frozen salmon filets tonight. what am i doing to them? was thinking of blackening them but now i'm not so sure

Serves 4

Use center-cut salmon fillets of similar thickness so that they cook at the same rate. The best way to ensure uniformity is to buy a 1 1/2- to 2-pound whole center-cut fillet and cut it into 4 pieces. Prepare the glaze before you cook the salmon. If your nonstick skillet isn't ovensafe, sear the salmon as directed in step 2, then transfer it to a rimmed baking sheet, glaze it, and bake the salmon as directed in step 3.
Ingredients

1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon cornstarch
4 center-cut skin-on salmon fillets, 6 to 8 ounces each (see note)
Ground black pepper
1 teaspoon vegetable oil
1 recipe glaze (see related)

Instructions

1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine brown sugar, salt, and cornstarch in small bowl. Pat salmon dry with paper towels and season with pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute.

2. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.

3. Remove skillet from heat and spoon glaze evenly over salmon fillets. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 degrees on instant-read thermometer and is still translucent when cut into with paring knife, 7 to 10 minutes. Transfer fillets to platter or individual plates and serve.

soy mustard glaze
Mirin, a sweet Japanese rice wine, can be found in Asian markets and the international section of most supermarkets.
Ingredients

3 tablespoons light brown sugar
2 tablespoons soy sauce
2 tablespoons mirin (see note)
1 tablespoon sherry vinegar
1 tablespoon whole grain mustard
1 tablespoon water
1 teaspoon cornstarch
1/8 teaspoon red pepper flakes

Instructions

Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.


Balsamic pomegranate glaze

Makes about 1/2 cup
Ingredients

3 tablespoons light brown sugar
3 tablespoons pomegranate juice
2 tablespoons balsamic vinegar
1 tablespoon whole grain mustard
1 teaspoon cornstarch
pinch cayenne pepper

Instructions

Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.


Asian BBQ Glaze


Our sweet barbecue glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.
Makes about 1/2 cup
Ingredients

2 tablespoons ketchup
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons light brown sugar
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons Asian chili-garlic sauce
1 teaspoon grated fresh ginger

Instructions

Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 3 minutes. Remove from heat and cover to keep warm.

Honey mustard glaze with a fine chopped walnut crust on Salmon is bomb as fuck.

That's awesome cyclone!

The directions they gave me are to a "nondescript" building and I have to open a back door and walk up a flight and get buzzed in. This might be an elaborate plan to mug me.

The Crimson Cyclone wrote:The directions they gave me are to a "nondescript" building and I have to open a back door and walk up a flight and get buzzed in. This might be an elaborate plan to mug me.

oh god you're going to be in the next recipe.

Brian a l'orange

With some fava beans and a nice Chianti

I made this
https://instagram.com/p/BBx1hSnMzJY/

Yeah? I made chicken noodle soop

Followed up TCC's gnocchi night with my own lol

Really feeling a breakout Gravy or Sauce poll threat.

702 wrote:Really feeling a breakout Gravy or Sauce poll threat.

gravy: meat cooked in the tomato sauce
sauce: just tomatoes and other things

TCC those pics on Facebook of your food make me drool. Open a damn restaurant already.

Rev_Beezer wrote:TCC those pics on Facebook of your food make me drool. Open a damn restaurant already.

no way, it's for fun and pleasure now, opening a food service biz would make it awful and I wouldn't want the pay cut

I do have leftover chili if you want it

Made Halupki, stuffed rolled cabbage. Turned out amazing. Loved the sweet tomato sauce on top.

702 wrote:Made Halupki, stuffed rolled cabbage. Turned out amazing. Loved the sweet tomato sauce on top.

I love stuffed cabbage. It is one of my go to meals that I make for lunch, except that I don't stuff it and just use chopped cabbage. I also don't use rice and add extra beef and veggies instead. Hmmm....I guess I don't make stuffed cabbage at all, actually.

Polish mom made halupki all the time. Was awesome good.

My Big Green Egg arrives tomorrow. I am excite!