Has anyone tried this recipe with salmon instead of trout? The colour of the fish in the video is very similar to that of salmon.

We often add these little tips in the Chef Notes, above the player to left.
CHANGE..."Notes" are now at the bottom of each text recipe.

Hey everyone, I tried this recepie with salmon and it turned out really well. Te recepie is easy, fast and delicious. Totally recommendable!.

Overfishing has caused a sharp decline in wild Steelhead populations, so I went with the Alaska Salmon. It was delicious and so easy.

I also used tofu to make an alternative for my one vegetarian guest and she really enjoyed it.

Wow. Fast, simple, healthy and doesn't make a huge mess in the kitchen. You can't beat this recipe for a busy weeknight.

I used wild king salmon for this, cooked to to medium rare (about 3 1/2 minutes per side, for 1+ inch thick filets) and served it with the steamed baby bok choi and steamed rice. Just a terrific recipe. For timing, I started marinating the salmon, used a rice cooker to make the rice, and prepped the bok choi while the rice and salmon were doing their things. When my husband finished with the project he was working on, I was able to cook the salmon and bok choi and get dinner on the table in less than 10 minutes. A nice sauvignon blanc was delicious with this.

I had never used Bragg seasoning and this was a great way to introduce this ingredient. I would be an excellent substitution for a soy sauce marinade, as it is milder than soy sauce and doesn't overwhelm the fish.

I will DEFINITELY add this to my "short list" of recipes, particularly for nights when time is limited and I want something fast to serve.

Dawn, I cannot see the "chef notes" you mention at the top left of the player, below the title - is that a feature that was taken out since you posted that message?

Under the title, I can see:
"by Dawn T in Rouxbe Videos" - neither of those two links seems to be the Chef's notes you mentioned?

Thanks!

They are now at the bottom of each recipe...nice catch! Sorry for any confusion.

Great, thanks! I was afraid I was missing some insider secret... ;-)

I'm making this tonight, probably with salmon - depending on what they have at the grocery store. I think I'll use Soy sauce instead of Bragg for this first time, since I have some half-decent soy sauce in my fridge. For sides, I'm making your "Healthy and Delicious Brown Rice" since I have some homemade fresh chicken stock! With pan-steamed broccoli & carrots from the Farmer's Market!!

I promise I'll raise my glass to you before I pick up my fork. :-)

Hope you have a super dinner David. Also just wanted to mention this...soy sauce can be quite salty so you may want to taste it and add a bit less to start with or even add a touch of water to dilute it a bit...of course you may already know all of this...but just in case :-)

Have a great night and thanks for the toast!

Dawn, I followed your suggestion and put a little less soy sauce, and it came out just great.

The only question I had was: when marinating, little bits of garlic/ginger stick to the skin and flesh of the fish. Do you recommend brushing those off before cooking? They kinda burn in the skillet, resulting in a bit of a bitter burnt garlic taste.

I see on your video they are not burnt, but simply nicely caramelized - maybe that means you have the heat lower?

Or maybe the Soy Sauce burns easier than Bragg?

I mean the fish wasn't burnt, just slightly blackened on the edges of the surface that was in contact with the skillet, and ... well I'm trying to get it perfect.

Glad you liked it. As for the garlic and ginger taking on a bit too much color, you are correct in thinking that it was likely the heat. Turning the heat down a bit would take care of this. That being said, don't be afraid to wipe off some of the garlic and ginger if you want to cook it at a higher temp.

As for the soy sauce vs. Bragg, soy sauce is darker in color so this would also make the end result darker. As long as it didn't taste burnt you are good to go.

Hope this helps!

Hi Dawn, My brother just back from the Arctic laid a Arctic Char on me! Would this recipe be a good fit or is the Sable fish that my husband brought back from his bike trip to Steveston be a better bet? Crazy about your website keep up the great work

Hello Sheila,

I know you asked Dawn, and I'd love to hear her opinion as well, but thought I'd share my experience.

Arctic Char is really close to both Truit and Salmon and should go perfectly with that recipe. I say go for it!

Sablefish, a.k.a. Black Cod, has a more fragile, soft delicate flesh kinda like chilean seabass or even Turbot, and I prefer to bake it rather than pan frying it. I make a similar marinade (I also add a little rice wine), but then bake it in a 450 degrees oven for about 15min or until flaky. It's delicious!

