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Thread: ISO: Golden Coral.....

  1. #1

    Smile ISO: Golden Coral.....

    Hi..
    I'm looking for a recipe that Golden Coal has, I don't know the name, but it's some kind of a spicy baked fish with a butter or lemon sauce setting on cooked spinch (sp) the fish is not that real fishy taste.

    Thanks,
    Sugarcookie

  2. #2
    Join Date
    Jun 2006
    Location
    Central NY
    Posts
    503

    Default

    Do any of these sound familiar to help me with the search???

    From the Golden Corral website:
    http://www.goldencorral.com/menu/hot.asp

    Seafood :

    Battered Pollock Fish Fillet
    Breaded Butterflied Shrimp
    Breaded Jumbo Shrimp
    Breaded Shrimp
    Cajun Style Fish Fillet
    Cajun Whitefish
    Cracker Crumb Fish Fillet
    Hot Steamed Shrimp
    Kentucky Style Fish Fillet
    Salmon Fillet, Carved
    Salmon Steaks, with Lemon Herb Butter Sauce ***** (I'm guessing its this one)
    Steamed Whitefish


    Deweydecimal
    Live Laugh Love

  3. #3
    Join Date
    Jun 2006
    Location
    Central NY
    Posts
    503

    Default Grilled Salmon Recipe (Or Oven Roasted) With Lemon Herb Butter Restaurant Salmon Reci

    Grilled Salmon Recipe (Or Oven Roasted) With Lemon Herb Butter Restaurant Salmon Recipe
    Source: www.real-restaurants-recipes.com

    This easy Grilled Salmon Recipe uses a delicious lemon herb butter to enhance the flavor of the salmon. It's the lemon herb butter that makes this restaurant recipe a secret restaurant recipe. Secret recipe no more! :-)

    You can use the same ingredients and oven roast your salmon fillets or salmon steaks if you prefer. I love the fish prepared either way, especially when topped with this lemon herb butter.

    Ingredients:

    1 two pound (approximately) wild King or Sockeye salmon fillet (skin-on or not) or 4 salmon steaks
    Vegetable oil for brushing
    Salt and freshly ground black pepper
    Lemon Herb Butter (recipe below)
    Instructions for restaurant Grilled Salmon Recipe

    Prepare a medium fire in a charcoal grill or pre-heat a gas grill to medium heat
    Place the salmon fillet, skin-side down if using skin-on, on heavy foil that is a little larger than the salmon fillet (or the 4 salmon steaks) that you have brushed with vegetable oil
    Salt and pepper, if desired
    Using the foil as a cradle, place the salmon on the foil directly over the fire (the heat)
    Cover the grill and cook on one side for 6-8 minutes
    While the salmon is cooking, prepare a second sheet of foil, cut a little larger than the fillet (or steaks), and again brush the foil with vegetable oil so the salmon will not stick to the foil
    When the fish is ready on the first side, cover it with the second sheet of foil, oiled side down, and pinch ends of foil together to seal
    Flip the fish over using the foil "pouch" you have created
    Remove the foil that was on the skin side of the fish (the first piece used)
    Continue grilling, covered, until the fish is opaque throughout and the salmon flakes easily when tested with a fork or sharp knife (about 4 minutes)
    Using wide spatulas, lift the salmon fillet (or steaks) from the grill and slide onto a warmed serving platter (skin-side down if using a skin-on fillet)
    Top fillet or steaks with a generous amount of lemon herb butter (butter should melt over the fish)
    Portion and plate to serve (you can add more lemon herb butter to each, if desired)

    Checking for Doneness:
    Salmon continues to cook after being removed from the grill (or heat). Cook salmon just until it begins to change color and becomes flaky. To check for flakiness, insert the tip of a sharp knife near the bone or at the thickest part of the salmon and pull slightly.

    Instructions for Oven Roasted Salmon

    Preheat oven to 375 degrees F
    Place foil on a sheet pan and oil slightly
    Place salmon on foil and place pan on the middle oven rack
    Salt and pepper, if desired
    Roast in oven for 10 minutes per inch thickness of salmon or until it just begins to flake when tested with a sharp knife
    Using wide spatulas, lift the salmon from the foil onto a warmed serving platter
    Top generously with lemon herb butter (butter should melt over the fish)
    Portion and plate to serve (you can add more lemon herb butter to each, if desired)


    Lemon Herb Butter:

    Ingredients:

    1 pound butter
    1 1/2 lemons (zest and juice but no seeds)
    1 tablespoon fresh chopped herbs (your choice but I like basil, thyme and sometimes a bit of cilantro)
    2 teaspoons fresh chopped parsley
    Instructions:

    Combine ingredients in a food processor and blend until smooth
    Shape into a long roll (a log) in plastic wrap
    Twist ends and chill
    Remaining butter will keep several weeks in the freezer!

    ********************************************************

    Deweydecimal
    Live Laugh Love

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