Last night's dinner

limey said:

I used a recipe from Food TV to bake salmon. This called for
topping the salmon with chopped shallots, diced tomatoes, 1 teaspoon
oregano and 1 teaspoon thyme, then putting the sealed packets in the
oven for 25 minutes at 350. [snip] I need to find a tastier
topping (or sauce). Does anyone have a favorite? TIA

Quoted message said:

From your reference to 'sealed packets' I take it that you wrapped it

in foil or parchment paper. That works, but it's not really baked
salmon -- it's steamed. The simplest topping we like is nothing more
than a mixture of soy sauce and honey. This is good for grilling, our
preferred way, but also for baking in a dish, uncovered. Quantities
and proportions entirely up to you, as is whether to use a flavored
honey.

-aem

aem said:

limey said:

I used a recipe from Food TV to bake salmon. This called for
topping the salmon with chopped shallots, diced tomatoes, 1

teaspoon

Quoted message said:

Quoted message said:

oregano and 1 teaspoon thyme, then putting the sealed packets in

the

Quoted message said:

Quoted message said:

oven for 25 minutes at 350. [snip] I need to find a tastier
topping (or sauce). Does anyone have a favorite? TIA

Quoted message said:

From your reference to 'sealed packets' I take it that you wrapped

it

Quoted message said:

in foil or parchment paper. That works, but it's not really baked
salmon -- it's steamed. The simplest topping we like is nothing more
than a mixture of soy sauce and honey. This is good for grilling,

our

Quoted message said:

preferred way, but also for baking in a dish, uncovered. Quantities
and proportions entirely up to you, as is whether to use a flavored
honey.

-aem

I've steamed salmon before in foil and found salsa to be a good topping
before sealing the foil up. I also like to put some fresh broccoli in
there also.

aem said:

limey said:

I used a recipe from Food TV to bake salmon. This called for
topping the salmon with chopped shallots, diced tomatoes, 1

teaspoon

Quoted message said:

Quoted message said:

oregano and 1 teaspoon thyme, then putting the sealed packets in

the

Quoted message said:

Quoted message said:

oven for 25 minutes at 350. [snip] I need to find a tastier
topping (or sauce). Does anyone have a favorite? TIA

Quoted message said:

From your reference to 'sealed packets' I take it that you wrapped

it

Quoted message said:

in foil or parchment paper. That works, but it's not really baked
salmon -- it's steamed. The simplest topping we like is nothing more
than a mixture of soy sauce and honey. This is good for grilling,

our

Quoted message said:

preferred way, but also for baking in a dish, uncovered. Quantities
and proportions entirely up to you, as is whether to use a flavored
honey.

-aem

This recipe sounds lovely going to give a try tonight

limey said:

I used a recipe from Food TV to bake salmon. This called for topping the
salmon with chopped shallots, diced tomatoes, 1 teaspoon oregano and 1
teaspoon thyme, then putting the sealed packets in the oven for 25 minutes
at 350.

The salmon was delicious, but not the topping (quantities of herbs were too
much and the diced tomatoes were unexciting. I need to find a tastier
topping (or sauce). Does anyone have a favorite? TIA

Dora
[email hidden]

Dijon Mustard (thin)
Sprinkle Dill & Minced Garlic

last 5 min of cooking, add crumbled feta.

Serve with lemon.

Denise~* said:

limey said:

I used a recipe from Food TV to bake salmon. This called for topping
the salmon with chopped shallots, diced tomatoes, 1 teaspoon oregano
and 1 teaspoon thyme, then putting the sealed packets in the oven for
25 minutes at 350.

The salmon was delicious, but not the topping (quantities of herbs
were too much and the diced tomatoes were unexciting. I need to find
a tastier topping (or sauce). Does anyone have a favorite? TIA

Dora
[email hidden]

Dijon Mustard (thin)
Sprinkle Dill & Minced Garlic

last 5 min of cooking, add crumbled feta.

Serve with lemon.

Ohh, and don't seal it. Just bake it

"limey" > wrote in message

Quoted message said:

I used a recipe from Food TV to bake salmon. This called for topping the
salmon with chopped shallots, diced tomatoes, 1 teaspoon oregano and 1
teaspoon thyme, then putting the sealed packets in the oven for 25 minutes
at 350.

