Quote:
Originally Posted by Lilah Charm  Yum! I love rainbow trout too!!!
Tonight we had salmon (I kind of always use this creamy mayonnaise based lemon dill garlic sauce on top) with saucy white she'll noodles, cheesy potatoes au grautin (lots of salty carbs I know but we are cleaning pantry and freezer out) and sautéed cabbage and onions with garlic and butter. |
Nice, I love salmon too. My absolute favorite way to make it is really simply: just pan fry it skin on. I score it on the skin side and stuff some kosher salt and rosemary in (I have so much rosemary growing in my yard) and then pan fry in a med-high heat in olive oil. I found it doesn't work too well with a thick filet like you'd get from near the head of the fish, but cutting the filet closer to the tail it's easy to cook perfectly so it's super moist. I pull the rosemary out before eating, it seasons the skin so nicely but I don't think anyone wants to chew on sprigs of rosemary.
If you get it right you have this really delicious layer of fat between the skin and the meat that is the best part of every bite.
I gotta admit I never make Ramsay's potato salad though, if I have crab I'm either steaming it and eating with some clarified butter or making crab cakes. I don't think I could ever use so much crab meat in a potato salad lol.