my salmon went swimin' again!

RRP

Tonight using sous vide I cooked a 1.2# piece of wild caught salmon from which I had removed the skin. After dusting lightly with DP Raging River I also added 2 tbs each of butter and Golden Eagle syrup which an egger buddy sent me from AL. That made a quite righteous salmon meal! I cooked it at 135º for 45 minutes and it was VERY tasty, tender and flakey.

BTW that Golden Eagle is a blend of corn syrup, cane sugar syrup, molasses and pure honey. You AL eggers should be proud of that product!

buzd504

Why did you remove the skin?

Did you save it and fry it?  Salmon skin is delicious.

RRP

buzd504 said:

Why did you remove the skin?

Did you save it and fry it?  Salmon skin is delicious.

Well, the skin still had scales on it, which in itself struck me as odd.

Then since I was cooking it sous vide vs. any other method I wanted to make the salmon edible from one side to the other PLUS to absorb the rub, the butter and the syrup clear through.

fiber_induced_deuce

It figures that the pride of Alabama is a diabetes inducing syrup.

Edit, it appears to be a four syrup blend, so some cheffing is involved.

UncleKeith

That is funny as hell!

Damn shame he died from diabetes related causes but none of us are getting out of here alive.