The salmon was delicious, but not the topping (quantities of herbs were
too much and the diced tomatoes were unexciting. I need to find a tastier
topping (or sauce). Does anyone have a favorite? TIA

Dora

Thank you all for your responses and I've saved the suggestions. Funny -
Food TV actually calls it "Baked Salmon in Foil".
I've always poached in lemon water (and apparently steamed!) salmon, since I
like it very moist and mild. How moist and mild is it if it is baked in an
open dish?

I'm certainly going to try the tips all of you gave me. Many thanks.

Dora

limey said:

"Charles Gifford" wrote in message

Quoted message said:

One of the best salmon dishes I've eaten was very fresh (flown in
that day) Copper River salmon topped with soy sauce, honey and

[snip]

Quoted message said:

And how I wish we could buy it - on the East Coast, we're pretty well
confined to farm-raised Atlantic salmon. When Alan Zelt was paying
$3.95 a pound a year or so ago, to buy Alaskan salmon here at the
wholesale fish market was prohibitive, when available.

Copper River salmon is very expensive even at the Pike Street market in
Seattle, close to the source. But that farm-raised stuff is bad news.
Even if they claim to have stopped using antibiotics and hormones, the
fish is kept penned where the water is shallow and warmer, resulting in
mushy flesh from lack of enough exercise and less flavor from less fat.
They add coloring to the food near the end of the growing cycle, for
chissakes, to make it look better!

-aem

limey said:

"limey" > wrote in message

Thank you all for your responses and I've saved the suggestions.
Funny - Food TV actually calls it "Baked Salmon in Foil".
I've always poached in lemon water (and apparently steamed!) salmon,
since I like it very moist and mild. How moist and mild is it if it
is baked in an open dish?

Dora

Dora, the key to baking fish in an open dish is to pour a bit of milk around
the fish prior to baking. And don't over-cook it. Mine always comes out
nice and moist. I don't care for poached fish.

Jill

"jmcquown" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

limey said:

"limey" > wrote in message

Thank you all for your responses and I've saved the suggestions.
Funny - Food TV actually calls it "Baked Salmon in Foil".
I've always poached in lemon water (and apparently steamed!) salmon,
since I like it very moist and mild. How moist and mild is it if it
is baked in an open dish?

Dora

Dora, the key to baking fish in an open dish is to pour a bit of milk
around
the fish prior to baking. And don't over-cook it. Mine always comes out
nice and moist. I don't care for poached fish.

Jill

Thanks, Jill - good tip.

Dora

Jill said:

Dora, the key to baking fish in an open dish is to pour a bit of milk

around

Quoted message said:

the fish prior to baking. And don't over-cook it. Mine always comes out
nice and moist. I don't care for poached fish.

A friend brought over some nice whitefish last night for dinner, chicken was
originally on the menu but he is observing Lent...he did it in a skillet
with some butter and lemon juice, quite nice.

I made a big vegetable cole slaw (broccoli slaw, etc.) and made a huge thang
of stir - fried vegetables in spicy oyster sauce...the starch was brown rice
cooked in the rice cooker with a can of coconut milk and some tamarind
juice...

We watched _The Bad Seed_ and _Polyester_...he also left a BIG litre bottle
of Stoli Raspberry that he got duty - free on a recent trip (he flies for
United)... ;-p

Healthy and very tasty I must say, I've got lotsa leftovers to boot...not
too shabby. My pal is on Weight Watchers so it was an ideal healthy meal
(brown rice is much better than white, the white is very high on the
glycemic index; the brown is an ideal "complex carbohydrate"😉

Nice asparagus is 98 cents per pound. I might buy a bunch to pickle. It's
one of my fave things to eat but I have to watch it because it seems to
trigger gout :-(

--
Best
Greg

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

But that farm-raised stuff is bad news.
Even if they claim to have stopped using antibiotics and hormones, the
fish is kept penned where the water is shallow and warmer, resulting in
mushy flesh from lack of enough exercise and less flavor from less fat.
They add coloring to the food near the end of the growing cycle, for
chissakes, to make it look better!

-aem

You got that right! I love wild Atlantic salmon. The farmed stuff isn't even
close. It is nasty.

