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Grilled cedar-plank salmon

ken2v
ken2v
Sep 2, 2011
12:36am
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Quote
Originally posted by: snidely333
I love me some good salmon loaf. Use crushed corn flakes instead of bread crumbs. Hell yes!


Good alt there. Panko, too. Or good chips. Not in this particular app necessarily, but another thing to keep around is ground corn, and we like to keep blue in the pantry, too.
chefantwon
chefantwon
Sep 2, 2011
7:55am
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Quote
Originally posted by: ken2v
Quote
Originally posted by: chefantwon
Quote
Originally posted by: ken2v
Quote
Originally posted by: chefantwon
Quote
Originally posted by: ken2v
One nice thing when it's 100+, cooking moves outside by the pool.

Grilled some FRESH PACIFIC (no salt-added, chefantwon, it really comes that way) salmon on cedar last night. Picked a few poblanos and lime, made a little crema. Just outstanding.


What!! I thought salmon came in a can...


Actually, that would not surprise me.


Why is that? My aunt makes very good salmon cakes from it.


Why is that? Because you are the Kraft mac guy. I never said there was anything wrong with canned products, per se. In fact, with some items canned is the way to go.

Now dealing with fresh salmon, I seem to recall you not getting the whole farmed/native thing a while back. Then there was your jag on all meats being saline-injected, there being no low-salt cheeses, the whole mother sauce thing, etc.


Ken, while I do know quite a bit about different stuff, I am not omnipotent. That being said, as I learn new things on this diet, I apply it.

Not all meats have saline injections, just mainly chicken and pork. Some beef products but those are normally the deli meats.



LeoXVI
LeoXVI
Sep 2, 2011
8:24am
Block User
Quote
Originally posted by: ken2v
Yes, the Columbia River tribes near what is now Vancouver, WA, have been doing it that way for thousands of years.

BC? Nice place. Enjoyed the hell out of my visit last month. Sorry, didn't have much time to give a ring. Next time.

Lisa, not a fan of that method because it poaches the fish. Nothing wrong with the method at all, I just don't like the flavor it imparts.

So I'm at Costco a while back and some idiot directs her husband to the farm-raised (aka nasty) Atlantic salmon over the ... fresh-caught Cooper River salmon because of the, you guessed it, deep orange-pink color of the Cooper River, which she said was an unhealthy and unnatural chemical additive. Amazing. And we let them vote and have children!


OMG...this may have been my s-i-l and my brother. Always go to our local Costco for the seafood w/e. Have gotten to know the fish-monger & he always steers us right. We bought a 5# bag of PEI mussels, harvested on 8/22 and we enjoyed them for a Thai style dinner on 8/25. So good with the crusty garlic bread to sop up the broth.

LeoXVI
LeoXVI
Sep 2, 2011
8:32am
Block User
Quote
Originally posted by: ken2v
Yes, the Columbia River tribes near what is now Vancouver, WA, have been doing it that way for thousands of years.

BC? Nice place. Enjoyed the hell out of my visit last month. Sorry, didn't have much time to give a ring. Next time.

Lisa, not a fan of that method because it poaches the fish. Nothing wrong with the method at all, I just don't like the flavor it imparts.

So I'm at Costco a while back and some idiot directs her husband to the farm-raised (aka nasty) Atlantic salmon over the ... fresh-caught Cooper River salmon because of the, you guessed it, deep orange-pink color of the Cooper River, which she said was an unhealthy and unnatural chemical additive. Amazing. And we let them vote and have children!


OMG...sounds like my s-i-l and brother. We have gotten to know the fish-monger at our local Costco and he always steers us right. Last Friday, we bought a 5# bag of PEI mussels, harvested on 8/22, that we enjoyed for a Thai style dinner that evening. A loaf of the crusty garlic bread to sop up the broth. Yummy!


ken2v
ken2v
Sep 2, 2011
9:20am
Block User
Quote
Originally posted by: chefantwon
Quote
Originally posted by: ken2v
Quote
Originally posted by: chefantwon
Quote
Originally posted by: ken2v
Quote
Originally posted by: chefantwon
Quote
Originally posted by: ken2v
One nice thing when it's 100+, cooking moves outside by the pool.

