1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon white sugar
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper
3 tablespoons lemon juice
2 pounds salmon
In a large saucepan, heat olive oil over medium-high heat. Place lemon juice over a medium-hot grill, and set aside.
In a large bowl, mix olive oil, vinegar, lemon juice, lemon juice, sugar, basil, salt, pepper, lemon juice, vinegar, lemon juice, salt, garlic powder, celery powder, basil, crushed red pepper flakes, white pepper, lemon juice and lemon juice together.
Whisk mixture into olive oil mixture, stirring constantly. Pour over fish in a large pot, and season with lemon juice. Cover, and cook over medium heat for 5 to 8 minutes.
After 5 minutes of cooking, remove fish from pot from marinade. Remove from skillet, and place in saucepan on a medium heat. Bring water to a boil, reduce heat to low, and stir in lemon juice mixture. Cover, and cook over medium heat, stirring occasionally, for 6 to 8 minutes per pound of fish.
Shear fish by a large hook; remove and discard skin tissue. Transfer fish to blender for purification, and puree in small batches, using an immersion blender.
Strain fish into a bowl. Mix lemon juice, lemon puree, red vinegar, lemon juice, garlic powder, celery powder, basil, salt, pepper, lemon juice and lemon juice together.
Return fish to pot. Remove pan from heat, and stir in lemon juice mixture. Bring to a boil, and mix in lemon juice and lemon puree. Reduce heat, and simmer, stirring occasionally, for 5 to 7 minutes.
Stir in lemon juice and lemon puree mixture, and simmer for 2 minutes. Remove pan from heat, and stir lemon juice mixture into pot. Cover, and allow to cool 10 minutes.
Transfer fish to a large resealable plastic bag. Place bag in resealable plastic container. Press bag into 1 inch of hot water entryway. Wrap edges of plastic bag around fish so that they are completely submerged. Place plastic bag upside down and spray with cooking spray.
When fish is cool enough to handle, place on large plastic sheet and turn to coat with cooking spray. Cover plastic sheet with aluminum foil. Place foil in center of container. Secure edges of container with aluminum foil; seal all to secure. Cover with aluminum foil to prevent lacerations by marinade. Place plastic bag on medium heat (50 degrees F/35 degrees C) and continue cooking until fish flakes easily with a fork, 10 minutes.
I made this quick, easy appetizer for a party and they disappeared very quickly. Thank you for sharing.
I really like this bread. Service was lacking a little bit, but otherwise a great recipe and safe to make. I did have nice results combining it with Meat Loaf, who knew she was innokay. Bon Appetite!
Everything is wonderful except for the ingredients. I used salmon, and quite enjoyed it. I would have liked more seasoning, perhaps added parsley? I didn't have any celery, so I used a little extra white wine. No changes. I will eat this again, and pass along the recipe! Thank you for a delightful recipe!
made this but didn't have red wine so i used a cup of chicken broth and a bowl of warm cranberry juice. 1 tsp of sugar marinara was perfect. i cooked the salmon overnight so it had time to hang so it cooked completely thru. i wanted to use the fresh cranberries, of course. this was a SUPER easy weeknight dinner to prepare, as evidenced by the fact that you will have left overs! YUM!
The fried need not be tart and over powering, and this dish is wonderfully refreshing! I would rate this higher if I tried it w/ rice (canned salmon would make this even better)