Salmon: Bake it. Grill it. Sear it in a pan. What do YOU do with it?
5 months ago
last modified: 5 months ago
Featured Answer
Sort by:Oldest
Comments (36)
Related Discussions
What to do with Salmon
Comments (22)I never cook salmon in a skillet - but then I don't like it crusty. If I bake it in an oven, I add lemon juice, minced dill, black or white pepper, capers, and dot the top with butter (skin side down). I cover it with foil and bake until done - generally about 15 minutes at 350°, depending on thickness. Usually I grill salmon, preferably outside over charcoal. I always put the salmon skin side UP at first and flip only once. I season with olive oil, white pepper, and dill (no salt). I find that salt detracts from the flavor of salmon, and I serve it with lemon, which takes the place of salt. Or I serve it with tartar sauce, which has salt from the dill pickles in it. If I'm grilling inside (instead of over charcoal), I sometimes make it teriyaki style, with a marinade of soy sauce, lime juice, ginger, garlic, and black vinegar. I don't add anything sweet, and so it's probably not a true teriyaki, but I think the fish is sweet enough. Sometimes I add a bit of hot sesame oil, but a little goes a long way, and the sesame can easily overpower the salmon flavor. Lars...See MoreCreating new recipes - how do you do it?
Comments (12)As others mentioned, the easiest way is to use an existing recipe and adapt it for the best blend of art (your changes) and science (established ratio of ingredients). Sarah Phillips - author of "Baking 9-1-1" and the great web site - http://www.baking911.com/ - made 100 different attempts before she came up with a low-fat White Cake recipe she liked. I made a form I use for creating new recipes, or for altering existing ones. I may have several pages of changes for the same recipe using this form before I am done. The form is divided into two columns. On the left side I'll place the original recipe (hand-written or a photo-copy), or sometimes I'll photo copy it on the back of the form if it's large). I may be adapting it to have high-fiber, low-fat, sugar-free, gluten-free, wholegrain, etc..., or it will be my first attempt, if it's an original recipe. On the left side I add my notes, after making the recipe, in boxes marked: -Ingredient changes (I made from the original recipe.) -Results - this is where my training as a Foods Judge comes in handy and I'll judge my recipe by those standards. -Next time - notes about changes I need to make or options I can use for the same recipe. I usually don't make more than three significant alterations on any one try. It's also beneficial to know some food science. For instance: -Additions of cinnamon, cloves, allspice and nutmeg ADDED TO THE DOUGH should be kept to around 1/4-teaspoon per cup of flour in yeast bread because too much can be detrimental to yeast growth. Now you know why the cinnamon is applied to the dough and rolled-up, not added to the dough in large amounts. -Bread dough characterized as sweet, salty or low absorption may require a special kind of yeast called Osmotolerant Instant Active Dry Yeast. Another helpful hint when making sweet breads and you don't have an osmotolerant instant active dry yeast product is to add 1/4 t. ascorbic acid or 3 t. lemon juice to assist in the rising. You'll also note sweet breads often call for more yeast because of the slow rise. -Adding an acid (ascorbic acid, lemon juice) to yeast breads that contain wheat germ, or whole wheat flour (which also contains wheat germ) will aid in preventing glutatione from forming, which can damage the gluten. Short heavy loaves of 100% whole wheat bread are a sign of gluten damage. -Just how much sugar CAN you add to a yeast bread before you damage the gluten? Two tablespoons of sugar per cup of flour is about the maximum you can add without major gluten damage. -How much milk or dry milk powder is too much in yeast bread? Milk affects the volume, symmetry, cellular structure, and texture. If the loaf looks more like a roller coaster ride, then there is too much dairy. You can overcome some of the effects of large amounts of dairy by scalding milk (which alters that protein in the whey of the dairy product), or using Special Dry Milk Powder from King Arthur Flour. -If you reduce the salt in a yeast bread recipe, you should also reduce the amount of yeast because salt regulates the yeast. So a general rule-of-thumb, if you reduce the salt by 50%, then reduce the yeast by 50% as well. -There is generally a ratio of ingredients used in most types of baking that is already well-established in the world of food science. There is generally a proportion maintained between ingredients that are tenderizers (fat and sugar) and those that are structure builders (flour and eggs). For instance, a standard plain cake has, by measure, one-third as much fat as sugar; two-thirds as much milk as sugar; and about three times as much flour as liquid. When I developed gluten-free cookie recipes, I first formulated a basic cookie recipe, and then made other changes to make many kinds of cookies from the same base recipe. I didn't have to reinvent the recipe each time, just alter it. You can also follow bakers' percentages for bread making. Following the same percentages you can make one loaf, or a recipe for 10 loaves. It's also good to know how much flour there is in different amounts of dough: 2-1/2 cups flour = 1-pound loaf 3-cups = 1-1/2-pound loaf 4-cups = 2-pound loaf -When you reduce fat and sugar you will be sacrificing tenderness, so find foods that may be substituted for those. For instance: *Whey-based milk substitute powder has a shortening effect on baked goods, so you can add it and reduce fat. *You can generally use 25% less coconut oil than butter or shortening and get the same effect. *Use Sweet Dairy Whey powder (not to be confused with whey protein powder) and you can significantly reduce the amount of sugar. -You don't always have to change the ingredient to change the recipe. When making bread if you add the fat early in the recipe it has a shortening effect on the gluten. The result is a closed-grain crumb, almost cake like, and a shorter loaf. Add the same amount of fat later, after the gluten has developed, and you'll get a higher loft and a more open crumb. Neither is right or wrong, but you'll get a different texture. Closed grain if you are going to use it for sandwiches dressed with mayo, and an open crumb for toast for all those openings for butter and marmalade to settle into. -Egg whites are drying, so when you try to lower fat and use egg whites only, you may have to add another ingredient to make up for effects found in the egg yolks. Yolks contain lecithin which have an emulsifying effect you can't get with whites. -Make low-fat baked goods in small amounts because they don't keep as well as those with fat. So instead of a 9x13-inch pan, make a recipe in a loaf pan or 8-inch square to avoid dried-out leftovers. -If I think I'll need to taste a batter that contains raw eggs, before I bake it, I'll use reconstituted pasteurized whole egg powder, or powered egg yolks or egg whites to avoid a food safety issue from tasting raw eggs. And a million other little things that come in handy with altering or creating recipes. -Grainlady...See MoreHow do you do it?
