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Salmon +12 Ways, From Mark Bittman's Kitchen Matrix
Salmon +12 Ways, From Mark Bittman's Kitchen Matrix
142
POACHED
GRILLED
BURGERS
Put a 1-pound piece of skin-on salmon fillet in a pan just large enough
to hold it. Barely cover with water. Add 1 cup soy sauce, a few slices of
ginger, and some scallion greens. Cover and bring to a boil. Reduce to a
simmer and cook for 1 minute; turn off the heat and let the salmon sit
until tender, about 10 minutes. Carefully remove the salmon, drain, and
chill in the fridge (up to a day). Garnish: scallions and sesame oil.
Heat a grill until moderately hot. Stir together the juice of 1 lemon;
2tablespoons chopped fresh parsley, basil, or dill; and 1 tablespoon
olive oil. Rub a 1-pound skin-on salmon fillet with olive oil, salt, and
pepper. Grill skin side down until the skin is crisp, 4 or 5 minutes. Turn
and cook until the fish is firm but still medium rare, another minute or
two. Drizzle with the lemon and herb mixture.
Cut a 1-pound skinless salmon fillet into large chunks. Put one-fourth
of it in a food processor with 2 teaspoons Dijon. Process into a paste.
Add the remaining salmon and 1 chopped shallot; pulse to roughly chop
the salmon. Stir in cup bread crumbs. Shape into 4 burgers;
refrigerate for up to a few hours. Grill until firm, 4 minutes on one side, a
minute or two on the other side. Serve on greens or buns.
Chipotle and
Avocado
Crme Frache
and Caviar
With Tarragon
Mayonnaise
Harissa
Apricot, Mustard,
and Soy
KITCHEN MATRIX
With Salsa
Substitute 2 teaspoons chili
powder and 1 teaspoon ground
cumin for the mustard, and
cup chopped scallions for
theshallot. Serve the burgers
with any of the salsas on
pages240241 and with a
dollop of sour cream, if you like.
143
RAW
142
POACHED
GRILLED
BURGERS
Put a 1-pound piece of skin-on salmon fillet in a pan just large enough
to hold it. Barely cover with water. Add 1 cup soy sauce, a few slices of
ginger, and some scallion greens. Cover and bring to a boil. Reduce to a
simmer and cook for 1 minute; turn off the heat and let the salmon sit
until tender, about 10 minutes. Carefully remove the salmon, drain, and
chill in the fridge (up to a day). Garnish: scallions and sesame oil.
Heat a grill until moderately hot. Stir together the juice of 1 lemon;
2tablespoons chopped fresh parsley, basil, or dill; and 1 tablespoon
olive oil. Rub a 1-pound skin-on salmon fillet with olive oil, salt, and
pepper. Grill skin side down until the skin is crisp, 4 or 5 minutes. Turn
and cook until the fish is firm but still medium rare, another minute or
two. Drizzle with the lemon and herb mixture.
Cut a 1-pound skinless salmon fillet into large chunks. Put one-fourth
of it in a food processor with 2 teaspoons Dijon. Process into a paste.
Add the remaining salmon and 1 chopped shallot; pulse to roughly chop
the salmon. Stir in cup bread crumbs. Shape into 4 burgers;
refrigerate for up to a few hours. Grill until firm, 4 minutes on one side, a
minute or two on the other side. Serve on greens or buns.
Chipotle and
Avocado
Crme Frache
and Caviar
With Tarragon
Mayonnaise
Harissa
Apricot, Mustard,
and Soy
KITCHEN MATRIX
With Salsa
Substitute 2 teaspoons chili
powder and 1 teaspoon ground
cumin for the mustard, and
cup chopped scallions for
theshallot. Serve the burgers
with any of the salsas on
pages240241 and with a
dollop of sour cream, if you like.
143