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.
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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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.
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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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.