Subj : Re: Salmon
To   : Dale Shipp
From : Dave Drum
Date : Wed Jul 26 2023 06:20:06

-=> Dale Shipp wrote to Ruth Haffly <=-

 RH> (salmon)
 RH> We buy it from time to time but not all that often. Got some canned on
 RH> the shelf that we need to use up, maybe some will go into fish cakes. I
 RH> don't have a real recipe for them, just a mix of a mostly drained,
 RH> picked over can of fish, chopped onion, egg or two, flour and/or bread
 RH> crumbs basically--mix until it holds together, fry in a bit of oil
 RH> until browned on both sides. Good with fried potatoes.

 RH> We're happy with the canned from time to time but do like the fresh as
 RH> well. Had a lot of the latter up in Alaska this past trip so we're
 RH> taking a fish break for a bit.

 DS> We had a two week coach tour of Ireland nine years ago.  There was
 DS> salmon available for breakfast, lunch and dinner.  At first it was
 DS> great, but after about half way through the tour we got "salmoned out".
 DS> The restaurants where we now live have some sort of salmon on the menu
 DS> for every dinner.  We like it, but only have it a few times each month.

For more than my first half-century of life I thought that tuna came in
just two varieties. Packed in oil or packed in water.  Bv)=. Then, one
fine evening I was attending a BH&G "food/cooking" show at the local 
convention centre with Georgia. I got introduced to grilled fresh tuna.

It was a revelation. And every once in a while I'll splurge and fix me
a grilled tuna meal. I've also made the salsa in this recipe with some
peaches - very different but still great.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Marinated Tuna w/Pineapple Salsa (Grilled or Broiled)
 Categories: Seafood, Vegetables, Fruits, Chilies
      Yield: 6 Servings
 
    1/2 c  Seasoned rice vinegar
    1/2 c  Fine chopped green onions
      1 tb Dijon mustard
    1/2 ts Crushed red pepper flakes
      6    (1" thick) Ahi tuna steaks

MMMMM----------------------PINEAPPLE SALSA---------------------------
     16 oz Can pineapple; drained
    1/2 c  Diced red bell pepper
    1/2 c  Diced bell pepper
    1/2 c  Fine chopped red onion
      3 tb Minced fresh cilantro
      1 tb Seasoned rice vinegar
    1/4 c  Fine chopped green onion
    1/2 ts Crushed red pepper flakes
           Salt & pepper
 
  In a large non-aluminum bowl, combine all the ingredients
  and adjust seasoning. Refrigerate until ready to serve.
  
  Makes about 3 cups
  
  FOR THE TUNA: In a shallow on-aluminum bowl, combine the
  vinegar, onions, mustard, and pepper. Coat the tuna with
  marinade and marinate for several hours, refrigerated,
  turning occasionally.
  
  WHEN READY TO COOK: Light a fire in a charcoal grill or
  fire up the broiler. Remove the tuna from the fridge 30
  minutes before cooking.
  
  Broil or grill the tuna 4" to 6" from the broiler or
  very hot coals, 4 to 5 minutes per side for rare to
  medium rare doneness.
  
  Serve with Pineapple Salsa.
  
  Makes 6 servings
  
  Source: Meals On The Move: Rush Hour Recipes
  :       by Holly Berkowitz Clegg
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Best cooking tip ever: Poke holes in plastic cover. Set timer for 5
inutes.
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