Does anyone else find salmon a bit....sickly?

[berri]

How do you do yours?

Looking for new recipes as DH loves it and it's good for you, but I always find it a bit 'much' somehow....not v well explained!

With fresh salmon I steam it for about 15 minutes, then often put with a Caesar salad. This might be too sickly for you, but I also chop up some brie and mix in so the brie melts against the heat of the salmon.

tbh i find salmon extremely bland unless mixed with other things,hence why i use it in fish pie or pasta dishes
sign of the times i guess as it used to be an uber posh fish when i was young!

Funny thing is I adore it as sushi, just don't like it much cooked! I think I just need a sharp sauce or something to cut through it.

I love salmon- one of my favourites is with a teryiaki sauce. I throw in soy sauce, vinegar, sugar, sunflower oil, chopped ginger and a clove of garlic. Marinate salmon for about half an hour before cooking and cook in a very hot pan for about 6-7 mins depending on thickness. Have with rice or noodles.

Today I marinated salmon in oil with a bit of mixed herbs and salt - then cooked as above. Squeezed lemon juice on it before eating.

Just tried wild alaskan salmon - bit more expensive than farmed salmon but the texture and taste are really much better.

most of it is flabby and rubbish these days, i think.

I love smoked salmon, particularly hot smoked salmon, but otherwise not so much. As Aitch says there's a big quality issue, particularly with supermarket salmon.

There shouldn't be big veins of white running through it - that's just fat from flabby farmed fish.

I fry up some lardons and then cook the salmon in the bacon fat and a squeeze over some lemon juice to perk it up a bit.

Perhaps with salsa verde,if you want a sharp sauce? I don't have a specific recipe,but a quick Google came up with several.

I do mine in the microwave with a tiny bit of milk or water, a few herbs and put it on full power for 2 minutes (adult size portions) Comes out beautifully poached and not at all greasy or bland :)

Thanks all - I think I'll microwave it then do it with a recipe I found which uses capers, basil and shallot, if it's great I'll report back!

I panfry it in butter until it is almost crisp on the outside. (they'd vomit it out on Masterchef shouting it was overcooked) It takes the flabby flubby element of it away (I do know what you mean!)

Well I said I'd share if it was any good.....and it really was!

I left out the tomato and sweetcorn base, just served it with new potatoes and broccoli, and it was lovely - definitely going to become one of our staples now.

salmon recipe