Who cooks the best... salmon?
- steinpilz Feb 23, 2009 06:24 PM
Over the past few days I've made roast teriyaki salmon and roast salmon with miso. Both were just great.
I'm thinking that Japan has the best techniques for cooking salmon (I can't think of any other salmon recipes that I would choose to cook) .
Chowhounds, am I wrong, wrong, wrong?
I also think that this type of question could be a great Chohound theme, "Who cooks the best...."
Dunno about the best, but I certainly enjoy the Japanese preparation of salmon when it comes as Sake.
I'll echo ipsedixit on the sake, and then laud the Scandinavians for the wonderful gravlax. It's one of our go-to breakfasts when I've made it. (Pssst...cure your own...easy!)
IMHO, salmon is at its best without heat.
Salmon sushi is great, pete-smoked scottish salmon is good, but I like the way I cook salmon. Just seared in a hot pan, and slightly undercooked and gummy (but hot) in the middle.
I also find there's a difference in what salmon you buy; the sainsburys "taste the difference" fillets taste a lot nicer that the earthy, cheaper ones.
Either the Pacific Northwest and Lower Mainland (alder-planked salmon done right!) or else the Scandihoovians (gravlax is the easiest thing ever to make and pays in spades).
I do have to pay homage to my childhood -- lox is one of the pinnacles of the fish, and it's hard for me to go into an appetizing store (mmmm, Russ and Daughters...) when I go "home" and not spend $100.
it's sooooo easy to make, and has become my go-to dish for salmon.
the original instructions (since it wasn't a recipe, per se) says to drain the marinade before cooking, but i just can't do it!
that coconutty yumminess is good enough to drink.
i put it in a glass pyrex dish and basically poach it in the mixture, but if you wanted to grill it, you could just reserve some of the sauce to enhance the flavor while plating it.
trader joe's had a wonderful candied ginger spread that worked well, but i don't live near a TJ's any more so i take what i can get, which is usually the much-more-expensive dundee brand.
May be I am being too technical here, but when you said "I've made roast teriyaki salmon and roast salmon with miso", roasting is the technique and teriyaki ad miso here are the sauces. Roasting is definitely not a Japanese technique per se. So I guess you are saying Japanese made the best sauces for roasting salmon? But in general, salmon isn't really that big in Japan and other parts of Asia. It's more of an American thing to use salmon to replace other fish used in Asia cooking because it is for appealing to Americans and more readily available. You don't usually find teriyaki salmon in Japan, and miso is much more common to be with cod.
Other hounds mentioned gravlax, sushi, sashimi, etc. are more of preparing salmon, as the fish isn't really "cooked". But I agree cayjohan that salmon is, for the most part, best without heat.
So perhaps rather than saying "who" makes the best salmon, the question should be what / which way makes the best salmon.