Salmon again? Yes. In my opinion, this is the best dish I have ever made. That may not be saying much. Seriously, when I watch shows like “Chopped” or anything on the Food Network it is obvious that most of those folks are culinary geniuses. But in my small corner of the world this dish had it all and it made me very proud. Though my sweet lady says that there are a few of my dishes she actually likes better. On top of that, I realize that the picture of this salmon is horrible. That is because of Porta Shots…dammit. Just bare with me through the description, you won’t be disappointed.
It all started the night before, not just the Porta Shots but the concept of this salmon. See, I’ve been wanting to utilize more Indian spices in my dishes. In particular Turmeric, solely due to the health benefits. Seriously, it could be the most useful and healthy spice in the history of mankind. Read about the benefits here. So, I picked some great Indian spices and started experimenting. Made some really great Mongolian Beef and the household agreed that it was worth making again. I’m not posting the blog for the Mongolian Beef because I’m going to make some adjustments next time. Bottom line, there was some Indian spices in the cupboard and they went to good use the next night.
So there we are, The Common Chefs making some plans for our next episode and drinking some water…uh I mean Porta Shots…with ice which is made from water. Then I stood up and said, “I’m going to amaze everyone right now”. Usually, when a statement like that comes out in a group setting, everyone assumes fart positions. But not in this case. I was seriously going to go in and make a dish that would be amazing. Here is what I done.
5 lb salmon fillet
15 to 20 almonds
3 to 4 hot peppers
6 cloves of garlic
Half of a medium sized onion
Fresh sprigs of herbs – garlic chive, rosemary, basil, thyme
Spices – turmeric, garam masala, salt and pepper
Layout the fillet in a large piece of tinfoil. Then sprinkle a thin coat of turmeric over the entire face of the salmon. Make sure that it is covering all the salmon skin but not a thick coat. Sprinkle in some salt, pepper and garam masala. Next take chopped almonds and cover the spices with them. Cut the apples into small bite sized pieces, cover the fillet. Mince the garlic and onion and add them to the top of the fish. Lastly, add all the herbs and the minced hot peppers. Wrap the salmon very tightly sealed with the tinfoil and then take another huge sheet of foil and double wrap this salmon. This is crucial. You are going to want to seal in the moisture from all this yummy goodness. After you are confident that this fish is sealed tightly, put it on the grill on a very low setting…maybe 200 degrees. Cook for 1.5 to 2 hours.
When you open this dish up there are a few things you’ll notice. The natural juices of the salmon will have stayed inside the foil. The fish will be extremely moist. The apples, the garlic and the onions will have caramelized together. The almonds will not be mush, but they will be soft. The spices will have cooked directly into the outside flesh of the fish and resolved into the moisture at the bottom of the foil.
I made some mashed potatoes to serve with this dish and when one took a bite of the fish and potatoes together it was the most incredible pairing of flavors. This was Chris’ first salmon and it was Alex’s favorite salmon of all time, according to him. We did eat the heck out of it. I’ll make it again and get some better pictures next time.