Dinner time

cover2

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@NVGator and @soflagator ...We like salmon, but haven’t found a way to prepare it that rivals what you’d get in a restaurant, which is a goal most often when we cook. Inexperience is our biggest obstacle. Growing up, about the only way I can remember having salmon was the canned variety in croquettes. We’ve had it in restaurants with a variety of glazes that we enjoy, but have never tried it at home. Hoping maybe you guys had some ideas to share.

Did try some on a cedar plank one time, but didn’t really know how to properly season it and it was pretty bland, though it looked beautiful. Again, any tips you can pass along would be appreciated.
 

G8trwood

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I always cook it with the skin on either in the smoker or grill. My wife likes a bourbon mustard glaze on it in the smoker.
I prefer salmon in the smoker, bourbon in a glass
 

CDGator

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@NVGator and @soflagator ...We like salmon, but haven’t found a way to prepare it that rivals what you’d get in a restaurant, which is a goal most often when we cook. Inexperience is our biggest obstacle. Growing up, about the only way I can remember having salmon was the canned variety in croquettes. We’ve had it in restaurants with a variety of glazes that we enjoy, but have never tried it at home. Hoping maybe you guys had some ideas to share.

Did try some on a cedar plank one time, but didn’t really know how to properly season it and it was pretty bland, though it looked beautiful. Again, any tips you can pass along would be appreciated.

Posted this photo last summer. The key with the cedar plank is to soak it in water at least an hour. It helps with the smokey flavor. Cilantro is one of those herbs that you really have to like to use it though.


Wildcaught salmon with cilantro, garlic, paprika, lime and Tupelo honey marinade. Cooked it on a cedar plank for added flavor. (Picked up the honey last week on the way to the beach in Medart, just outside of Wakulla.)

img_2060-jpg.23920
 

soflagator

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@NVGator and @soflagator ...We like salmon, but haven’t found a way to prepare it that rivals what you’d get in a restaurant, which is a goal most often when we cook. Inexperience is our biggest obstacle. Growing up, about the only way I can remember having salmon was the canned variety in croquettes. We’ve had it in restaurants with a variety of glazes that we enjoy, but have never tried it at home. Hoping maybe you guys had some ideas to share.

Did try some on a cedar plank one time, but didn’t really know how to properly season it and it was pretty bland, though it looked beautiful. Again, any tips you can pass along would be appreciated.

Along with the other suggestions mentioned above, my philosophy on salmon is that quality is the most critical thing. As I said, you can usually find a seafood market that will sell a whole, sushi grade salmon. Freeze it and use it as needed. Frozen quality salmon is better than getting the farm raised garbage fresh, imo. I've never noticed any difference in taste from the first filets we have to the last one sometimes almost a month later, and it works out to a similar per-pound price. To your point, ironically, we found out through a local restaurant who the supplier was because we enjoyed it when we'd eat out there. They told us and it's the only place we get fish from now. It's probably the same just about everywhere.
 

NVGator

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@NVGator and @soflagator ...We like salmon, but haven’t found a way to prepare it that rivals what you’d get in a restaurant, which is a goal most often when we cook. Inexperience is our biggest obstacle. Growing up, about the only way I can remember having salmon was the canned variety in croquettes. We’ve had it in restaurants with a variety of glazes that we enjoy, but have never tried it at home. Hoping maybe you guys had some ideas to share.

Did try some on a cedar plank one time, but didn’t really know how to properly season it and it was pretty bland, though it looked beautiful. Again, any tips you can pass along would be appreciated.
Make yourself a rub. I like a sweet/spicy rub. I usually make a large amount of the rub so I have it for a while. When it's done, I make something different.

Basic Rub
Brown Sugar (2)
Chili Powder (1)
Cumin (1)
S&P


Another good go to is Tahini Salmon. Mix a 1/4 cup of tahini and 1/4 cup of soy sauce. S&P the salmon, then slather the mixture all over all sides. Grill on top first then flip. 3-4 minutes per side.
 

Gator By Marriage

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Apologies for the horrible picture; was halfway through the meal when I remembered “pics or it didn’t happen.” This is halibut in a spicy Indian cream sauce. No actual curry, but it does have turmeric and coriander, which are two of the spices that make up curry, (and onions, ginger, garlic, cayenne, and Garam masala) in a yogurt/cream sauce. I toned down the cayenne for Mrs G., but added Sriracha (and mango chutney) at the table. Served it on basmati with warm Naan bread. This is a keeper and a great use for Halibut.
upload_2021-6-12_14-53-54.jpeg
 

soflagator

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Grilled tonight. Strips with grilled rosemary, thyme, garlic potatoes, and asparagus. Lagunitas Lil Sumpin in the glass.

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G8trwood

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Steak, crab cake, garlic mushrooms and broccoli for color. Mistakenly put the blue cheese butter on crab rather than broccoli…lol… at least I caught it right after photo.

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cover2

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Sunday dinner (that’s lunch for non-rednecks) called for beef…

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Got up at 7:00 to mow before church time and set up 4 Delmonicos and 2 NY Strips to soak. They turned out just right and the trimmings included fresh okra, new potatoes, peas, and cucumbers in vinegar.

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Gonna try to make it to supper time without perishing to death.
 
Last edited:

Gator By Marriage

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It was the kids birthday weekend, so being the occasionally over indulgent parents we are we agreed to home made pizza. At Chez GBM, this means making four different types……(with crusts made from scratch)

Led off with a four cheese (mozzarella, fontina, Romano, and parm) white pizza with gulf shrimp and mushrooms. Drizzled white truffle oil over it right after it came out of the oven.
upload_2021-6-13_22-20-40.jpeg

#2 was again the same white pizza, only this time topped with rotisserie chicken, red onions, and thinly sliced fresh basil. Same white truffle oil treatment as above.
upload_2021-6-13_22-23-5.jpeg

#3 was what my daughter calls “swine is fine.” Classic red pizza and mozzarella with bacon, Italian sausage, diced ham, and sliced Genoa salami. (FWIW this was my favorite; #2 was everyone else’s. )

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#4 was classic red with mozzarella, Italian sausage, bacon, green pepper, mushrooms, and red onions. Crowd was getting full by now and only son and I had slices.
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Mrs G made a Lebanese salad (Fatoush) which surprisingly went great with the pizzas. (Especially for those of us who added a few too many red pepper flakes.)
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Dessert was home made blueberry pie (ala mode by request).
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Not gonna lie; Mrs G and I are pretty beat. 364 days to rest up…..
 

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