Constance
Master Chef
We ate lunch at O'Charley's Friday when Kim took me to the doctor in the "big town" down the road.
I had a grilled skinless salmon filet fillet that was a contender for the best piece of fish I've ever had. It was about 1" thick, cooked perfectly, crisp on the outside and tender and juicy on the inside.
The fish was plated on a nest of rice that tasted different from anything I've eaten. Usually rice at these chain places is pretty nasty tasting, but this was tender, moist, and had a creamy, almost golden color, with no specks of color from herbs and such in it.
I squeezed lemon over my salmon, so the rice underneath had a bit of lemon taste to it, but mostly it was just sort of fragrant and slightly sweet. It went perfectly with the salmon.
I have been trying to figure out what that taste is...maybe curry?
Any ideas? I'd love to make it at home.
I had a grilled skinless salmon filet fillet that was a contender for the best piece of fish I've ever had. It was about 1" thick, cooked perfectly, crisp on the outside and tender and juicy on the inside.
The fish was plated on a nest of rice that tasted different from anything I've eaten. Usually rice at these chain places is pretty nasty tasting, but this was tender, moist, and had a creamy, almost golden color, with no specks of color from herbs and such in it.
I squeezed lemon over my salmon, so the rice underneath had a bit of lemon taste to it, but mostly it was just sort of fragrant and slightly sweet. It went perfectly with the salmon.
I have been trying to figure out what that taste is...maybe curry?
Any ideas? I'd love to make it at home.