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Joined: Tue September 24, 2013 5:56 pm Posts: 47020 Location: In the oatmeal aisle wearing a Shellac shirt
Grilled Salmon Recipe (this one is pretty casual, so adjust to whatever similar ingredients you have lying around).
Soy sauce Worcestershire Honey Brown Sugar Orange Juice Salt Pepper
Mix these things together until they taste good, then marinate your salmon in it while you get your grill going. Grill your salmon while drinking a beer, like a total fucking boss.
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
tragabigzanda wrote:
Chris_H_2 wrote:
I got a fantastic way to cook salmon. It turns out amazing.
You gonna keep it to yourself? I'll show you mine if you show me yours.
It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140 (about 6 minutes), again without moving.
Joined: Tue September 24, 2013 5:56 pm Posts: 47020 Location: In the oatmeal aisle wearing a Shellac shirt
Chris_H_2 wrote:
tragabigzanda wrote:
Chris_H_2 wrote:
I got a fantastic way to cook salmon. It turns out amazing.
You gonna keep it to yourself? I'll show you mine if you show me yours.
It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.
Super easy. Done perfectly. Moist and awesome.
Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!
I did work in a restaurant once that did a gin-cured salmon lox that was delicious. Then it inspired me to try a gin-poached monkfish that I thought was one of the best fish dishes I'd ever had. So now sometimes I dabble with gin and fish, and results can be great.
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
tragabigzanda wrote:
Chris_H_2 wrote:
tragabigzanda wrote:
Chris_H_2 wrote:
I got a fantastic way to cook salmon. It turns out amazing.
You gonna keep it to yourself? I'll show you mine if you show me yours.
It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.
Super easy. Done perfectly. Moist and awesome.
Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!
It does indeed. Soaking in milk for 10 minutes also does the trick.
Joined: Tue September 24, 2013 5:56 pm Posts: 47020 Location: In the oatmeal aisle wearing a Shellac shirt
Chris_H_2 wrote:
tragabigzanda wrote:
Chris_H_2 wrote:
tragabigzanda wrote:
Chris_H_2 wrote:
I got a fantastic way to cook salmon. It turns out amazing.
You gonna keep it to yourself? I'll show you mine if you show me yours.
It's not really a recipe. But I brine the fish with a 1/4 cup of salt dissolved in a quart of room temperature water for 15 minutes. Pat dry. Sprinkle a 1/4 teaspoon of salt and pepper on the bottom of a cold skillet. Put the salmon skin side down in the cold pan and turn up heat to medium high. Cook for 6-8 minutes until the skin is browned and crisp and without moving. Flip and cook until the temp registers 140(about 6 minutes), again without moving.
Super easy. Done perfectly. Moist and awesome.
Have never brined a fish before, but just read about it. Looks like it also minimizes the albumen that pours out -- cool tip, thanks!
It does indeed. Soaking in milk for 10 minutes also does the trick.
Ah, that makes sense -- that's what one does with sweetbreads and milk, too.
Joined: Tue January 01, 2013 3:45 pm Posts: 24056 Location: almost in canada
last night I used what was left from the meatballs I made the other night...50/50 beef/pork with raw egg, bread crumbs,basil, oregano, and garlic..decided to make them into hamburger patties and grill them with slices of cheddar and just have them like a hamburger..it was quite delicious.
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