garlic, finely minced
10 loose cups fresh spinach, washed & cleaned
salt and pepper to taste
Several hours before you want to eat, mix all the ingredients for the Grill Blend together and reserve in an airtight container.
Place the salmon fillet on a good sized piece of plastic wrap. Spread one side of the fish with half the dijon then dust with some (I don't know, 1/2-1t?) of the Grill Blend. Turn over and repeat on the other side. Wrap the seasoned fish in the plastic and return to the fridge for at least an hour or two, up to 3 hours. (Use the left over Grill Blend mix for grilled or broiled steaks, pork ribs, etc.)
When ready to cook, heat olive oil in a non stick saute pan and sear the salmon 3-4 minutes per side. Remove to a platter and tent with foil to keep warm. Return the hot saute pan to the heat, add the minced garlic and quickly toss. Once the garlic becomes fragrant, add the tomatoes, dijon and 2 T of the white wine. Cook on high heat until most of the liquid is gone. Turn heat off and let this rest in the pan until you're ready to serve. If you find you've "over reduced" the tomato mixture, just add a little more of the white wine and reheat.
Spinach is easy. Find a lidded pan, large enough to hold all the spinach. Heat the olive oil, add the minced garlic, (do not let it brown or, as you know, it'll go bitter) and cook until it's opaque, about 3-4 minutes on medium. Turn the heat to high, add all the spinach (just cram it into the pot) and press the lid down. Cook for 1-2 minutes, remove lid, add salt and pepper, toss the spinach until it's JUST wilted.
To assemble, put some spinach on the plate, top with some salmon and a healthy dollop of the remoulade. Kind of daub the plate with a little more remoulade, dust with a little more of the Grill Blend and you're good to go.
Serves 2-3 depending on the capacity of your eaters.
Other messages in this thread:
- 6618. Would love your favourite salmon recipe! I'll start with mine: REC Seared Salmon w/ Balsamic Glaze - deb-in-MI - 1:37pm on 05/15/07 (24)
- Marilyn’s Baked Salmon - Sylvia - 2:00pm on 05/15/07
- Syl, can you please look at that recipe? How would you reduce - ValinFL - 5:23pm on 05/15/07
- Valin, the brown sugar dissolves and becomes liquid. [NT] - Sylvia - 5:58pm on 05/15/07
- An oldie from Gail's: Sarah in Charleston's Grilled Herb Salmon [LINK] - Richard in Cincy - 2:27pm on 05/15/07
- As always...Cedar Planked Salmon with Maple Glaze & Mustard Mashed Potatoes [NT] [LINK] - Marg CDN - 3:26pm on 05/15/07
- Mmmmm, I love this recipe! [NT] - joanietoo - 9:36pm on 05/15/07
- Two T&T from me-Lacquered Salmon and Salmon with a creamy green peppercorn sauce - CathyZ from Kauai - 5:01pm on 05/15/07
- Not a real recipe, but uses Penzey's Sunny Paris seasoning... - Debbie_in_GA - 6:01pm on 05/15/07
- REC: Broiled Salmon With Lime Cilantro - Meryl - 6:50pm on 05/15/07
- Yum! I know what I'm having for dinner tonight. Thanks! [NT] - Richard in Cincy - 6:58pm on 05/15/07
- Hey Richard, did you end up making the salmon? [NT] - Meryl - 8:02pm on 05/16/07
- No, unfortunately the cilantro I had in the fridge died a day early. - Richard in Cincy - 12:41pm on 05/17/07
- REC: Broiled Salmon With Sweet Red Pepper Sauce - Meryl - 6:51pm on 05/15/07
- REC: Salmon In Ginger Butter Sauce - Meryl - 7:00pm on 05/15/07
- Make a fire on the beach. Pull the salmon out of the net. clean and season and put in bbq basket. - AngAk - 8:29pm on 05/15/07
- funny how people just show up when you're cooking fish on a beach! [NT] - wildwoods - 11:00pm on 05/15/07
- REC: Paneed Cowboy-Spiced Salmon with Tomato-Dijon Remoulade on Garlic Spinach - Barbara in VA - 10:59pm on 05/15/07
- REC: Seared Mustard-Coated Salmon - wildwoods - 11:11pm on 05/15/07
- REC: Broiled Salmon with Lemon, Zuchini and Dill - wildwoods - 11:14pm on 05/15/07
- REC: Brown Sugar Salmon, Easy Easy - Cindy - 12:17am on 05/16/07
- We like easy Cindy. Thanks. [NT] - AngAk - 12:34am on 05/16/07
- Mystic Adventure Salmon - Kasilof River, Alaska - Brian in Alaska - 5:44am on 05/16/07
- Wow, you can be my fish camp cook any day. where's the note about the chipoltes? [NT] - AngAk - 6:30pm on 05/16/07
- Thanks everyone - so many wonderful recipes to try:) [NT] - deb-in-MI - 4:09pm on 05/16/07