I totally agree!Even better.
Not kicking Atlantic salmon off my... bagel... mind you.
I totally agree!Even better.
Not kicking Atlantic salmon off my... bagel... mind you.
Even better.
Not kicking Atlantic salmon off my... bagel... mind you.
I guess you're not a sushi fan! or poke, for that matter., I'm like that with eggs, a runny yoke makes me want to gag.
The restaurants around here ask if you want your salmon cooked rare, medium, or well-done. I haven't noticed that in other parts of the country.
Cool. Did you happen to notice which species?
Just the word 'runny yolk' puts me off, yet I can eat century egg, which puts off a lot of people. We each have such different tastes.Definitely NOT a sushi fan! or poke! or ceviche! Like runny yolks though. lol:
Funny, don't ever remember having salmon in a restaurant. Just not something I would order. Keep in mind I also can't remember the last time I went to a restaurant with enough quality to even serve salmon.
I've never noticed it with Atlantic salmon. I have had some really good stuff from Scotland.
Only slightly. "Annual anniversary every year" is killing it, though [emoji1787]LOL... is "annual anniversary" a bit redundant?
My go-to salmon recipe -- and living in a fishing town, I eat a lot of it -- is the same one I used for the sablefish in the Sturgeon thread.
Pinbone the filet, marinate in white miso, mirin, sake (or xiaoxiing wine) and soy, then broil in the toaster oven fo 5 - 8 minutes, depending on thickness. Fast and prefect! (Pacific salmon, any variety).
https://www.seriouseats.com/miso-glazed-salmon-in-the-toaster-oven-recipe
Summer, have you ever tried Misoyaki Sablefish/Butterfish or Salmon? Similar technique like what you mentioned, except you marinate a lot longer. 48 hours is best, and the finished product will be a little sweeter.
A classic recipe with the technique is below. You don't need to make the butter sauce, the fish is good just on it's own. I learned how to make this as a line cook working at Roy's in Hawaii a long time ago, and I still use this recipe to this day.
https://www.today.com/recipes/hawai...erfish-kim-chee-lime-butter-sauce-wbrp9361150
I love salmon. It's one of my favorite fishes to eat both raw and cooked. One dish I make frequently is a riff on Roy Yamaguchi's Hibachi Salmon with Ponzu. I use the same marinade (equal parts soy sauce/sugar) but I let my salmon marinate for at least 24 hours, and sometimes up to 48. The fish does not break down, and you get a better glaze when you cook it.
The sauce is a homemade spicy ponzu with crispy fried garlic added in for flavor and texture. I like to cook this under the broiler to caramelize the surface, but still keeping the interior of the salmon cooked no more than medium. To me it's more consistent than grilling or pan searing.
I think Sockeye might be my favorite cold smoked salmon.
I had a recipe for Butterfish somewhere, but can't find it now.
GREAT!
Now I need to make it
IC, you worked at Roy's in Kahala? One of our favs, for sure!!