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 Quote Link to comment Share on other sites More sharing options...
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