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22 posts
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salmon has not much smell.....but if u want to get the smell out of anything , u got use masala or chilli powder highly effective ... or use the western styled spices from supermarkets...u gotta put lots of it...
this is what i use for most things
Indian masala and chili powder /paste
Basil leaves crushed
Onions, tomatoes, ginger and garlic
Lime juice
Coriander (any form)
Pepper( optional)
wine (optional)
soy sauce (optional)
Edited by Melbournite 09 Mar `08, 5:19PM
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pan fry the fish. [ i get very fresh salmon, so no add herbs or anything]
remove fish. add mayo and ketchup to the fish oil in the pan and stir until u get a nice pale pink-orange think sauce. [off the fire when ur doing this, but must make sure the pan is still hot/warm]
pour sauce onto fish.
eat.
but i no like salmon. im not a fan of fish. mi oni really like sashimi.....and fish fingers. HAHAHA
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Theres a good recipie from Thomas Keller which i sorta just messed around with, anyway, heres what i did:
Get yourself a peice of sashimi quality salmon, with that, you wanna pour oil into a pan that can sorta cover about a quarter up from the fish, over medium high heat, you want to fry it, trying to regulate the heat so that its practically raw half way inside. This way you get a tasty contrast of cooked salmon and sashimi style salmon. Put herbs, salt, whatever else you want on it.
For me, i just put some salt on it, but i served it with some leeks, jullined or sliced finely length wise, and slowly cooked over low heat for 15 or so mins with a generous amount of butter until their soft and unctuous.
If you can be bothered or you know how too, make a hollandaise or burre blanc to go with it. Their really just butter sauces but classic combinations to go with salmon.
To make hollandaise sauce, over a double boiler with the fire on low, whisk about 2 egg yolks with some vinegar of your flavoured choice, normal is white wine, or you could use lemon juice really... anyway, whisk until it becomes kinda thick, but make sure it never currdles, as in cooks until it becomes scramble eggs. Over the heat, add in butter bit by bit, cut into chunks or you could melt it if you want, im too lazy to melt so i just add the butter cut into pieces straight from the fridge. Then whisk until it emulsifys and theres your tasty ass butter sauce. Flavour with whatever fersh herbs, if you add taragon it basically becomes a bearnaise, if you add curry powder i believe it becomes a sauce Stanley. Or something along that name anyway.
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