Hey, salmon lovers!
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You forget the freshest take
Raw sashimi.
We also do a lot of gravlax feasts chez moi.
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You forget the freshest take
Raw sashimi.
We also do a lot of gravlax feasts chez moi.
@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.
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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.
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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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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.
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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.
@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.
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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.
@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.
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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.
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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.
@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.
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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.
