Sunday, August 16, 2015

Our Easy "Grilled Salmon" Stock

This is not an exact science or even the traditional stock method. It is a down and dirty version meant to give you a quick and flavorful stock you can use right away. For more intense flavor, we like to grill our salmon carcasses. Also, feel free to use vegetable scraps - stock is the perfect way to use them up. ~Audrey & Patti

4-5 char-grilled salmon carcasses
4 carrots, rough chop
1/2 onion, rough chop
6-8 celery stalks, chop
1 teaspoon whole black peppercorns
1 tablespoons olive oil
1 cup white wine
8 cups water

The 1-2-3's of a quick stock:
1. Put first 8 ingredients in stock pot over low heat. 
2. Cut a piece parchment to your pot size, rub with butter and cover everything in the pot. This acts as a lid that allows air in. Sweating lets flavors release without actually cooking the veggies, it just softens them. Sweat for about 5-10 minutes.
3. Add water and wine and let simmer for 45 minutes to an hour. Skim off any scum. Strain. Discard everything but the liquid. There you go, easy fish stock!

Audrey filleting salmon and saving the carcasses.

Lay out carcasses over a hot grill. If you don't have a grill, just place carcasses on a foil-lined baking sheet and cook at 400 degrees in your oven for about 10-15 minutes, turning once.

Salt and Pepper. How beautiful does this look?

Grill 5-10 minutes per side.

Grilling adds the perfect charbroiled flavor to the salmon.

After cooling, simply pull off all the meat and use in Sockeye Salmon Chowder, Salmon Cakes, or even on a salad...the possibilities are only limited by your imagination:) You easily get 2 cups of bonus salmon off of each carcass.

So don't throw those carcasses away any more! Seriously. 

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