sortasushi- 10:59 am PDT - Apr 14, 2001 -#6796
"It tastes like licorice," the girl said and put the glass down. "That's the way with everything."
Salmon Grilled in Foil
hmm. if you poach it whole, you might end up breaking the hell outta it trying to get at the meat, but then, well, that'll happen. i've done whole poached salmon and peeled the skin off, but it required a lot of patience and damned big pans.
what i'd do with
that fish would be to cut the head off, fillet the two sides off and cook it
on a grill in foil. take a huge sheet of foil and fold it over a few times so
that it's big enough to hold the fish with about two inches left over on all
sides, and fold those sides straight up. spray the foil heavily with pan release
spray (like pam), and cook it off to the side of a charcoal fire (not directly
above). right before you close the lid on the fire, throw a bunch of wood chips
that have been soaked in water on the coals, and cook it for about 20 minutes,
or until it's firm to the touch. you can serve it hot directly from the grill,
or chill it and serve it cold. kind of a psuedo hot-smoked salmon, but it's
- - - - - - - - - - - - - - - - - - - - - - - -
Great Beast- 11:46 am PDT - Apr 14, 2001
I taste paint.
Salmon Wrapped in Foil (oven)
You could foil cook it in the oven: fillet it, smear it in a thick paste of soy, brown sugar, salt, pepper and Scotch whisky, foil wrap it (wrap tightly, folding the sides over to seal in steam) and then oven bake till just done. Mmm-mm, and no gooey pan.
Were you going
to serve the same wine with the mussels as the salmon? If so, you may wish to
use something other than brown sugar on the salmon . . . it would need a really
big fruity white, or a nice, zippy pinot or Dolcetto d'Alba.
Questions for the
Cook || Our Bookmarks
Table of Contents