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| Salmon four ways? http://cookaholics.org/viewtopic.php?f=38&t=3499 |
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| Author: | marygott [ Fri Dec 20, 2013 3:48 pm ] |
| Post subject: | Re: Salmon four ways? |
This one has fresh salmon, although I have mixed fresh and smoked, which is quite good. It is buttermilk, non fat yogurt and nonfat cottage cheese blended together ( I believe I used low fat quark instead, can you get that?) it also has dill, chervil or parsley and cilantro (think I just added extra dill) as well as lime juice and zest. Mary |
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| Author: | TheFuzzy [ Fri Dec 20, 2013 9:56 pm ] |
| Post subject: | Re: Salmon four ways? |
Paul, It's 45F or so in the evenings, which is a tad breezy for my completely exposed grill. It can't get above 300F under the circumstances. Mary, Oh, that sounds intriguing! Yes, I can get quark; TJs carries it now. |
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| Author: | TheFuzzy [ Mon Dec 30, 2013 11:14 pm ] |
| Post subject: | Re: Salmon four ways? |
So, sadly, I couldn't talk anyone into Salmon Mousse, so it's just broiled salmon, gravlax, and salmon cakes. Which leads to a question: how do I know when gravlax is done curing? |
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| Author: | TheFuzzy [ Tue Dec 31, 2013 11:52 pm ] |
| Post subject: | Re: Salmon four ways? |
All, Well, the gravlax turned out great! And so easy. I'm definitely making it again ... |
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