Re: OMEGA Blue Collar Diet (Phase 1 first 6 weeks)
SugarTits said:
Hey needto. I wanna make some smoked salmon. Whatcha got?
4 sheets (12x18-inches each) Heavy Duty Aluminum Foil
4 thin onion slices, separated in rings
2 medium carrots, cut in julienne strips or shredded
4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
2 teaspoons grated fresh ginger
2 Tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Salt and pepper
Fresh spinach leaves
Preheat oven to 450ºF OR grill to medium-high.
Center onion and carrots on each sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Top with salmon portion. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake packets on a cookie sheet in oven, 21 to 25 minutes for frozen fillets OR 16 to 20 minutes for fresh/thawed fish OR GRILL frozen fish for 19 to 23 minutes or fresh/thawed fish for 14 to 18 minutes in covered grill. Cook just until fish is opaque(see tip) throughout. Serve salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
tip
Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking. When cooking fish, care must be taken not to overcook the fillet, steak, or whole fish, which results in dry and somewhat tasteless meat. A general rule is to cook a fish 10 minutes for each inch of thickness. Realize that the fish continues to cook after removing it from the heat, so for a more flavorful result, begin checking for doneness prior to the 10 minutes per inch rule, allowing the fish to finish cooking as it sits prior to serving. Since the meat of the fish is somewhat translucent, it begins to become opaque as it cooks, which is another method of visually checking for doneness, especially for fillets that are most often not as thick as fish steaks. When fillets are opaque (white), it is an indicator of doneness. Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside. Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or "flake". If the fish flakes too easily, it may be overcooked. The meat should slightly resist separating, but still be able to be separated, thus indicating it is moist and not too dry. When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
Smoked Salmon Fillet
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