Text 14538, 84 rader
Skriven 2007-04-23 08:39:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: smokers
===================
On 04-20-07 DALE SHIPP Scribbled to DAVE DRUM about Re: smokers

DS> DD> I've had salmon salad - more than once. I'd as lief eat Puss 'n
DS> DD> Boots  cat food straight from the can.

DS>  What are your feelings on canned salmon in general?  How about
DS>  other canned fish (e.g. mackerel)?

FEH!!! On all counts

DS>  We used to eat canned salmon -- but have not for years.   We like
DS>  to have fresh salmon -- usually grilled, but get only enough for
DS>  one meal.

DS>  We used to buy canned mackerel when we had cats -- and I think it
DS>  was pretty horrid stuff, but they liked it.

That's pretty much what Puss 'n Boots is. The human consumption stuff 
has the larger chunks of bone removed is about the only difference I can 
see/smell.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Salmon With Green Chile Sauce
 Categories: Seafood, Chilies, Sauces
      Yield: 6 servings
 
      6    6 oz salmon steaks OR
  2 1/2 lb Skinless salmon filets in 6
           -equal pieces
           Olive oil
           Salt & fresh ground pepper
      2    4.5 oz cans chopped green
           -chilies
      2    Green onions; fine chopped
    3/4 c  White wine
  1 1/2 c  Heavy (whipping) cream
           Juice of half a lime
           Salt and pepper
 
  Make the Sauce: Place the chiles and the chopped green tops
  of one of the onions in a blender and purée until smooth.
  In a skillet, bring the wine and finely chopped onion
  (white part only) to a boil and reduce by half. Add the
  cream and continue boiling until entire mixture is reduced
  by half. Reduce heat and stir in the chile purée and lime
  juice. Keep warm until salmon is ready to serve.
  
  Grill the Salmon: Brush the grill surface and the salmon
  with olive oil to prevent sticking, and grill the salmon
  over hot coals, uncovered, no more than 5 minutes per side,
  depending upon thickness. Baste both sides during grilling
  with additional olive oil. Serve at once topped with a
  generous portion of Green Chile Sauce.
  
  Salmon lends itself well to grilling, but don't let it dry
  out or stick to the grill. If you are using salmon filets,
  be sure that the skin is removed from both sides. You may
  have to ask the man behind the meat counter to remove the
  skin from one side, if that's the way your store sells
  salmon filets, or you can remove it yourself with a very
  sharp, thin-bladed knife.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
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