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nosurrender

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Reply with quote  #21 
Salmon is smelly. Especially when you are prepping it. It is hard to get the salmon stink out of cutting boards or your hands. One trick is, don't wipe with a towel. Use a half of a lemon and wipe with that first, then wash.

I love to make a cold poached salmon for a group. Get a side of salmon from your fish monger. Have him clean it. Then put a big pan that can hold enough water to cover the fish onto the stovetop. Fill with white wine and some water, chopped shallots, celery, bay leaf, pepper corns,salt and lemon juice and dill. You can wrap the salmon in cheese cloth to protect it, or place it whole into the pan. Let it poach in boiling water until it turns a pale color, usually about 15-20 minutes. Cover with foil while poaching.

Lift salmon from pan with two separate utensils on each end, so it doesn't break.

Place on a platter and you can go to town decorating it with sliced cucumbers to make what will look like fish scales. Make a sauce verte which is herbs that are finely chopped up with some creme fraiche or mayo in a pinch. And add another choice like mustard sauce too.

it is great for parties because it can be made ahead of time and kept in the fridge.

For salmon steaks, I take planko bread crumbs, mix with mustard, fresh dill, pepper and coat it. Then I bake it at 350 until it is flakey. The best way to cook fish is to use a "sacrificial" piece- this guy is a small piece that you cook with the ones you are going to serve. You can cut him open to see how well done the fish is without ruining your fillets that you are serving to your family or guests. If you live with someone like the Fluffman, he will then take that sacrificial fish off your hands when it is done!


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Calico

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Reply with quote  #22 
Ahhhh,
Gina, sounds very yummy.

I tried a garlic rub and bake it until the garlic is golden.
Very yummy, my daughter hates it (garlic lol), so must love garlic.

Plain with a bit of black pepper and a white sauce with it works too.


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CherylG

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Reply with quote  #23 

I used to make a salmon pie. My chemo brain forgets where the recipe is but I will try and find it ...great comfort food! Bottom is a pie crust and then you fill it with a salmon mixture II think it was potatoes ,onions and salmon) and cover with pie crust. Once baked you can serve it with a creamed egg sauce. Goes well with a nice salad and green veggies. If you want you can leave off the cream sauce and substitute the top pie crust with mashed potatoes.


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Karen1956

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Reply with quote  #24 
We eat fish once a week and somtimes  two. Salmon is probably our favorite fish - fillet over steaks.  I also like the fat part with "belly" fat over the tail section. As my DH likes his rare, and the kids and I med or so, the mid section is good as it has varying thicknesses so I can cook it all at once.   As my kids don't like it grilled, I bake it - season with a variety of seasonings and when near done, if the mood strikes, teryaki sauce.  We generally have rice and always salad with the salmon.  In days past I would also serve it with wasabi sauce, but haven't in a long time. We also like boned trout and red meat trout.  When halibut was not so pricey, that was also on the menu.
To get the fish smell out of the house, open windows help as well as an odor neutalizer of some sort (like febreeze).
MargaretB

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Reply with quote  #25 

I went to a local restaurant for a friend's birthday last week and even though I don't like bread pudding, they are apparently known for it.  It is to die for.  No raisins, with a sauce.  I could have eaten the whole thing so if anyone has a really good one, let me know.  My cooking club's theme this month is chocolate and/or bread so I'm making a Paula Deen chocolate bread pudding recipe.

nosurrender

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Reply with quote  #26 
Margo,
I make several types.
Plain, chocolate, with raisins, without, when I get a minute I will post some recipes. It is hard for me to put things into recipes because my idea of a recipe is a little of this and a handful of that...
I will return...


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Karen1956

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Reply with quote  #27 

Margo - what type of bread recipes is your cooking club looking for - yeast?  I could post my challah recipe, or I have some other "bread" type recipes I could post.  I tend to "doctor" up my recipes, adding and deleting things, but I could do my best to give the "original" recipe and try to remember how I changed it to make it better!!!  Hugs, Karen

MargaretB

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Reply with quote  #28 
Thanks Gina.

Karen, it doesn't matter what type of bread.  I'm more of a quick bread type of person myself, yeast seems intimidating, although I did make jalapeno jelly last weekend so I guess I could do yeast bread.  I did find a recipe for the chocolate bread pudding so I thought it would cover the chocolate and/or bread theme for this month.  I do love to cook though so I'm open for anything.
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