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Non-Cattle Specific Topics
Recipes & Cooking
Preparing salmon
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<blockquote data-quote="Alan" data-source="post: 992112" data-attributes="member: 378"><p>Love salmon, use filets when possible far less bones or no bones if filet right. Steaks are a bone free for all. If you grill a filet leave the skin on and only flip once, the meat flakes easy. One of my favorite ways to cook is wrapped in a tight tin foil bubble, with onions, butter, seasoned with salt and pepper, some garlic (minced or powder) and of course lemon slices. In the oven or grill for about 20 minutes, depending on how you like it cooked at 350. Lemon/lemon juice always go well with salmon. Serve with baby red or gold potatoes sauté in butter and seasoned with basil, salt a pepper to taste.</p><p></p><p>Dave I remember fishing for chum in the 80's when it looked like you could walk across the river on their backs. I always thought they were good if they were bright, they just got dark so fast...... Those were the days, they are gone now.</p></blockquote><p></p>
[QUOTE="Alan, post: 992112, member: 378"] Love salmon, use filets when possible far less bones or no bones if filet right. Steaks are a bone free for all. If you grill a filet leave the skin on and only flip once, the meat flakes easy. One of my favorite ways to cook is wrapped in a tight tin foil bubble, with onions, butter, seasoned with salt and pepper, some garlic (minced or powder) and of course lemon slices. In the oven or grill for about 20 minutes, depending on how you like it cooked at 350. Lemon/lemon juice always go well with salmon. Serve with baby red or gold potatoes sauté in butter and seasoned with basil, salt a pepper to taste. Dave I remember fishing for chum in the 80's when it looked like you could walk across the river on their backs. I always thought they were good if they were bright, they just got dark so fast...... Those were the days, they are gone now. [/QUOTE]
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Preparing salmon
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