Skinless salmon

bill,

I actually thought of that too. The salmon was pretty fresh and I didn't want to infuse a lot of lemon into it. I sliced up all the lemons and simmered them in wine to make a sauce with next time.

Steve

Harleydog77,

Sounds like you are getting right into this dude. I am in Canada and I seasoned the salmon with Richard FLA's Indian River Rainow Pepper, Dizzy Pig and maple sugar granules. Have fun with it man and learn to post pics. We like food porn here.

Steve

Harleydog77,

I think most of us are foodies. It's even OK to post the odd non-egged thing

Steve

Beli,

It was pretty good. You are using words I don't understand though. Are you saying I'm a gelding? It is cold but. And by the way, I saw you and your friends shivering in the pics this morning.

Steve

bill,

I said that I cut up lemons as a base for the salmon. When I decided on the parchment, I put all the lemons in a pan and covered with water and added butter and cooked it out for an hour or so. When the water dried up I added a 1/2 a botle of white wine. I'm going to strain it soon and freeze it. I'll probably reduce it some more and make a sauce with full cream or yoghourt.


Steve

Beli,

It depends on the time of year. You really have to visit in the winter :woohoo:

Steve

Mike,

2 cups diced mango
1/2 cup diced red pepper
1/4 cup diced green pepper
1/2 cup diced red onion
1/4 cup chopped green onion
2 cloves diced garlic
1 tbsp ginger fresh grated
1/4 cup chopped cilantro
4 tbsp lime juice
1 tbsp lime zest
3 cloves mimced garlic
3 tbsp e v olive oil

Buddy that was a lot of typing

Steve

Mike,

I forgot,

1 Indian long pepper diced
1 Jalepeno diced