|
Post by Diremaker on May 22, 2008 12:43:04 GMT -5
First off, sorry this is a day late. I'm in the middle of planning a meal for thirty and my times has been grossly miss managed. this one though should make up for my "bad" food last week. Let's get healthy... sort of... Salmon Steaks With Vidalia Onions & Kalamata OlivesEase of Prep: Cook Time: Kitchen Cleaning Afterward: Taste: Ingredients 4 salmon steaks 2 small or 1 large vidalia onion, choppped 1/2 cup pitted kalamata olives 2 tbsp olive oil, plus more for drizzling 2 tbsp rice wine vinegar 2 tbsp fresh or 1 tbsp dried each; sage and thyme salt and pepper to taste Directions 1. Preheat broiler to high. 2. Heat olive oil in saute pan, then saute onions over medium low heat until softened, about 5 minutes. add herbs, olives and rice wine vinegar and 1 minute to combine. Pour mixture into roasting pan and top with salmon steaks. 3. Drizzle steaks with olive oil and season with salt and pepper. 4. Broil steaks 4 inches from heat, flipping over half way through until browned on both sides and just cooked through. Should be about 10 minutes total cooking time per an inch. 5. Serve with the onion and olive sauce spooned over top.
|
|
|
Post by manlyman on May 22, 2008 13:02:02 GMT -5
Love salmon, love vadalia onions. This I am going to put on my weekend menu for sure. Question: How do you think this recipe would hold up if the roasting pan was placed on the grill instead of in the broiler? You know, heat source from the bottom (grill) vs. heat source from the top (broiler).
|
|
|
Post by Diremaker on May 22, 2008 13:05:32 GMT -5
If you use the grill, don't use the pan. Just make sure you have adequate distance between heat and fish, otherwise....salmon ashes... Editing to add: The above especially is true considering you are drizzling olive oil on the fish. If you don't feel comfortable with direct on the grill, get a Fish Basket <-- Click to see what I mean... Be sure to let me know how it comes out.
|
|
|
Post by Fredo on May 26, 2008 10:08:46 GMT -5
My oven has a convect broil setting, do you know what kind of difference that would make... other than not needing to turn the fish?
|
|
|
Post by CoffeeShooter on May 26, 2008 10:11:28 GMT -5
My oven has a convect broil setting, do you know what kind of difference that would make... other than not needing to turn the fish? Wouldn't that have a drying effect?
|
|
|
Post by Fredo on May 26, 2008 10:47:54 GMT -5
It hasn't been a problem on chicken or chops, but I'm a little hesitant on fish. I haven't cooked much fish in the past and I just hate to ruin good food.
Cibo used to have the best seared Ahi tuna steak in the universe. I wish I could duplicate that.
|
|
|
Post by Diremaker on May 26, 2008 23:01:12 GMT -5
To be honest, I've never gotten to use a convection oven much. I would imagine though that it would have a tendency to dry out fish more than a conventional oven though due to the air movement.
|
|
|
Post by manlyman on May 27, 2008 7:04:37 GMT -5
I tried the recipe over the weekend. On the grill, without the pan, indirect heat. DELICIOUS!
|
|
|
Post by Diremaker on May 28, 2008 12:50:42 GMT -5
Thanks. I'm glad you enjoyed it. BTW, you're the first that has tried one of these... or at least the first that wrote about it....
|
|