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The New Coffee Room

  1. TNCR
  2. General Discussion
  3. Hey, salmon lovers!

Hey, salmon lovers!

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  • MikM Offline
    MikM Offline
    Mik
    wrote on last edited by
    #5

    Never heard of brining it before or poaching in oil.

    1 Reply Last reply
    • bachophileB Offline
      bachophileB Offline
      bachophile
      wrote on last edited by
      #6

      You forget the freshest take

      Raw sashimi.

      We also do a lot of gravlax feasts chez moi.

      MikM 1 Reply Last reply
      • 89th8 Online
        89th8 Online
        89th
        wrote on last edited by
        #7

        We just pop it in the oven, but my wife makes an awesome glaze that really makes it a fantastic dish, we usually have it with coconut rice.

        1 Reply Last reply
        • bachophileB bachophile

          You forget the freshest take

          Raw sashimi.

          We also do a lot of gravlax feasts chez moi.

          MikM Offline
          MikM Offline
          Mik
          wrote on last edited by
          #8

          @bachophile said in Hey, salmon lovers!:

          You forget the freshest take

          Raw sashimi.

          We also do a lot of gravlax feasts chez moi.

          Just bought a piece of madly expensive tuna the other day to eat as sashimi. Loved it. Unfortunately I had no wasabi.

          1 Reply Last reply
          • RichR Offline
            RichR Offline
            Rich
            wrote on last edited by
            #9

            We've been eating a decent amount of salmon these days, but typically get it as takeout... The cost difference preparing in home vs what one of a couple decent restaurants offer doesn't seem to be as large as some other foods.

            Plus mine comes out a little 'meh'. Not bad, but for what it costs, not particularly great. Perhaps I'll give some of these ideas a shot.

            1 Reply Last reply
            • markM Offline
              markM Offline
              mark
              wrote on last edited by
              #10

              Going to try the brining method. We brined the Christmas ham starting last night. It's in the oven now...

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              • markM Offline
                markM Offline
                mark
                wrote on last edited by mark
                #11

                BEST SALMON EVAH!

                Wow. Seriously. We took a Wild Fork skin-on salmon slab and cut it into portions. Brined in salt water for 15-20 minutes. Rinsed, and patted dry.

                Place in cold non-stick frying pan.
                Turn heat to medium-high
                6 minutes on each side.

                Two of the thinner portions only took 4 minutes on the second side. Good thing I started checking the temp at 4 minutes. They hit 135-140 and out they came. The others were still below 120. 2 more minutes and they were done.

                Perfect. I don't even remember salmon ever tasting this good.

                I lightly seasoned 3 with lemon pepper seasoning and 3 had no seasoning at all.

                No oil in the pan yet they did not stick and the salmon's natural oil was very present and unbelievably tasty. Even the unseasoned portions were melt in your mouth delicious.

                Never cooking salmon any other way, ever again.

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                • MikM Offline
                  MikM Offline
                  Mik
                  wrote on last edited by
                  #12
                  This post is deleted!
                  1 Reply Last reply
                  • AxtremusA Offline
                    AxtremusA Offline
                    Axtremus
                    wrote on last edited by
                    #13

                    Why mess with perfection?
                    Sashimi raw is the way to go.

                    1 Reply Last reply
                    • HoraceH Offline
                      HoraceH Offline
                      Horace
                      wrote on last edited by
                      #14

                      Sashimi is fine but cooked salmon is way more flavorful and succulent than raw.

                      Education is extremely important.

                      1 Reply Last reply
                      • MikM Offline
                        MikM Offline
                        Mik
                        wrote on last edited by
                        #15

                        I love it both ways. Great sashimi is wonderful. Found another pretty good sushi place this week that delivers. Yum. They make a really great fried rice for MFR too, who does not care for sushi.

                        1 Reply Last reply
                        • bachophileB Offline
                          bachophileB Offline
                          bachophile
                          wrote on last edited by
                          #16

                          Why do people have no qualms about eating raw fish but balk at eating raw red meat.

                          I’m telling u, tartare is the best.

                          George KG MikM 2 Replies Last reply
                          • bachophileB bachophile

                            Why do people have no qualms about eating raw fish but balk at eating raw red meat.

                            I’m telling u, tartare is the best.

                            George KG Offline
                            George KG Offline
                            George K
                            wrote on last edited by
                            #17

                            @bachophile said in Hey, salmon lovers!:

                            Why do people have no qualms about eating raw fish but balk at eating raw red meat.

                            I’m telling u, tartare is the best.

                            I eat neither.

                            "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                            1 Reply Last reply
                            • bachophileB bachophile

                              Why do people have no qualms about eating raw fish but balk at eating raw red meat.

                              I’m telling u, tartare is the best.

                              MikM Offline
                              MikM Offline
                              Mik
                              wrote on last edited by
                              #18

                              @bachophile said in Hey, salmon lovers!:

                              Why do people have no qualms about eating raw fish but balk at eating raw red meat.

                              I’m telling u, tartare is the best.

                              Love that too, when I can get it at a place I trust.

                              1 Reply Last reply
                              • HoraceH Offline
                                HoraceH Offline
                                Horace
                                wrote on last edited by
                                #19

                                The flavor of raw meat can be described as delicate, if one wanted to be charitable. You have to cook it if you want to start using better adjectives.

                                Education is extremely important.

                                1 Reply Last reply
                                • HoraceH Offline
                                  HoraceH Offline
                                  Horace
                                  wrote on last edited by
                                  #20

                                  There was a story posted here recently about some small town in Wisconsin that had a ridiculous holiday custom of eating a raw ground beef dish which they called some weird sounding name. It was a giggly story about stupid people doing stupid things. But the recipe was steak tartar, which I assume the journalist did not know.

                                  Education is extremely important.

                                  markM 1 Reply Last reply
                                  • HoraceH Horace

                                    There was a story posted here recently about some small town in Wisconsin that had a ridiculous holiday custom of eating a raw ground beef dish which they called some weird sounding name. It was a giggly story about stupid people doing stupid things. But the recipe was steak tartar, which I assume the journalist did not know.

                                    markM Offline
                                    markM Offline
                                    mark
                                    wrote on last edited by
                                    #21

                                    @horace said in Hey, salmon lovers!:

                                    There was a story posted here recently about some small town in Wisconsin that had a ridiculous holiday custom of eating a raw ground beef dish which they called some weird sounding name. It was a giggly story about stupid people doing stupid things. But the recipe was steak tartar, which I assume the journalist did not know.

                                    Or Cannibal Sandwiches? Don't ask me how I know that. Well, OK, ask. We went to some company picnic or something for the place where my dad worked and they had "Cannibal Sandwiches". I tried one bite. Didn't care for it.

                                    I do like sashimi on rare occasion. Lately I have avoided it, and probably will for the foreseeable future.

                                    All animal protein (except sashimi on rare occasion) must be cooked for me.

                                    1 Reply Last reply
                                    • IvorythumperI Offline
                                      IvorythumperI Offline
                                      Ivorythumper
                                      wrote on last edited by
                                      #22

                                      One fav way we cook salmon is to sandwich two fillets with skin on; put a little salt, pepper, slived shallots, lemon slices, and white wine between them; tie with roasting string; and bake.

                                      Sandwiching keeps it very moist.

                                      MS likes her salmon cooked through, I like mine fleshy and a wee bit rare.

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