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Old 06-09-2016, 06:57 PM   #11
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im not entirely sure how to go about doing this procedure

"top it with a wine sauce made with sauteed peppers, onions, garlic, and black olives, and maybe some capers if they were on hand."

would i saute the peppers, onions, garlic, and black olives, add the wine and capers and then reduce ?
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Old 06-09-2016, 07:41 PM   #12
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The cream of mushroom soup would make an excellent shampoo for the roommate's hair.
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Old 06-09-2016, 07:44 PM   #13
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I'll weigh in on this. With the ingredients listed, I would make broiled salmon steaks, seasoned with salt, pepper, and lemon grass. A little sprinkling of garlic might be in order. Take the salt, pepper, and lemon grass, with garlic and blend with real butter. You now have a compound butter. Spread the compound butter over the salmon flesh and place on a cookie sheet, flesh side up. Sprinkle lightly with paprika and set aside.

Now it's time to transform the mushroom soup into something great. Purchase 8 oz of fresh mushrooms before starting your meal. Wash and slice them. Place 3 tbs. butter into the pot and melt over medium heat. Add the mushrooms and cook until somewhat, but not completely softened. Add three tbs. of all purpose flour to the pan and stir to coat everything. Gently, and slowly whisk in enough milk to make a thin sauce. Add 1/4 tsp. granulated garlic, and 1/8 tsp. granulated ginger. Add 2 tbs. good soy sauce. Now pour in the canned mushroom soup. stir until smooth. Serve this as an appetizer.

Steam enough zucchini for how many people you are going to feed. Figure 1/2 zucchini per person. Steam for about seven to ten minutes.

While the zucchini is steaming, turn on the broiler. Place the fish about 4 inches under the broiler and close the oven door almost shut. Broil for 4 to seven minutes. The meat should be firm, pink, and slightly dry on top.

Plate everything and serve.

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Old 06-09-2016, 07:47 PM   #14
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Quote:
Originally Posted by rmg View Post
would i saute the peppers, onions, garlic, and black olives, add the wine and capers and then reduce ?
Yup, you are on the right track. The idea is to soften the peppers and onions, and not to burn the garlic. Olives just need to be heated, as do the capers. Throw in any herbs you like (thyme would go well). Use a dry white wine, as an estimate a half cup, and then reduce by half.

This is cooking, not baking, so you have considerable latitude in ingredients, quantities, etc. You can use chicken stock instead of wine (Better Than Bouillon is good to have on hand), or apple juice, which makes for a sweeter sauce. As others have mentioned, wrapping the works in foil packets works well. Without knowing the thickness of the salmon, the rule of thumb is broiling 10 minutes per inch of thickness at 450 F. If I get a salmon filet at the store (which are probably less than 1" thick), foil wrapped salmon is about 25 minutes at 350 F.
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Old 06-09-2016, 08:18 PM   #15
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Not a salmon fan, but I agree, don't use the soup as a sauce for the salmon! Broiled or grilled salmon with the peppers, or in foil packets sounds better, less is more.

You can dress up your COM soup with more mushrooms and a bit of sherry or port, and just serve it as soup. Precooked wild rice would also be a nice addition to the soup.

That's the best idea so far.
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Old 06-09-2016, 09:30 PM   #16
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Thumbs up thanks everyone

thanks for all the suggestions i sincerely appreciate it.

i ended up just keeping it somewhat simple and was limited to the stock in our kitchen. i broiled the salmon which came out wonderful, made a red wine sauce with the peppers onion garlic and since the general consensus was to throw the COM at my friend, which he thought was hilarious, i used it in a side dish with chicken stock brown rice and Parmesan. the pepper sauce went well with the salmon, and the mushroom rice also went well with the salmon, however the pepper sauce and mushroom rice as i figured didnt pair well together. im definitely going to try some of the other suggestions at a later date.

and again
thank to everyone that offered thier advice. anything after the fact is still welcome as i have a feeling we are now going to have more salmon in our diet ( from once a year, to once a month)
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Old 06-09-2016, 09:31 PM   #17
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"i passed the challenge" :l
and got some good food and experience from it again thanks everyone
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Old 06-09-2016, 09:56 PM   #18
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"i passed the challenge" :l
and got some good food and experience from it again thanks everyone
What did you make?
Don't keep us in suspense.
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Old 06-09-2016, 11:52 PM   #19
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Welcome to DC, rmg! Nice to have you here and follow along on your challenge. Now that you know how friendly we DC folks are I hope you come back to visit regularly. This challenge of yours was fun to follow along.

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What did you make?
Don't keep us in suspense.
Psst, look above ^that^ post at rmg's previous post. Middle paragraph.
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Old 06-10-2016, 03:30 AM   #20
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Welcome to DC, we enjoy a challenge, too! That was a fun read.
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