The rich broth made of slowly boiled fish head gelatine and it’s all comes with savoury and pungent gochujang (fermented Korean chili, soy bean and glutinous rice paste) and kelp or edible seaweed
- long green chili, cut diagonally (de-seeded if you want a not so spicy dish). - bird's eye chili, cut diagonally (de-seeded if you want a not so spicy dish)
I enjoy cooking salmon. Whether fried, steamed or grilled, cooking salmon is one of the simple home cooking recipes that anyone can do right the first time
At last, a recipe for my Salmon Fish Sticks with Wasabi Aioli. Trading out cod with salmon and adding a bit of Japanese flair to the dipping sauce makes for the best fish sticks I’ve ever had
Liberally season salmon with salt and pepper. Heat a large non-stick pan over high with olive oil. Place skin side down in pan and reduce heat to medium-low
This dish can be thrown together with cans of chili, hotdogs, store bought buns, pre-packaged shredded cheese, a jar of jalapenos and bacon bits OR go all out and make homemade chili (recipe here), fresh jalapenos, fried bacon, ciabatta rolls from your favorite bakery, and your favorite hotdogs
Salmon is usually eaten grilled and accompanied by boiled potatoes in Portugal, but lately I've been also roasting it in the oven and sided by rice and I couldn't fel more pleased with the result
Salmon and couscous were just made for each other, don't you think. Cooking Light's latest issue has a recipe for Grilled Salmon and Brown Butter Couscous that sounded just wonderful
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