I tried out the poached salmon last night, it was excellent! Plus I am happy to report that it did not stink up the kitchen.
Norwegian Salmon
- Thread starter Nevada Ed
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We eat a fair amount of salmon. Steelhead, too. It freezes well. Usually sautéed or baked. Have not tried poaching. Think I'll give it a try.
Re stinking up the kitchen, baking doesn't. Not much anyway. Depending on the weather, I sauté it in the garage or on the deck using a butane stove/burner.
Re stinking up the kitchen, baking doesn't. Not much anyway. Depending on the weather, I sauté it in the garage or on the deck using a butane stove/burner.
StakeOut
US Veteran
I prefer my salmon raw as sashimi or sushi
Another amazing salmon treat I've been exposed to was Sockeye egg sushi, my dad a Japanese friend that owned a restaurant in Kent, Wa. Beautiful fresh roe placed on a rice bed wrapped with seaweed, my first sushi experience and an eye opener all at the same time. To this day that rates as one of the five best food items I've ever eaten, I could eat it daily while the fish were spawning and look forward to it next year. A couple hundred bears can't be wrong. In the past I've fried up roe from various fish to see if it was any good and not been too surprised to find it very tasty. Local tribes used to bury the roe of different species in a riverbank and let it age for a certain amount of time, one particular fish was caught in weirs that are still visible mostly for its highly appreciated roe.
StakeOut
US Veteran
The seaweed that California roll and other types of rolls use is called laver and it is roasted and salted before use.
Koreans call it kim and cooked rice is bop so the laver wrapped rolls are kimbop.
IMO the best roasted laver seaweed is the one Costco sells that's made in South Korea.
And it's healthy too.
Koreans call it kim and cooked rice is bop so the laver wrapped rolls are kimbop.
IMO the best roasted laver seaweed is the one Costco sells that's made in South Korea.
And it's healthy too.
I'm in with the old gal that works the sushi bar at my local upscale grocer, I always give her a hard time and she responds in kind. She knows I like salmon and slips me a taste of whatever sashimi shes working on, like shes dealing drugs or something, always puts a little more ginger on our take home packages, I love her. I mentioned salmon eggs and she just rolled her eyes, "no can get, toooo hawd". For grocery store stuff she does a great job, there is a good market locally, the millenial kids eat it up. My wife leans towards the California vegetable rolls, I like it all, haven't met a sushi I don't like...you have to be able to get past the texture thing, most Americans like their fish cooked and I think its the texture more than anything.
I like salmon with bagels and cream cheese.
