Brinkman Posted September 7, 2018 Share Posted September 7, 2018 (edited) And so yet another culinary journey is about to begin! A salmon has been pin boned, portioned and prepared three ways. The first has been vac'd with a teriyaki sauce, some shaved ginger, a little garlic and a tiny amount of soy syrup along with a couple of kaffir lime leaves for future use with a noodle dish. The second has been very very lightly dry brined. The third has been rubbed only with a smidgen of olive oil. Three double portions I hear you say? yes they are quite large portions because I'm greedy. A long hot bath awaits them at some stage, well as soon as I've figured out what the temp and time should be? Is it weight based I wonder? I feel a Google search coming on... ? Edited September 7, 2018 by Brinkman Placed it in the wrong area apparently! Sorry Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 Put this in the relevant forum please mate, and some photos? Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 http://www.woodsmokeforum.uk/forum/20-seafood/ Quote Link to comment Share on other sites More sharing options...
Brinkman Posted September 7, 2018 Author Share Posted September 7, 2018 1 minute ago, Justin said: Put this in the relevant forum please mate, and some photos? Will do cocker... Quote Link to comment Share on other sites More sharing options...
Justin Posted September 7, 2018 Share Posted September 7, 2018 Thx Quote Link to comment Share on other sites More sharing options...
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