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guys, this salmon thing I made...
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Scipio Artelius
Weaponised Vegemite
Flying Dangerous
#21 - 2014-08-30 11:30:39 UTC  |  Edited by: Scipio Artelius
Mathildas Geintesses wrote:
That recipe looks awesome! I'm doing that this weekend. As a sidenote, a benefit from living in Alaska is reasonably priced salmon! then again as a downside everything else is marked considerably up. Stupid shipping costs . . .

Blame the Canucks and invade.
Eurydia Vespasian
Storm Hunters
#22 - 2014-08-30 15:01:18 UTC
all of OOPE will be eating salmon this weekend lol

it'll smell like low tide up in here by monday.
Mathildas Geintesses
#23 - 2014-08-30 19:22:28 UTC
Scipio Artelius wrote:
Mathildas Geintesses wrote:
That recipe looks awesome! I'm doing that this weekend. As a sidenote, a benefit from living in Alaska is reasonably priced salmon! then again as a downside everything else is marked considerably up. Stupid shipping costs . . .

Blame the Canucks and invade.


Heck, as far as I can tell most fo the Lower 48 thinks we're part of the Maple Leafed Hordes. If I had a drink for everytime a tourist asked if they can used American money up here I'd be as drunk as . . . well I am now. But then I'd have a reason!

Never attribute to malice that which is adequately explained by stupidity.
Slade Trillgon
Brutor Force Federated
#24 - 2014-08-30 20:43:47 UTC
Rain6637 wrote:
using other stuff is bad, so the goal is to avoid it.


Regular olive oil is not bad. It may not have all the healthy and anti-inflammatory properties as extra virgin olive oil does but cooking with it will not make the rest of the meal bad for you. Then, as he says, you can pour/drizzle extra virgin oil over top after the cooking to get the full flavor. It really should be worth a try; at least once.

Here is a decent write up from World Healthiest Foods explaining the damaging effects of heat on the healthy contents of extra virgin olive. The reference list for the article is very impressive. I say that as that is one of the things I inspect when I read stuff like this.
selket Shihari
Sebiestor Tribe
Minmatar Republic
#25 - 2014-08-31 05:15:40 UTC
i just might have to make this some day

When life gives you lemons...BLOOD FOR THE BLOOD GOD!
Mizhir
Devara Biotech
#26 - 2014-09-27 18:06:11 UTC
Alpheias wrote:
Got this interesting recipe from a good friend of mine.

2 x 6 oz filets of fresh salmon, skin removed
2 cups of orange juice
1 x red onion, chopped
2 tbsp of olive oil
2 tbsp of capers
Salt and pepper

Instructions
Bring orange juice to a hearty simmer.
Add chopped onions, olive oil and capers and let simmer for 5 minutes until the mixture reduces by at least half.
Add salmon and season with salt and pepper.
Cover with a lid and steam for five minutes.


So I tried making this and it is amazing. Thanks for sharing the recipe.

Just a few notes. I felt it was a bit too sweet. I'm thinking about adding garlic the next time. In addition I think it would be a nice addition to add some chopped bellpepper too.

❤️️💛💚💙💜
Ssabat Thraxx
DUST Expeditionary Team
Good Sax
#27 - 2014-09-28 17:24:57 UTC
Another nice thing to put on salmon if you're going to grill it is brown sugar mixed with soy sauce (adjust the ratios to your tasting.)

\m/ O.o \m/

"You're a freak ..." - Solecist Project
ShahFluffers
Ice Fire Warriors
#28 - 2014-09-29 02:53:08 UTC  |  Edited by: ShahFluffers
http://i.imgur.com/Wi8vYGp.jpg

Get a large ziplock bag.

Place yogurt, turmeric, salt, pepper, garlic, lemon juice, and rosemary (dried or fresh) into large ziplock bag and mix it all up.
*IMPORTANT* Go easy on how much you put in... fish generally has a delicate flavor and you don't want to [completely] overwhelm it. You can always add more later.

Get whole salmon filet (preferably with skin on one side). Cut it up into portioned steaks.

Put salmon steaks into ziplock bag and massage it gently. Let it marinate in the refrigerator for a minimum of 5 hours (preferably 24 hours).

Preheat oven to 300 degrees Fahrenheit (150 C).

Remove salmon from bag and put into deep dish baking pan with the skin side facing down. Spread the steaks evenly.

Cover the pan with tinfoil (shiny side down) and SEAL the edges with your fingers as best you can (this is so very little moisture escapes).

Bake the salmon for about 15 minutes. Remove tinfoil and then crank up the heat to max for another 10. Don't worry about burning anything... that's what the skin is for.


Serve with sides of yogurt, fried basmati rice, and sauteed veggies.

How did you Veterans start?
Khergit Deserters
Crom's Angels
#29 - 2014-10-01 01:26:21 UTC
Rain6637 wrote:
the olive oil makes it smooth yet guilt free, and the tumeric adds a hint of a curry taste, throwing off the italian/mediterranean thing just a little bit. I thought about geography a few times, actually

the best part is... I was going to eat it no matter how it turned out. you can't just toss $30+ food into a pan and then chuck it, you know?

That's nice about the turmeric, as opposed to the strong Mediterranean herb flavors. They're good too, just not always. I've been going with a little true Hungarian paprika in stuff lately. It's a little tart, sweet, and spicy, all at the same time. It has a distinctive aroma/flavor, but it's really mild. You can go for just a little, or go full-on for something like a beef and potatoes goulash stew. That stuff will take good care of you on a cold Fall-Winter night.
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