Your favorite salmon that's not common (i.e., citrus + grilled or lemon/skillet seared are the norm)?

Cooking Discussions
21

Wow, so many great ideas that I had to bookmark this thread (and that older full thread on “Salmon Inspirations”, thanks @Saregama for posting it), for future reference.


For last night, I did this:



Which turned out beautifully. Nice and easy preparation, yet a very pretty presentation and tasted great.

The good news is that with 3 of us and me over-buying at 3 pounds, I’ve got over a pound+ of trim left. So for today I’m going to make one of the suggested chowder recipes and stick it in the fridge for tomorrow’s dinner (we’ve got an engagement tonight but I prefer salmon get cooked within a day of buying, so I want to get it done).

Thanks again for everyone’s contributions.

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22

Take this with a grain of salt as I don’t like salmon qua salmon. But I love it hot smoked. Especially if you apply a brown sugar or maple glaze first. You don’t need a smoker either. As long as you have a grill that closes and will take coals and wood, you can set it up indirect.

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23

Interesting.
I’m just the opposite.
Can’t handle smoked, hot or cold, even though there’s an abundance here, but I love fresh salmon.
And salmon and chips are tremendous, as is chowder :smile:

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I’ve done both hot and “cold” smoked. In quotes because I’m not positive it qualifies, but I took an old garment box and hung some dowels for racks and cut a door in the bottom to take a smoldering pan of pear/apple sawdust. I’m pretty sure I got the idea from Alton Brown. Internal temp runs about 140 °F.

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25

It takes all kinds doesn’t it! I’ve actually had salmon and chips before- our local now closed down fish and chips place had it. And it was very tasty. But other salmon besides smoked - pass :slight_smile:

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Sous-vide to just 116F for 45 minutes, season with an ancho chili rub, quick saute in a skillet to raise the temperature a little (116F is a little disconcerting because it doesn’t feel warm in the mouth).

Quick saute of filet trim bits, served with ramen and veggies in broth.

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  1. Basted with Soy Vey or Yoshida’s and broiled or grilled
  2. salmon jerkey from Crescent City, Ca
  3. poached with dill sauce
  4. Sashimi
  5. Lox in Eggs El Tovar
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28
  1. roasted salmon with miso cream - super delish
  2. broiled/baked with a little honey - I thought it sounded weird, but it’s now my go-to
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I’m a big fan of poached salmon. I put a bottle of rose and some aromatics (black peppercorns, salt, dill, chives, etc.) in a large saute pan, add water so the pan is filled enough to cover the salmon.

Bring the mixture to a boil, then reduce the heat so it’s at a low simmer. Put in the salmon and cook it to how you like it; don’t forget that it keeps cooking off the heat.

Chill the salmon. Serve it with a sauce of yogurt, cucumber, white wine vinegar and dill.

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30

Smoked salmon pâté. Or salmon and asparagus quiche. I should make the former right now because I have smoked salmon slices (actually offcuts as they are cheaper) in the fridge. The latter I make with leftovers from baking salmon fillets with some butter and lemon slices (all wrapped in kitchen foil) which always leaves a portion over perfect for the quiche.

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Gravalax, salmon cured with salt and sugar

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32

That’s …lawyerly. :joy:

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33

Haha. I didn’t know how to say it otherwise!

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34

I had a prof in law school who qua’ed like a duck. In lectures. All the time.

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35

Goodness! I had one that always stood on one leg, holding the podium. Like a flamingo :slight_smile:

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36

I had another one who said “uh” every 10.5 seconds. We calculated.

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37

In engineering school our curriculum was 138 hours expected to be completed in 8 semesters. The uni also had a 4-hour English Comp requirement for all students, which would have put us at 142 hours. The engineering dept worked out a compromise where the EC requirement was waived, with the English department grading our unit engineering lab reports for composition and also attending/grading our final presentations.

The English prof warned us that every vocalized pause (whether “um” or “like” or “you know”, etc.) would cost 1 % point off his portion of the grade. When my team practiced our presentation, we’d shoot rubber bands at the speaker any time he or she committed that crime. We lost no points due to vocalized pauses.

To this day, it drives me up the wall to listen to anyone who is a professional speaker who litters his or her presentation with “um” etc. Regular people doing that don’t seem to bother me but I figure professionals should get it right.

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38

It really irks me when young lawyers and doctors raise their voice at the end of every sentence, like it’s a question. It seems to affect many Canadians and Americans born between 1980 and 1995.

That was drilled out of us when I was in high school.

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39

The first person I met who regularly “uptalked” was in fact a Canadian woman, from Calgary. But she was about my age, so born in the late '50s, and she was a housemate in Manhattan in the summer of 1986 or 87.

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40

I don’t know any uptalking lawyers but have known several doctors. To me it is a weakness signal, as if the speakers are unsure of themselves, and seeking constant reassurance from the listener. It’s probably a form of chauvinism (or maybe reverse chauvinism), but as a male I find it more irritating in males than females.

All the above said, one of the worst about this is a former coworker and good friend. Not sure if he counts as young or not (49). He rose quickly from regular clinic doc to head of clinical ops at the big pharma corp where we worked, then to vice president of pharma R&D, then jumped to chief medical officer at a smaller (but still big) pharma. So maybe my perception of it being a “weak” manner of speaking is not how everyone else perceives it - certainly didn’t seem to harm him any.

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