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Salmon recipes Tag

Salmon with teriyaki sauceThe Wife and I are pretty ordinary people. That is the wife is pretty and I am ordinary. We don’t go crazy with fine dining in multi-starred restaurants and I usually restrict my wine budget to less than the price of a tank of petrol. It’s not that I object to great food and fine wines. I did a lot of fine dining in my younger days as an advertising account director. Not quite the stuff of Mad Men, but close enough. Nowadays, I get a bit miffed when my partaking in a meal is like a bit-part actor in a Broadway show, where the chef is the star with a chorus line of waiters in support. My role is only to eat the food, not complain and then pay the exorbitant bill when the culinary curtain falls. No, This is not for me. I prefer simpler things.

Gravadlax with Beetroot and Ginger (4 of 6)A Christmas Miracle, I hear you say. To answer your unasked, and possibly even unthought, question. No, I haven’t found religion. Though, there seems to be more of it about at this time of year. I will enter into the festive spirit and avoid going off on a rant about the damage organised religion seems to do to our world. Instead, I will get back in the kitchen and prepare a true miracle of flavour, texture and colour. That miracle is Gravadlax with Beetroot and Ginger.

Salmon en croute (8 of 9)Salmon en Croute“, such an urbaine sounding title for a very tasty dish. But, let’s just forget the ‘Francification’ and call it ‘salmon in a crust’.  Without the fancy title, the elegant dish becomes pretty ordinary sounding. When it’s sounding ordinary and ‘of the people’, I find I can write about it. Let’s face it, I’m an ordinary guy and I just can’t handle fancy. Though, I hope you can because this is one sophisticated tasting treat.

Salmon Sous Vide (6 of 7)“Sous Vide. What’s that?” “Is that some Spanish stuff?” “Boil-in-the-bag. Like they do on Masterchef”. Such were the reactions to my introducing Sous Vide to the cohort of the Great Unwashed that fronts as ‘my friends’. I did have a debt of honour to repay. So I needed to cook some Sous Vide Salmon and present it as well as I possibly could.

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