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BPASTER
New Member
| Joined: | 5 May 2005 |
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| Posts: | 6 |
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Posted: 13 Jul 2005 03:09 pm |
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This will take 15 minutes start to finish.
Take a cup of orange juice
Cut 1 onion; combine with the juice in a shallow pan.
Let it boil for 3 minutes; turn the burner to low and put pieces of salted salmon in.
Cover and let it poach till the fish is pink (you can braise the fish with the juices few times)
Enjoy! It tastes great hot or cold and it?óÔé¼Ôäós HEALTHY!
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Peter
Founder of this forum
| Joined: | 24 May 2005 |
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| Posts: | 4180 |
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Posted: 13 Jul 2005 04:13 pm |
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I live in the NW US and we have salmon all the time. This sounds great!
But our salmon is pink to start with, and not being much of a cook... how will I know when it's done?
Many, many years ago I was standing at the meat department and saw this little old lady buying fish. I said I knew it was good for me, but didn't have a clue how to cook it. She laughed and said to broil it on one side for five minutes, then turn it over and broil it till it just started to turn brown.
I've been doing that for 30 years! Time to try something new I suppose.
Thanks, Peter
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BPASTER
New Member
| Joined: | 5 May 2005 |
| Location: | |
| Posts: | 6 |
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Posted: 13 Jul 2005 04:28 pm |
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Come on Peter, you'll know when it's done, trust me. Like I said, 15 min top.
I love your posts, Peter. Keep writing.
I also make my own Cottage Cheese, if anyone is interested....
Best regards.
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Hoosier
New Member
| Joined: | 2 Mar 2006 |
| Location: | USA |
| Posts: | 5 |
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Posted: 3 Mar 2006 01:34 am |
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| I don't live in the NW where they fish for Salmon. does this work for frozen-thawed Salmon? Peter, I think it has pink dye in it. Hoosier
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Peter
Founder of this forum
| Joined: | 24 May 2005 |
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| Posts: | 4180 |
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Posted: 3 Mar 2006 07:22 am |
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I think they do use dye sometimes, but I've seen wild salmon being cut fresh from the river and it was pink.
Peter
P.S.
Okay, I just Googled it... they have to dye farm raised salmon because they don't get the pink pigments found in the foods wild salmon eat.
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Javan
Distinguished Member
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Posted: 7 Mar 2006 03:15 pm |
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| When cooking fish, it is done when the meat flakes easily with a fork.
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Aisling
Member
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Posted: 7 Apr 2006 06:50 pm |
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I usually cook the salmon so that it is still uncooked in the center. Makes for a great combination of texture and flavors as raw and cooked don't taste quite the same.
recipe sounds great by the by
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