How to cook an excellent Salmon dinner, by Shield_Agent81
First you are going to need to start out with the essentials:
1 extremely huge farm raised filet from Costco (the cheapest place for great Salmon)
Other necessary elements include:
Tin Foil
Olive Oil (preferably a good brand, unlike what I am using for this demonstration!)
3-5 Lemons
Dill Weed
Montreal Steak Seasoning
Crushed Red Pepper
Minced Onion
Garlic Powder
Black Pepper
Step One:
Using a cutting board, and a very sharp knife, cut the lemons into slices as shown. The thinner the better.
Step Two & Three :
Lay the whole filet out in an apporopriate aread such as a cutting board (as shown), and give it a good rub with a generous amount of Olive Oil on both sides.
Step 4: Apply the Seasonings in the following order, finishing 1 side before the doing the other
Normally the seasoning to apply is the Dill Weed, but since the person I was making this for does not like Dill, I decided to skip this step.
FIRST: DILL WEED (generally you wish to use a generous amount if you are going to use this seasoning)
SECOND: MINCED ONION (use very little, just a few sprinkles)
THIRD: GARLIC POWDER (a lot or little depending on your love of garlic, I find just a sprinkle or two works best)
FOURTH: CRUSHED RED PEPPER (or black pepper depending on your tastes)
FIFTH: MONTREAL STEAK SEASONING (look at pictures to learn how to apply)
If you do not like one or two of the seasonings, dont use them. I know people that dont like Dill, and others that dont like Garlic, so mix and match to your own tastes.
here are the pics of the application process
MINCED ONION
GARLIC POWDER
RED PEPPER
MONTREAL STEAK SEASONING
SIDE 2 - everything applied.
STEP 5:
Because the filets are so big, and generally hard to handle, I suggest cutting the filet into two pieces. This makes the finished prodcut a lot easier to handle in the broiler/grill.
STEP 6: How to make the tin-foil cooking sheaths !
Basically what you want to do is cut a pice of tin-foil for both the top and bottom of the filet, and make sure that pieces are a few inches bigger than the filet on each side. You want to make sure that the tin foil is double-layered - meaing it is two sheets thick on both the top and bottom to prevent burning!
The next thing you will want to do is lay out the cut lemon circles on the tin foil in approximation to the piece of filet. You can go with a lot of lemons for a realy zesty taste or just a few lemons for a little bit of a zang. Once again this revolves around personal taste.
Both pieces A and B are shown:
Now that you have the lemons laid out, you need to take the filets and lay them on top of the lemons.
Once you have the filets laid out on top of the lemon slices, you can start to lay some more lemon circles on the top of the filets.
Now that you have both sides covered with the appropriate amount of lemons it is time to put the top piece of tin-foil on. Starting with one edge you want to fold the foil over at least twice to stop the juices from leaking out during cooking.
STEP 6: Cooking ! BAM!
The best way to cook the Salmon prepared this way is on a propane grill (yes I know it is winter, but that wont stop you from turing on the grill outside, I know this because it is DEC 21rst and I just did it). You can also cook this in the broiler of your house oven, but the grill gets much hotter and therefore cooks better.
Start by turning on the grill to the max, you want your grill to be the hottest it can. When you finally get a nice temperature going, turn the knobs to the mid-way point. You want to take your filets and put them on the 'elevated rack' in the grill, which is not direct on the flame. For thing to medium size filets, you want to cook each side of the filet for 7 minutes. (For massively thick filets - 8 to 8 1/2 minutes a side) Cooking these filets in the broiler will take a little longer, since it can not get as hot inside as the propane grill.
After this you want to turn the grill knobs back to high, and cook each side of the filet direct on the fire rack for 1 minute, and then it is done. Sometimes the sheaths will blow up like a popcorn bag, if this is the case, just punture a hole in the upper corner but make sure you can fold it over before you flip it, otherwise you will loose all the good juice.
STEP 6: ENJOY!
Now, the filet is going to come out nice and hot. The meat will be extremely moist and tasty, and will pretty much fall apart with interaction, so you are going to need a really sharp knife to cut it into smaller filets.
