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Aversion to fish--but would like to try salmon. Any good recipes that don't involve grains?

Thanks, all!

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  1. Remove skin and gray flesh from a filet, lather with mayo, top with plenty of dried dill, then coat with coarse grated romano, bake 25 minutes on foil @325.

    1 Reply
    1. How many recipes involve salmon and grains?

      3 Replies
      1. re: ipsedixit

        no idea. but i'm assuming some recipes involve dredging the fish in flour and flour=grains

        1. re: callherpetrol

          Not salmon, unless you got one as a prize in your Cracker Jacks.

          1. re: callherpetrol

            Closest I can think of in terms of grains and salmon is maybe salmon cakes.

            Just about every other common salmon prep recipe does not involve grains.

        2. Do you want to taste the salmon or are you looking for a recipe that is more likely to hide the flavor?

          I love fresh wild salmon so cook it really simply. For pieces of fillet I put a little coconut oil in a cast iron pan, heat in an oven at 425 until it is smoking, 5 mins +. Season the salmon with a little S&P, place skin side up in the pan for 3-4 mins depending on thickness, turn and cook for a further 3-4 mins. Serve with simple sides.

          1. Before I moved to Seattle, I lived in Houston. I liked lots of fish, but not salmon. Now that I have been up here for years, I have learned to love salmon. For me, unless you can get good, wild Pacific salmon, salmon is a hard fish to like. If I still lived on the Gulf Coast, for instance, I would recommend different fish for someone trying to learn to like fish.

            all that said, if you want to learn to like salmon, the most important thing is to buy really good fish. Again, I highly recommend wild salmon over farmed, and Pacific salmon over Atlantic (in part because I am not as familiar with it and in part because I have read that most Atlantic salmon is farmed). Second, the type of fish makes a difference. Good ones are king, coho, and chinook. avoid pink and chum. if your store only sells generic "salmon," I would be concerned, because of my prior experience of finding so much salmon distasteful.

            if you can get a good piece of fish, keep the skin on. some people eat it, some don't, but it's easier to cook. check for bones, and remove any tiny ones with pliers--assuming you have a skin on fillet. I like to pan sear--salt and pepper the fish and start flesh side down in a pan lightly coated with butter or olive oil. after a couple minutes, flip to skin side. If it's very thick, sear for a couple minutes then place in ahot (425 oven) to cook through. should take up to 10 minutes. I check if it's done by peeking inside. YOu want it rare with still a little translucence. let sit outside the oven and it will finish cooking. for thinner fish, maybe an inch or so, I reduce heat after I flip to skin side and cook through on the stove top.

            I like to eat salmon prepared this way with lemon and homemade tartar--I like sauce with my fish. The classic Seattle spring meal is salmon with asparagus and roasted new potatoes.

            If you can get a whole salmon, when it's butterflied and its guts are cut out, stuff it with lemon slices, fennel slices and season with salt and pepper. close the fish (butterly) and tie it securely with kitchen twine. bruch the outside (skin with olive oil) and grill over medium heeat 10-20 minutes per side, depending on thickness.

            with the leftovers, you can make salmon cakes withour grains--fish, a very little mayo, finely chopped parsley (or heb of your choice, which is commonly dill, but I hate dill), some lemon. you could also add mashed potato. fry in an oiled pan.

            yum. now I am hungry.

            3 Replies
            1. re: cocktailhour

              I agree with cocktail hour. When I was buying farm-raised salmon I thought it was pretty meh with an aftertaste. Once I started buying wild salmon, I loved it.

              1. re: cocktailhour

                I think wild King salmon is totally fabulous and I could eat it twice a week if I were willing to spend the $20+ per pound price that wild King commands. Among the less expensive salmon species (e.g. Coho) I really don't like those since their taste is very strong. In fact, I wouldn't recommend all the species of salmon that you've listed for a first-time/hesitant salmon eater.

                A cheaper alternative to salmon yet with a lot of the same taste is wild Arctic char. Char is in the salmon family. The best way to describe it as a cross between a salmon and a trout.

                I'm an enthusiastic plus one for the suggestion that the OP not eat the gray flesh.

                1. re: cocktailhour

                  >>>>If you can get a whole salmon, when it's butterflied and its guts are cut out, stuff it with lemon slices, fennel slices and season with salt and pepper. close the fish (butterly) and tie it securely with kitchen twine. bruch the outside (skin with olive oil) and grill over medium heeat 10-20 minutes per side, depending on thickness.<<<<

                  Mmmm....

                  I do bluefish that way, too, but with onions and rosemary in place of the fennel. Though I might try the fennel now that I know about it.

                2. Take a fillet or salmon steak, coat in honey mustard and tarragon, saute slowly, turning once. When it begins to pull apart into flakes, remove from pan. Eat, maybe with squirt of lemon or lime.