Charlie

"Charles Gifford" wrote in message >

Quoted message said:

"aem" wrote in message

Quoted message said:

Quoted message said:

But that farm-raised stuff is bad news.

Even if they claim to have stopped using antibiotics and hormones, the
fish is kept penned where the water is shallow and warmer, resulting in
mushy flesh from lack of enough exercise and less flavor from less fat.
They add coloring to the food near the end of the growing cycle, for
chissakes, to make it look better!

-aem

You got that right! I love wild Atlantic salmon. The farmed stuff isn't
even
close. It is nasty.

Charlie

I know, I know. (sigh) - but what to do when the farm-raised is the only
game in town and you have a hankering for salmon? I agree it's bland and
mushy. As I see it, I need to move to the West coast, preferably in the
Seattle area - or to Alaska, where I can catch my own. Confound my
neighbour, who went from Maryland to Alaska in order to go salmon fishing
and gave me my longing for the "real thing" ;-( I *never* see it in the
markets here, but then I'm in the boonies.

Dora

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Charles Gifford" wrote in message >

Quoted message said:

"aem" wrote in message

Quoted message said:

> But that farm-raised stuff is bad news.
Even if they claim to have stopped using antibiotics and hormones, the
fish is kept penned where the water is shallow and warmer, resulting in
mushy flesh from lack of enough exercise and less flavor from less fat.
They add coloring to the food near the end of the growing cycle, for
chissakes, to make it look better!

-aem

You got that right! I love wild Atlantic salmon. The farmed stuff isn't
even
close. It is nasty.

Charlie

I know, I know. (sigh) - but what to do when the farm-raised is the only
game in town and you have a hankering for salmon? I agree it's bland and
mushy. As I see it, I need to move to the West coast, preferably in the
Seattle area - or to Alaska, where I can catch my own. Confound my
neighbour, who went from Maryland to Alaska in order to go salmon fishing
and gave me my longing for the "real thing" ;-( I *never* see it in
the markets here, but then I'm in the boonies.

Dora.. what is a boonie?

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Charles Gifford" wrote in message >

Quoted message said:

"aem" wrote in message
>> But that farm-raised stuff is bad news.
> Even if they claim to have stopped using antibiotics and hormones, the
> fish is kept penned where the water is shallow and warmer, resulting in
> mushy flesh from lack of enough exercise and less flavor from less fat.
> They add coloring to the food near the end of the growing cycle, for
> chissakes, to make it look better!
>
> -aem

You got that right! I love wild Atlantic salmon. The farmed stuff isn't
even
close. It is nasty.

Charlie

I know, I know. (sigh) - but what to do when the farm-raised is the only
game in town and you have a hankering for salmon? I agree it's bland
and mushy. As I see it, I need to move to the West coast, preferably in
the Seattle area - or to Alaska, where I can catch my own. Confound my
neighbour, who went from Maryland to Alaska in order to go salmon fishing
and gave me my longing for the "real thing" ;-( I *never* see it in
the markets here, but then I'm in the boonies.

Dora.. what is a boonie?
================

It means out in the middle of nowhere... out in the country...several miles
from a town/city.

Does that help?

Cyndi

"Ophelia" wrote in message >

Quoted message said:

"limey" > wrote in message

Quoted message said:

"Charles Gifford" wrote in message >

Quoted message said:

"aem" wrote in message
>> But that farm-raised stuff is bad news.
> Even if they claim to have stopped using antibiotics and hormones, the
> fish is kept penned where the water is shallow and warmer, resulting in
> mushy flesh from lack of enough exercise and less flavor from less fat.
> They add coloring to the food near the end of the growing cycle, for
> chissakes, to make it look better!
>
> -aem

You got that right! I love wild Atlantic salmon. The farmed stuff isn't
even
close. It is nasty.

Charlie

I know, I know. (sigh) - but what to do when the farm-raised is the only
game in town and you have a hankering for salmon? I agree it's bland
and mushy. As I see it, I need to move to the West coast, preferably in
the Seattle area - or to Alaska, where I can catch my own. Confound my
neighbour, who went from Maryland to Alaska in order to go salmon fishing
and gave me my longing for the "real thing" ;-( I *never* see it in
the markets here, but then I'm in the boonies.

Dora.. what is a boonie?

