PICs: Salmon dinner, Thurs10th

A

Adelle

New member
Been a bit busy of late, but finally have had the chance to slow down and
spend a bit more time at home..... so decided to cook the SO a dinner, as
I haven't had much of a chance in the last 4 or so weeks.

Found some more nice fresh salmon steaks, and as she wanted salad, she got
pan seared salmon with a mixed salad that included chopped fennel,
capsicum, and tomato.

I liberally coated the salmon on the outside with sea salt, which on
cooking just turned into a crunchy crust with not much salt flavour....
which added another dimension to the soft flaky fish.

Second pic is sans dressing, the last is after I drizzled with a balsamic
glaze and some EVOO.


http://i53.tinypic.com/mts2f.jpg


http://tinypic.com/m/e5s2ab/3


http://tinypic.com/m/e5s2ac/3




--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
On Fri, 11 Feb 2011 18:43:09 -0800, "Bob Terwilliger"
wrote:

He didn't say that.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:


So how does liberally coating the salmon on the outside with salt result in
"not much salt flavour"? What Swallows wrote was pretty clear:

Step 1: She "liberally coated the salmon on the outside with sea salt"

Step 2: She cooked the salmon

Step 3: She posted here that the crust on the salmon -- which was nearly
pure salt -- didn't have "much salt flavour"


Either (1) Swallows wasn't really using salt, (2) she lied about it not
being salty, or (3) she never tasted it.

I'm thinking she lied. I've shown her to be a liar on many occasions. IIRC,
salmon is among the foods which her semicolon can tolerate, so she probably
did taste it.

Bob
 
On Fri, 11 Feb 2011 23:09:27 -0800, "Bob Terwilliger"
wrote:


I think he was trying to say the salty flavor stayed in the crust and
didn't permeate the meat. I never hear about salt encrusted beef
being too salty to eat. Why is it so hard to imagine that salt
encrusted salmon wouldn't work the same way?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Feb 2011 23:09:27 -0800, "Bob Terwilliger"
wrote:


This is like harranging over a typo.

Step 4: the diner brushed away the salt crust same as many do... salt
does not penetrate meat when applied just prior to cooking, regardless
how much salt. Often whole roasts are cooked encased in a thick salt
layer, that salt is removed leaving "not much" salt flavor. Many
folks brush away salt from pretzels, breads, bar drink glass rims too.
Specialty salts are often used for presentation, as a garnish, however
no one is expected to consume all of that salt. Besides, "not much"
salt flavor is like "a lot" of salt flavor... scientific terms
describing very precise quantities. I think today's pickled fish
"hasn't much" salt flavor, everyone has become obsessively salt
conscious... imagine, there are now low salt salamis... no longer easy
to find a proper salted bagel.

Newgroup writings aren't meant to be taken literally other than by
those "have no life" bastards *obsessed* with the particular posters.
 
sf wrote:


No, she wrote that the CRUST didn't have much salt flavor. There's no
way that could be true. As I wrote, I've shown Swallows to be a liar
on many occasions; this is just one more time.

Bob
 
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