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my salmon went swimin' again!

RRPRRP Posts: 24,902
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!


Re-gasketing America one yard at a time.

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