Salmon...continued...

[Eve]

Ok, all this talk about salmon is making my fancy a nice salmon fillet.

How would you cook yours and what would you have it with?

[Eve]

I will have to google them. Ooh I love sweet chilli sauce and couscous. That sounds gorgeous zebo.

[DTCwordfan]

a light beetroot mousse - with a little chilli bite perhaps - and it has the surprise effect on the bog too!

[DaisyNonna]

Waitrose

[-SharonA-]

Thanks Daisynonna.

[Retrochic]

I had salmon tonight -fried skin side down in a bit of butter and served with spinach, hollandaise sauce (packet) and sticky thai rice, hardy's bankside Chardonnay and a morrisons chocolate eclair for afters!

[DTCwordfan]

Burp......

and then feeeeeartt........

that was a good meal then, chic!

[SirOracle]

As a simple Scot what is wrong with having this beautiful tasty fish poached on its own. It is similar to a good malt whisky where the only addition is a small amount of water to enhance the flavour.

Vegetables can be added to the salmon as side dishes.

[DaisyNonna]

Not a fan of hollandaise sauce, find it too bland

[Eve]

Think I might have to give that one a miss DTC haha!

That sounds lovely Retrochic, I tend to do mine in the oven but might try a pan fried one too. I need to get to a larger supermarket as so little choice in the Express ones in the city centre I usually shop at. I looked for spinach the other day but they didn't have any. Might be better buying from a fish counter too rather than pre-packed fish.

[naomi24]

^I agree with that.

[naomi24]

That was to SirOracle.

[Eve]

I had some earlier this week SirOracle, just as it was in foil in the oven with some new potatoes and steamed green veg.

[SirOracle]

Naomi.......Was your agreement about the salmon, or the whisky...or both. ;-)

[Old_Geezer]

Salmon or indeed most fish, I tend to put in silver foil and bake, using with seasoning, a little oil maybe, and whatever dried green herb I have open and needs using up. Have been known to pan fry but I still haven't got my kitchen right (no stove yet) and so have to use a separate ring for now. What I have it with varies but generally some frozen veg (whatever I have) heated in the microwave. If particularly peckish I may do some rice or oven chips to add.

[dannyk13]

Simply poached with a drizzle of lemon juice. A tip for poaching, put salmon in a pan and cover with cold water,bring to boil and salmon is cooked.

[-Talbot-]

poached? :0/

Fry it skin side down when it has cooked 2/3rds through flip it over for about 1 minute...done!

Usually have it with thinly sliced bell peppers, onion and a squeeze of lime..

[Retrochic]

The skin is one of the best bits and good for you. I sometimes poach salmon, but mainly if I'm doing a large piece to serve cold,again with Hollandaise. How can anyone think Hollandaise sauce is bland? Butter ,egg yolks ,tarragon vinegar and a touch of cayenne pepper -yummy!

[ukbod2015]

i`m sure that some of those suggestions are very tasty but if they like salmon so much why are they trying to make it taste like something else. Surely Fish or meat could well should pretty much be able to survive on its own.

[Retrochic]

ukbod if that was the case no one would use salt. I agree adding curry or strong flavors to a lovely peice of fish spoils it -but some things can enhance flavor

[pastafreak]

Agree with retro....herbs,spices and other seasonings will enhance flavour,not disguise or cover up. So something that tastes good on its own is divine with a bit of enhancement.
I marinate my salmon with olive oil and lots of chopped chives...then topped with butter and grilled.
I may also make a marinade of olive oil,soy,and balsamic vinegar. Add some chopped red chillies for punch.