Top my salmon (time limited, so quick...)

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leela
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Top my salmon (time limited, so quick...)

Post by leela » Mon Oct 01, 2018 4:13 pm

I have four fillets of salmon that I bought last night on their use by date. It's too late to freeze them raw, so I'm going to bake them under foil and then freeze them (apart from the one I'll eat tonight) to maybe flake into pasta or something else at a later date.

I thought it might be a chance to do a variety of flavoured glazes/toppings to flavour it while baking.

So give me your ideas for spice/flavour combinations. I'm going to use Chermoula for one, but I'm open to ideas for the others. I like ginger with salmon, so maybe ginger and orange? Might need something else with that one though.

They'll need to go in the oven in about two hours so... Go!
Pass the wine...

EMG
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Re: Top my salmon (time limited, so quick...)

Post by EMG » Mon Oct 01, 2018 4:25 pm

Brown sugar and dijon mustard. Sounds crazy but tastes amazing.

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leela
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Re: Top my salmon (time limited, so quick...)

Post by leela » Mon Oct 01, 2018 4:57 pm

Okay...I'll give that a go. Salmon can definitely do that sweet/tangy thing. Years ago I bought a really strong ginger chutney. Once we'd tried it on baked salmon, it didn't get used for anything else. Sadly we never found that brand again.
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lolasf
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Re: Top my salmon (time limited, so quick...)

Post by lolasf » Mon Oct 01, 2018 5:16 pm

leela wrote:
Mon Oct 01, 2018 4:13 pm
I like ginger with salmon, so maybe ginger and orange? Might need something else with that one though.
A little bit of soy sauce would go well in there.
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Stan In Maryland
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Re: Top my salmon (time limited, so quick...)

Post by Stan In Maryland » Mon Oct 01, 2018 5:32 pm

teriyaki
"As a child I wanted to be a grown-up. I wanted to know everything - not that I like to talk about it. I hate intellectual conversation with intellectuals because I only care about my opinion."

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leela
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Re: Top my salmon (time limited, so quick...)

Post by leela » Mon Oct 01, 2018 8:37 pm

Well I ended up only doing two different toppings. I thought I had Dijon mustard, but I must have used the last of it. So that one will have to wait for another time.

So two of the fillets were topped with chermoula, plus extra cumin and a sprinkle of ras el hanout, and the others with grated ginger, orange juice, soy sauce and the zest of the orange. I had one of the ginger ones, and it was good. It could take even more ginger though, and maybe a bit of honey.
Pass the wine...

EMG
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Re: Top my salmon (time limited, so quick...)

Post by EMG » Mon Oct 01, 2018 10:03 pm

You didn't do The Best One. Sad.

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leela
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Re: Top my salmon (time limited, so quick...)

Post by leela » Mon Oct 01, 2018 10:18 pm

I will though! Promise!

And I'll post here when I do. So you Know.
Pass the wine...

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