Monday, October 08, 2012

Perfect Salmon

Perfect Salmon

Pefect Salmon

Tips To Cook Salmon Fish Perfectly In Few Minutes

There are many people around me who are just fond of eating Salmon and cannot think about anything else when having an option of sea-food. As a matter of fact, Salmon is very difficult to cook. Unless and until it is perfectly cooked, the essence and taste cannot be achieved. Salmon is not only fatty, but also contains a lot of vitamins and essential minerals.



However, there are so many things that can go wrong while selecting and cooking a Salmon. There are number of ways due to which the whole essence of salmon recipes can go hay-waye in a matter of minutes. Some of the problems such as overcooked, chewy and dry can ruin the recipe and desire of the people waiting to have it. Therefore, it is very necessary to learn some quick tips and essentials of cooking perfect Salmon at home. The first and the foremost step to cook a perfect recipe is to carefully select the Salmon before cooking.



In this article, we will provide you with few simple and effective tips to select and cook and in short span of time. Let’s begin with the selecting process.



How To Select A Perfect Salmon

● Freshness is the key to select a perfect Salmon. Make sure you choose a perfect Salmon from the available ones. It should look bright and feel smooth. Avoid taking those with dull appearance and false smell. Ask the vendor about the time when it was caught. Also, make sure that you buy it from a reliable and reputed vendor in your locality. This is because they will always have a fresh stock because of their popularity in the area. People prefer to buy more from popular and hygienic stores and this is why they are always able to sell the entire stock on the same day. Thus, giving you an option of buying Salmon that would not be older than a day.

● It is always advised to choose belly fillets as it has more fat and thickness. It is better to choose a thick and fattier salmon as per your budget.

● Make sure you search for fresh Salmon and do not settle down for the frozen ones in the first shop itself. However, it case you do not get a fresh piece frozen ones can also work.



Now, we will guide you with few simple steps that will help you cook the Salmon perfectly in short time.



How To Grill Salmon In Few Minutes

1. Leave the skin and marinate the Salmon for 7- 10 minutes with your preferable method of marinating. Make sure you do not exceed this time; else the Salmon will start to break out in flakes. You can use your favorite factory-made fish marinade for marinating process.


2. By the time your Salmon gets marinated, prepare the barbecue to grilling purpose. Pre-heat it at a medium temperature ranging from 300 to 325 degrees F. Make sure you use non-stick grill. If not, then coat the grill with butter or nonstick spray.


3. As soon the 10 minutes of marinating are up, put the marinated Salmon on the grill. Grill it until it is slightly undercooked and flip the side.


4. Cook each side for about 3 and a half minutes each. Do not overcook. It can become hard and taste bitter when overcooked. Most of the salmon recipes  recommend cooking the Salmon until it’s medium-rare. A perfect Salmon feels firm on being pressed down.


Monday, April 16, 2012

Tuna Steak


Grilled Tuna Steak


Summer is fast approaching which, for those with a passion for food, is always something of a mixed blessing. The fine weather is great for encouraging people to get together to engage in some outdoor dining, however, this can often mean you’ll find yourself attending BBQ after BBQ where the fare on offer consists of nothing more than dangerously undercooked red meat…



If you want to shake things up a little when it’s you’re turn to host a get together, you can expand on the usual menu of hotdogs and burgers by adding some seafood into the mix. This is a great way of adding variety to proceedings and, fortunately, there a huge number of easy and delicious ways it can be done, tuna steaks being just one example.

Photo source
For many people, tuna has such a rich, deep flavour that it needs no extra adornment, but it’s a very versatile fish and, if you’re feeling adventurous, there are a plethora of ways you can enhance it . When it comes to BBQs, one of the most effective ways to add some wow factor to your tuna steaks is to prepare a marinade.



The following is a recipe for a marinade I started experimenting with after I tasted my first Michelada, a refreshing yet spicy Mexican cocktail that combines soy sauce, Worcestershire sauce, Tabasco, salt and lime juice with larger. It has a pleasant kick, but shouldn’t be too much for the spice adverse to handle. To make enough for four steaks you’ll need;



  • 1 tablespoon of soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of Tabasco
  • The juice from half a lime
  • 1 tablespoon of olive oil
  • 1 tablespoon of vinegar
  • 1 tablespoon of sea salt
  • A liberal sprinkling of cayenne pepper


Combine your ingredients in a baking tray and put your steaks down in the marinade to soak. Leave to refrigerate for a couple of hours, and flip the stakes over about half way through. Before cooking, take the tray from the refrigerator and let the steaks warm up to room temperature.



Keep the tray handy as you grill the stakes on your BBQ and apply the left over marinade as you cook. They should take about 10 minutes to grill, maybe less depending on the thickness of the steaks. Remember to turn them half way through.



Will Kerr writes articles full of helpful advice for students, from money saving tip to easy to follow recipes.

Friday, February 24, 2012

Baked Salmon


Baked Smoked Salmon

Baked Smoked Salmon

Baked Smoked Salmon and Roasted Vegetables

This recipe is simple and quick and is also nice and healthy option
for anyone watching those calories. This has become one of my
favourite dishes as its so adaptable and always comes out tasting



What you need


Salmon Fillet (I prefer it partly smoked)
Olive Oil
Asparagus, courgette, green beans or Vegetables of your choice



First you should preheat your oven if needed, set it to around 180 degrees, then you want to place the salmon on some tin foil that will be big enough to hold your fish and your veg when wrapped up.


Next score the salmon slightly on the top. Now sprinkle some salt and pepper and a squeeze of lemon on to the fish. You can also sprinkle some pre-mixed herbs and spice mix onto it if you wish. I usually add a little garlic or some italian herb mix too. Salmon is so tasty on its own you can get away with just adding a little seasoning.



Now you want to add your veg, I prefer asparagus and some courgette and green beans. Slice them up so they are all roughly the same size, in this case we want to keep the veg quite small as the fish won’t take long to cook. Again sprinkle a little salt and pepper to taste. Now curl up the edges slightly on your tin foil and add a few drizzles of olive oil over the top. Now wrap up the edges so it is all wrapped up like a parcel and stick it in the oven. Depending on the size of fish you will want to cook it for around 18minutes, but check the guides on any fish you buy.



Take out the foil parcel when done, open a corner and drain off any excess oil. The salmon should just be starting to flake off when its done and you should see the colour getting lighter throughout. Place it on a plate and you’re done. You can even do a few at a time in the oven with each persons vegetable preferences in their parcels.



Gareth is a writer who has a keen interest in food and writes for
Cotswold Fayre who always have fresh great food and are a farm shop wholesaler around the

305 Freshwater Fish Recipes

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