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Old 03-05-12, 11:37 PM   #26
colorider
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Don't knock it til you try it.

Salmon is good fish and perfectly suited to sushi/sashimi.
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Old 03-06-12, 12:05 AM   #27
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Whatever happened to delicious bass?

Seriously though, the question that has not been addressed here is: What kind of wine?

Am I alone in thinking that salmon is what rosé was made for?
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Old 03-06-12, 12:22 AM   #28
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Fresh and raw is ok... Salmon has a very delicate flavour.

After that, there are so many ways to prepare salmon it boggles the mind and most are good.

I like whole salmon baked / steamed and filets are excellent when they are sauteed in butter with white wine, dill, and a little black pepper and pinch of salt and gets better when you serve a savory side dish of dark greens to compliment the salmon's flavour.

We also smoke our own.
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Old 03-06-12, 02:34 AM   #29
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No matter how I cook my Salmons, they always end up rubbery. And I keep getting MAFAC arms caught in my teefs.
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Old 03-06-12, 04:02 AM   #30
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Actually, any of these sound good. Just not canned.
[video=youtube;4tIg2nK67LQ]http://www.youtube.com/watch?v=4tIg2nK67LQ[/video]
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Old 03-06-12, 06:26 AM   #31
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Summer- Grilled over Apple or cherry wood.

Winter- Baked or poached with egg sauce.

Dry smoked rather than that wet fish slime people eat with bagels.
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Old 03-06-12, 07:29 AM   #32
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Bake at 375 degrees for 20 minutes
Gah! How big a fillet are we talking here? I usually bake mine for about 10 mins max.

Usually i just do a bit of olive oil/kosher salt and bake it, then a put a mix of melted butter (or olive oil), lemon juice and tarragon on top -- not a lot, but enough.
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Old 03-06-12, 07:44 AM   #33
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smoked or grilled.....lightly salted, bit heavy on the pepper, and maybe a little lemon juice. Sometimes a nice Basil Cream sauce goes great.
Served with rice pilaf and a side of brocolli.
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Old 03-06-12, 09:38 AM   #34
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Old 03-06-12, 10:01 AM   #35
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Quote:
Originally Posted by Pobble.808 View Post
Whatever happened to delicious bass?

Seriously though, the question that has not been addressed here is: What kind of wine?

Am I alone in thinking that salmon is what rosé was made for?
Chardonnay for me.
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Old 03-06-12, 10:38 AM   #36
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Quote:
Originally Posted by Wordbiker View Post
You left out raw made into sushi.
This...

Quote:
Originally Posted by fuzzbox View Post
smoked, mixed with cream cheese and on some crackers or bagel.
...and this
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Old 03-06-12, 10:42 AM   #37
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Chardonnay for me.
with salmon, a nice Marlboro Sauvingnon Blanc goes well.
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Old 03-06-12, 10:44 AM   #38
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Marinate in soy sauce and toasted sesame oil, slather top w/ garlic or ginger, then grill ~20 min (for a filet) at ~350F sitting on a cedar board.

I have tried taking the same prep, wrapping it in foil, and baking it, and while my wife likes it just as much as grilled, or better, she doesn't eat the skin which does not come through the foil wrap bake too well but becomes this amazing smoked salmon chip on the grill...

I also like to smoke it which is a different process.





and this gravlax recipe is fun
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Old 03-06-12, 10:46 AM   #39
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You left out raw made into sushi.
Generally you can't find raw salmon in sushi, it's brined or cold-smoked. Maybe not 'cooked' but definitely processed.
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Old 03-06-12, 11:31 AM   #40
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I just toss the salmon on the grill.
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Old 03-06-12, 11:38 AM   #41
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Quote:
Originally Posted by HardyWeinberg View Post
Marinate in soy sauce and toasted sesame oil, slather top w/ garlic or ginger, then grill ~20 min (for a filet) at ~350F sitting on a cedar board.

I have tried taking the same prep, wrapping it in foil, and baking it, and while my wife likes it just as much as grilled, or better, she doesn't eat the skin which does not come through the foil wrap bake too well but becomes this amazing smoked salmon chip on the grill...

I also like to smoke it which is a different process.





and this gravlax recipe is fun
Like this, or marinated first and then served with a great beer.
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Old 03-06-12, 11:45 AM   #42
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with salmon, a nice Marlboro Sauvingnon Blanc goes well.
A good SB would be my second choice.
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Old 03-06-12, 01:03 PM   #43
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All these suggestions seem rather harsh just for someone who rides on the wrong side of the street.
BFers are merciless. Especially in FOO.
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Old 03-06-12, 01:12 PM   #44
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Old 03-06-12, 04:07 PM   #45
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Smoked on a maple plank, or as Sashimi
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Old 03-06-12, 07:26 PM   #46
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Does anyone like poached salmon? I've eaten it cooked this way, and is quite good. But, I've never cooked it myself. Any pointers?
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Old 03-06-12, 07:34 PM   #47
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marinate in Pernot (anise liqueor) and chopped fresh dill. Cook on grill, skin side up for most of the time, finish briefly skin side down
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Old 03-06-12, 07:38 PM   #48
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Sashimi, smoked, grilled, blackened, broiled, baked. I like it all.
This!!

Have a piece in the fridge now - will take a stainless steel pan tomorrow night - and melt a little butter in with some olive oil - sizzle each side top and bottom lightly with a little sea salt and cracked black pepper - then put the pan into the oven for a few and bring out medium rare - more on the rare side. YUMMY!!!
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Old 03-06-12, 07:56 PM   #49
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No matter how I cook my Salmons, they always end up rubbery. And I keep getting MAFAC arms caught in my teefs.
Ha, I think you need to take a brake...
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Old 03-07-12, 11:51 AM   #50
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This!!

Have a piece in the fridge now - will take a stainless steel pan tomorrow night - and melt a little butter in with some olive oil - sizzle each side top and bottom lightly with a little sea salt and cracked black pepper - then put the pan into the oven for a few and bring out medium rare - more on the rare side. YUMMY!!!
What time will you be serving and what type of wine should I bring?
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