Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do I prepare and eat frozen pink salmon ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I prepare and eat frozen pink salmon ?),it will help you,my kids.
Answers:
First thaw, then grill. Lemon Pepper for seasoning while grilling.The finishing touch, either almonds or pecans on top. Bon appetite.
Other Answers:
First, thaw it. then marinate in lemon butter. grill it or use a rotisserie. (I have a Ronco Showtime, works great)> Sprinkle with pepper. Eat.... Yummie.
Smoked Pink Salmon Sushi
Sushi:
1 frozen pink salmon fillet, with the skin on
Canning and pickling salt
Brown sugar
1 lemon
Gari (Japanese-style pickled ginger)
Rice:
1 1/4 cups water
1 cup white, short grain rice
2 tablespoons sweet rice vinegar
1 teaspoon salt
Smoked (mild-kippered) pink salmon: Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt. Sprinkle another layer of salt over the skin side and allow to sit 15 minutes. Rinse thoroughly and lay skin-down on rack of portable electric smoker to dry in cool, dry place, about 1 hour. Rub fistful of brown sugar liberally over flesh. Allow to air-dry 2 hours. Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper. Refrigerate overnight.
Sushi Rice: Cook rice and cool 10 to15 minutes. Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt. Fold mixture at least 3 minutes. The more you cool and air rice mixture, the shinier its texture.
Use tweezers to remove small pin bones from kippered pink salmon fillet. Place skin up on plastic wrap twice as wide as fillet. Carefully lift off skin. Peel and slice lemon paper-thin, removing seeds. Lay single layer of lemon slices on fillet. Take ?Gari? or pickled ginger and squeeze out as much juice as possible. Place layer 2 slices thick, over lemon. Wet hands (so rice won?t stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick. Lift plastic wrap up and over fillet. Wrap securely by compacting contents with hands. Refrigerate at least 1 hour to further firm rice.
Serving Suggestions: Remove plastic wrap so rice is on bottom. Moisten blade of sharp knife with water and slice diagonally, into individual servings 3/4 to 1-inch wide. Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15627,00.html
well, this is one thing I do.
1. thaw out a filet or two
2. preheat oven to 400
3. spray a foil lined pie pan
4. place salmon (skin side down) in the pan
5. sprinkle with salt and pepper
6. place in the oven
go work out for 30 minutes
7. remove salmon from oven
8. splash with lemon
BREAKFAST is served after I cook the sunny side ups.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do I prepare and eat frozen pink salmon ?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I prepare and eat frozen pink salmon ?),it will help you,my kids.
Answers:
First thaw, then grill. Lemon Pepper for seasoning while grilling.The finishing touch, either almonds or pecans on top. Bon appetite.
Other Answers:
First, thaw it. then marinate in lemon butter. grill it or use a rotisserie. (I have a Ronco Showtime, works great)> Sprinkle with pepper. Eat.... Yummie.
Smoked Pink Salmon Sushi
Sushi:
1 frozen pink salmon fillet, with the skin on
Canning and pickling salt
Brown sugar
1 lemon
Gari (Japanese-style pickled ginger)
Rice:
1 1/4 cups water
1 cup white, short grain rice
2 tablespoons sweet rice vinegar
1 teaspoon salt
Smoked (mild-kippered) pink salmon: Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt. Sprinkle another layer of salt over the skin side and allow to sit 15 minutes. Rinse thoroughly and lay skin-down on rack of portable electric smoker to dry in cool, dry place, about 1 hour. Rub fistful of brown sugar liberally over flesh. Allow to air-dry 2 hours. Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper. Refrigerate overnight.
Sushi Rice: Cook rice and cool 10 to15 minutes. Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt. Fold mixture at least 3 minutes. The more you cool and air rice mixture, the shinier its texture.
Use tweezers to remove small pin bones from kippered pink salmon fillet. Place skin up on plastic wrap twice as wide as fillet. Carefully lift off skin. Peel and slice lemon paper-thin, removing seeds. Lay single layer of lemon slices on fillet. Take ?Gari? or pickled ginger and squeeze out as much juice as possible. Place layer 2 slices thick, over lemon. Wet hands (so rice won?t stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick. Lift plastic wrap up and over fillet. Wrap securely by compacting contents with hands. Refrigerate at least 1 hour to further firm rice.
Serving Suggestions: Remove plastic wrap so rice is on bottom. Moisten blade of sharp knife with water and slice diagonally, into individual servings 3/4 to 1-inch wide. Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon.
Source(s):
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15627,00.html
well, this is one thing I do.
1. thaw out a filet or two
2. preheat oven to 400
3. spray a foil lined pie pan
4. place salmon (skin side down) in the pan
5. sprinkle with salt and pepper
6. place in the oven
go work out for 30 minutes
7. remove salmon from oven
8. splash with lemon
BREAKFAST is served after I cook the sunny side ups.
correctness,It's Non-profit and only for informational purposes.
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