Yummy Salmon Recipe!

[Mermaid Kalliope]

No idea where to put this. XD if in the wrong place, it can be moved.

So, I don't eat fish, but I was asked to cook some and came up with this recipe. I'm told it's really good and I even tried it. For not liking fish, I think it's pretty yummy!

Sooooo here it is:

Soooo filet a salmon steak into 1/4 in thick pieces. Set aside.

Mince garlic and add it to butter and lemon juice in skillet to taste. (Amount depends on how much your making... plus I never measure.)

Wisk 1-2 eggs in separate bowl.

Make dry mixture of flour, salt, pepper, a bit of ground ginger and Mrs. Dash Garlic & herb seaoning... mix thoroughly. If mixture has distinct scent, it's good. If not, add more Mrs. Dash.

Heat butter, lemon and garlic on medium heat.

Coat fish in egg, then in flour. When butter is hot add fish

Cook approx. 2-5 minutes on each side or until desired doneness... enjoy!

Please don't spam me with anti-seafood rants and blah blah blah. I know the arguments, and I can't choose what the people here want to eat. I live in their house, and they eat fish. Also, this recipe is for people who DO eat fish.

Also, it can probably be applied to other fish, too.

[SeaGlass Siren]

My mom broils fish.

How about we share recipes here? :d

[Aziara]

Yum, that recipe sounds really good. I personally don't mind the taste of fish, but I know many people can't get past it. I need to hunt down my mom's salmon recipe: it has a blackberry sauce that completely negates that fishy-flavor.

[Mermaid Dottie]

Haha! I knew this was you, Kai, even before I clicked the link!

[Seatan]

Oh, that sounds gooooood... And the home ec teacher at the school where I work said she'd teach me to cook.... Maybe this can be our first run!!!

[Mermaid Kalliope]

SeaGlass, that'd be great! I'd be happy if this becomes a recipe sharing thread!

Ooooooo Blackberry sauce. I'd love to try that!

Dottie - Pffft 'course you did. X3 You're too awesome for me to sneak past!

[SeaGlass Siren]

Vietnamese Sour Tamarind Soup (Canh Chua)
- 1 elephant ear stem, cut into 1/2 inch slices on an angle (if not easily accessible, substitute with 3-5 stalks of celery, sliced)
- 5 cups of bean sprouts
- 8-10 sprigs of rice paddy herb, roughly chopped with stems
- 2 large ripe vine tomatoes, roughly chopped
- 1 1/2 cups of fresh ripe pineapple chunks
- 1/2 lb of large shrimp with shell (approx 18-20)
- 824ml chicken broth
- 200g, 7 oz. block of tamarind me chua paste
- 6 cups of water
- 65 grams of Chinese solid brown sugar
- fish sauce or salt to taste
- fried shallots

Method
1. Prepare the tamarind soup base by dissolving the tamarind pulp in 3 1/2 cups of hot water in a pot. Heat the mixture on medium high heat for 8-10 minutes, breaking down the tamarind with a spoon or fork while it is heating. Once dissolved, the tamarind will turn into a thick dark paste. With a sieve, strain the seed and pulp to extract the tamarind water. Use a spoon to press the pulp to get more tamarind water.

2. In a large pot, combine 2 cups of the tamarind water, chicken broth and 2 1/2 cups of water, and bring to a boil. Add the solid brown sugar and mix until completely dissolved. Add the shrimp and let it boil until it is just cooked (approx 1-2 min). Take out the shrimp and set aside so they don't overcook. Turn off the heat. Your soup base in now ready. At this point, depending on your taste, you may want to add a bit more water to make it less sour, some fish sauce to add flavor and to make the soup saltier, or more tamarind water for a more sour taste. Everyone likes it slightly different.

3. This soup is meant to be enjoyed fresh and you only prepare it when you are ready to serve. For 1 individual bowl, in a pot, combine 1 cup of the tamarind soup base, 3 pineapple chunks, 3 tomato chunks, 5 slices of elephant ear stem, and bring the soup to a boil (2-3 minutes). Add a handful of the bean sprouts, 3-4 cooked shrimp and let it boil for another minute. Turn off the heat and pour the soup into a soup bowl. Garnish with rice paddy herbs and fried shallots. Enjoy the soup hot, plain or with white Jasmine rice. To prepare a larger bowl, simply scale up from the portions described above.

For extra flavor, you can prepare a small bowl of fish sauce mixed with sliced red Thai chiles and dip your shrimp into it. If you don't like shrimp, you can substitute it with white fish or chicken. Do not use beef. It will alter the taste of the soup.


http://farm8.staticflickr.com/7311/9445344127_1883775a04_z.jpg (http://www.flickr.com/photos/30779985@N05/9445344127/)
Elephant Ear Stem

http://farm3.staticflickr.com/2810/9445337783_930a375867_z.jpg (http://www.flickr.com/photos/30779985@N05/9445337783/)




I found this online on a blog. My mom makes this recipe and also uses haddock in the recipes, sometimes salmon

[Mermaid Kalliope]

If I make that without pineapple, I'm good! ^-^ Sounds yummy!

[SeaGlass Siren]

It's a flexible recipe lol go for it! My mom sometimes uses more tomatoes and lime juice for the sourness when we don't have pineapple

[Mermaid Kalliope]

XD I'm just mildly allergic to pineapple, so I avoid it.