fast way to thaw and do you have a marinaed sugesstion
2006-09-04 06:45:52 · 8 answers · asked by jr_black_2000 1 in Food & Drink ➔ Cooking & Recipes
For those that are saying fresh salmon cannot be frozen, it can. When you go fishing and come home and put it in the freezer for a few days so it doesn't go bad, it's frozen, but it's still pretty darn fresh!
Anyway, if you have plenty of time to thaw it out, just leave it in the fridge until it softens. If not, put it in a bowl in the sink and leave the faucet on cold so it just runs over it. You'll have to leave the faucet on for a while, but it works and it won't leave you with a nasty taste that you get if you defrost something the wrong way.
A good marinade for salmon is garlic butter with lemon. Just melt some butter and add garlic salt and some lemon juice. It's light but gives it a great flavor.
2006-09-04 09:10:14 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Thaw frozen salmon slowly. I usually set it on the drain board early in the morning & let it thaw throughout the day. I do this with whole salmon. Steaks or fillets should be watched since they do not take as long to thaw. Once the salmon is thawed place it in the fridge until ready to cook.
As for marinade, I do not like to marinade salmon. It has such a good strong flavor all by itself. I like to use smoke pellets on the grill. Or I cook it like I would in the oven.
lemon slices, dollop of butter, dill, salt & pepper
for the whole salmon - salt & pepper inside on flesh - place lemon slices inside, the length of the fish - place a dollop of butter on each lemon slice - sprinkle with dill or whatever herb you like. Wrap in heavy foil & bake or grill until done.
To allow meats or fish to cook slowly on the grill (gas or charcoal), place a little aluminum pan with about an inch of water in it inside the BBQ. The water will regulate the heat , keeping it more even. It will take the meat longer to cook in some cases, but slow & steady wins the race!!! I just like the slow cooking process.
2006-09-04 14:29:56 · answer #2 · answered by More Lies & More Smoke Screens 6 · 0⤊ 0⤋
I usually put it in a ziplock bag and run it under cold water until soft. I buy premade marinate (like pineapple-terriaki) and let it soak for 15 minutes in that with a little salt and lots of ground pepper. If you have a tendency to dry out your fish when using the BBQ grill, try wrapping the fish in two large leaves of iceburg lettuce and then wrapping loose in foil. It will keep it moist and it won't burn.
2006-09-04 13:57:12 · answer #3 · answered by 2 2 · 0⤊ 0⤋
if its vacuumed sealed, put it in a container and let cold waster run over it. That is the fastest and safest way to thaw out of the refrigerator.
2006-09-04 13:49:06 · answer #4 · answered by ph62198 6 · 0⤊ 0⤋
let it thaw in fridge an keep temp below 45 degrees and above freezing....by thawing this way it will not lose some of its natural juices and keeping below 45 bacteria will not grow.....
2006-09-04 14:11:12 · answer #5 · answered by d957jazz retired chef 5 · 1⤊ 0⤋
Why do u have to thaw "fresh" salmon???? Fresh from the glacier?
2006-09-04 13:53:53 · answer #6 · answered by jrr_hill 3 · 0⤊ 0⤋
In the fridge should be good. As for marinade I use rosemary, lemon juice and salt and pepper. Cook skin side down you can't go wrong.
2006-09-04 15:54:38 · answer #7 · answered by Cam 2 · 0⤊ 0⤋
If it were "fresh" salmon...it would not be frozen. If it is frozen. just let it set out till it is defrosted.
2006-09-04 13:51:21 · answer #8 · answered by bugear001 6 · 0⤊ 0⤋