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David Ross

eG Cook-Off #82: Salmon

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Posted (edited)

@David Ross  Good combo on the salmon and  japchae. I prefer the noodles room temp or barely warm - brings flavors out for me. The vendors I frequent do not always use red bell pepper and DO always use wood ear mushrooms. To me the distinctive flavor of toasted sesame oil is key as well. 


Edited by heidih (log)

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9 minutes ago, heidih said:

@David Ross  Good combo on the salmon and  japchae. I prefer the noodles room temp or barely warm - brings flavors out for me. The vendors I frequent do not always use red bell pepper and DO always use wood ear mushrooms. To me the distinctive flavor of toasted sesame oil is key as well. 

 

Thanks for the tips.  I tried the salad cold but preferred it when I tried it room temperature.  I love wood ear mushrooms so I'll try those next time.  

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What are your thoughts on wrapping salmon in foil on the bbq?  I grew up in Salem in the Willamette Valley or Oregon, about 90 minutes from the coast.  Every summer we would have fresh salmon and Father would grill it on the bbq.  We bought whole sides of salmon and he'd season it, add some lemon slices, (similar to the photo), then wrap the whole thing in foil.  It was a pretty popular technique back in the 60's and 70's, but even back then I thought it seemed odd.  The salmon was delicious and moist, but to me it's just basically steamed in foil.  I happen to prefer salmon openly grilled so that the skin gets charred yet the meat stays moist.  Some people use the foil as a support for the salmon so it doesn't stick to the grill but they don't wrap it tight, let the smoke permeate the salmon.  I use a non-stick fish grate so the salmon is exposed to the fire and smoke.  What do you do when grilling salmon?

54f76b4751aa2_-_salmonreadytogrill.jpg

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My husband is the Griller in Chief, but he's not patient or particularly skilled. So I put the seasoned salmon on a piece of foil (skin down) just as a barrier between fish and grate. Makes it easy to remove the skin, since it will want to stick to the foil after cooking.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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1 hour ago, David Ross said:

What are your thoughts on wrapping salmon in foil on the bbq?  I grew up in Salem in the Willamette Valley or Oregon, about 90 minutes from the coast.  Every summer we would have fresh salmon and Father would grill it on the bbq.  We bought whole sides of salmon and he'd season it, add some lemon slices, (similar to the photo), then wrap the whole thing in foil.  It was a pretty popular technique back in the 60's and 70's, but even back then I thought it seemed odd.  The salmon was delicious and moist, but to me it's just basically steamed in foil.  I happen to prefer salmon openly grilled so that the skin gets charred yet the meat stays moist.  Some people use the foil as a support for the salmon so it doesn't stick to the grill but they don't wrap it tight, let the smoke permeate the salmon.  I use a non-stick fish grate so the salmon is exposed to the fire and smoke.  What do you do when grilling salmon?

David, I agree completely with you. Why use a grill if you're going to wrap the item to be grilled completely in foil?

I think the point of using the grill is to add an extra layer of goodness (smoke, char, whatever) to what you're cooking. Otherwise, go use your kitchen oven for the foil packet.

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True.  My Mother was a typical 1950's housewife and there was a big push by Reynolds Aluminum to advertise the convenience of "grilling" with foods in packets in the early suburb days.  She and Father also put packets of potatoes and vegetables wrapped in foil on the bbq.  Delicious, but basically vegetables steamed in foil.  Thankfully grilling tech is offering us so many more tools today to grill salmon, vegetables, anything, that results in good grilling flavor.

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Afgreed on the foil as defeating the uniqueness of grilling.  For really beautiful deep red wild salmon: salt only, medium grill, skinside down to crisp up. I grill the lemon (usually halves) alongside to squeeze on at the table. 

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I've "rediscovered" putting potatoes and veggies in foil and then onto the grill. I use a Weber kettle with hardwood lump charcoal and usually a chunk or two of hickory, pecan, cherry.. etc. I add the foil packets along with whatever I'm grilling, say salmon to keep on topic. I don't notice the smokey flavor the night of, but it's very noticeable when I heat up the leftovers in a hot skillet the next morning for breakfast. So, foil may not be all that much of a barrier after all.  

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That's the thing about opposum inerds, they's just as tasty the next day.

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Well, I'm glad I looked in my eGullet archives and found some salmon dishes I forgot about.  This was a post from March 2010:

 

"Last night I did the cover recipe from the April 2010 issue of Bon Appetit--Salmon with Sweet Chili Glaze with Sugar Snap Peas and Greens.

The recipe calls for using pea tendrils for the greens but we don't have a market where I can find them so I substituted watercress. I included the stems of the watercress for texture and added some oyster mushrooms to the mix."

March 27 2010.jpg

 

https://forums.egullet.org/topic/143505-dinner-2010/?do=findComment&comment=1736543

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One from the archives...old school poached salmon with cherry tomatoes, onions, fennel and carrot shavings in a sauce made of the  reduced poaching liquid and mounted with butter., and butter braised bok choy. 

 

053.thumb.jpg.027c76da62854b341b945f2049835c39.jpg

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18 hours ago, gfweb said:

One from the archives...old school poached salmon with cherry tomatoes, onions, fennel and carrot shavings in a sauce made of the  reduced poaching liquid and mounted with butter., and butter braised bok choy. 

 

053.thumb.jpg.027c76da62854b341b945f2049835c39.jpg

I love poached salmon.  This is a delicious dish.

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On 5/31/2019 at 9:44 AM, David Ross said:

54f76b4751aa2_-_salmonreadytogrill.jpg

 

This is essentially the treatment I gave our family party salmon, albeit we baked the sealed foil packet on a cookie sheet in the oven.    Cooked just through, plattered with watercress and served with aioli.     Nothing left at end of day.  

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16 hours ago, heidih said:

That's actually a good price and at this point in the season a few weeks in what we are paying around Seattle and Spokane.  Side note, I remember they took us to shop for ingredients at Bristol Farms back in 2001 when I was competing on MasterChef USA and we were filming in Los Angeles.

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Salmon and pecans have an affinity for each other. Somewhere in my files I have a recipe for pecan-crusted salmon with sorrel sauce. I no longer have sorrel, but I decided to try fennel (from the farmers' market) and lovage (from the garden) in a butter sauce. The pecans were toasted, then chopped, then pressed onto the salmon with the help of melted butter. The salmon was baked, skin side down, until it was done. A drizzle of lemon balanced and brightened everything.

 

20190610_070924.jpg

 

Crunchy, toasted pecans, meltingly tender salmon, and a summery vegetable with just a hint of that anisey flavor - what's not to love? 

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