|
Happy Monday, everyone! (or Tuesday)
It's time for another edition of Food Porn! :D
this week it's Herb Crusted Salmon.
![[image loading]](http://sphotos.xx.fbcdn.net/hphotos-ash4/431585_2893552571384_1037370161_32276408_179799222_n.jpg)
INGREDIENTS
- Salt
- Pepper
- Olive Oil
- Crushed Garlic
- Lemon
- 1 tablespoon of Parsley
- 1 tablespoon of Oregano
- 1 tablespoon of Rosemary
- 1 cup of Whole Wheat Bread Crumbs
- 2 Skinned Salmon Fillets (6oz - 8oz in size)*
- 1/2 cup of Brown Rice
- 1/4 cup of Crimini Mushrooms
- 3 cups of Spinach
PROCEDURE
- Wash your rice.
- Bring 2 cups of water to a boil.
- Add in rice.
- Reduce heat to a simmer and let rice cook for about 25-30 minutes.
- Chop up your Crimini mushrooms.
- Sautee mushrooms with a little olive oil on high heat.
- Remove mushrooms from heat and add to finished rice.
- Wash spinach.
- Boil spinach until done.
- Strain spinach.
- Add salt and pepper.
- Add in 1 teaspoon of garlic.
- Add in juice from 1/2 of a lemon.
- Toss garlic and lemon through the spinach.
- Salt and pepper your salmon.
- Combine 1 teaspoon of garlic with 1 tablespoon of olive oil.
- Spread the garlic and olive oil mixture over the salmon fillets.
- Combine bread crumbs, rosemary, oregano and parsley into a shallow dish.
- Dredge your salmon fillets in the bread crumb mixture. Bread each side.
- Add olive oil into a hot skillet.
- When oil is hot, place breaded salmon fillets into the pan.
- Cook for about 3-4 minutes on each side.
- Plate salmon with spinach, rice and a lemon wedge.
And you're done. :D Eat and enjoy! <3
more pictures can be found here: http://kierpanda.blogspot.com/2012/02/1-carapace-salmon.html
So here's what else I'm working on:
1) smoothies (they're done! but I haven't edited the pics yet)
2) kalua pig with taro
3) lamb burgers
4) carrot cupcakes
5) stir fry! (by request :D)
 I still haven't been laddering though... Diamond is so close!
Too much SWTOR, not enough SC2.
Oh well...
 
|
Best blog series ever.
Looks incredibly tasty as usual. 5/5 once again 
|
I just ate dinner.
Now I'm hungry again. T_T
5/5
|
|
|
YES!
Image wont load, but I'm going to try this!
|
United States5162 Posts
Hmm...Salmon has such great flavor that I wouldn't want to cover it up with bread crumbs. Seems better suited for a white fish.
Looks delicious though
|
I personally can't try eating food like this without bread. Just doesn't feel right. I swear, if I were at a fancy restaurant, I'd ask for ketchup.
|
|
|
was expecting rule 34 on food
|
Hey Panda... I love your blogs even though I've never tried them! I had a question for you...
I'm pretty spoiled when it comes to meat, and I really can't stand improperly cooked/ low quality meat. Medium rare all the time, right?
Based on the look of your burgers, it looks like you use high quality meat yourself. Where do you get them from and how expensive is it? On your burgers post, the meat looked like it was from Whole Foods. How expensive is their stuff?
Thanks!
|
I don't know. I prefer my salmon fresh and Finnish, well salted (large salt grains left to soak in over a couple of days) and slowly cooked over the course of 4-5 hours on the grill. Tastes amazing, especially served with some nice and fresh potatoes and cranberry sauce. So good.
|
Looks good. Do you think instead of mushrooms in the rice I could use bacon? And instead of rice I could use more bacon? And instead of salmon I could use just a half pound of bacon?
|
On February 21 2012 06:25 Keltanokka wrote:
I don't know. I prefer my salmon fresh and Finnish, well salted (large salt grains left to soak in over a couple of days) and slowly cooked over the course of 4-5 hours on the grill. Tastes amazing, especially served with some nice and fresh potatoes and cranberry sauce. So good.
