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Posts Tagged ‘salmon’

Cure For The Common Salmon

Posted by Caveman Cooking on September 6, 2010

Cure For The Common Salmon 7
The family emergency continues, making it difficult for me to post as often as usual. But, I’ve got another one here that will knock your loincloth off! Some call this Lox, Gravlox, or (mistakenly) Smoked Salmon. Though, it is really Cured Salmon … and, it is really good! Simple, too!!


1 2-3 Pound Fillet Fresh Salmon, skinned
1 Cup Sea or Kosher Salt
1/2 Cup White Granulated Sugar
1/2 Cup Brown Sugar
2 Tablespoons Fresh Ground Peppercorns
1 Bunch Fresh Dill


In a medium bowl, place salt, sugars, and pepper. Whisk together until fully blended and the brown sugar is no longer clumpy.
HINT #1: I used a five-flavor blend of peppercorns that included white, black, green and pink peppercorns and Jamaican pepper. Though, using plain old fresh ground black pepper will work just fine, too.
Cure For The Common Salmon 1

Place the salmon fillet centered on a piece of plastic wrap that is more than twice the length of the fillet itself. Cover the fillet with half the salt mixture, and then half the dill bunch.
Cure For The Common Salmon 2

Carefully turn the fillet over (It helps to pat down the ingredients into the fillet first). Then, cover the other side of the salmon with the rest of the salt mixture and dill.
Now, wrap the salmon as tightly as possible with the plastic wrap.
Place wrapped filet onto a sufficiently large plate or platter to catch any juices that my run off during the curing process. Place into refrigerator for 24 hours, making sure to turn it over at the halfway point.
HINT #2: If you wrap it tight enough, you won’t have to stack any blocks or anything else that other recipes seem to call for. I also like to re-wrap the fillet with a second piece of plastic wrap to help achieve the necessary tautness.
Cure For The Common Salmon 3

After 24 hours, remove the fillet from the fridge and carefully unwrap it. This is what it should look like!
Cure For The Common Salmon 4

Remove the dill and as much of the salt mixture as possible. Under cold running water, rinse the rest of the dill and salt from the salmon. Pat it dry with a paper towel.
Cure For The Common Salmon 5

With a very sharp knife cut the fillet, on an angle, into very thin slices. Layer the each slice on top of the previous one.
Now, you need to make a decision. Eat it right away? Refrigerate it until later? Or, freeze it for future use in the next 2-3 months? It’s hard not to try some right away, so go ahead and have at it. But, I like to wrap it up in some fresh plastic wrap and refrigerate it another 24 hours … it just seems to give it an extra bit of flavor curing.
Cure For The Common Salmon 6

When you are ready to serve it, you can place it on toast triangles with a little Goat Cheese and capers, put it in a salad, or go the traditional route pictured here: with a bagel, cream cheese, and slice tomatoes and onions.
HINT #3: You can add many other ingredients during the curing process. Paper thin slices of lemon; zest of any citrus; fresh tarragon or parsley; fennel, caraway, or coriander seeds; or just about anything else you may want to experiment with. Be creative and have fun!
Cure For The Common Salmon 7

Prep Time = 15 minutes
Cure Time = 24 Hours
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Breakfast, Seafood | Tagged: , , , , , , , | 10 Comments »

Grilled Teriockeye Salmon (with Mangocado Salsa)

Posted by Caveman Cooking on August 6, 2010

Grilled Teriockeye Salmon 7
Super easy to make … but, also super easy to mess up! However, if you do it right, your taste buds will be doing a victory dance!!


1 Large Fresh Sockeye Salmon Filet (approximately 2 pounds or more)
1/3 Cup Teriyaki Sauce
2 Tablespoons World Spice Merchants Pacific Seafood Rub
1 Preparation Mangocado Salsa


As I said, this is easy to mess up. The first step is crucial: choosing your Salmon filet. Make sure it is fresh, wild caught, and preferably Sockeye Salmon. While any genre of this anadromous fish would work, there is something to be said about the incredible flavor and texture that the dark red meat of the Sockeye holds. If you can get your hands on some Copper River Sockeye, it’s even better! DO NOT remove the skin.
Grilled Teriockeye Salmon 1

Place your filet, skin side down, on a suitably sized platter with raised edges. Cover with teriyaki sauce (I truly prefer the Trader Joe’s Island Teriyaki). Then, turn the filet over so that the skin side is now up. Cover with plastic wrap and refrigerate for no more than 20 minutes.
NOTE #1: This is another step that can be easily bobbled. If you marinate the fish too long, the flesh can become mushy and loose all it’s natural flavor. The teriyaki sauce should compliment this dish, not dominate it!
Grilled Teriockeye Salmon 2

After marinating, turn filet back over (skin side down) and evenly sprinkle the Pacific Seafood Rub over the fish.
Grilled Teriockeye Salmon 3