The finished product, right out of the tin-foil - and direct on the plate:
First you are going to need to start out with the essentials:
1 extremely huge farm raised filet from Costco (the cheapest place for great Salmon)
Other necessary elements include:
Tin Foil
Olive Oil (preferably a good brand, unlike what I am using for this demonstration!)
3-5 Lemons
Dill Weed
Montreal Steak Seasoning
Crushed Red Pepper
Minced Onion
Garlic Powder
Black Pepper
Step One:
Using a cutting board, and a very sharp knife, cut the lemons into slices as shown. The thinner the better.
Step Two & Three :
Lay the whole filet out in an apporopriate aread such as a cutting board (as shown), and give it a good rub with a generous amount of Olive Oil on both sides.
Step 4: Apply the Seasonings in the following order, finishing 1 side before the doing the other
Normally the seasoning to apply is the Dill Weed, but since the person I was making this for does not like Dill, I decided to skip this step.
FIRST: DILL WEED (generally you wish to use a generous amount if you are going to use this seasoning)
SECOND: MINCED ONION (use very little, just a few sprinkles)
THIRD: GARLIC POWDER (a lot or little depending on your love of garlic, I find just a sprinkle or two works best)
FOURTH: CRUSHED RED PEPPER (or black pepper depending on your tastes)
FIFTH: MONTREAL STEAK SEASONING (look at pictures to learn how to apply)
If you do not like one or two of the seasonings, dont use them. I know people that dont like Dill, and others that dont like Garlic, so mix and match to your own tastes.
here are the pics of the application process
MINCED ONION
GARLIC POWDER
RED PEPPER
MONTREAL STEAK SEASONING
SIDE 2 - everything applied.
STEP 5:
Because the filets are so big, and generally hard to handle, I suggest cutting the filet into two pieces. This makes the finished prodcut a lot easier to handle in the broiler/grill.
STEP 6: How to make the tin-foil cooking sheaths !
Basically what you want to do is cut a pice of tin-foil for both the top and bottom of the filet, and make sure that pieces are a few inches bigger than the filet on each side. You want to make sure that the tin foil is double-layered - meaing it is two sheets thick on both the top and bottom to prevent burning!
The next thing you will want to do is lay out the cut lemon circles on the tin foil in approximation to the piece of filet. You can go with a lot of lemons for a realy zesty taste or just a few lemons for a little bit of a zang. Once again this revolves around personal taste.
Both pieces A and B are shown:
Now that you have the lemons laid out, you need to take the filets and lay them on top of the lemons.
Once you have the filets laid out on top of the lemon slices, you can start to lay some more lemon circles on the top of the filets.
Now that you have both sides covered with the appropriate amount of lemons it is time to put the top piece of tin-foil on. Starting with one edge you want to fold the foil over at least twice to stop the juices from leaking out during cooking.
STEP 6: Cooking ! BAM!
The best way to cook the Salmon prepared this way is on a propane grill (yes I know it is winter, but that wont stop you from turing on the grill outside, I know this because it is DEC 21rst and I just did it). You can also cook this in the broiler of your house oven, but the grill gets much hotter and therefore cooks better.
Start by turning on the grill to the max, you want your grill to be the hottest it can. When you finally get a nice temperature going, turn the knobs to the mid-way point. You want to take your filets and put them on the 'elevated rack' in the grill, which is not direct on the flame. For thing to medium size filets, you want to cook each side of the filet for 7 minutes. (For massively thick filets - 8 to 8 1/2 minutes a side) Cooking these filets in the broiler will take a little longer, since it can not get as hot inside as the propane grill.
After this you want to turn the grill knobs back to high, and cook each side of the filet direct on the fire rack for 1 minute, and then it is done. Sometimes the sheaths will blow up like a popcorn bag, if this is the case, just punture a hole in the upper corner but make sure you can fold it over before you flip it, otherwise you will loose all the good juice.
STEP 6: ENJOY!
Now, the filet is going to come out nice and hot. The meat will be extremely moist and tasty, and will pretty much fall apart with interaction, so you are going to need a really sharp knife to cut it into smaller filets.
The finished product, right out of the tin-foil - and direct on the plate:
that looks sooooooooo good!!!!!!!!!!!!!!!!!!!!!