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  1. #26
    smorenivore colorider's Avatar
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    Quote Originally Posted by Wordbiker View Post
    Don't knock it til you try it.

    Salmon is good fish and perfectly suited to sushi/sashimi.
    +100000000

  2. #27
    alleged person Pobble.808's Avatar
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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?

  3. #28
    Bicycle Repair Man !!! Sixty Fiver's Avatar
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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.

  4. #29
    Senior Member Captain Blight's Avatar
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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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  5. #30
    on by skijor's Avatar
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    Actually, any of these sound good. Just not canned.

  6. #31
    Senior Member jdon's Avatar
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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.

  7. #32
    J3L 2404 gbcb's Avatar
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    Quote Originally Posted by trackhub View Post
    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.

  8. #33
    Riding Heaven's Highways on the grand tour ModoVincere's Avatar
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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.
    1 bronze, 0 silver, 1 gold

  9. #34
    Grumpy Member trsidn's Avatar
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    swimming free in a wild mountain river
    Quote Originally Posted by Mariah View Post
    Transcendental enumeration.

  10. #35
    smorenivore colorider's Avatar
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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.

  11. #36
    Ogr8nwmypstmksnosnse pgoat's Avatar
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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
    Quote Originally Posted by jsharr View Post
    People whose sig line does not include a jsharr quote annoy me.

  12. #37
    Riding Heaven's Highways on the grand tour ModoVincere's Avatar
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    Quote Originally Posted by colorider View Post
    Chardonnay for me.
    with salmon, a nice Marlboro Sauvingnon Blanc goes well.
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  13. #38
    GATC
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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.


    IMAG1254.jpg


    and this gravlax recipe is fun

  14. #39
    GATC
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    Quote Originally Posted by Wordbiker View Post
    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.

  15. #40
    Senior Member mikeybikes's Avatar
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    I just toss the salmon on the grill.
    My Bikes: 2010 Breezer Uptown EX | 1980 Miyata 610 | 1970 Hercules | 198? Miele ?
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    My Blog, a mix of bicycling, tech, and family.

  16. #41
    Senior Member no motor?'s Avatar
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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.


    IMAG1254.jpg


    and this gravlax recipe is fun
    Like this, or marinated first and then served with a great beer.

  17. #42
    smorenivore colorider's Avatar
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    Quote Originally Posted by ModoVincere View Post
    with salmon, a nice Marlboro Sauvingnon Blanc goes well.
    A good SB would be my second choice.

  18. #43
    Pedaled too far. Artkansas's Avatar
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    Quote Originally Posted by Shimagnolo View Post
    All these suggestions seem rather harsh just for someone who rides on the wrong side of the street.
    BFers are merciless. Especially in FOO.
    "He who serves all, best serves himself" Jack London

    Quote Originally Posted by Bjforrestal View Post
    I don't care if you are on a unicycle, as long as you're not using a motor to get places you get props from me. We're here to support each other. Share ideas, and motivate one another to actually keep doing it.

  19. #44
    derailleurs are overrated bigbenaugust's Avatar
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    --Ben
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  20. #45
    The Site Administrator: Currently at home recovering from a couple of strokes,please contact my assistnt admins for forum issues Tom Stormcrowe's Avatar
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    Smoked on a maple plank, or as Sashimi
    on light duty due to illness; please contact my assistants for forum issues. They are Siu Blue Wind, or CbadRider or the other 3 star folk. I am currently at home recovering from a couple of strokes. I am making good progress, happily.


    . “He who fights with monsters might take care lest he thereby become a monster. And if you gaze for long into an abyss, the abyss gazes also into you.”- Fredrick Nietzsche

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  21. #46
    Senior Member trackhub's Avatar
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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?
    "The People will believe what the Media tells them they believe". George Orwell.

  22. #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

  23. #48
    Blasted Weeds Tude's Avatar
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    Quote Originally Posted by UpHillClimb View Post
    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!!!

  24. #49
    Senior Member curbtender's Avatar
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    Quote Originally Posted by Captain Blight View Post
    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...

  25. #50
    Senior Member
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    Quote Originally Posted by Tude View Post
    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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