I don't understand the part where you leave the fish to soak in the salt for a "few days" - you loose the freshness of the fish. Why do you need to leave it for that long?
|
Liking your blog, maybe next time I try out a new recipe I'll post some pics
|
Dude keep these coming. This is seriously Food porn. I'm going to go try this shit asap. looks delicious. 5/5
|
On February 21 2012 05:30 Myles wrote:Hmm...Salmon has such great flavor that I wouldn't want to cover it up with bread crumbs. Seems better suited for a white fish. Looks delicious though
You can pretty much do it with any fish. But don't worry, the bread crumbs don't really mask the flavor of salmon at all. :D It just adds a little more texture.
|
On February 21 2012 05:56 Abductedonut wrote:
Hey Panda... I love your blogs even though I've never tried them! I had a question for you...
I'm pretty spoiled when it comes to meat, and I really can't stand improperly cooked/ low quality meat. Medium rare all the time, right?
Based on the look of your burgers, it looks like you use high quality meat yourself. Where do you get them from and how expensive is it? On your burgers post, the meat looked like it was from Whole Foods. How expensive is their stuff?
Thanks!
Yep, I get it from whole foods.
Ground beef is usually like $5.99 / 6.99 per lb ($1 more for organic stuff).
They usually have tons of sales though, so when I made those burgers, it was only $4.99 per lb.
It also depends on the lean to fat ratio you have on the ground beef -- the leaner it is, the more expensive it is.
If you're lucky and live near gourmet butcher shop (like this place in the bay area: http://www.yelp.com/biz/schaubs-meat-fish-and-poultry-palo-alto ...good stuff, pricy though), the quality of meat is a bit better than what you'd find at a chain grocery store.
|
Another great one <3 admittedly I don't think I'll be going out to buy what I would need to make this soon but it'll still be another recipe jotted down thanks to you ^^
|
On February 21 2012 06:34 BlackJack wrote:
Looks good. Do you think instead of mushrooms in the rice I could use bacon? And instead of rice I could use more bacon? And instead of salmon I could use just a half pound of bacon?
Yes
|
That looks good.
I prefer to sear salmon and other naturally tasty fish. This recipe seems like it would be better suited for a less tasty fish like a Tilapia.
I am such a cooking noob -- I need to work on my multitasking -- I pretty much never make sides
Great blog!
|
On February 21 2012 06:34 BlackJack wrote:
Looks good. Do you think instead of mushrooms in the rice I could use bacon? And instead of rice I could use more bacon? And instead of salmon I could use just a half pound of bacon?
lol well played! As usual 5/5 sir!
|
Wow that looks good
Just a question, how salty is the salmon?
I only like saltiness in very very controlled amounts D:
I think I'm going to try this, with some asparagus and lots of brown rice (:
|
On February 21 2012 09:13 JerKy wrote:
Wow that looks good
Just a question, how salty is the salmon?
I only like saltiness in very very controlled amounts D:
I think I'm going to try this, with some asparagus and lots of brown rice (:
Not salty at all. Just tastes very fishy. :0 It has a very pronounced flavor when cooked well.
Mmm I had asparagus last night. Good choice!
|
+1 carapace seems like it'd be a tough bite.
|
On February 21 2012 09:22 Zidane wrote:
+1 carapace seems like it'd be a tough bite.
+1 teeth upgrades usually does the trick.
|
am I the only one who thinks that looks horrible? although that might be due to the fact that I hate fish, love your other posts tho.
|
On February 21 2012 08:34 Mr. Black wrote:That looks good. I prefer to sear salmon and other naturally tasty fish. This recipe seems like it would be better suited for a less tasty fish like a Tilapia. I am such a cooking noob -- I need to work on my multitasking -- I pretty much never make sides Great blog!