Hi, Ophelia! It's a slang short form of "boondocks", which MW defines as;
1. a jungle or a wild, heavily wooded area; wilderness.
2. Any remote rural or provincial region; hinterland.

Item 2 covers where I am, although I sometimes I feel like I'm living in a
jungle!

Hugs,
Dora

"Rick & Cyndi" wrote in message >

Quoted message said:

"Ophelia" wrote in message >>

Quoted message said:

Quoted message said:

Dora.. what is a boonie?
================

It means out in the middle of nowhere... out in the country...several
miles from a town/city.

Does that help?

Cyndi

Cyndi, good description. I'm ten miles from mediocre Supermarket #1 and 25
miles from Supermarket #2, with no "corner store".
So, when people say "drop in at your local Asian store", or "Greek store", I
just chuckle.
Going to Costco (about 40 to 45 miles each way) means I'm going to stock up
on a good quantity of staples.

Dora

"Rick & Cyndi" <[email hidden]> wrote in message
news:5MnUd.49715$uc.8606@trnddc03...

Quoted message said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Charles Gifford" wrote in message >

> "aem" wrote in message
> >> But that farm-raised stuff is bad news.
>> Even if they claim to have stopped using antibiotics and hormones, the
>> fish is kept penned where the water is shallow and warmer, resulting
>> in
>> mushy flesh from lack of enough exercise and less flavor from less
>> fat.
>> They add coloring to the food near the end of the growing cycle, for
>> chissakes, to make it look better!
>>
>> -aem
>
> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
> even
> close. It is nasty.
>
> Charlie

I know, I know. (sigh) - but what to do when the farm-raised is the
only game in town and you have a hankering for salmon? I agree it's
bland and mushy. As I see it, I need to move to the West coast,
preferably in the Seattle area - or to Alaska, where I can catch my own.
Confound my neighbour, who went from Maryland to Alaska in order to go
salmon fishing and gave me my longing for the "real thing" ;-( I
*never* see it in the markets here, but then I'm in the boonies.

Dora.. what is a boonie?
================

It means out in the middle of nowhere... out in the country...several
miles from a town/city.

Does that help?

Yes thank you🙂

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Ophelia" wrote in message >

Quoted message said:

"limey" > wrote in message

Quoted message said:

"Charles Gifford" wrote in message >

> "aem" wrote in message
> >> But that farm-raised stuff is bad news.
>> Even if they claim to have stopped using antibiotics and hormones, the
>> fish is kept penned where the water is shallow and warmer, resulting
>> in
>> mushy flesh from lack of enough exercise and less flavor from less
>> fat.
>> They add coloring to the food near the end of the growing cycle, for
>> chissakes, to make it look better!
>>
>> -aem
>
> You got that right! I love wild Atlantic salmon. The farmed stuff isn't
> even
> close. It is nasty.
>
> Charlie

I know, I know. (sigh) - but what to do when the farm-raised is the
only game in town and you have a hankering for salmon? I agree it's
bland and mushy. As I see it, I need to move to the West coast,
preferably in the Seattle area - or to Alaska, where I can catch my own.
Confound my neighbour, who went from Maryland to Alaska in order to go
salmon fishing and gave me my longing for the "real thing" ;-( I
*never* see it in the markets here, but then I'm in the boonies.

Dora.. what is a boonie?

Hi, Ophelia! It's a slang short form of "boondocks", which MW defines as;
1. a jungle or a wild, heavily wooded area; wilderness.
2. Any remote rural or provincial region; hinterland.

Item 2 covers where I am, although I sometimes I feel like I'm living in a
jungle!

Thanks Dora🙂)

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Rick & Cyndi" wrote in message >

Quoted message said:

"Ophelia" wrote in message >>

Quoted message said:

Quoted message said:

Dora.. what is a boonie?
================

It means out in the middle of nowhere... out in the country...several
miles from a town/city.

Does that help?

Cyndi

Cyndi, good description. I'm ten miles from mediocre Supermarket #1 and
25 miles from Supermarket #2, with no "corner store".
So, when people say "drop in at your local Asian store", or "Greek store",
I just chuckle.
Going to Costco (about 40 to 45 miles each way) means I'm going to stock
up on a good quantity of staples.

A bit hard if you forget the odd thing🙂