Posts Tagged ‘salmon’

Brining salmon to avoid formation of white exudate

Sunday, January 5th, 2014

salmon-unbrined-brined
Avoid the white exudate (left) by brining salmon (right) prior to cooking

Salmon is a wonderful fish that can be prepared at nearly any temperature between raw (as in sushi) and fully cooked. In between these extremes lies a range of temperatures that with the advent of sous vide have become accessible for more and more (try for instance salmon confit: 18 min @ 42°C). Beyond temperature salmon can be combined with salt, sugar, acids, liquorice or even smoke. And the more adventurous even leave it to ferment for a couple of days to yield a gravlax (which used to be fermented, but today normally is only cured) or – for the strong hearted – rakfisk (which is still produced by fermentation). But exotic preparations aside. A problem encountered when heating salmon is the liquid that oozes out as the muscle is heated, and solidifies once it hits a hot surface. (more…)

TGRWT #15: Smoked salmon in cocoa gel with lime

Sunday, March 1st, 2009

The TGRWT #15 challenge was to pair smoked salmon with dark chocolate. I decided to encase a piece of hot-smoked salmon in a cocoa gel and serve it with sugared slices of lime. But as you can see from the pictures quite a lot went wrong… But it tasted quite nice!
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TGRWT #15: Dark chocolate and smoked salmon

Wednesday, February 4th, 2009

tgrwt-15

This month’s round of “They go really well together” (TGRWT #15) is hosted by Mexmix and foods to pair this time are dark chocolate and smoked salmon. As usual you can find instructions on how to participate in the announcement post. Don’t forget to check out Rob’s summary of the malt and soy sauce round.