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Post by distantshores on Jun 9, 2009 2:34:04 GMT
I'm interested in your favorite ways to prepare salmon. Do you bake, broil, grille, or...? How do you determine that it's done? And what kinds of seasoning do you use. Side dishes? Wines? Salmon isn't everyone's favorite I know, but I enjoy it! Please share your recipes with me.
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Post by hwinpp on Jun 9, 2009 5:18:36 GMT
I lke it raw as in sashimi or smoked, or just marinated. I find it a bit dry if grilled. Maybe it's just that I don't know how to handle it properly.
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Post by Deleted on Jun 9, 2009 5:20:21 GMT
I prefer it raw as well. However, I do make a nice pasta dish using bits of smoked salmon, cherry tomato halves, fresh basil leaves and sour cream.
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Post by mockchoc on Jun 9, 2009 5:59:38 GMT
I like it raw, smoked or BBQ'd as long as the skin is left on so it goes lovely and crispy.
Best way to tell if it's ready it to pry it apart a touch if you aren't sure or you can see from the side of the fillet how the colour is changing where it's cooked. Always leave the centre rare or it will be dry.
I mostly just cook it with salt and pepper and or dill. Dill goes perfectly with salmon. Never use dried only fresh.
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Post by Deleted on Jun 9, 2009 6:42:00 GMT
Yes, dill is perfect on salmon.
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Post by distantshores on Jun 9, 2009 15:20:55 GMT
Thanks for the ideas everyone. Two things I've never tried... eating it raw... or with dill! I'll give it a try!
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Post by traveler63 on Jun 10, 2009 2:19:37 GMT
I grill it on the barbeque. I will make a light sauce with olive oil, balsamic and a little dill and just make sure the fire is hot. I grill it to about a medium, so it won't dry out. If you get a good crust it will help to seal the juices.
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Post by distantshores on Jun 10, 2009 2:22:16 GMT
Thank you much traveler63! Sounds like the majority of salmon lovers use dill.
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Post by bixaorellana on Jun 10, 2009 2:41:36 GMT
DS ~ this might be the dilliest and salmoniest of all ways to enjoy salmon with dill: Gravlax! Google for a technique that appeals to you. The writer of this one is verging on food porn.
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Post by hwinpp on Jun 10, 2009 6:38:41 GMT
Gravlax is what I meant by marinated salmon. My sister used to do it at home. I think I'll give grilled salmon another try. Do you put aluminium foil over the grill or just dump the stuff directly on it?
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Post by bixaorellana on Jun 10, 2009 6:46:38 GMT
If you wrapped the salmon in aluminum foil, with maybe a little oil and the seasonings, then put it on the grill, wouldn't it come out more moist?
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Post by hwinpp on Jun 10, 2009 7:04:18 GMT
True, probably would. What seasoning? Oh ja, dill...
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Post by Deleted on Jun 10, 2009 8:45:35 GMT
I have sometimes baked an entire Alaska salmon with a little white wine and lemon juice for moisture in the baking dish, and it never came out too dry. I did turn the salmon over and/or baste it from time to time.
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Post by bazfaz on Jun 10, 2009 9:27:43 GMT
Salmon also makes lovely fishcakes. I nuke the salmon first and mix it with a little mashed potato and a little thick bechamel. I put some herbs in (dill, tarragon, whatever is growing in pots on the terrace), and a little seasoning (Dijon mustard, harissa - but only a little). Form into patties and fry in a little oil until both side are brown.
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Post by Deleted on Jun 10, 2009 9:52:21 GMT
That sounds good, too, Baz.
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Post by traveler63 on Jun 10, 2009 11:55:19 GMT
A good way to cook is in parchment paper, you can put everything in, olive oil, dill(fresh if you can), lemon slices, wrap it up and bake. Very easy way and keeps it really moist.
