I could compile a digital cookbook for ya if you'd like.fastbilly1 wrote: So how do I get the first cookbook(s)?
Tomorrow will most likely be salmon, since its dirt cheap right now for some reason - around $1.75 a pound for wild caught Alaskan (usually its around $3-4 a pound). We have been taking salmon and making a "patty" with egg, garlic, pepper, and some crushed crackers. But it usually comes out more like corn beef hash and is good on a spinach salad.
Wild caught Alaskan Salmon for under $2.00 a pound? You lucky dog you. Wild salmon runs us around $9.00 a pound our way.
When you make the salmon patties, do you cook the salmon first? Salmon patties are one of those things I make so often I don't use a recipe, but I can tell you I use cooked salmon, cheap store bought bread crumbs, bell pepper, onion, egg yolk for the binder, and Bay's seasoning, and cook them in a tad of olive oil on a non stick skillet. But we only make them when we have left over salmon.
Since you're getting it at such a ridiculously affordable price, you've got to try this (works with salmon fillets or steaks):
1 TBSP Fennel Seed
1 TBSP Coriander Seed
1 TBSP Cumin Seed
1 tsp sea salt
1 tsp black pepper
In a non stick pan, and over low heat, cook seeds until fragrant. Move seeds to a mortar and pestle or grinder/food processor/what have you, and give the seeds a quick grind. Add to salmon to taste, and roast/grill as directed.
Salmon is always going to taste like salmon, but this blend of spices brings out so many more flavors from the fish.
And you can usually find these spices on the cheap on the Hispanic aisle. I believe the brand name is Badia. No where as good as Penzey's spices, but at a fraction of the price, they work.
