S is for Salmon Filet (and how to cut it up)

[a_boleyn]

I've cooked salmon for some time now. The first time I tried it, I found the taste a bit too "fishy" but over the years, I've grown to appreciate its qualities and can now enjoy it raw in sushi, smoked and grilled or baked, with or without marinades to enhance its flavour.

Past salmon dishes I've tried include salmon souffle, with a dill sauce,

Comments

[spikesgirl58]

Man, I wish I could convince the Big Guy that salmon is edible. I have tried, but his mom ruined it for him long ago. He doesn't even like chef's and that's saying something.

[a_boleyn]

I've used it in in quiches and tarts where it's pretty well disguised in the past. :) Oh well, more for you if you don't mind making something else for him to eat while you eat your lovely piece of salmon.

[spikesgirl58]

He can't even stand the smell of it. With all the other fish that he will eat, I just opt out... still, there are times.

[a_boleyn]

Do you ever go out for sushi and order it? :)

By the way, what did you think of my gluten free pasta recipe?

[anonymous]

I don't like farmed salmon (the only fish actually I don't like!), I do like sometimes the smoked wild salmon though... but I have heard that Canadian salmon is not as fatty as European, so maybe I'd like it. Looking forward to see what you'll do with all the frozen pieces. Sissi (http://www.withaglass.com)

[a_boleyn]

I've tried both farmed and wild and for the price difference I don't mind farmed at all. It's never been a 'fatty' issue for me as something like that depends on how you cook it, I think.

I've enjoyed the smoked Scottish salmon (VERY pricey) when I could get it.

I had some great ideas yesterday when I butchered it but I think I'll just broil a couple of pieces today to serve over leftover rice and asparagus. No hollandaise etc.

[edgeofthewoods]

I just bought a beautiful slab of wild salmon the other day, and plan to bake it with a teriyaki glaze. I never thought to cut the belly meat off to make the portions more evenly sized, I will definitely do that when I work with the fillet today.

We used to feed the cooked skin to Pogo, she loved it!

[a_boleyn]

Although I'd hate to deprive any dogs or cats of the treat of some belly meat, if you HAVE lots, enjoy some yourself.
Belly meat has so much of those omega-3 fatty acids that we're encouraged to eat. So, rather than popping pills, get it from the source.

I used to cook the salmon with the skin on and toss it when done as I didn't have any pets to share it with and limp skin is yucky.

[edgeofthewoods]

Oh yes - I will definitely eat it. I don't enjoy the skin (Tyler does) so mine always went to little Mogues.

[a_boleyn]

There is and it's lovely stuff. I'm posting pics and the 'recipe' or rather technique.

[anonymous]

You've skinned that salmon so professionally and with an ordinary knife, no less! Nicely done. That salmon for $15 is great value, it looks like it might even be wild or at the very least, it ate a lot of shrimp! We had a major fish canning company as a client for quite a long time and they told me that the colour of the salmon depends entirely on how much shrimp it east, the pinker the flesh the more shrimp it ate! Cool, isn't it? We try to wait for the wild pacific salmon to come on sale, sometimes Costco has it come in but it's not often, sadly. You've reminded me that I need to keep an eye open for the sales - I'm still looking for that $1.99 duck. I have a feeling the chains price things a bit differently for the big city which really sucks. I've noticed that SDM does that and it really ticks me off.

[a_boleyn]

Other than the initial cut to get to the skin at the tail end, all of the skinning of the salmon was done with the back of my hand ... which was surprisingly easy to accomplish. Yes, it was QUITE pink so I don't think it was farmed though it wasn't listed as being wild.

I hope you DO manage to find duck at a good price. It's a nice treat.