"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 08-17-2006, 02:37 AM   #11
Cook
 
carolmills's Avatar
 
Join Date: Jun 2006
Location: Concord, NC
Posts: 55
Send a message via ICQ to carolmills
Iron Chef,

I just wrote a long thank you note to you, but something happened and DC burped me back to a wierd "thread error" page.
But I do want to thank you for the recipe. The Salmon was perfect!!!! The sauce isnt quite what I am thinking was the one at the restaurant, but, it was very very good.
My friend that I had over for dinner Saturday was soooo impressed! haa! I was pleasantly surprised that the recipe that i though was involved was really a very simple, easy recipe! Took less than 30 mins to do, and that included filet-ing the salmon.

Thanks again!
cam
__________________

__________________


We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman

carolmills is offline   Reply With Quote
Old 08-17-2006, 06:43 AM   #12
Assistant Cook
 
Join Date: Jan 2006
Posts: 1,694
You ought to call them or write them and ask. You might be very surprised. Our 3 kids have all worked for the Robinson brothers, one son being a manger for a while. They are wonderful guys and would probably give you at least a big push in the right direction. I asked what the cobb salad dressing was one time and they just told me. Their bloody marys are the best--have that recipe also!.
__________________

__________________
Gretchen is offline   Reply With Quote
Old 08-17-2006, 09:45 AM   #13
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Carol, glad it turned out. Now you just need to play around with the sauce flavor a little bit, or perhaps the sauce they used was more of a cream sauce rather than a beurre blanc. Anyhow, I'm always curious as to how my recipes turn out when other people make them so I'm very glad that your dinner came out to be a success. Thanks for posting the results!

BTW, how did the crust come out, especially the parmesan and herb flavors? Did it also come out fairly crispy?
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 08-23-2006, 11:18 PM   #14
Cook
 
carolmills's Avatar
 
Join Date: Jun 2006
Location: Concord, NC
Posts: 55
Send a message via ICQ to carolmills
The crust was very crispy... I think I almost had the oil too hot but it turned out very well.
The parm/herbs/panko was a good mix.. i may increase the herbs to parm ratio next time... I will be making it again, and yes playing around with the sauce. Do you have a cream sauce for salmon that you would recommend?

thanks bunches (again!)

Gretchen, I will call them! I guess it never hurts to ask!
Thanks!

cam
__________________


We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman

carolmills is offline   Reply With Quote
Old 08-27-2006, 03:43 PM   #15
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Carol, try using this recipe but omit the curry powder and use all heavy cream instead of coconut milk.

http://seafood.allrecipes.com/AZ/107217.asp

After the cream is reduced and before you whisk in the butter, that's when you would add in your flavoring agents. If you want a more lemony flavor, add 2 Tbsp. of lemon juice along with the wine before reducing, or add something like lemon-thyme or zest before you whisk in the butter.

Here are a few ideas that would go well with the parmesan-herb crusted salmon. Remember to always add only a little at first, then taste and add if needed:

Whole Grain Mustard and Dill, Chives, or Scallions
Creamy Horseradish and Dill, Chives, or Scallions
Lemon and Capers
Roasted Red Bell Peppers (puree with reduced cream then add butter)
Crabmeat and minced Parsley or Chives
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.