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PING: Little Chef

Misippi Egger
Misippi Egger Posts: 5,095
edited November -0001 in EggHead Forum
Michelle,

I have received a large, skin-on frozen piece of sashimi-grade salmon from a friend (was intended for sushi/sashimi, but he had some left over). With such a high quality piece of fish, I hate to just cook it like I would supermarket grade salmon. (We are also sushi eaters).

Do you have a good suggestion as to what we can do with this great gift?

I can cut it frozen into more than one piece for several meals (just 2 of us), or invite some friends for a feast.

Does salmon do as well as tuna with a sear - like seared ahi tuna or tataki tuna?

Thanks for sharing your expertise.
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Comments

  • bubba tim
    bubba tim Posts: 3,216
    Clark - Absolutely, with sashimi grade salmon, use your imagination! I personally, prefer my salmon either raw on sushi, cold cured for nova/lox, and when cooked, cooked to med rare. You can try a sear, but since salmon is so much softer than tuna, you may find your seared outside edge sticking. Also, because it is so soft, you are likely to find it falls apart on you if you try to present it like tatake. I would shoot more for a med rare, just like you would cook your steak, but cooked in individual portions.
    If you want to make some of it into lox, let me know. I can provide you a recipe and techniques needed.
    Also, if you want to make sushi, be sure to use sushi (short grain) rice combined with a rice vinegar 'syrup' to make it stick. http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe/index.html
    Please be sure you do not throw away any trimmings! I can post a lesson on sushi rolling so you can make salmon sushi rolls! (This lesson can also be applied to anything...crab, tuna, krab, vegetarian, etc.) Let me know if you are interested in the sushi rolling lesson. (being a sushi fan, you may have it figured out already...) ;)
    Let me know if I can help in any way! Happy cookin! (hang onto friends like that....lol) ;)
    Michelle
    Hollywood, FL
    You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Little Chef
    Little Chef Posts: 4,725
    Sorry Clark! Forgot to sign Tim out before posting my reply! Above post is from Little Chef...NOT Bubba Tim. Sorry!
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Don't worry. It was OBVIOUS ;) that wasn't Bubba Tim with that eloquent answer! :woohoo:

    Thanks for the info. I usually cook salmon to a rare or medium rare internal doneness. I have not done a low temp smoke yet, due to the need to cure, etc. Jana likes salmon cooked with minimal external flavoring. I usually melt a pat of butter, pour over skin-on filet, hvy. coating of low-salt lemon pepper (or DP Shakin' the Tree), then sear the flesh briefly and finish skin-down until the whitish fat oozes on top - all on a direct coo at about 400-500*

    i want to try DP's Maple salmon recipe, but I'll bet she will say she likes the lemon Pepper way better. :)

    Not quite into making my own sushi. We are good friends with a sushi chef and the owners of another sushi restaurant.

    Thanks for your excellent reply.
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