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Showing results for tags 'blasamic'.
Since "Jackjumper101" has been on a seafood from Costco trip, i post this one for him... (and every one else too!) THE STEELHEAD TROUT FILLETS The steel head fillets (you could use salmon) from Costco were rinsed and patted dry and set out at room temperature for an hour to air dry a bit. I then coated both sides (skin side too) with EVOO and seasoned lightly with a Cajun seasoning blend. Cooked on Big(Red)Joe indirect on a well oiled grill grate at 275-300 degrees with a single pecan chunk for smoke. Cook skin side down (no need to turn) to internal temp of 140-160 depending on your preference. Probably an hour (or less) depending on the thickness and your actual cook temperature . Check often to not overcook. At the higher temp (300) the skin, seeing radiant heat from the deflector will crisp up a bit. Makes for great eating of the skin. Let’s Eat Seasoned and Ready to Smoke On Big (Red) Joe Smoking Done THE SAUCES The “white sauce” for plate use was a variation of an Ina Garten recipe. I used dried dill and dried basil because it was on hand. White Sauce: · 1 cup good mayonnaise · 1/4 cup sour cream · 3/4 teaspoon white wine vinegar · 12 fresh basil leaves · 3/4 cup chopped fresh dill · 1 1/2 tablespoons chopped scallions, (white and green parts) · 1/4 teaspoon kosher salt · 1/4 teaspoon freshly ground black pepper · 3 teaspoons capers, drained EDIT: Here is the link for the Ina Garten recipe and the details on making the sauce. http://www.foodnetwork.com/recipes/ina-garten/grilled-salmon-sandwiches-recipe.html The “dark sauce” for plate use was a variation of a marinade I often use on salmon Dark Sauce: · Low Sodium Soy Sauce · Sesame Oil · Sweet Chili Garlic Paste · Ground Ginger · Honey · Brown Sugar chopped scallions, (white and green parts) Add a bit of water if needed to mellow the flavor a bit CREMINI MUSHROOMS with BALSAMIC VINEGAR REDUCTION I also fixed cremini (Baby Bella) mushrooms in a very hot skillet using a bit of olive oi, finish with a good hit of balsamic vinegar, and reduce down. Add a pinch of kosher salt and ground pepper. Notes: The “dark sauce” is quite heavy in flavor so be cautious on the salmon. The “dark sauce” was also very good on the mushrooms. The “ white sauce” is a beautiful marriage with the fish. Hope this gives you some ideas.