Pre-heat grill to a medium-high heat (about 300° to 325°). When grill is ready, create an indirect heat area for the fish and then coat the grill grate with non-stick spray.
NOTE #2: As you can see the spray will create flame ups. Be sure to keep the can as far from the flame source as possible. Also, use short blasts of spray to prevent any dangerous flare ups which could cause you to loose your Caveperson coat (ie. singe your body hair)!
Grilled Teriockeye Salmon 4

Place filet over the indirect-heat area of your grill. Spoon some of the extra teriyaki sauce on top of the fish. Cover grill and allow to cook for about 5 minutes before checking on the fish.
Grilled Teriockeye Salmon 5

Normally, it shouldn’t take more than 6-8 minutes to fully cook. Fish should have the beginnings of a nice crust on the edges and be firm, but not flaky, to the touch. If it’s still a little squishy, give it another minute or two.
NOTE #3: This is the last step that could end up in fouled fish. Overcooked fish becomes dry and, again, looses much of it’s natural flavor. In fact, it’s better to undercook it rather than the reverse.
Grilled Teriockeye Salmon 6

Using a large metal spatula, remove filet from grill and allow to set for a minute. Then, cut into serving sized portions and top with generous scoops of Mangocado Salsa. Plate with your favorite sides. Pictured here with rice pilaf and fresh, steamed New England clams.
Grilled Teriockeye Salmon 7

Prep Time = 5 minutes
Marinate Time = 15-20 minutes
Cook Time = 6-8 minutes
Serves 6-8

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Seafood | Tagged: , , , , , , , , , , | 9 Comments »

Teriockeye Salmon Wontons

Posted by Caveman Cooking on July 28, 2010

Teriockeye Salmon Wontons 6
Being that this is now the third wonton recipe I am sharing here, it is readily apparent that the Caveclan loves their deep-fried Asian appetizers. That said, these just may be the best of the bunch! All I know is that I’ve made them several times now and they have all disappeared quicker than one of Lindsey Lohan’s lawyers. 😉


1/3 Pound Fresh Sockeye Salmon Filet
3 Tablespoons Teriyaki Sauce
4 Ounces Cream Cheese (NOT whipped)
4 Water Chestnuts
1 Green Onion
2 Tablespoons Corn Starch
24 Wonton Wrappers


Skin Salmon, then cut into 1″ rectangles. Place into bowl and cover with Teriyaki sauce. Be sure to get all the pieces of fish evenly and completely soaked in the sauce. Set aside.
HINT #1: While any type of Salmon would work for this recipe, I highly recommend Sockeye Salmon. Aside from the fact that it is part of the name of this dish, it is also the most flavorful type of the anadromous Salmonidae.
Teriockeye Salmon Wontons 1

While the fish is soaking, mince onions and water chestnuts, cut cream cheese into 1/4″ cubes (about 1/3 of a teaspoon), and set up your wonton making station. You’ll need the above ingredients plus a small bowl with cool water, a clean plate, a cooking towel, and a cookie sheet completely dusted with the corn starch.
Teriockeye Salmon Wontons 2

Place a wonton wrapper on the plate, add a cube of cream cheese, a piece of Salmon, and a pinch each of green onion and water chestnut.
Teriockeye Salmon Wontons 3

NOTE: Previously, I showed you how to make a “Bishop’s Hat” wonton. This time, I’ll demonstrate the “Pirate’s Hat”.
Wet your finger and moisten three edges of the wonton wrapper. Take the dry edge and fold it over to the opposite edge. With your finger tips, firmly seal all the edges, while pressing gently to remove any gaps between the filling and the wrapper itself.
HINT #2: Any air or gaps may cause a bubble to form on the wrapper surface when the wonton is cooked. These tend to pop and let the cream cheese come running out.
Teriockeye Salmon Wontons 4

Next, fold the front edge back slightly and firmly pinch the ends together, creating an air-tight seal. When done, place wonton onto cookie sheet and wipe any moisture off your prep plate before making your next wonton.
Teriockeye Salmon Wontons 5

When all wontons are made, cover the cookie sheet with plastic wrap and place into freezer for an hour before cooking them. This helps the wontons to hold their shape, as well as prevent tears in the wrapper while they are being cooked.
In a saute pan or wok, heat vegetable oil to 350°. Gently place 4 or 5 wontons into the oil and cook for about 1 minute or so (depending on oil temp). Don’t overcrowd the pan or they won’t cook evenly.
Serve with your favorite dipping sauce. Pictured here with spicy Plum Sauce.
HINT #3: If you make too many (as if that was possible), once they are frozen, remove them from the cookie sheet and place into a freezer-friendly, air-tight container. When you’re ready to eat them, just plop them straight into the oil from the freezer. They will last up to three months.
Teriockeye Salmon Wontons 6

Prep Time = 30 minutes
Cook Time = 1 Minute
Makes 24 Wontons

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Appetizers, Asian, Seafood | Tagged: , , , , , , , , | 19 Comments »