| Cookery Confessions (Recipe Prostitution - July Edition) 06:01 - Jun 25 with 1444 views | wkj |
I have never cooked salmon personally, and never really enjoyed the flavour all that much. However, in my year of broadening my cooking horizons by taking on a new ingredient every month I find myself visit this stunning looking fish and find myself wanting to poll the great tractor cult for recipe tips.
Although the internet is far from anemic with its recipes, I don't trust a lot of the ratings online, nor do I care for trawling through a novel of what that recipe means for the author to find a cack recipe at the end.
The ball is in your court TWTD bumfesters, how does one do salmon good (without an arse load of butter) |  |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 06:19 - Jun 25 with 1418 views | brogansnose |
Personally, I think that Salmon is overrated and much prefer Trout even smoked , if we are going to compare similiar-ish fish, and that's before we get into the environmental impact of the farmed product.
Taste wise, I don't think that you can whack the smoked Scandi style fish served simply with bagels, mind you, there's no cooking in that. Comes up well done as a cerviche and failing that done encroute with a sauce.
I much prefer the delicate subtle flavours of fish away from Salmon which can be a bit ' too in your face' for me. Bear this in mind if I get an invite round ! I will bring wine. |  | | |
| Cookery Confessions (Recipe Prostitution - July Edition) on 08:43 - Jun 25 with 1355 views | factual_blue |
| Cookery Confessions (Recipe Prostitution - July Edition) on 06:19 - Jun 25 by brogansnose |
Personally, I think that Salmon is overrated and much prefer Trout even smoked , if we are going to compare similiar-ish fish, and that's before we get into the environmental impact of the farmed product.
Taste wise, I don't think that you can whack the smoked Scandi style fish served simply with bagels, mind you, there's no cooking in that. Comes up well done as a cerviche and failing that done encroute with a sauce.
I much prefer the delicate subtle flavours of fish away from Salmon which can be a bit ' too in your face' for me. Bear this in mind if I get an invite round ! I will bring wine. |
On the other hand, one of the best things I've ever eaten was some salmon cooked on a piece of cedar when in Tofino on Vancouver Island. |  |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 08:52 - Jun 25 with 1349 views | giant_stow |
I can help here, despite not really being a cook - two options:
1. Roast salmon fillets in a dish, with olive tapanard on top of them and pastry on top of both.
2. Spaghetti with smoked salmon, olives/capers, spring greens, fried onions and the juice of a lemon and a lime. |  |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 09:07 - Jun 25 with 1332 views | SaleAway |
For a salmon fillet, I'd go with a Salmon En Croute, with spinach and cream cheese:
wilt the spinach, chop finely, add some cooked down shallots and garlic, then cream cheese to make a paste...
roll out puff pastry to width of pound coin.. put layer of paste down on half the pastry, salmon on top, more paste, then roll the pastry over the top and seal. Bake in the oven.
For good smoked salmon - don't f*** about with it - good quality brown bread and butter, lay on the smoked salmon, cracked black pepper and lemon juice, eat with a glass of champagne
Smoked salmon trimmings...
Boil some penne.
puree some onion, cook down for 5 minutes, add the smoked salmon trimmings, pour in a shot or two of vodka, add some tomato puree and cream, add some peas... mix with penne. Winner [Post edited 25 Jun 2019 9:09]
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| Cookery Confessions (Recipe Prostitution - July Edition) on 09:21 - Jun 25 with 1319 views | StokieBlue |
Salmon is a lovely ingredient. Here are a few favourites:
- Simply cooked it skin side down until it goes crispy and flip over to finish. The key to salmon is not overcooking it, there is nothing worse than overcooked salmon. I’d usually season with salt, pepper and chilli flakes.
- Salmon fishcakes are excellent. Best combined with chili, coriander and lemon peel in my experience. If you want to go a bit more exciting then top with a poached egg (or confit egg yoke if you really want to push the boat out) and flash-fried asparagus.
- For something totally different you could cure your own salmon. Beetroot cured salmon with easy make salmon pate is lovely.
If you fancy any of the above but you’re not sure how to cook it then PM me and I’ll write you up some instructions.
SB [Post edited 25 Jun 2019 9:22]
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| Cookery Confessions (Recipe Prostitution - July Edition) on 09:29 - Jun 25 with 1306 views | footers |
Oh, your missus has let you go shopping all on your own, has she? Hope you used everything up like a good boy.
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| Cookery Confessions (Recipe Prostitution - July Edition) on 09:56 - Jun 25 with 1289 views | GeoffSentence |
Wrap in foil. Place in Dishwasher. Retrieve at end of short program. Eat. |  |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 10:57 - Jun 25 with 1247 views | wkj |
Lovely suggestions, especially the egg idea - not that I'm biased on that frong. Also footers, I think she hated her cheese omelette with a side of peas more than I did- I've had full control over the kitchen ever since | |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 11:18 - Jun 25 with 1233 views | Guthrum |
I usually don't do much to it, let the natural flavour come out. Little sprinkle of dill, pinch of tarragon (strong flavour so not too much) and, yes, a little bit of butter. Poaching in the microwave (about a minute and a half for a normal sized portion; but carefully, 30 seconds at a time) produces good results.
Hollandaise sauce is a good complement if you want something like that.
My mother often gets a slice of honey-glazed, hot-smoked salmon and eats it cold with potatoes (boiled, allowed to cool, sliced and shallow fried) and peas, vegetables or salad. Very nice. |  |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 13:43 - Jun 27 with 1084 views | wkj |
| Cookery Confessions (Recipe Prostitution - July Edition) on 13:20 - Jun 27 by footers |
No need to thank me for the advice.
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You rotter | |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 16:20 - Jun 27 with 1057 views | WeWereZombies |
| Cookery Confessions (Recipe Prostitution - July Edition) on 06:19 - Jun 25 by brogansnose |
Personally, I think that Salmon is overrated and much prefer Trout even smoked , if we are going to compare similiar-ish fish, and that's before we get into the environmental impact of the farmed product.
Taste wise, I don't think that you can whack the smoked Scandi style fish served simply with bagels, mind you, there's no cooking in that. Comes up well done as a cerviche and failing that done encroute with a sauce.
I much prefer the delicate subtle flavours of fish away from Salmon which can be a bit ' too in your face' for me. Bear this in mind if I get an invite round ! I will bring wine. |
You can get around the bad impact of farmed salmon (and just about all you buy in the shops nowadays is) by finding some Pacific salmon. However you are ramping up the food miles argument... |  |
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| Cookery Confessions (Recipe Prostitution - July Edition) on 16:25 - Jun 27 with 1054 views | StokieBlue |
| Cookery Confessions (Recipe Prostitution - July Edition) on 16:20 - Jun 27 by WeWereZombies |
You can get around the bad impact of farmed salmon (and just about all you buy in the shops nowadays is) by finding some Pacific salmon. However you are ramping up the food miles argument... |
As long as it's not sockeye though.
The Baldrick of salmon.
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