I assume she seared it too? By the way searing changes the taste more than if you cover something with crumbs and then sear. In her recipe crumbs and spices were the part that browned, not the outer layer of fish. Youre wrong!
|
What do you do with the other quarter or lemon?
|
On February 21 2012 12:16 ShatterZer0 wrote:
What do you do with the other quarter or lemon?
Put in on another plate? :0
|
Looks delicious and the ingredients look healthy!
|
United States33152 Posts
|
On February 21 2012 15:36 Waxangel wrote:
lighting D:
|
On February 21 2012 06:56 HereBeDragons wrote:Show nested quote +On February 21 2012 06:25 Keltanokka wrote:
I don't know. I prefer my salmon fresh and Finnish, well salted (large salt grains left to soak in over a couple of days) and slowly cooked over the course of 4-5 hours on the grill. Tastes amazing, especially served with some nice and fresh potatoes and cranberry sauce. So good. I don't understand the part where you leave the fish to soak in the salt for a "few days" - you loose the freshness of the fish. Why do you need to leave it for that long?
First of all, fish needs to be salty, really salty. it brings out the flavor really well, and works to balance the general greasiness of salmon. Leaving the fish into salt for a day or two makes it really soak in well, not just spice the first millimetre of the fish/skin.
Second, salt is used to preserve things. Look back into middle ages. How was food preserved (especially meat and fish)? By stuffing it into salt. It does not actually do much to the freshness, if it is kept cool and moist. A day or two does not matter. Especially if you smoke the fish.... *drools* It only adds to the taste.
|
OP: Love the look of your food :3 although like someone said, it does look a little hard :3 Wanna taste. Ship some over?
On February 21 2012 19:05 Keltanokka wrote:Show nested quote +On February 21 2012 06:56 HereBeDragons wrote:On February 21 2012 06:25 Keltanokka wrote:
I don't know. I prefer my salmon fresh and Finnish, well salted (large salt grains left to soak in over a couple of days) and slowly cooked over the course of 4-5 hours on the grill. Tastes amazing, especially served with some nice and fresh potatoes and cranberry sauce. So good. I don't understand the part where you leave the fish to soak in the salt for a "few days" - you loose the freshness of the fish. Why do you need to leave it for that long? First of all, fish needs to be salty, really salty. it brings out the flavor really well, and works to balance the general greasiness of salmon. Leaving the fish into salt for a day or two makes it really soak in well, not just spice the first millimetre of the fish/skin. Second, salt is used to preserve things. Look back into middle ages. How was food preserved (especially meat and fish)? By stuffing it into salt. It does not actually do much to the freshness, if it is kept cool and moist. A day or two does not matter. Especially if you smoke the fish.... *drools* It only adds to the taste.
This.
hmmm, salmon. Boiled, fried, baked, roasted.
|
Hey, I have a question. Do you take requests or give out ideas what to cook ?
Thing is, that over the last years, I've developed tons and tons of allergies and other things preventing me from eating 85% of the food out there. So my choices of food are very monotone. So nowadays I just eat because I have to not because I want to (since its basicly always the same).
I saw that the things you advertise in your blog (nice title btw) and I realized that even though you are creative with your presentations it's still quite simplistic.
|
On February 21 2012 20:45 Special Endrey wrote:
Hey, I have a question. Do you take requests or give out ideas what to cook ?
Thing is, that over the last years, I've developed tons and tons of allergies and other things preventing me from eating 85% of the food out there. So my choices of food are very monotone. So nowadays I just eat because I have to not because I want to (since its basicly always the same).
I saw that the things you advertise in your blog (nice title btw) and I realized that even though you are creative with your presentations it's still quite simplistic.
Yes, I do. I'm actually trying to work on a stir fry dish as requested by another TLer. :D
What kind of allergies do you have?
|
|
|
|
|
|
EPT
