ISO: ISO Cheezz - Question re: northwest cured salmon

In Search Of:
A

andreaindc

Well-known member
I have begun the new year with resolution to eat healthier. I bought a beautiful piece of salmon today. Is your northwest cured salmon very sweet? (My husband prefers more savory, less sweet, although a little sweet is okay with him.) Also, is grilling necessary? I could fire it up, but was curious if there was a stove/oven alternative. Also, how do you know when salmon is done? Thanks!

 
It is slightly sweet, but offset by the vinegar. I don't have a grill, alas...

So I usually do it in a skillet. Cook it for *about* 8 min. per inch of thickness... every fish and every cooking mode is different, but this is a good start. This is one of my very favorites, so report back on your review and comments!
Thanks smileys/smile.gif

 
Thanks. Have never cooked salmon. I know you said *about*...

how will I know when it is done? Alas, I am a fish and salmon novice... Is underdone fish dangerous, like underdone chicken? What color will should be in the middle when it is done? Does fish come in different levels of "done-ness" like meat?

 
Andrea, underdone salmon does not have the same issues as underdone chicken....

ask any sushi chef, LOL.

In my experience, pry into the thickest part to check. I like it just semi-opaque, not raw, in the center--sort of meduim rare. It continues to cook a little it its own heat. Overcooking is the worst thing you can do to fish.

Julia Child says to go by smell-the minute you smell the aroma of fish cooking, check for doneness. This is the point where the fish releases it's juices.

 
Andrea, you might try poaching it. I like epi's Norwegian Poached Salmon except

I usually buy one big fillet and don't make the anchovy butter (not healthy). Instead, I serve it with the lemon-caper sauce in their SALMON WITH ROASTED ASPARAGUS AND LEMON-CAPER SAUCE recipe.

Raw salmon is a little translucent. When it's done, it flakes easily and turns opaque. (Poke a fork into the thickest part.) How long it takes depends on the thickness of the piece and how you're cooking it. If you poach it, it won't turn dry even if it's a little overdone.

http://www.epicurious.com/recipes/recipe_views/views/13398

 
I'm not a tilapia fan - too strong for me. Let me know how you like it and what cooking method!

 
Wow, Jane. I have the absolute opposite opinion of tilapia. It is one of the mildest...

...freshwater fishes I know!

The Tilapia Loins at Costco are excellent. They are individually frozen in suction-packed plastic. They defrost in cool tap water in minutes, and are ready to go into the pan with a coating of panko and some melted butter.

I don't even use an egg wash. I salt and pepper the filets after I pat them dry. Then I let them sit on a rack above a cookie sheet until they begin to "sweat" a little. Then they go straight into the bread crumbs. (I think CI had an article on this). I press the crumbs into the fish and pan fry on each side in melted butter.

My youngest son eats at least 3 filets! So good!

Michael

 
that's the way I fry fish, also - panko is the best! Tilapia (for me) has an odd after-taste...

can't even explain it, but kind of like eating dirt (don't ask!). I'm just not a fan of seafood -- except for my Northwest Salmon recipe, and Spanish-style calamari steak. Other than that, forget it! I think it comes from the time I was 8 and swallowed a big fish bone that stuck cross-wise in my throat. By the time a doctor came (with a LOOOOOONNNNGG pair of tweezers), I vowed never to eat fish again.

 
Lol. that happened to my brother with a catfish bone when he was little. Yes, I agree, tilapia has

an after taste a bit like catfish, but I like it.

 
I agree--talapia can have a muddy catfish taste. Not the same as a "fishy" taste. It varies

from batch to batch. I've had talapia that tasted like the best sole and also some that tasted like swamp water. I think I like freshwater fish best breaded and fried for this reason--it counteracts any muddy taste, and if it doesn't, the tartar sauce does!

 
Michael, we love Tilapia too

I made it last night smileys/wink.gif

Seasoned w/ garlic salt, pepper, paprika, dash of cayenne, a little thyme and then grilled. It has been a mild winter here, so we keep the outdoor grill going.
I spray the grill 1st w/ a cooking spray so it doesn't stick, and it is delicious! All the kids love it too.

I have never known it to taste muddy or like dirt!!
Maybe someone had a piece that had been around for awhile...

 
You must log in or register to reply here.
Back
Top