May 2007 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Salmon
Talk to me about how you've tried cooking it and any tips/"recipes" you can recommend.
I've wanted to add this into our diet (MH isn't a seafood person; I've never liked salmon when I've tried it). We signed up for the EMealz and its one of the nights, so I think I might try to convince Greg to give it a shot. The EMeal says to steam it, but I'm wondering if grilling it wouldn't be a better idea to hide any fishy taste or give it a yummy flavor?
Any tips for picking out the best fillets? (A lot of stores here carry "fresh" (aka previously frozen). I've heard it shouldn't smell FISHY, but more like the sea.)
Any marinading or cooking tips?
Re: Salmon
I'm not a seafood person at all either and to me it doesn't matter if it's steamed or grilled. I still don't like it. That being said I hope YH likes it when he tries it.
All I can tell you is that MH always grills his salmon. But he's the one that always buys it at the store so I have no idea what type of cut he usually buys.
I love Salmon and make it quite often it's really versitile
I like mine pan "fried" - a little butter, skin side UP first (otherwise it curls), cook for 3-4 minutes on each side on med-high heat, you'll be able to tell when it's cooking as it changes color, it also doesn't hurt you if it's a little under cooked, over cooking it will make it dry tasteless. I also like it steamed and you can use some OJ instead of water, it gives it a nice flavor. If you grill it make sure to put foil down, other wise it sticks.
As for buying it, I would go to the seafood market in your grocery store, they can help you pick it out the first time. I normally buy a whole filet of slamon and cut into steaks myself, it's cheaper that way.
Funny you ask, I just fixed salmon the other night. My brother is a chef so I asked him for tips. I'd never had salmon until he made some for christmas last year. This is how I was told to cook it.
Sear on stove top for 10 minutes per inch (most fillets are about an 1 inch). If you have seasoning on it he suggested baking it in the oven after searing at 450 for about 5 to 10 minutes to prevent the seasoning from charring. I used lemon pepper when I fixed it the other night and loved it! He fixed at Christmas with a cajun and wasabi seasoning.
Tip: The fillet will be very mushy to start and should be firm when fully cooked.
Can I get skinless fillets? MH's out if he sees skin. LOL Hell, I might be out if I have to deal with the skin!
I'm concerned because my only options for buying fish are regular grocery stores (Copps, a local place that we tend to avoid their meat section, Walmart, and Festival. When I've tried to buy fish at Festival before, it was ALWAYS super fishy. Copps is the place that advertises "fresh fish brought in daily" and then the ticket says "fresh (previously frozen)". That is not fresh to me.)
yes, you can get it without the skin :-)
Most salmon is frozen previously, most fish is actually unless you live on the coast. It's still very good. It should be very pink in color, well salmon pink. It's so hard to describe while typing.
What about the smell?
We have salmon quite often. I only buy it from Costco. They sell fresh fillets and when I get home I portion them into single sizes, then wrap them each in plastic wrap, throw them in a freezer bag and freeze them.
I typically bake them in the oven for about 15 minutes or so, depending on if they are thawed a bit or frozen. As far as seasonings go, we have used everything under the sun at one point. Ususally salt, pepper, garlic powder and oregano with lemon slices. I have also cooked them after marinating in Teriyaki sauce for a while which was really good.
I like grilling it one of two ways:
1. Put the salmon in tin foil with chopped mango, tomatoe, red onion, pepper, and a drizzle of olive oil. Make a tent with the tin foil so it is all enclosed and grill until your preferred doneness (I like mine a little more raw but my Mom likes hers a little more done).
2. I have this grilling boards. Mine are mesquite, but they have other grilling flavors. I soak the boards in water for a few hours (usually while I am at work I fill the sink and immerse them). When I am ready to grill I put the salmon on top of the grilling board with some seafood seasoning and grill to my preferred doneness.
I love having asparagus and a tossed salad with salmon.