M - i have used fillets of various sizes, without skin, and i break it up slightly as it cooks. I like the salmon to be barely opaque at the centre. The seeds are whole, not ground.
My version is an adaptation of this recipe for devilled prawns (replacing prawns and tomato with salmon and peas). RP is particular about the number of coriander seeds .. i am not so, and use similar amount of spices for a single fillet of salmon as i like the hit.
Thank you, i am ok. I have a virus which is affecting my sinuses and my sanity, but it will all get better shortly enough.
3 comments:
Salmon de-skinned and fried whole, right? And spices not ground -- even the coriander, right? Just whole seeds?
Hope all is as well as can be.
M in Devon (basking in dauphinoise glow)
M - i have used fillets of various sizes, without skin, and i break it up slightly as it cooks. I like the salmon to be barely opaque at the centre. The seeds are whole, not ground.
My version is an adaptation of this recipe for devilled prawns (replacing prawns and tomato with salmon and peas). RP is particular about the number of coriander seeds .. i am not so, and use similar amount of spices for a single fillet of salmon as i like the hit.
Thank you, i am ok. I have a virus which is affecting my sinuses and my sanity, but it will all get better shortly enough.
Thank you -- most helpful! And as for the RP recipe, it's a welcome simplification as well as a clever adaptation.
I had intended buying Jamie's "30 Minutes etc", but your repeated mentions of RP have me reconsidering.
Glad you're feeling OK-ish. Viruses: urgh! GWS.
M in Devon
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