Grilled some FRESH PACIFIC (no salt-added, chefantwon, it really comes that way) salmon on cedar last night. Picked a few poblanos and lime, made a little crema. Just outstanding.


What!! I thought salmon came in a can...


Actually, that would not surprise me.


Why is that? My aunt makes very good salmon cakes from it.


Why is that? Because you are the Kraft mac guy. I never said there was anything wrong with canned products, per se. In fact, with some items canned is the way to go.

Now dealing with fresh salmon, I seem to recall you not getting the whole farmed/native thing a while back. Then there was your jag on all meats being saline-injected, there being no low-salt cheeses, the whole mother sauce thing, etc.


Ken, while I do know quite a bit about different stuff, I am not omnipotent. That being said, as I learn new things on this diet, I apply it.

Not all meats have saline injections, just mainly chicken and pork. Some beef products but those are normally the deli meats.


Oh, Karen. Paging Karen.
Roulette Man
Roulette Man
Sep 2, 2011
10:10am
Block User
Quote
Originally posted by: builderjohn
COVER THE SALMON WITH A THICK COATING OF MAYO. IT MELTS AWAY DURING GRILLING, BUT LEAVES THE SALMON MOIST AND TENDER.


That sounds hideous. I've had barbecued salmon with a combination of maple syrup, brown sugar, and a little bit of butter, brushed on just moments before it comes off of the grill. I can't imagine melted mayo on anything.
Roulette Man
Roulette Man
Sep 2, 2011
10:20am
Block User
Salmon cakes? Salmon loaf?

How about fresh (non-farmed) salmon?
ken2v
ken2v
Sep 2, 2011
10:40am
Block User
Homer, salmon cakes are OK. It's just about the inputs and the how of it.

I know what you mean, if my option is farmed salmon from unknown circumstances, I change proteins.
LeoXVI
LeoXVI
Sep 2, 2011
2:33pm
Block User
Quote
Originally posted by: Roulette Man
Quote
Originally posted by: builderjohn
COVER THE SALMON WITH A THICK COATING OF MAYO. IT MELTS AWAY DURING GRILLING, BUT LEAVES THE SALMON MOIST AND TENDER.


That sounds hideous. I've had barbecued salmon with a combination of maple syrup, brown sugar, and a little bit of butter, brushed on just moments before it comes off of the grill. I can't imagine melted mayo on anything.


Hollaindase sauce...a variation of mayo.
Now that syrup,sugar,butter mixture sounds hideous to me, like its candied salmon.
We like our fish grilled straight up...the only thing we ever add after grilling is a squirt of fresh lemon or lime. As I've stated b/4...it's a matter of taste.
Roulette Man
Roulette Man
Sep 3, 2011
1:42am
Block User
Quote
Originally posted by: LeoXVI
Quote
Originally posted by: Roulette Man
Quote
Originally posted by: builderjohn
COVER THE SALMON WITH A THICK COATING OF MAYO. IT MELTS AWAY DURING GRILLING, BUT LEAVES THE SALMON MOIST AND TENDER.


That sounds hideous. I've had barbecued salmon with a combination of maple syrup, brown sugar, and a little bit of butter, brushed on just moments before it comes off of the grill. I can't imagine melted mayo on anything.


Hollaindase sauce...a variation of mayo.
Now that syrup,sugar,butter mixture sounds hideous to me, like its candied salmon.
We like our fish grilled straight up...the only thing we ever add after grilling is a squirt of fresh lemon or lime. As I've stated b/4...it's a matter of taste.


It is only put on at the end. That is what the host in Alaska does when he prepares salmon that was caught (fly in by helicopter). Whether it be mayonaise or hollandaise sauce you are telling us you truly don't like fresh fish. Yuck.
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