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Salmon filet/ still good????

Bordello
Bordello Posts: 5,926
edited November -1 in EggHead Forum
Marinated a salmon filet in Rum overnight on from Thursday afternoon till mid Friday, then coated with the Bourbon Dijon Mustard Glaze by Gretl.[p]Had company arrive late on Friday so never got around to cooking it. It has been in a tupper wear container with the glaze on it over the whole weekend. It's seems to look and smell O.K. (of course the booze is mostly what I smell, LOL)[p]Do you think it's still O.K. to cook??? Maybe it's so pickled it could not go bad. ÜÜÜ[p]Thanks,
New Bob[p]Went to a restaurant called The Fishmarket which is here in AZ. and CA.
I don't eat a lot of fish but I had pieces of tuna,bell pepper and pineapple on a skewer cooked over a mesquite grill served with steamed veggies and parsley potatoes. It was excellent, I love the way the pinepapple contrasted the taste.
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Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    New Bob,
    The outside might be a tad mushdified after the several day bath, but I'd cook it if it doesn't smell real fishy.[p]I almost always grill pineapple when I cook fish. Very nice complement!
    Let us know how it comes out!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Bordello
    Bordello Posts: 5,926
    Nature Boy,
    Thanks Chris,
    I just rinsed it and have it on paper towels top and bottom for a bit. I will add some Raging River Run and maybe a slight thick coat of the glaze just before it goes in the mouth of Mr. Large. LOL[p]Cheers,
    New Bob
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  • Bordello
    Bordello Posts: 5,926
    Nature Boy,
    Chris,
    About your grilling pineapple with your fish, please tell me more. Do you ever use canned or only fresh??? Do you do it separately and high/low temp,direct or indirect???[p]ha,
    Old, New Bob is picking your brain, hope you have had a brew or two. LOL[p]Thanks,
    New Bob

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  • Nature Boy
    Nature Boy Posts: 8,687
    New Bob,
    I started off by doing MikeO's grilled pineapple which is FANTASTIC!! But for simplicity's sake, since I do pineapple a lot, I just mix up turbinado sugar, cinnamon and cloves in a shaker bottle, and shake it on the pineapple slices and grill. Definitely direct, medium high to high temp, as you want them to brown quickly. If it takes 5-10 minutes a side to brown then you are at a good temp. Works okay with canned as well, but the slices tend to fall apart. I like doing chunks on skewers if I use canned. [p]As a matter of fact, I am already on my second brew! Yeah, I know....only 5 o'clock, but something felt special about today.....though I can't put my finger on it.[p]Heee
    Chris
    [ul][li]MikeO's pineapple[/ul]
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    New Bob,
    Try grilling fresh pineapple on a raised grid sprinkled with ChiliPowder, ...yes Chili Powder. Yum, Yum!
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  • Bordello
    Bordello Posts: 5,926
    Lawn Ranger,
    That sounds great and I have several Chili powder's in my spice cabinet. There is no end to the combinations on the forum.[p]Thanks,
    New Bob
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