I have way too many food pics.....im not quite sure what this is? Paella?
@CannonFodder Dang and I'm only looking for the big bag of flour....going out today to hopefully get some at no frills. If you have a SDM near you with the food section....great place to get those baking needs that most people don't think of....and reasonable. Try there for baking powder, cornstarch or icing sugar.....
Now you see why I rarely eat out.....and I have far too many food pics....
@ichor Unless your salmon is vacuum packed it has a short freezer life. It easily gets freezer burn and that unpalatable fishy taste. If I get fresh salmon ( I love that 4th year sockeye salmon run that gets the whole fish price down to $5/lb.) I fillet it and portion it out and use my vacuum sealer (food saver 2000 $29.99 at LD boxing wk. great deal I should have bought 2!) to package them and they'll last a year in the freezer and still taste fresh.
The easiest way to deal with a whole frozen salmon would be to defrost overnight in cold water completely covered in your sink or a cooler. Stuff the cavity with fresh herbs (dill if possible but you can use from a garden....fennel, thyme, oregano mint, parsley or even rosemary, sage or lemon balm. Butter or olive oil, a generous amount of preferably course salt, fresh ground pepper and thinly sliced lemon (lemons are pricey so limes are great or an orange even an old one from the bottom of the fridge.) Stuff the cavity and tie with butcher string. try to get the stuffing to even out the thickness of salmon so the stuffed cavity and backbone side are even. Make a few slashes with a knife on each side of the fish to allow the heat to penetrate the thickest part of the flesh.
Wrap tightly in a few layers of aluminum foil and roast in the oven or on the bbq on a baking sheet (to help in flipping halfway thru cooking and less mess if it leaks) at about 425 for 40 min or more depending on the size. Use a thermometer for doneness 120 for med rare 140 for "cooked" allow to rest the internal temp will rise another 5 degrees. If you don't have a thermometer use the tip of a knife insert and hold for 10-15 sec and make sure the tip is warm to the touch.
Serve with grilled veggies or a big salad and basmati rice (the only low glycemic and whole grain white rice and the healthiest kind) add salt, pepper, a knob of butter or olive oil, 1/2-1 tsp of ground cumin, a bay leaf and/or a small cinnamon stick for a more aromatic rice you can add a handful of frozen peas for the last 2 min of cook time, let them steam on warm for 5 more min and mix in evenly.
Once cool remove all the leftover salmon from the bone (the carcass can be give to the cats to snack from or used for dog food by grinding up the backbone and fleshy bits....) Use leftovers for cold salmon on a big salad, salmon salad for sandwiches or my fave fish cakes!
Combine cold mash potatoes, salmon, finely diced onion, chopped parsley, dill, cilantro or chives, salt & pepper, if you have....add a tablespoon of grainy mustard, fine diced sweet bell pepper, pickled hot peppers, the gherkins or dill pickle. Any or all if you have. Use an egg to bind together if needed. Cool in fridge. Form into 2-3 inch balls, flatten into patties in breadcrumbs and pan fry a few minutes on each side. Serve with homemade tartar or remoulade sauce and salad.
@ichor Post what you have in your fridge and your pantry and I'll come up with a good recipe for you.
