filets, available today at our market. pricey, but couldn't resist.
squidge of lemon juice, salt, pepper; let sit while the puff pastry sheets thaw.
roll out the puff pastry thin, plunk on portion size king salmon chunks. add finely diced shallot and fine chopped mushroom, wrap&seal in puff pastry - cut two vent slits in top.
20 minutes at 375'F - served well drowned in hollandaise sauce -
I used oven roasted parsley potatoes and garden frozen green beans for sides.
no pix, shutter speed exceeded by appetites . . .
Posted By: chubbyalaskagriz
May 18 # 2 of 8
Delicious, Dilbert! For fish lovers, wild Alaskan salmon cannot be beat- that's fer shure!
Posted By: Dilbert
May 19 # 3 of 8
well, the wife pronounced a keeper for "company food"
I've found the wild caught salmon has infinitely better taste than the farmed stuff - whichever the type! unfortunately it's availability is very spotty in our market. first there's the seasonality issue, then the 'will they stock it' issue.
it was $19.99/lb, $12.99 with the club card.
I've never see the wild caught frozen (in the fish counter, that is) it's always labeled as "Fresh" - so no clue as to how freezing it would work. do you think buying it "fresh" and freezing it in the home freezer could 'extend my season' with decent taste/texture results?
Posted By: chubbyalaskagriz
May 19 # 4 of 8
Dilbert wrote:
well, the wife pronounced a keeper for "company food"
I've found the wild caught salmon has infinitely better taste than the farmed stuff - whichever the type! unfortunately it's availability is very spotty in our market. first there's the seasonality issue, then the 'will they stock it' issue.
it was $19.99/lb, $12.99 with the club card.
I've never see the wild caught frozen (in the fish counter, that is) it's always labeled as "Fresh" - so no clue as to how freezing it would work. do you think buying it "fresh" and freezing it in the home freezer could 'extend my season' with decent taste/texture results?
As with most things- when you are presented w/ a choice fresh is always superior. But in my view frozen wild salmon can hardly be detected as frozen. I would opt for frozen wild over fresh farmed ANY day of the week! I have consumed hundreds of pounds of wild frozen salmon over the years and have found nothing substandard or second-class about it. In fact, if I could find any at a decent price I'd literally FILL my freezer with it! But 19 bucks a pound makes fresh wild only a special occasion food for me these days... I'm in the mid-west now and no longer get to enjoy the luxury of bartering w/ fishermen friends who catch far more salmon than they can manage to eat.
Posted By: Dilbert
May 20 # 5 of 8
I'll have to stock up on a couple fresh wild pieces and freeze - see how they come out. at the price of the stuff I'd really be unhappy to defrost mush [g]
Dilbert wrote: