/h/food House Racist Founder
lain gnu/bsd and you don't seem to understand :marseypomni2: :marseylain:  6mo ago (image post) 219 thread views #267069

Tuscan grilled salmon (had to make it dairy free, gluten free :marseyitsover:)

Unable to load image
40
New Old Top Bottom Controversial Random
Jump in the discussion.

No email address required.

View entire discussion

!grillers

I pretty much used this recipe but:

  • I grilled the salmon on the gas grill (7min each side, bit too much, but my guests weren't big on it being undercooked).

  • I used fish stock.

  • I used coconut cream but not sure if that's actually different from milk.

  • cornstarch over arrowroot/tapioca.

  • Used "plant butter" (isn't that just margarine?) instead of olive oil.

Asparagus was just in the oven for 12min and potatoes for like 30/45min, simple "infused" olive oil and S&P.

https://livehealthywithlexi.com/creamy-tuscan-salmon-dairy-free-paleo/

Jump in the discussion.

No email address required.

I just saw a tiktok where a chef says he only ever cooks fish on one side. He lays the filet down in a greased pan, sears it, melts a SHITTON of butter and then kind of sautees the pan so the butter keeps washing over the fish. It's plated seared side up and looked really good

Jump in the discussion.

No email address required.

do you have the link? I tried this "method" (?) of getting it really dry then throwing it on high heat and it turned out nicely.

I think I have a hard time with not burning butter at high heat :marseyhmm:

Jump in the discussion.

No email address required.

It's just butter basting like you would a steak I think.

https://www.tastingtable.com/1551301/tender-flavorful-butter-baste-fish/

Jump in the discussion.

No email address required.

butter won't burn off as quickly if you use a lot of it lol. just lower temps or take it off the heat. personally high temps are kinda wasteful and smokey outside a professional kitchen, medium high works just fine

Jump in the discussion.

No email address required.

I think I just need to continue cooking to really get a feel for temperatures. I seem to either burn butter or it takes 30 minutes to cook something thoroughly.

Jump in the discussion.

No email address required.

LICK THE PAN :marseyslurp:

Jump in the discussion.

No email address required.

https://media.giphy.com/media/xUPOqn1IjSDRBkOCre/giphy.webp

Jump in the discussion.

No email address required.

I think he used medium temp, the pan was off the flame for a lot of it

I cant find the actual video again :marseycry:

Jump in the discussion.

No email address required.

:marseyteehee: I always forget you can just turn off the flame lol

Jump in the discussion.

No email address required.

You can also lift the pan off the flame, you do like 20% on the flame and 80% off and keep moving it back and forth

It seemed like an incredible effort but also really tasty

Jump in the discussion.

No email address required.

Sounds like Julia Child's Chicken -

Jump in the discussion.

No email address required.

You should try that with a thinner fillet, it's very nice and gives it a deepfrying-like golden crust.

If you have some aromatic herbs to throw into the butter like a twig of rosemary, that's even better

Jump in the discussion.

No email address required.

!masterchef take notes :marseynotes:

Jump in the discussion.

No email address required.

Is creme different :marseyvenn3: from milk? yes.

Jump in the discussion.

No email address required.

It is fattier like it sounds like? That's why I got it, most recipes called for actual cream.

Jump in the discussion.

No email address required.

Link copied to clipboard
Action successful!
Error, please refresh the page and try again.