June 9th, 2010, 02:45 AM #11
Nothing here but shrugged shoulders.
June 9th, 2010, 10:08 AM #12
I used lime, extra virgin, a bit of kosher salt, celery seeds, pepper, hot sauce, a bit of soy sauce and some fresh cilantro for the marinade. Used half on the fish, saved the other half for serving. Then sliced some grapefruit and got a few sprigs of dill and layered those on the fish in the basket. Like I said before, my basket allows for the fish to sit a few inches above the grill surface - awesome. Cooked it skin-side down for a few minutes, then flipped it to the flesh side for about a minute or so. The fish slid right off the skin, and the skin was super crispy, like what you'd get in a salmon skin salad at a sushi joint. My brother ate it all in like, 2 bites. LOL. Took the other half of the marinade and added chopped scallions and some honey to it, spooned that over the cooked fish when serving. Yeah. Y'all can HAVE your Chef Paul crap, fresh is THE way to go.
Originally Posted by Unfiltered
June 9th, 2010, 01:44 PM #13
What hot sauce do you like to use?
Originally Posted by ketel&tonic
June 9th, 2010, 01:46 PM #14
I used some Red Rooster sauce that I five-finger discounted from a Roscoe's on a drunken impulse one night. Heh.
June 10th, 2010, 11:17 AM #15
Sashimi that ****! Dont cook it!
June 13th, 2010, 07:04 PM #16
June 13th, 2010, 07:29 PM #17
June 24th, 2010, 10:24 PM #18
$12.99 per lbs. at the local Albertson's today...I am not buying it there!
June 24th, 2010, 10:51 PM #19
Had a filet today.
All I did was use enough olive oil so that it wouldn't stick, then I threw it in a hot pan and fried that sucker up for about 5 minutes. Goddamn I love salmon.
Had it with pan-fried potatoes and steamed green beans.
"Only a numbskull thinks he knows things about things he knows nothing about."
"It's understanding that makes it possible for people like us to tolerate a person like yourself."
July 23rd, 2010, 05:36 PM #20
I finally had some show up locally so I got a filet on sale for 9.99 lb. at Von's. One side of a fish was under $15, had a beautiful brick red color and not a bone in it. Smothered it with olive oil and Chef Paul's Salmon Magic and it was INCREDIBLE! Oh yeah, used soaked chips for smoke which added to the flavor.