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Post by distantshores on Jun 10, 2009 12:49:03 GMT
DS ~ this might be the dilliest and salmoniest of all ways to enjoy salmon with dill: Gravlax! Google for a technique that appeals to you. The writer of this one is verging on food porn. Bixa.... I'd probably start drinking the wine, then the vodka...and eventually watch the salmon halves swim away! But oh well! ;D
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Post by distantshores on Jun 10, 2009 12:52:27 GMT
A good way to cook is in parchment paper, you can put everything in, olive oil, dill(fresh if you can), lemon slices, wrap it up and bake. Very easy way and keeps it really moist. This sounds fabulous to me! But since the weather is beautiful, I think I'll replace the parchent paper with aluminum foil and grill it. But the seasonings sound fabulous! Maybe if I grill enough, we can all have a nice meal at my picnic table!
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Post by distantshores on Jun 10, 2009 12:53:43 GMT
If you wrapped the salmon in aluminum foil, with maybe a little oil and the seasonings, then put it on the grill, wouldn't it come out more moist? I'll let you know Bixa!
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Post by distantshores on Jun 10, 2009 12:55:35 GMT
I would also like to try bazfaz's fishcakes idea. That also sounds delicious. I'm sure glad I asked for ideas!
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Post by bixaorellana on Jun 10, 2009 14:43:59 GMT
Salmon also makes lovely fishcakes. I nuke the salmon first and mix it with a little mashed potato and a little thick bechamel. I put some herbs in (dill, tarragon, whatever is growing in pots on the terrace), and a little seasoning (Dijon mustard, harissa - but only a little). Form into patties and fry in a little oil until both side are brown. Here is one of life's little mysteries. Baz correctly calls these fishcakes. However most recipes call them croquettes. Croquettes used to be very common, even appearing on school lunch menus. Where did they go? Certainly salmon croquettes made with canned salmon were in every home cook's repertoire. This is how a croquette looks. Do others remember this? I always made fish patties or croquettes with bread crumbs, but I love the bechamel idea.
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Post by Deleted on Jun 10, 2009 17:08:17 GMT
I generally think of croquettes as being less flat.
Interestingly enough, dry dog and cat food are also called croquettes in French.
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Post by distantshores on Jun 10, 2009 17:19:04 GMT
Could someone tell me what bechamel is? I see it is part of the "fishcake recipe that bazfaz shared.
Your photo looks delicious Bixa!
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Post by Deleted on Jun 10, 2009 17:34:11 GMT
Bechamel is just white sauce, made with flour and milk.
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Post by bixaorellana on Jun 10, 2009 17:50:47 GMT
I generally think of croquettes as being less flat. Interestingly enough, dry dog and cat food are also called croquettes in French. Do you mean less flat than patties, or less flat than in the little picture, in which case ~?~ Dog & cat kibbles are called croquetas in Spanish -- pretty much the same word. That prompted me to look it up. It seems that "croquette" for dried pet food is more accurate than for the people food we're discussing! ----------------------------------------------------- croquetteOne entry found. Pronunciation: \krō-ˈket\ Function: noun Etymology: French, from croquer to crunch, from Middle French, to strike, break, cause to crack, of imitative origin Date: 1706 : a small often rounded mass consisting usually of minced meat, fish, or vegetable coated with egg and bread crumbs and deep-fried
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Post by Deleted on Jun 10, 2009 17:55:51 GMT
I mean less flat than patties -- croquettes are often round when they are deep fried. Obviously when they are pan fried, that explains the need for flatness.
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Post by bixaorellana on Jun 10, 2009 18:20:44 GMT
I google image searched them, & had trouble find the photo above. All the pictures were of patties or balls. Wrong! Crab cakes can be patties, hush puppies can be balls, but croquettes are that rounded cone shape. End of story.
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Post by bixaorellana on Jun 10, 2009 18:27:48 GMT
*sniffle* Only people of a certain age & who grew up in proximity to Piccadilly cafeterias will fog up over this article.
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Post by Deleted on Jun 10, 2009 19:24:55 GMT
Just about to bring in the Picadilly,they still serve them. The old Wise's cafeteria which closed in the mid to late '90's had the best . They are exactly as B describes,shape and all.
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Post by distantshores on Jun 10, 2009 20:54:49 GMT
Man... I hope I don't end up accidentily end up buying dog food! Just kidding! When you mention Picadilly... what exactly is that? I have heard of Picadilly Square in London, but have never known what the word meant or stood for. Can someone help me?
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