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What's On Your Plate???

pulled pork - rice - jalapenos

boring work food.......



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Week 2 of the in-laws living with us... cooked poached salmon with a sweet miso glaze and a seafood soup last night.

Really, salmon is one of my favorite fishes, when eaten raw. Or smoked (preferably cold but I have a great hot smoked salmon recipe I've posted here before).

But cooked, it's one of my least favorites - whether grilled, sauteed, broiled, baked; it becomes tough and dry. Blah.

The exception is poaching - it remains moist, tender, and delicious!

Just fill a pan with enough water to completely submerge the filet, heat to a simmer, slide in your filets (smaller individual filets cook more evenly than a single larger one), top with a little salt and red wine vinegar, then simmer for eight minutes.

Remove the filets, gently pat dry, baste with a thin layer of the miso glaze, then stick in the oven @ 350 degrees for five minutes to firm up the glaze. Comes out perfectly...

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The seafood soup was fairly simple and you can tweak the ingredients based on your audience and/or what you have on hand.

Baby new potatoes, carrots, celery, onion; soup basics. Some shiitake mushrooms, diced water chestnuts, sliced bamboo shoots for some texture, and catering to the audience.

About a 2:1 ratio fish/seafood broth to chicken broth. Salt, pepper, a little thyme, and a lot of parsley. A splash of fish sauce for umame and a drizzle of olive oil for body. And a pinch of precious saffron...

Bring it to a simmer and throw in some uncooked jasmine rice. In about 25 mins throw in some wide egg noodles. Another five mins or so and add your seafood - thawed "mariscos" blend (squid, baby octopus, shrimp, mussels) and some fresh oysters. A corn starch slurry as a thickener and finished with some heavy cream. Hearty, and the flavor was heavenly!

Both dishes were a big hit with everybody - the FIL's wife told me, "now I know how to cook salmon..."

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