| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 767.1 | | DIEHRD::MAHLER | Yugo's for Yo Yo's | Thu Oct 15 1987 11:15 | 19 |
|
MMMMMMMmmmm... I'll be GLAD to help you eat it!
Ideally, you should just slice it and 'eat it raw' Mike 8-}!
But if raw fish doesn't turn you on, you should broil it
on an open flame if possible. I find that Slamon tastes
best WITHOUT many ingredients on it [ie: spices], with
a sprinkle of Tamari, slices of scallion and about a tsp
of lemon juice before cooking you can't go wrong.
IF you are adventurous, you might try Poached Salmon,
but i'm not sure how to cook it.
If you have a bar-b-Q, then you should use it for this
meat.
|
| 767.2 | Sauted Salmon & Mushrooms | MORGAN::CORLISS | | Thu Oct 15 1987 12:24 | 22 |
| Hi Mike,
One recipe I have used for salmon is as follows:
1. Saute one lb of sliced mushrooms in butter and crushed garlic.
Remove mushrooms - leaving liquid in pan.
2. Place floured salmon steaks in juice and cover pan, slowly
simmering for about 20 minutes.
3. Re-add mushrooms to pan to heat - then remove entire contents
when warmed.
4. Serve the salmon and mushrooms on a bed of steamed spinach
- this looks very appetizing when arranged on a platter!
5. Enjoy.
Debbie
|
| 767.3 | Keep it simple, salmon | CIVIC::WINBERG | | Wed Oct 21 1987 15:51 | 6 |
| Absolutely THE best salmont I ever ate was caught by my dad, after
which we went ashore for lunch where he cleaned and cooked it over
an outdoor fire. BEST fish I ever ate.
Lacking that, I'd cook it over charcoal, with as little meddling
as possible.
|
| 767.4 | Salmon and Dill - yum | USMRW2::JTRAVERS | Jeanne Travers | Thu Oct 22 1987 12:35 | 8 |
| I grill salmon regularly at home. When the fish is almost done and
I've turned it for the last time, I top it with a generous spoonful of
Marie's Sour Cream and Dill dressing. Dill tastes great with fish. I
put the dressing on the fish while it's still on the grill so that the
dressing has a chance to warm - or serve the dressing on the side -
either way, it's quick and delicious.
J.
|
| 767.5 | gravlax | TOPDOC::AHERN | Dennis (formerly SWSNOD::RPGDOC) | Thu Oct 22 1987 13:48 | 24 |
| To convert fresh salmon to a Swedish delicacy called "gravlax",
do the following.
Split the salmon section down the middle and remove the backbone.
Sprinkle the insides of the fish with handfuls of coarse salt
and crushed peppercorns.
Put a bunch of fresh dillweed between the two halves.
Put the two halves back together and wrap the whole thing in
aluminum foil.
Keep it in the refrigerator for a couple of weeks, turning it
over every couple of days.
Unwrap it, rinse off all the stuff inside and slice of small
pieces to serve on a platter with a mustard dill sauce.
If you're squeamish about Scandinavian sushi, you can heat it
up in a pan or something before serving. I served this once
at a potluck and nobody could figure out what it was, but they
said it was good.
|
| 767.6 | Salmon Cookbook | CAM::MILLER | Bananarama | Wed Nov 22 1989 09:23 | 6 |
| I know this is about 2 years later, but I recently purchased a
cookbook called "James McNair's Salmon Cookbook". I bought at an
Eddie Bauer store - not sure if they sell it through their catalog.
It is published by Chronicle Books. The ISBN # is 0-87701-453-1.
I haven't tried any of the recipes yet, but the pictures sure look
good!
|
| 767.7 | Salmon Tortellini | USWAV1::SNIDER | | Thu Nov 30 1989 07:54 | 5 |
| I recently bought some salmon tortellini at the Italian deli thinking
it would be a great idea. But I need some ideas on how to prepare.
Some help pls?
Ls
|
| 767.8 | Sauce with dill | NITMOI::PESENTI | JP | Mon Dec 04 1989 07:14 | 5 |
| How about a melting some butter with dill (and a hint of garlic?).
Or it could be a white sauce made with cream, and dill.
I think dill and salmon go together very well.
|
| 767.9 | | CALVA::WOLINSKI | uCoder sans Frontieres | Mon Dec 04 1989 16:27 | 14 |
|
Rep. 7
One of my favorite ways to serve the tortelli that is quick and easy
is to add about a 1/4C of milk and a 1/4C of boursin cheese. The
cheese is any of the creamy style cheese with herbs and garlic you
see in all the supermarkets. This works well as a quick and easy
sauce for just about any pasta. Another thing I like is add salad
dressing to hot pasta. The new "lite" dressings make a good sauce
for pasta my favorite is creamy dijon.
-mike
|
| 767.10 | Salmon al limon | VALLE::RUPEREZ | It'll fail, but not as you'd expect... | Thu Jan 11 1990 03:52 | 11 |
| I've showed this entry to my wife and as she does like salmon too,
and knows a good recipe about it, she thought it would be a great
idea to spread it over out there. So here it comes...
---> Salmon al limon <---
To stew 1/2 grated onion in olive oil (no other oil, as it's a spanish
recipe), then add 1 wine-glass of water, the juice and peel of a
lemon, thyme, parsley and a yogourth, fry everything lightly for
five minutes and then add the fillets os fresh salmon and cook for
5 or 6 more minutes. Enjoy it with a good dry white wine.
Regards
Jose
|