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It's time for another episode of "cooking with ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
plonq".
At one point last week I found myself in possession of two mid-sized gutted, headless Pacific salmon. Apparently the expectation was that I would work some kind of magic on these fish to render them edible (it's in your blood when you're born on the coast, don'tcha know?)
I would like to point out that in the past 20 years, my sole experience with preparing salmon has involved dealing with boneless, skinless fillets that I have either cut up and served raw with sushi rice, or cooked on a cedar plank on a barbecue. On the other hand these fish would have been flopping around on the counter, but for the lack of heads and intestines. It would be an understatement to say that I was at a bit of a loss.
I searched my memory banks in desperation, and finally settled on an old recipe that I remembered hearing about when I was 8 or 10 - though the recipe called for the fish to be thrown into a campfire, and I wasn't sure how our host would feel if I tried to spark up a fire in his kitchen. I did my best to improvise, and here's what I came up with:
First I stuffed the fish with butter, brown sugar and lemon juice, then I added a layer of the same on top for good measure. As an after-thought I sprinkled both fish with salt, pepper and crushed garlic, then wrapped them in foil and put them in a 350' oven for 45 minutes. The end result was something quite edible.
plonq".At one point last week I found myself in possession of two mid-sized gutted, headless Pacific salmon. Apparently the expectation was that I would work some kind of magic on these fish to render them edible (it's in your blood when you're born on the coast, don'tcha know?)
I would like to point out that in the past 20 years, my sole experience with preparing salmon has involved dealing with boneless, skinless fillets that I have either cut up and served raw with sushi rice, or cooked on a cedar plank on a barbecue. On the other hand these fish would have been flopping around on the counter, but for the lack of heads and intestines. It would be an understatement to say that I was at a bit of a loss.
I searched my memory banks in desperation, and finally settled on an old recipe that I remembered hearing about when I was 8 or 10 - though the recipe called for the fish to be thrown into a campfire, and I wasn't sure how our host would feel if I tried to spark up a fire in his kitchen. I did my best to improvise, and here's what I came up with:
First I stuffed the fish with butter, brown sugar and lemon juice, then I added a layer of the same on top for good measure. As an after-thought I sprinkled both fish with salt, pepper and crushed garlic, then wrapped them in foil and put them in a 350' oven for 45 minutes. The end result was something quite edible.
