Destroying Salmon!

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  1. #1
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    Destroying Salmon!

    We all know salmon is an awesome source of EFA's right, well is it possible to destroy those fatty acids by cooking salmon in too high of a temp for too long??? I believe it is! I usually grill or broil mine to crisp the outside but leave the inside just barely done.

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    Mmmmm,,, toasted sushi
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    oh man! Grilled Salmon rocks. Marinate it with italian dreesing and baste it with it when you turn it! Also you want some fresh ground pepper (white pepper is the secret!) and it will melt in your mouth!




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  4. #4
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    Personally, I fucking hate Salmon....in any form

    Not too struck on other fish either.........

    I would assume that prolonged exposure to high temps would cause some damage.

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    Sounds like a personal problem... Don't sweat it, we'll educate ya, Aussie.

    I like to combine the zest of a couple o' three lemons, freshly cracked pepper (black usually) and a touch of good chile powder....sort of a dry rub.....then throw the salmon on the grill. Of course, searing it in a hot pan isn't that bad either. A dollup of sour cream, chives and garlic on top (in the old days) and Boom! Heaven.

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    Love it.

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    Okay, let's broaden the discussion.....Steaks or Fillets?

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    mmmmmmmmmmmm salmon. you're not a maritimer if you don't like fish! but then most of you probably arn't maritimers. ah well you are all invited to my place for a seafood dinner. *goes to fish off her back dock and to steal lobster from the fishermen next door* ...wuha!

    seriously....yummiest source of protien around
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    DM -- Steaks, no question.

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    I think you have to be careful with the steaks...they cook well, but they seem to be pretty dense...a little goes a long way.....which is good because they're expensive.

    Hey TimeaJr! What's your take?

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    I prefer rare tuna!
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    Originally posted by kuso
    Personally, I fucking hate Salmon....in any form

    Not too struck on other fish either.........
    I'm the same way However I do love white fish

    But I'd still take a rare steak anyday
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    i would go with steaks but they do seem to be fattier so if that is a big concern then maybe fillets. make sure if you're leaving any seafood rare that it is fresh fresh fresh!
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    Hey TP, would that be red or white wine with Salmon? (Working on a menu here )
    I'm thinking about a spinach salad w/ olive oil and balsamic vinegar....maybe some roasted (grilled) peppers or leeks. I'm just thinking out loud...y'all carry on.

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    Steaks / fillets what ever's cheaper and fresher when I buying. Halifax huh TimeaJr... Must get some nice salmon up that way

    TJ

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