So sweet of you to weigh in David N. I think you are right. The Sablefish is very fatty and I might find myself with an incendiary event stove top. I like the idea of baking it better, mind you the arctic char has a fair amount of fat in it as well, given those arctic temperatures. By the way, new as I am to Rouxbe, my big tip is.......if you are a laptop kitchen person and need to refer to the Rouxbe site as you are cooking, I have stretched some cling wrap over the keyboard and it works really well to
resist the garlic/onion juice (not to mention the saliva) from compromising the laptop computer.

Tamari in place of bragg??

Hi There I am not sure exactly if you are asking if it can be replaced for bragg or if you were questioning the fact that it can be? Sorry...In the video at 00:35 of step 1 we say that it can be used instead of bragg. Hope this answers your question. Good luck!

Hi Dawn, I tried this recipe last night and I thought it was excellent! The marinade was delicious! Though, I did mess up the cooking of the sticky rice. It was my first time cooking rice using the steaming method. In the past I have always used the 'boiling pasta method'. I used risotto rice as that was the only short grain rice I could get and I followed the fluid-rice ratio given on the packet but it ended up having way to much fluid. Might have been from the residual moisture from rinsing. I tried getting rid of the excess fluid by cooking it off but the rice started to break down into a sludge and it still tasted watery. I suppose its a case of experimenting until you get the right volumes. I added some lemon juice to the rice to give it a little bit extra flavour too. Next time I cook this recipe, I might toss some tamari through the cooked bok choi to give it some extra flavour or perhaps saute the bok choi with shiitake mushrooms and aubergine in some of the tamari sauce? or perhaps serve the fist with some fresh pesto? What do you think?

With many thanks,
Andy

Arborio or carnaroli rice are best for risotto methods. They both don't steam very well (swell up way too much) or work well as a pilaf. But the rest of the experimenting you've done sounds interesting.

I can't wait to try this recipe. Braggs with ginger is such a fantastic flavor. A little dollop of sesame seed oil might be a nice touch, too.

I am making it tonight. Do you clean the skin of the scales? In the video it seams like the sking still have scales.

Thanks, Faye

Definitely remove the scales from the skin of the fish. This makes fish much more pleasant to eat! It does look like there were a few stragglers there during the cutting, but rest assured, they were cleaned off and removed prior to marinating and pan frying. Enjoy dinner! Cheers!

Thank you Kimberly for your fast reply. I removed the scales just in case; unable to wait for your answer. Next time I will ask fishmonger to do it for me. You understand. Right? I used salmon and it was great! By this time the dinner is gone already! He-he-he. I had sauteed green beens in butter with it (they were cooked and shocked prior to sauteeing of course) as a side. You guys are unbelievably good at what you do. I feel like I am among friends all the time. Rouxbe rocks!

I just made this tonight. Very good flavor, but I had a little trouble with the pan frying (lol or maybe I just thought so) I used tuna (from what the seafood guy said "sushi grade tuna") I've never tried to cook it before. My husband likes things cooked all the way through. Is the tuna supposed to stay pink in the middle after cooking? I had mine which was still pink in the middle but I think it was a little dried out. Any tips? Great site by the way, I have learned so much from you .

Indeed, good quality tuna should be pink. In fact, sushi grade tuna is most often eaten raw. For tips on how you might have done things differently you may want to check out the lessons on How to Pan Fry FIsh (and all of the other fish lessons), if you haven't already that is. Also, there is a tuna recipe on Rouxbe that might give you some pointers on cooking tuna. Just search for "tuna" in the search field at the top right of each page.

Perhaps use a fattier fish next time for your husband. If he prefers it cooked all the way through, it will still be somewhat juicy if cooked until it is "just" done.

As for your dinner I am glad to hear that you liked the flavor...that is a great start. Keep up the good work. Cheers!

Thanks Dawn. You and the other staff members are so quick to respond. It feels like I'm in a very small class even though I'm sure there are a ton of members. I had taken the fish lessons, but a review is always a good idea. I think i was just concentrating on the color so much that I forgot the part of the lesson that showed the texture when it was done. 8) live and learn and make tasty dishes along the way. Also I wanted to thank you for pointing out that search button. I had never noticed it up there.