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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Salmon "make ahead"

RRP
RRP Posts: 26,139
edited November -0001 in EggHead Forum
In our home we don't have left overs we have "make aheads"...and that is what happened Monday night when the 3# fillet of Salmon was twice what we could eat. We revisited it last night by merely warming it in a pan with butter and water. It was even better the second time around and still had the fine taste! I had used Gretl's receipe plus alder chips.

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,889
    I save leftovers, then throw them out.

    I do sous vide a few days ahead if time, and then grill or reheat in some way to make dinner quick.

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,889
    I save leftovers, then throw them out.

    I do sous vide a few days ahead if time, and then grill or reheat in some way to make dinner quick.

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.