A little help please.
So here's the deal.
Got a few fresh salmon steaks and a few whole lobsters.
I've done the BBQ thing with the salmon before and it turns out pretty good but I'm looking for some fresh ideas.
As far as lobster goes I don't have a fucking clue.
Help a brotha out.
Cooking advise on seafood?
Moderator: Mikey
i always wrap salmon in foil and a stick of butter plus seasoning and broil. alot of times the skin sticks to the foil but if you spray it with some butter spray or whatever that doesnt happen. i always forget to do that and my fav orite paret is the scales. i end up sucking in the foil to get the grizzle off. im pretty degenerate when it comes to cooking.
help me scrape the mucus off my brain
My favorite salmon treatment is a marinade of soy sauce, oil (olive, usually), brown sugar, fresh ginger root (key) and some cayenne. Marinate for a while and then broil on the bottom rack until the edges of the fish start to brown and crisp up.
As for the lobster... Alton Brown (the geek of Good Eats on Food Network) did a whole episode on them and he is usually a very dependable source. I can't find any specifics, but you might have better luck searching for it.
As for the lobster... Alton Brown (the geek of Good Eats on Food Network) did a whole episode on them and he is usually a very dependable source. I can't find any specifics, but you might have better luck searching for it.
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King Crimson
- Eternal Scobode
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- Location: La Choza, Tacos al Pastor
salmon: dice many roma tomatos after deseeding them. put in medium mixing bowl. with lemon juice, chopped FRESH mint, dried tarragon, thyme, garlic XVOO. salt pepper.
broil salmon in the broiler (or cranked oven) in a shallow ceramic baking dish with XVOO and white wine and black pepper for about 7-10 minutes. flip the salmon and spoon over the tomato mixture. finish salmon in tomato mixture. don't overcook.
broil salmon in the broiler (or cranked oven) in a shallow ceramic baking dish with XVOO and white wine and black pepper for about 7-10 minutes. flip the salmon and spoon over the tomato mixture. finish salmon in tomato mixture. don't overcook.
""On a lonely planet spinning its way toward damnation amid the fear and despair of a broken human race, who is left to fight for all that is good and pure and gets you smashed for under a fiver? Yes, it's the surprising adventures of me, Sir Digby Chicken-Caesar!"
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Salmon filets and steaks need to be treated somwheat differently from each other. For salmon, my favorite used to be steaks because I couldn't grill a filet without having it fall apart on me. I've pretty much figured out the filets now and that's what I usually buy.
Here's how I do it.
I always get them with the skin on, and this is using a gas grill. Put the filet on a cookie sheet or something similar, skin down. Paint the flesh with EVOO, then season with whatever you want. I usually just use garlic salt and pepper. When the grill is good and hot (the rack should be pretty clean or the fish will stick) put the filet on the grill, skin side UP. Let it grill that way for 3 or 4 minutes, with the cover down. Turn it over, reduce the heat under the fish to medium and grill for another 6 or 7 minutes. The time depends on the thickness of the filet, obviously. Remove from the grill and serve. The skin might burn a little, but that's OK because it protects the meat and you don't eat it anyway.
Alternate method if you're afraid of grilling the filet directly -
Put it skin side down on some foil, with the shiny side up. Heat the grill up to high heat. Season as above with EVOO, etc. Place the fish and the foil in the center of the grill and turn the center burner off, leaving the outside burners on high. Pull up the edges of the foil a little so none of the juices or fat drain off the foil. Close the lid and cook for 15 - 20 minutes in this high indirect heat. Remove the fish/foil to a cookie sheet. The skin will probably stick to the foil but you can slide the meat right off of it.
One other thing...you can usually get farm raised salmon pretty cheap but I won't buy it anymore. Not after reading about the shit they feed it. That nice pink color is nothing but food coloring.
Here's how I do it.
I always get them with the skin on, and this is using a gas grill. Put the filet on a cookie sheet or something similar, skin down. Paint the flesh with EVOO, then season with whatever you want. I usually just use garlic salt and pepper. When the grill is good and hot (the rack should be pretty clean or the fish will stick) put the filet on the grill, skin side UP. Let it grill that way for 3 or 4 minutes, with the cover down. Turn it over, reduce the heat under the fish to medium and grill for another 6 or 7 minutes. The time depends on the thickness of the filet, obviously. Remove from the grill and serve. The skin might burn a little, but that's OK because it protects the meat and you don't eat it anyway.
Alternate method if you're afraid of grilling the filet directly -
Put it skin side down on some foil, with the shiny side up. Heat the grill up to high heat. Season as above with EVOO, etc. Place the fish and the foil in the center of the grill and turn the center burner off, leaving the outside burners on high. Pull up the edges of the foil a little so none of the juices or fat drain off the foil. Close the lid and cook for 15 - 20 minutes in this high indirect heat. Remove the fish/foil to a cookie sheet. The skin will probably stick to the foil but you can slide the meat right off of it.
One other thing...you can usually get farm raised salmon pretty cheap but I won't buy it anymore. Not after reading about the shit they feed it. That nice pink color is nothing but food coloring.
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Headhunter
- Eternal Scobode
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- Joined: Wed Jan 12, 2005 10:34 pm
Bout time I get some freaking credit. Doesn't matter if you like mayo or not, since it imparts no flavor to the fish. It just provides a means of making the oil stick to it longer to melt the skin away, whereas butter just melts off immediately.
Never question a U&Ler's salmon cooking technique. I think Moorese went over the alder-planking trick in the past, which is a great way to que up salmon.
Speaking of, it's about getting to be that spring chinook time of year. The spring runs are a leaner fish, less body fat, more muscle. And we can fish for the suckers right smack-dab in the middle of Downtown. BODE. Of course, the river is so polluted, that they actually have guidelines as to how much fish you can safely eat out of there, but we'll ignore that, so as to not negate any of the BODE.
Never question a U&Ler's salmon cooking technique. I think Moorese went over the alder-planking trick in the past, which is a great way to que up salmon.
Speaking of, it's about getting to be that spring chinook time of year. The spring runs are a leaner fish, less body fat, more muscle. And we can fish for the suckers right smack-dab in the middle of Downtown. BODE. Of course, the river is so polluted, that they actually have guidelines as to how much fish you can safely eat out of there, but we'll ignore that, so as to not negate any of the BODE.
I got 99 problems but the 'vid ain't one
A nice easy accompaniment to BBQ salmon fillets
3/4 cup Praise 97% fat free mayo
1/4 cup chopped fresh corriander
1/4 cup Sweet chilli sauce
1 fresh lime lime juiced
mix together & dollop on Salmon before serving
BBQ sweet potato slices are yummo with fish too
I brush them with EVO then sprinkle on some masterfoods garlic plus before grilling
3/4 cup Praise 97% fat free mayo
1/4 cup chopped fresh corriander
1/4 cup Sweet chilli sauce
1 fresh lime lime juiced
mix together & dollop on Salmon before serving
BBQ sweet potato slices are yummo with fish too
I brush them with EVO then sprinkle on some masterfoods garlic plus before grilling
You just can't fix stupid...trust me I've tried