Comments (23)Processed foods that are fortified with inorganic minerals and synthetic vitamins, as well as vitamin/mineral supplements, make me very ill - literally - all kinds of stomach issues that can include vomiting. If I want to get really sick -- just eat a bowl of highly-fortified TOTAL Cereal, or take a vitamin/mineral supplement. That's my body reacting to something that is really BAD for me! So NO THANKS to vitamin/mineral supplements and fortifying foods. I'll get my nutrients from FOOD, by choosing a wide variety of WHOLE foods, which is why I grow as much as possible. Even in the winter I use my "garden-in-a-jar" for sprouts, grow micro-greens and wheatgrass and juice it, make good natural sources of probiotics with water kefir and milk kefir, using real kefir grains, mill my own flour from whole grains/seeds/beans. There are soooooo many things wrong with the Standard American Diet (sugar, chemicals, unhealthy fat, and too much sodium) - without very many naturally- occurring vitamins, minerals, fibers and antioxidants in them. Vitamin C (the synthetic isolate - ascorbic acid) found in Tang is nothing like the complex vitamin C found in an orange. There are so many food-related illnesses and conditions, and taking a" pill" or "supplement" to cover any inadequacies is a lot of advertising hooey! -Grainlady...See MoreCabbage: Do you grow it? Do you eat it?
Comments (68)aok27502- There are any number of vegetarian recipes that work well as substitutes for ground beef in recipes. These are three recipes I have in my file. #1 Ground Beef Substitute 1 c. lentils 1 c. rice 4 c. water Cook like rice and use as a substitute for ground beef. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ #2 Ground Beef Substitute 1/2 c. quinoa* 1 vegetable bouillon cube (or beef flavored) 1 c. water 2 T. olive oil 1/2 medium onion, finely chopped 2 t. minced garlic 1 (15.5) can black beans (UNdrained) In a saucepan, bring 1 c. water and bouillon cube to a b oil. Add quinoa, stir, and reduce to a simmer. Cook until water is absorbed (approx. 20-minutes). Meanwhile, heat olive oil in skillet over med. heat. Add onion, stirring to coat, then garlic. Saute until translucent. Add beans and bring to a simmer, until heated thoroughly. At this point mash some of the beans with a potato masher. Once quinoa is cooked, mix it into the beans. Flavor to taste or to the purpose you will be using the substitute. Makes six 1/2-cup servings. *If you happen to have red quinoa, it has better color than white quinoa for this recipe, but either will work. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ #3 Ground Beef Substitute http://veggieconverter.com/whole-food-vegetarian-ground-beef-substitute-recipe/...See More- 5 months agolast modified: 5 months agoNiCOZ5 thanked carolb_w_fl_coastal_9/10
- 5 months ago
- 5 months agolast modified: 5 months ago
- 5 months ago
- 5 months agolast modified: 5 months ago
- 5 months agolast modified: 5 months agoNiCOZ5 thanked carolb_w_fl_coastal_9/10
Related Stories

OUTDOOR KITCHENSYour Guide to Grills and More for Great Outdoor Cooking
Learn the pros and cons of gas versus charcoal grills, and about neat add-ons that let you do more
Full Story
OUTDOOR KITCHENSHouzz Call: Please Show Us Your Grill Setup
Gas or charcoal? Front and center or out of the way? We want to see how you barbecue at home
Full Story
KITCHEN DESIGNJump-Start Your Kitchen With These Minimalist Essentials
These kitchen tools will get you started on your path to culinary success or delicious downsizing
Full Story
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full Story
KITCHEN APPLIANCESFind the Right Cooktop for Your Kitchen
For a kitchen setup with sizzle, deciding between gas and electric is only the first hurdle. This guide can help
Full Story
HOLIDAYSFeast Your Eyes on Holiday Dishes Around the World
See traditional Christmas and New Year’s favorites from different countries, along with festive holiday table decor
Full Story
KITCHEN DESIGN20 Kitchen Must-Haves From Houzz Readers
We asked you to tell us your top kitchen amenities. See what popular kitchen features made the list
Full Story
HOUSEKEEPINGHow to Clean Your Range and Oven
Experts serve up advice on caring for these kitchen appliances, which work extra hard during the holidays
Full Story
KITCHEN APPLIANCESConsidering a New Kitchen Gadget? Read This First
Save money, time and space by learning to separate the helpers from the hassles
Full Story
KITCHEN DESIGNA Designer Shares Her Kitchen-Remodel Wish List
As part of a whole-house renovation, she’s making her dream list of kitchen amenities. What are your must-have features?
Full Story



Sherry8aNorthAL