How do you like your...Salmon?

[CALFFBOU]

Hi there, I have been eatting a lot more healthier over
the last few months and one of my staples is baked salmon.

Some of my tricks for a tasty filet is marinading in
orange juice half a day and then glazing the top with
honey and some selet spices.

Please share your tricks.

Thanks, Bou

[FlyingKiwi]

Fine sliced red onion
Fine sliced baby corn
Fine sliced avocado
Fine sliced raw salmon
steamed rice (get the right type)
Wrap it up with seaweed sheet.

Wasabi and soy sauce dip. (Ensure high grade batch brewed Soy sauce is used)

domo arigato.

[CALFFBOU]

Originally posted by FlyingKiwi

Wrap it up with seaweed sheet.

Whats that?

[RESERVE172]

Originally posted by CALFFBOU
Hi there, I have been eatting a lot more healthier............

Please share your tricks.

Thanks, Bou

I THINK THIS SOUNDS LIKE A JOB FOR SUPERCHEF!!!

[RESERVE172]

Originally posted by CALFFBOU


Whats that?

It's a flattened sheet of seaweed used to wrap sushi. It's pretty good. Just be sure to use EXTRA wasabi before you dip it into the soy sauce. Trust me

[enginehouse2]

ON THE HOOK!!

[PFire23]

hahahaha @ EXTRA Wasabi

Bou, you mean to tell me that you are from Cali and you don't know what a seaweed sheet is?

I'm from Canuckia and I know what it is.

[CALFFBOU]

Originally posted by PFire23
hahahaha @ EXTRA Wasabi

Bou, you mean to tell me that you are from Cali and you don't know what a seaweed sheet is?

I'm from Canuckia and I know what it is.

I have an idea since I see the Sushi Chef at the local
store getting busy.

Anyways, what else is out there for ideas? I forgot to
mention that sometime I sprinkle some Dill Weed spice on
the salmon as well.

-Bou

[FlyingKiwi]

Bou

Most good chinese stores will be able to sell you the split bambo rolling mat, and the ingredients, also get a pastry brush and use that to dampen the sheet just before you finish rolling.

Place the sheet on the rolling mat, so that the shiny side is DOWN, vely important.

Spread the rice leaving about 1 inch clear of the seaweed sheet at the end facing you, and 1/3 of the length at he other end. do not make it to thick, about 1/3 inch will do it.

now line the ingredients along the middle of the rice in layers from left to right.

Pick up the mat and the front edge and fold it just over the ingredients. Now dampen the spare sheet sticking out the other end, and roll it up, taking care not to roll the mat into the sushi. (that makes cutting and eating a bad experience)

Gently roll it back and forward to achieve a pleasing round shape to the the sushi roll.

Then moisten the whole thing and leave covered for 5 minutes before slicing.

When slicing have a wet towel handy to wipe the knife between every couple of cuts or you will tear the sushi apart.

How was that Cheffie?

[CALFFBOU]

Kiwi- Thanks for the tips. I was looking more for cooked
salmon vs. sushi. Maybe some BBQ tips? Seasoning? Use honey
or lots of butter? Dillweed or cajun?

Oh that reminds me, my local store had catfish on sale.
That is my next major new dish. Should I just bread it
and bake it? Just lemon and butter? How long should I
bake it? BBQ it and for how long?

Thanks, Bou

[FlyingKiwi]

Get really big sheets of seaweed and....

[skyraider]

Bou...I bought my first salmon not long ago and checked the web for recipes. I found one that had, if I recall correctly, soy sauce, apricot preserves, fresh ground ginger, bit of ground red pepper, and maybe minced garlic. I marinated it about 20 minutes and threw it on a stovetop grill. It was delicious (and I'm not a salmon fan). If you're remotely intersested, I'll see if I can find the recipe for you. Made it with fresh spinach cooked in garlic and olive oil....wasn't bad at all. (Don't forget to check your teeth afterwards!)

[StayBack500FT]

Salmon Surprise

1 can salmon
1 lb. ground beef
salt & pepper to taste
lettuce
tomato
American cheese
pickle slices
Heinz ketchup
mustard
buns


Peel label from salmon can, use it to roll ground beef into patties (For those on a low-fat diet, use a smaller can of salmon). Discard can of salmon. Grill patties until medium to well done add cheese on top of patties for last minute or so. Place patties on bun. Add veggies and condiments...ENJOY!!

I have just recently discovered that eating healthy involves a TOTAL lifestyle change...I feel so much better now.

[ullrichk]

Originally posted by CALFFBOU
Oh that reminds me, my local store had catfish on sale.
That is my next major new dish. Should I just bread it
and bake it? Just lemon and butter? How long should I
bake it? BBQ it and for how long?

Thanks, Bou

Even farm raised catfish has a bit of a muddy flavor to it that some people don't care for (it doesn't bother me), so you usually take that into account when seasoning / preparing it.

The best way to cook catfish is definitely NOT good for you! Use a cornmeal-based batter and deep fry. Serve with fries, hush puppies, onion rings, and cole slaw.

It can be blackened cajun-style, too. (yum )

[superchef]

How was that Cheffie

Very nice Kiwi.

Bou

I'll put a few thoughts together for you and post them for you.

[ullrichk]

And to answer the original question:

Salmon soup:

Chicken stock (don't use anything but the real deal)
One mild onion - medium size
Salmon - usually a steak or similar fillet portion per serving
Fresh spinach
Salt and fresh groung black pepper to taste

Everything gets thrown in a pot except the spinach which is put in for a few minutes after everything else has cooked (the salmon should be flaky).

Add more or less salmon depending on how you plan to serve it, as a meal or as a course. I like making this dish heavy on the salmon and vegetables instead of being 99.9% broth.

[skyraider]

Originally posted by StayBack500FT
Salmon Surprise

Peel label from salmon can, use it to roll ground beef into patties (For those on a low-fat diet, use a smaller can of salmon). Discard can of salmon.

ROFL Too funny, StayBack!

[MalahatTwo7]

Grilled, wrapped in tin foil, with fresh ground pepper, a touch of cajun spice, fresh chopped garlic, lemon juice, a couple slices of orange (tangerine is real nice) and lots of butter (not that "One Molecule Less Than Plastic" stuff ) and bake on the BBQ. YUMMM.

[Steamer]

1 salmon filet, preferably with skin on
Coarse salt
Pepper
Brown sugar
Special equipment : a piece of cedar fence board cut to the length to fit inside your grill or you can use a cedar shake. Just make sure you don't get one that's been treated with some kind of a fire retardant. The way the shake roofs burn out your way, Bou, this shouldn't present a problem.

Soak the cedar plank in salt water for about 30 minutes to an hour. Preheat the grill to high heat.

Season the salmon with salt and pepper, and then spread a little brown sugar over the top.
Plop the salmon, skin side down, on the wet cedar plank and stick it on the grill. Close the lid and leave it alone for 15 minutes or until it's cooked how you like it. You can serve it directly from the burnt cedar board for an interesting effect. This usually gets guests talking.

I know it sounds strange, but it's pretty good. And it gives that sense of fine dining in the middle of a forest fire.

[FireChaplain186]

One of my favorite ways to cook salmon is really simple and quick, but good: use salmon steaks (though fillets will work too), brush lightly with a good olive oil, sprinkle with Old Bay seasoning to taste. Grill outside with some form of fermented hop-based beverage in hand. Enjoy with a nice wild-rice salad, if you like (or corn-on-the-cob is good with this, too).

Now I'm hungry for some salmon
Tony