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my salmon went swimin' again!
RRP
Posts: 26,455
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!
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!
Re-gasketing the USA one yard at a time
Comments
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Why did you remove the skin?Did you save it and fry it? Salmon skin is delicious.NOLA
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Well, the skin still had scales on it, which in itself struck me as odd.buzd504 said:Why did you remove the skin?Did you save it and fry it? Salmon skin is delicious.
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.
Re-gasketing the USA one yard at a time -
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. -
That is funny as hell!
Damn shame he died from diabetes related causes but none of us are getting out of here alive.
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