Salmon Preservation Methods
A cooking class like no other!
Best Selling Cookbook Author, Jennifer Bushman, shares invaluable tips and tricks while revealing three easy ways to preserve fresh salmon. From 'Potted Salmon' to wet and dry marinades, this is a virtual cooking class made for the home cook. A weeknight dinner game-changer, for sure!
POTTED SALMON WITH GARLIC TOASTS
The butter in this dish actually helps preserve the salmon by preventing contact with the air. Spread the mixture on Garlic Toasts or crackers of your choice when you are ready to eat this. It will last at least one week in the refrigerator.
Makes 4 servings
2 cups cooked Kvarøy Arctic salmon, skin removed, flaked into chunks
1/4 teaspoon freshly ground pepper
Pinch ground red pepper
3 tablespoons freshly chopped dill – plus sprigs for garnish
2 sticks butter, melted and cooled slightly
4 6-ounce ramekins or individual soufflé dishes
DIRECTIONS
In a bowl, break up the salmon with two forks until well shredded.
Season the salmon well with peppers and dill. Moisten the salmon mixture with 1/2 cup of the butter. Pack the salmon mixture into ramekins, pressing gently. Pour remaining melted butter into ramekins until level barely covers surface of salmon. Tap each ramekin on the counter so the butter fills any spaces. Add more butter, if necessary. Refrigerate. The butter will solidify. Ramekins may be refrigerated up to 2 days, covered with plastic wrap.
Serving Suggestion: Serve the salmon at room temperature with Garlic Toasts.
Garlic Toasts
If you are like me and constantly burn toast when making it under the broiler—try having a timer at hand and set it for 1 or 2 minutes to remind you the bread is under assault by fire. Or ask one of the children to time the toast for you; they will love being able to do something you are incapable of.
Makes up to 36 toasts
1/4 cup olive oil
3 cloves garlic, crushed
1/2 loaf baguette-style French bread, cut across into 1/4-inch slices
DIRECTIONS
Preheat the broiler.
Combine the oil and garlic in a small frying pan over low heat. Simmer gently for 5 minutes. Remove the pan from the heat and set aside to infuse for 10 to 15 minutes.
Brush both sides of bread slices with garlic oil. Arrange bread in one layer on a heavy baking sheet.
Broil about 6 inches from the element, watching closely, just until golden brown. Take care the toasts don’t burn. Turn slices and broil just until second side is golden—this is the tricky part as the toasts burn quickly once turned. Remove from oven and cool completely.
Pack in a sealable plastic bag or airtight tin.
Wet & Dry Marinades
While marinades are brilliant at turning salmon into cooked, flavorful, moist meals, it’s easy to forget to plan ahead and get that fish into a marinade well before you’re ready to cook it. Enter: the freezer marinade, when you bring that salmon home from the grocery store toss it in a marinade first and freeze it right in it. It will absorb the marinade whenever you decide to thaw it, and then all you have to do is bake, sauté, or grill it. This is a weeknight dinner game-changer.
How to Use Freezer Marinades
This seriously could not be easier. Just combine your marinade ingredients in a zip-top freezer bag, add the fish, seal it, move it around to coat and then toss the bag in the freezer. The marinated fish will keep there for up to six months.
When you want to use the fish, thaw it overnight in the fridge and cook it however you prefer — baking or grilling, both work well. You won’t have to add on extra cooking time for marinated meat — just follow your preferred method and use an instant-read thermometer to check for doneness.
Preserving with a Wet Marinade:
Kvarøy Arctic White Wine Marinade
Yields 1/2 cup
5 large garlic cloves, peeled
1 teaspoon salt
1/4 cup dry white wine
1/4 cup white wine vinegar
1 tablespoon fresh rosemary leaves
1 teaspoon honey
Kvarøy Arctic Mustard Marinade
Yields 1/2 cup
2 Tablespoons Dijon mustard
2 Tablespoons Grainy Mustard
2 Tablespoons Horseradish mustard
1/4 cup olive oil
2 tablespoons white vinegar
1 tablespoon dry sage
1 clove garlic (minced)
1 teaspoon salt
1/2 teaspoon black pepper
Preserving with a Dry Marinade:
Dried Smoked Cajun Kvaroy Arctic Salmon Rub
Yields 1/8 of a cup
4 teaspoon smoked paprika
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cumin
1/4 cayenne pepper (to taste
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
Crush all the ingredients so they are about the same size. You can crush them in a mortar and pestle, or in a bowl with a wooden spoon. Combine all of the ingredients in the baggie, add the fish and freeze.
Lemon Herb Kvaroy Arctic Salmon Rub
Yields 1/3 Cup
1 tablespoon dried chives
1 tablespoon dried tarragon
1 tablespoon dried parsley
1 tablespoon dried chervil
1 tablespoon freshly ground dried green peppercorns
1 tablespoon dried lemon peel, ground
1 teaspoon garlic powder
DIRECTIONS
Crush all the ingredients so they are about the same size. You can crush them in a mortar and pestle, or in a bowl with a wooden spoon. Combine all of the ingredients in a baggie, add the fish and freeze.
