[tomwed]

I found a site that suggests cooking the fish frozen. I think. Maybe I should try one piece frozen and put a defrosted one in 5 minutes later.

Honey-Dijon Alaska Salmon with Asparagus and Walnuts | Wild Alaska Seafood

Preheat oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds Wrap® aluminum foil. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.

Roast 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

[CFrance]

Originally Posted by tomwed

I found a site that suggests cooking the fish frozen. I think. Maybe I should try one piece frozen and put a defrosted one in 5 minutes later.

Honey-Dijon Alaska Salmon with Asparagus and Walnuts | Wild Alaska Seafood

Preheat oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds Wrap® aluminum foil. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.

Roast 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

That's worth a try with frozen, just to see.

[tomwed]

Originally Posted by CFrance

That's worth a try with frozen, just to see.

Take a look at their videos. They're short.

[Madelaine Amee]

Originally Posted by tomwed

It might be. Sea Queen wild caught Pink Salmon fillets. If it's terrible I'll return it.
I bought a bag at walmart that looks like this one. The defrosted fish was mushy when I pan fried it. Steaming turned out pretty good.
I just read the directions---Each piece is in it's own little vacuum bag. I was supposed to defrost it out side of the bag.

That particular salmon is just "so so". I buy it and use it for myself with a salad when I am trying to lose weight. I would not serve it to company. However, I have had frozen salmon from Publix which was excellent.

We had (unfortunately no longer with us) a friend who was in the fish business. He told us to always buy frozen on the boat rather than fresh, because frozen on the boat is prepared and frozen right there, whereas fresh had been kept on the boat until they reached the fishery plant and had then been stored until it got into the stores.

I've had some really nasty fresh cod from Fresh Market, seems to always get a nasty color; and I've had some really great fresh cod .................. it's a toss up. Nothing like eating right off the boat where the fish is caught.

[logdog]

Tried the frozen salmon from Aldi once. Wasn't very good and came from China. The frozen blackened salmon at Sam's is pretty good, not from China and goes great on a Caesar salad.

[Gpsma]

Small little triple chocolate cake.

And Madelaine is correct. Friend of mine was a commercial fisherman...so called "fresh fish" could be layimg in the hold of a ship, iced down, for quite some time. He suggested the same thing...fish cleaned and frozen from a factory ship.

[graciegirl]

I think we paid $1.39 for some REALLY yummy peanutbutter chocolate cookies, creamy inside. Helene and I scarfed them down...poor Dad.

[tomwed]

Originally Posted by CFrance

That's worth a try with frozen, just to see.

I pan fried the frozen salmon only rinsing the ice off. I seasoned [too much salt] and brushed on olive put in a hot pan. I added white mushrooms and flipped it and lowered the heat and put the lid on. When it reached 135 degrees I plated it and add butter and a little beef broth to the mushrooms. I'll try it again later and use canola oil, no salt, less heat.

[tomwed]

I'm getting closer. I rinsed off the ice on the salmon. I put the salmon and piled on top minced red onions, veggie peeler carrots, minced jalapeno and and kung pow sauce in corning wear covered with glad wrap.

90 sec was too cold

90 more was too cold

90 more secs was overcooked

somewhere around 200 secs uninterrupted would be just right---you want 135 degrees, loosely covered and let it continue cooking to 145 degrees.

[Allegiance]

Hope you're not talking about the sockeye, which I thought was good, but have not bought for a year.

[CFrance]

Originally Posted by tomwed

I'm getting closer. I rinsed off the ice on the salmon. I put the salmon and piled on top minced red onions, veggie peeler carrots, minced jalapeno and and kung pow sauce in corning wear covered with glad wrap.

90 sec was too cold

90 more was too cold

90 more secs was overcooked

somewhere around 200 secs uninterrupted would be just right---you want 135 degrees, loosely covered and let it continue cooking to 145 degrees.

I used to poach salmon. Then I found this recipe, and it has become my go-to because it's so easy and is pretty much set-and-forget.


Baked Mustard-Crusted Salmon with Asparagus and Tarragon recipe | Epicurious.com


I don't often use the asparagus part of it, and I don't use any olive oil at all. I season the fillets with salt & Pepper and maybe some dill or oregano, or whatever I feel like. Then I smear them with mustard, sprinkle the tops with panko breadcrumbs (or regular if I don't have panko), and sprinkle with paprika. You don't need to add oil to the breadcrumbs, because the mustard holds them on the fish.



Yummy right out of the oven, but good room temperature as well. Easy to transport to a picnic.


If you line the sheet pan with non-stick aluminum foil, nothing sticks and you don't need to use oil.

[Madelaine Amee]

Originally Posted by Allegiance

Hope you're not talking about the sockeye, which I thought was good, but have not bought for a year.

They still have the frozen sockeye which is excellent. Four cutlets for just under $10 cannot be beat.

[tomwed]

Originally Posted by CFrance

I used to poach salmon. Then I found this recipe, and it has become my go-to because it's so easy and is pretty much set-and-forget.


Baked Mustard-Crusted Salmon with Asparagus and Tarragon recipe | Epicurious.com


I don't often use the asparagus part of it, and I don't use any olive oil at all. I season the fillets with salt & Pepper and maybe some dill or oregano, or whatever I feel like. Then I smear them with mustard, sprinkle the tops with panko breadcrumbs (or regular if I don't have panko), and sprinkle with paprika. You don't need to add oil to the breadcrumbs, because the mustard holds them on the fish.



Yummy right out of the oven, but good room temperature as well. Easy to transport to a picnic.


If you line the sheet pan with non-stick aluminum foil, nothing sticks and you don't need to use oil.

that sounds good--i like all the ingredients--ill make it later in the week,,,thank-you

[karostay]

Originally Posted by tomwed

I don't mean to get personal, but how many nozzles do you own?

Nozzle your business

[tomwed]

Originally Posted by karostay

Nozzle your business

I bought one too at Aldi saturday night. I like saying the word nozzle.