ISO Cold Salmon Recipe

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Post Mon, May 25 2009, 8:37 pm
I need an easy way to make salmon slices that can be served cold and travels well (ie - no liquidy sauce). We are going away for Yom Tov and I need to bring the food with me. If it uses just "standard" ingredients - like those I have at home or are in my local makolet, that would be even more helpful.
Thanks so much.
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Post Mon, May 25 2009, 8:42 pm
The following is really good cold. Place salmon slices on baking sheet. Spread with a thin layer of mayonnaise. then sprinkle with some lemon juice, black pepper and dill. Bake until cooked. chill.
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Post Mon, May 25 2009, 8:47 pm
or just pour lemon juice on it and bake covered for forty five minutes. you can transport it without the extra liquid.
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Post Mon, May 25 2009, 8:50 pm
Those sound great! You can also put spices (garlic, paprika, season salt or reg salt, pepper etc) and then garnish with lemon slices.
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Post Mon, May 25 2009, 9:34 pm
if you want a recipe for chilled salmon with a separate Dijon dipping sauce, let me know.
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Post Mon, May 25 2009, 9:46 pm
Thanks for all your suggestions. ra_mom- yes, please!
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Post Mon, May 25 2009, 9:51 pm
I make a sweet one:

Mix together equal parts of BBQ sauce and Brown Sugar. Add some white wine.
Pour over salmon. Sprinkle some garlic powder on top.
Grill for about 10-15 minutes.

By the way, any way you make it, after it cools down, transfer it carefully to a flat type of tupperwear container. then you won't have to worry about it spilling/dripping on the way.
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Post Tue, May 26 2009, 6:29 am
I make a marinade- equal parts soy sauce and maple syrup and 1 tbsp toated sesame oil . marinade salmon for a few hours or overnight.
broil for +- 15- 20 minutes till sauce is carmelized and salmon is cooked through. really pretty and tasty
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chocolate moose


Post Tue, May 26 2009, 7:48 am
there are many posted here; you can do a search. I have a very good sweet and sour one
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Post Tue, May 26 2009, 8:36 am
sped wrote:
Thanks for all your suggestions. ra_mom- yes, please!

Chilled Salmon with Dijon Dipping Sauce (Quick & Kosher)

8 salmon fillets, about 2 pounds
1 Tbsp dried dill flakes OR 2 tablespoons minced fresh dill
1 Tbsp dried parsley flakes OR 2 tablespoons minced fresh parsley
1/4 tsp kosher salt
1/2 tsp black pepper

3/4 cup light mayonnaise
2 Tbsp Dijon-style mustard
1 Tbsp lemon juice
2 cloves garlic OR 1 tsp prepared minced garlic
1 tsp dried dill OR 1 Tbsp chopped fresh dill
1/4 tsp sugar
1/4 tsp pepper

Preheat oven to 450° F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
Rinse fillets and pat dry. Place in prepared pan.
In a small bowl, mix the dill, parsley, salt and pepper.
Sprinkle seasoning mixture over each fillet.
Bake, uncovered, at 450° for 12 to 15 minutes or until desired doneness.
While salmon is cooking, prepare sauce. Place all ingredients in a bowl and mix well to blend.
Chill salmon and sauce separately in refrigerator for at least 2 hours before serving. Serve sauce on the side.
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