SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Vman's Salmon THIS is incredible
New Posts  All Forums:Forum Nav:

Vman's Salmon THIS is incredible

post #1 of 11
Thread Starter 
ONLY USE FRESH BEAN SPROUTS.
Using canned - well - It'll ruin it.

FISH SALMON VMAN’S SZECHUAN SALMON

This is SOOOO GOOOD !
I make this at home all the time. Even my kids love it.
I have made it at Tailgates and it disappears immediately.

NOTE: When making for tailgates you can premix the Rice Wine Vinegar, Chili Oil and Soy Sauce but bring to room temp before tossing w Sprouts and Chives for the Fish Topping.
ALSO NOTE: Chili Oil needs refrigeration after opening or making.

Ingredients:
Fresh Salmon Fillets - Size of your preference
Pistachio Nuts - Shelled or you shell, then Mortar or (Food process into little chunks)
Sriracha Sauce ( it has the "rooster" on the label)
Chili Oil - purchased or homemade (recipe on foodnetwork.com)
Rice Wine Vinegar
Soy Sauce
FRESH Bean Sprouts - From the Vegetable section
Fresh Chives. - (cut into 1/4 - 1/2" Pieces)

Process:
Remove Skin from Salmon Fillet
Remove “dark meat” from Salmon fillet - (midline on back)
Rub fish with Sriracha Sauce Coating BOTH Sides (wear plastic gloves)
Roll Fish in Ground Pistachio nuts To cover both sides well(use a Mortar and Pestle or Food Processor to grind nuts)

Pan Fry Crusted Fillet in a TBSP or Two of Olive Oil to desired doneness and place on serving plate.

WHILE FISH IS COOKING prepare the Fish Topping:
In a Small Bowl Mix: ( Per 1 Lb of Fish Fillet )
1 TBSP Chili Oil
1 TBSP Rice Wine Vinegar (White)
1 TBSP Soy Sauce
1 TBSP of Fresh Chives
1 Hand Full of Fresh Bean Sprouts ( NOT CANNED )

TOSS ABOVE THEN PLACE ON TOP OF Cooked FILLET on Plate.

I serve this with a bed of Wasabi Mashed Potatoes.

Final Note: Thinner Fillets will cook on Med Hi heat about 1-2 minutes per side. Steaks will run 2-3 min per side depending on thickness.

OH - and the WASABI MASHED POTATOES are EASY
Just make your favorite Mashed Potatoes.
I usually Make them from Raw Taters but have found Idahoan Brand of Instant Flakes to be quite tasty.

Once yer taters are made:
Add about a Tsp of Wasabi Powder for each serving.
Mix Well.
Add Salt and Pepper to taste
Add Garlic Powder to taste
Mix well again.
Top it off with a pat of butter.
Oh Yeaah.
post #2 of 11
I've had pecan crusted grouper before and that was good.....this sounds like it could make for a fancy dinner. Thanks VMan!!
post #3 of 11
Where's the smoke/grill?

Interesting sounding tho...
post #4 of 11
Richtee Rich, my smoker and BBQ is on my back deck covered kitchen area. (grins)

Heck that is a great recipe, cook it like you want it........you want the guy to come over and light your charcol or turn your propane on for you too? icon_rolleyes.gif
post #5 of 11
Heh.. I'm just sayin'... Hey... I use an OVEN for gawd's sakes!
post #6 of 11
Sounds like a great recipe! Thanks for sharing it. Just might give it a try this weekend.
post #7 of 11
Grins, Richtee, oven spelled backwards is Nevo. biggrin.gif
post #8 of 11
Stay tuned for Q-vue, we're doing this recipe on some King Salmon tonight.
post #9 of 11
This sounds very good and I think a few around here might try some mods...Thanks VMan !!
post #10 of 11

HeapOmeat- drool drool drool

man oh man oh man, I have salmon recipes that are good, but this one (with my few custom mods) scored an awesome 9+ stars out of 10.
post #11 of 11
Thread Starter 
Brother you knocked it out!
Recipes are just a guide.
Isn't that good? Try rubbin it w a little of that Sriracha. Or did ya? First pic looks pretty reddish.
Nice Q Vue too !
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Fish
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Fish › Vman's Salmon THIS is incredible