Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I have met the Salmon Gods and they were pleased....

The Naked WhizThe Naked Whiz Posts: 7,780
edited 3:26AM in EggHead Forum
<p />I think I may have just gilded the coin. (See the note below, by the way....)[p]I combined Nature Boy's salmon recipe with mine and came up with the dangdest salmon I've ever had. Basically, the salmon was dipped in milk, coated with panko bread crumbs, laid on foil that was had a lot of oil on it. Tsunami spin was sprinkled generously over the salmon. Cooked for 30 minutes, starting at 300 and letting it climb to 400 at the end. Halfway through, drizzle on maple syrup and butter that has been cooked down a bit to thicken it. Man oh man, it comes out crisp and coated with sugar. If you don't like sweet on your salmon, leave off the syrup. And see all that syrup that has dripped down on the foil and carmelized? Oh man, that is good stuff to just cool a bit and then pop into the old gob...[p]TNW[p]Note: Shakespeare is often misquoted as having written about "gilding the lily". Actually he wrote about "painting the lily and gilding the coin." I thought you'd like to know... :-)
The Naked Whiz


  • The Naked Whiz,
    Damn! I don't know which I admire more; your salmon or your photoshop skills. ;-)

  • The Naked Whiz,
    Wow! As soon as I wipe this drool off of my chin I'm leaving to go get some salmon!

  • BBQBluesStringer,
    That one was Paint Shop Pro, actually, and putting the fade-out edge is really simple. You select the portion of the image you want to keep, making sure that you specify a feathering value of about 20. This is what creates the fade out edge. Then you invert the selection so that you now have selected all the part of the photo which is around the edge instead of the part you want to keep. Then you do a Cut to remove the selected edge portion and voila![p]TNW

    The Naked Whiz
  • The Naked Whiz,
    That looks like something that should be on food network. Looks amazing.
    Did you cook it direct on a raised grid? Or indirect? I need to know, this may be dinner tomorrow night.

  • egghead2004,
    It was done on a raised grid (because I'm too lazy to reach down to the regular grid, LOL!) on a grill-topper thing covered in foil. So, it was sorta indirect. It could have just as well been done in a pie plate or a metal pan.[p]TNW

    The Naked Whiz
  • trout16trout16 Posts: 60
    The Naked Whiz,
    Looks great TNW!

Sign In or Register to comment.
Click here for Forum Use Guidelines.