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Thread: Salmon

  1. #31
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    Mickey, that is what we call a "heart attack on a stick" -- but boy does it sound good!
    Proudly Duncan [maternal], MacDonald and MacDaniel [paternal].

  2. #32
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    I like my salmon in a variety of ways. Firstly, I love it smoked for sandwiches or as sushi or sashimi. Secondly, I like it poached, followed by grilled.

  3. #33
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    I'm with the "raw" crowd for Salmon, particularly Steve's choice as sashimi. Mmmmm.

    I do however like it grilled as well. We've done the cedar plank method as well as a slow grill on foil with lots of butter and cream.

    Can you tell it's almost 5 'o Clock for me???

  4. #34
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    Ok, I think there needs to be a segment, "Breakfasts with Jock."
    Way to make us salivate, sir!

    These recipes sound delicious!

    For the leftovers:
    Mix 2-3 large dollops of plain (Greek, if you splurge) yogurt, a generous portion of finely chopped fresh dill, a couple of squirts of lemon juice, dash of garlic powder, salt and pepper. Add salmon bits. Then spread it on a cracker with an avocado slice.
    For the high cal high taste recipe, substitue yogurt for part sour cream, part cream cheese.

    My husband put smoked salmon on a homemade pizza. He loved it. The dog may have had my share. ;)

  5. #35
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    I remember liking salmon cut not-too-thick and grilled, and I liked it a little on the dry side. I also liked salmon patties made from the salmon in a can, especially when there were bones to crunch.
    --dbh

    When given a choice, most people will choose.

  6. #36
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    How do I like my salmon...yes, please

    If I had to have it one way, I'd be in the sushimi crowd. It has such a wonderful texture and flavor all of its own.

  7. #37
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    Ya, piperdbh, the crumbly bones in canned salmon are good.
    I tried to ask my inner curmudgeon before posting, but he sprayed me with the garden hose…
    Yes, I have squirrels in my brain…

  8. #38
    MacBean is offline Oops, it seems this member needs to update their email address
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    I like my salmon in the water.

    However, I do remember in Sweden that my godmother used to press raw salmon in a bed of dill (inside and outside) between stacks of phonebooks for a few days before she served it (I think with sour cream). I remember it being delicious.

  9. #39
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    Jalapeno Cheddar Salmon Burgers. W/ lettuce, tomato, red onion and a little miracle whip or mayo on a buttermilk roll. Heaven on a plate.

  10. #40
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    Fresh Salmon???

    Here is my simple recipe....

    Salmon:

    6 oz salmon fillet
    2 TBS un-salted butter
    2 TBS olive oil
    1 tsp dried dill
    Kosher Salt
    Fresh ground black pepper
    Ground red pepper
    1 TBS diced shallot
    Juice of ½ lemon
    1 clove minced garlic



    Season salmon fillet liberally with kosher salt and black pepper. Sprinkle lightly with ground red pepper. Season well with the dried dill.

    Heat olive oil in a medium skillet, place fish skin side up in hot pan.
    Cook until fish releases from the pan, (about 2 minutes in non stick)
    Turn fish over and cook skin side down for about 3 minutes.
    Remove fish to serving plate and keep warm.
    Add the garlic and the shallots and cook until the shallots are tender.
    De-glaze the pan with the lemon juice.
    Reduce slightly.
    Slowly incorporate the butter into the sauce and allow to thicken slightly.
    Serve over cooked salmon fillet. Garnish with additional dill if desired.

    A light spring mix salad with a vinaigrette dressing.
    French Bread w/olive oil dipping sauce
    crisp apple cider or semi-dry white wine

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