Simple Salmon and other fish nursery rhymes

Dear Messy Gourmet,
I am looking for an awesomely delicious salmon recipe. However, please keep in mind, that I'm a man. Therefore, it must be very, very simple.
Thanks, Ronnie

Dear Ronnie,
Messy Gourmets (men and women) love simple recipes and there is nothing simpler than making salmon. The first step is to get very fresh salmon steaks or fillets. One tip is that fresh salmon does not smell fishy. The next step is the marinade. It could be as simple as lemon and pepper or something a little more elaborate. Then you can pan sear, grill, broil, bake or poach.

Uncle Bob Salmon (Contributed by Roxanne Allen)

I first had salmon fixed this way in Michigan, where our family gathered to celebrate the life of our Uncle Bob, a man of warmth, heart, integrity, and great fun. But another reason I call it Uncle Bob salmon is that it is so easy, all you do is combine the few ingredients, marinate a while, and then -- Bob's your uncle!

Please note that quantities are not my strong suit. The amounts below are approximations only, and you can fiddle with things until you are completely happy. Or, as I do, make it a little differently each time. I would be wary, though, of increasing the proportion of sugar too much.

Marinade:


• 2 c. good dry white wine (Chardonnay is fine, or just use the rest of that bottle of champagne!)
• 1/3- 1/2 c. brown sugar
• LOTS of tarragon, either dried or fresh (4 T. of dried is not too much)
• 2 tsp. Liquid Smoke, hickory flavored
Marinate salmon filets for 3-4 hours, turning a couple of times. Pan sear, grill, or broil.

Pan Seared (Contributed by Sharon Busby):

Simple and awesomely delicious. Take your salmon steaks and sprinkle both sides with lemon pepper . In a non-stick skillet, melt ~ a tablespoon of butter and the same amount of olive oil When it is moderately hot (not smoking), add steaks and cook, turning once, until the salmon flakes easily. Serve this with a good rice pilaf & a green veggie (asparagus is nice).

Poached (Contributed by Doreen Ryan):

• Salmon filets(allow 6 ounces per person)
• 1 carrot sliced
• 1 small onion sliced
• 1 stalk celery sliced
• 2 slices lemon several sprigs of parsley
• 6 bay leaves
• salt (to taste)
• 1 cup dry white wine
• Juice of half a lemon

Broiled or Baked (Contributed by Joe Benik)

Dead easy. Five minutes preparation time. An hour to marinate. Fifteen minutes cooking time.

• Two salmon steaks. You can buy the crescent-shaped cross-cut steaks, but I like the rectangular steaks better. There are fewer bones to pick out.
• One big lemon, or two small ones.
• Some mixed dried herbs. A jar of Italian Seasonings or Herbs de Provence will do the trick. Otherwise, you can use whatever herbs you have.
• Salt and pepper.
You will also need an oven-proof tray that is big enough for the salmon pieces to fit into without touching. A cake or pie pan will work nicely.
1. Feel around the salmon steaks for small pinbones, and pull them out with a pair of tweezers (for women) or a small set of needle-nosed pliers (for men). Once you get your salmon relatively bone-free, rinse them quickly under the tap.
2. Cut your lemon in half and squeeze the juice into your tray. Fish out any seeds that fall in.
3. Sprinkle salt, pepper, and herbs (as much or as little as you want) onto both sides of your fish and pat down. Put both pieces in your tray and chill in the refrigerator for about thirty minutes. This will marinate your fish in the lemon juice and herbs.
4. Turn the pieces of fish over after thirty minutes to marinate on the other side. Chill for another half-hour.
5. Turn on your oven to 450 degrees. If your oven has a broiler, turn it on.
6. Bake or broil the fish for ten minutes on one side, and then five minutes on another. The steaks should be firm and flaky on the outside, and still rare on this inside. But since you cannot see the inside of your steaks, you'll have to trust me.
7. Serve and enjoy.

Optional Sauce:
Make an easy sauce for the fish. Pour a glass of white wine or vermouth into the pan after taking the cooked fish out.With a flat wooden spoon or spatula, scrape the brown gunk, bits of fish, burnt herbs and dried lemon juice from the bottom of the pan and mix it with the wine. Pour the sauce through a strainer onto your fish.

Stains: Salmon
Do the dishes right away.Clean countertops,boards and utensils with soapy water. Use lemon juice to rid your hands and cutting board of the fishy smell.

Movies for inspiration: A River Runs Through It (1992)
Narrator: In my family, there was no clear division between religion and fly fishing.