Post by cavemuscle on Jul 9, 2007 5:41:56 GMT -5
with the opening of several BIG asian supermarkets with real seafood counters, our options have increased enormously and so Ive had to learn or come up with some things that work fast for me.
One thing was the difference between wild caught and farmed (Atlantic) salmon. worlds different in taste and texture.
I came up with this watching Hell's Kitchen
2 or more wild or alaska salmon fillets, 4 oz each
Whole grain wine based mustard
Dill
Lay each fillet skin side down on a broiler pan. smear the mustard over each fillet, generous but not overdoing it. Sprinkle with dill.
Place under a pre-heated broiler for 4 to 5 min, testing to see if the fish is flaky but not dried out.
plate on a bed of brown rice, veggies on the side, two or more fillets per person.
Brock
One thing was the difference between wild caught and farmed (Atlantic) salmon. worlds different in taste and texture.
I came up with this watching Hell's Kitchen
2 or more wild or alaska salmon fillets, 4 oz each
Whole grain wine based mustard
Dill
Lay each fillet skin side down on a broiler pan. smear the mustard over each fillet, generous but not overdoing it. Sprinkle with dill.
Place under a pre-heated broiler for 4 to 5 min, testing to see if the fish is flaky but not dried out.
plate on a bed of brown rice, veggies on the side, two or more fillets per person.
Brock
