Picture Thread: What's For Dinner?

[Outback Porsche]

[Shaun @ Tru6]

Salmon, wine, butter, onions, capers. I love 4-5 ingredient dishes. Center was raw, skin was crispy and oh so tasty.

[vash]

Meat!

[Jandrews]

Originally Posted by Shaun @ Tru6

Salmon, wine, butter, onions, capers. I love 4-5 ingredient dishes. Center was raw, skin was crispy and oh so tasty.

This is going to be my new salmon recipe! Looks amazing, Shaun! Would you mind sharing a few more details on the sauce, and also how you cooked it?

Thanks,

JA

[Shaun @ Tru6]

Thanks John, it was so tasty! The key is to get good salmon, local place had fresh farm raised salmon from Denmark marked down so I got a pound.

Simple. Saute pan moderately hot with olive oil, onions in, keep them moving now and again to brown and caramelize, keep flame on high. Salmon goes in skin down. Let it sit on high, onions pushed up in rim of pan. After a bit, flip and put in a 400F oven. I just time by gut, maybe 3-4 minutes at the very most, note that filet was a solid 1.5 inches thick so I felt good about that much time at 400. Pull out, put on burner at high, splash with wine, flip fish, swirl, add capers and butter and S&P, swirl and you are done. This was amazing because the fish was amazing. For a lesser cut, I might spritz some fresh lemon over after it's done to add a little acid to the dish. I did lick the plate after I was done. It was good.

[Baz]

Thanks for the info, Shaun. I was wondering about lemon too. I've not used capers before (because I'm very primitive at cooking ) but am intrigued so will pick some up tomorrow and already have the salmon and other items so will give it a go tomorrow night. Tonight I had Panko Whiting - pretty basic but it was tasty nonetheless. No pics because I ate it too quickly!

[Shaun @ Tru6]

that's how you know it was great!

use good butter BTW, this was from some European country, maybe Switzerland. makes a difference. US mass market butter is bitter compared to good butter. the older I get the more I don't mind spending a ton on food.

[Baz]

Originally Posted by Shaun @ Tru6

that's how you know it was great!

use good butter BTW, this was from some European country, maybe Switzerland. makes a difference. US mass market butter is bitter compared to good butter. the older I get the more I don't mind spending a ton on food.

OK thanks - I usually do use real butter but not anything imported. Will check into -

[Shaun @ Tru6]

it's all a matter of taste. Irish butter tastes like grass. not so great!


quick edit here, I was out of them but I would definitely use a little diced shallots in this the next time I make it. The onions add sweetness to the sweetness of the fish and the shallots add a sophisticated bite. Fine dice, I would put them in before going into the oven.

[javadog]

A couple suggestions, for Baz:

European butters have a higher fat content, thus the better flavor. I agree about the Irish butters, particularly Kerrygold, as it tastes halfway to a cheese.

If you can find capers packed in salt, they are better than the ones packed in brine. Either should be rinsed with water and drained, before using. Smaller ones are better.

You might consider plating the salmon before finishing the sauce. I would probably swirl the butter in the pan, off the heat, at the very end.

Adding a fair bit of lemon juice to the sauce gets you close to what would effectively be a salmon piccata, if the Italians actually made such a thing.

[Baz]

Originally Posted by javadog

A couple suggestions, for Baz:

European butters have a higher fat content, thus the better flavor. I agree about the Irish butters, particularly Kerrygold, as it tastes halfway to a cheese.

If you can find capers packed in salt, they are better than the ones packed in brine. Either should be rinsed with water and drained, before using. Smaller ones are better.

You might consider plating the salmon before finishing the sauce. I would probably swirl the butter in the pan, off the heat, at the very end.

Adding a fair bit of lemon juice to the sauce gets you close to what would effectively be a salmon piccata, if the Italians actually made such a thing.

Thank you, javadog....all duly noted!

[Baz]

I've been making virgin Bloody Marys over the past couple years - I don't really need the alcohol part but do enjoy the cocktail aspect at the end of certain days. I use vegetable juice with Lea and Perrins W. sauce but was interested in trying a special seasoning for it so just got this and will try it this evening.

[Shaun @ Tru6]

Carnitas, red onion, cilantro, avocado, fresh lime. This was so delicious, just threw in all the spices I wanted in the crockpot and turned out way better than expected. Definitely writing them down and am reducing the "stock" to make some Mexican ketchup.

[vash]

Painted way outside the lines. Tried some new fish. Smelt! Fish monger Jedi mind tricked me. They were interesting.

[vash]

Oops pics.

[anotherblack944]

You did gut them right? Also, you're supposed to cut the head off.

[vash]

Yup slit them open. Head pulled off and took guts with it. About five seconds.

[anotherblack944]

Good! Sure looked whole in the fried picture? I could have sworn I saw eyes.

[vash]

Originally Posted by anotherblack944

Good! Sure looked whole in the fried picture? I could have sworn I saw eyes.

haha..no, those went out in a bowl. cat was pissed.

i was told they are very bitter if you fry them whole. but apparently some people like bitter. not me...not bitter fish.

[john70t]

Easy frozen burritos. Left bowl contains black/refried bean mix, tomato, garlic, onions, chilies, cheese. Sausage heavily spiced w/paparika chili powders lots of cilantro etc. Brown rice. I should have added the mandatory lime.


Who needs tacky smell drive thru?