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Thread: First time cooking salmon page 2

  1. #11
    pjgh's Avatar
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    Dill goes well with salmon.

  2. #12
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    I always do mine with dill, lemon, just a little bit of salt & pepper - delicious!
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  3. #13
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    salmon casserole is good too,don't chop it up though just use fairly large steaks.

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    Not trying to hijack the thread, but, how would you prepare canned salmon? I bought a can, and then saw it could contain bones and skin. Now I'm afraid to open the can.

  5. #15
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    Salmon and silverbeet quiche.

  6. #16
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    Quote Originally Posted by Chanda View Post
    Not trying to hijack the thread, but, how would you prepare canned salmon? I bought a can, and then saw it could contain bones and skin. Now I'm afraid to open the can.
    I just eat it out of the can with a fork
    All the skin/bones are totally eddible & good for you
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  7. #17
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    Quote Originally Posted by Chanda View Post
    Not trying to hijack the thread, but, how would you prepare canned salmon? I bought a can, and then saw it could contain bones and skin. Now I'm afraid to open the can.
    What DinoHunter said.

    Also, the bones in canned salmon are soft, but if the skin and bones freak you out, you could drain and dump the can into a food processor, then use it like you would have used canned tuna. Salmon patties (canned salmon, some eggs, some primal flour) fried up in your primal oil or fat of choice are good. Put the patties under poached eggs and you have a play on eggs benedict.
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  8. #18
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    Quote Originally Posted by JoanieL View Post
    What DinoHunter said.

    Also, the bones in canned salmon are soft, but if the skin and bones freak you out, you could drain and dump the can into a food processor, then use it like you would have used canned tuna. Salmon patties (canned salmon, some eggs, some primal flour) fried up in your primal oil or fat of choice are good. Put the patties under poached eggs and you have a play on eggs benedict.
    Or you can scrape the skin off and pick the bones out and give them to someone who appreciates them.

  9. #19
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    Almost all of my salmon 2-3x/week is lightly marinated and grilled. Marinade is sometimes as simple as olive oil, especially when the fish is fresh. This time of year, olive oil, tamari, maple syrup. Put on the grill flesh side down for 3-4 minutes, flip so skin side down for another 3-4 minutes.

    Leftovers are combined with finely chopped veggies, spices, and egg for salmon cakes.

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