My husband is from England and he LOVES salmon multiple times per week - at minimum once a week. When we watched "The Crown" and I saw that the Queen had Salmon nearly every time they showed her eating, then I understood. Oh, it is a very British meal. LOL Here is how we make it - LOTS of butter slices laid all over it and sprinkles of random things - I usually like it with Hawaiian Alaea Sea salt. Then popped in the over till the skinnier pieces at the end are all crisped up.
Nova Scotian here, and that's how we cook it. We don't have the good smoked Atlantic salmon anymore, due to the salmon farms, but ahhh, memories. Your husband knows what I'm talking about. It's a food our ancestors from Scotland made famous. Take care!
I think the white that came out of the fish is albumin. I learned from watching Top Chef years ago that it usually happens if the fish is cooked too fast. It doesn't seem like you cooked it too fast though so I don't know I am glad you are adding seafood back into your diet. Sardines and cod liver too? I don't want to say "you should" because you should do whatever it is you decide is best. But it is worth considering!
I use an old stainless roasting pan, which I got cheap in a charity shop, for hot-smoking salmon. I put it on an old primus stove in my greenhouse. I find it best to leave the cooked salmon for at least 12 hours before eating it; that way the flavour can develop nicely. You need to experiment a bit to figure out what's best for your particular smoker. Greetings from Scotland!
I, too, have a stovetop smoker. A great investment! I have used it for all sorts of food, including tomatoes that I used for tomato basil soup. So yummy! The "white stuff" is a protein called albumin and is totally fine.
Huh! What an interesting method - smoking it indoors! Maybe cut the Salmon in half, and lay them side by side could've prevented that piece from sneaking out and getting burnt. But hey, that's how we learn. My mom used to say, make a mistake once and you're likely not to repeat it (especially if you hurt yourself). I haven't had Salmon is such a lonnnnnnnnnnnng time.
How did you decide the time? Have you ever used a meat thermometer for fish? It's worth exploring the well med med rare temps of fish as well as other meat. When I read up on that they said the white stuff was salmon cooked too long for that heat. It is not ruined at all but it's just not as tender or moist as a shorter cook time at lower temp or a shorter time. I swear that pan is the same one they sold my mom 50 years ago as a cake pan and just added the inside grill pan to lift the salmon into the middle and voila! I might still have that pan in my basement. Thanks Anita :)
I'm cutting and chopping doew the wild cherry trees on my little homestead. They are poisonous to animals. I wonder if I can use the dried wood for chips. Anyone?
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My husband is from England and he LOVES salmon multiple times per week - at minimum once a week. When we watched "The Crown" and I saw that the Queen had Salmon nearly every time they showed her eating, then I understood. Oh, it is a very British meal. LOL
Here is how we make it - LOTS of butter slices laid all over it and sprinkles of random things - I usually like it with Hawaiian Alaea Sea salt. Then popped in the over till the skinnier pieces at the end are all crisped up.
Nova Scotian here, and that's how we cook it. We don't have the good smoked Atlantic salmon anymore, due to the salmon farms, but ahhh, memories. Your husband knows what I'm talking about. It's a food our ancestors from Scotland made famous. Take care!
Yes, love my salmon!
I think the white that came out of the fish is albumin. I learned from watching Top Chef years ago that it usually happens if the fish is cooked too fast. It doesn't seem like you cooked it too fast though so I don't know
I am glad you are adding seafood back into your diet. Sardines and cod liver too? I don't want to say "you should" because you should do whatever it is you decide is best. But it is worth considering!
I am definitely a huge fan of seafood!
I use an old stainless roasting pan, which I got cheap in a charity shop, for hot-smoking salmon. I put it on an old primus stove in my greenhouse. I find it best to leave the cooked salmon for at least 12 hours before eating it; that way the flavour can develop nicely. You need to experiment a bit to figure out what's best for your particular smoker. Greetings from Scotland!
Maybe that's why it tasted better and better as a couple days passed! I ate the last of it last night and it was sooo delicious!
I, too, have a stovetop smoker. A great investment! I have used it for all sorts of food, including tomatoes that I used for tomato basil soup. So yummy! The "white stuff" is a protein called albumin and is totally fine.
Huh! What an interesting method - smoking it indoors! Maybe cut the Salmon in half, and lay them side by side could've prevented that piece from sneaking out and getting burnt. But hey, that's how we learn. My mom used to say, make a mistake once and you're likely not to repeat it (especially if you hurt yourself). I haven't had Salmon is such a lonnnnnnnnnnnng time.
That looks like a pretty cool gadget. Glad you didn't smoke up the house this time 😊
Me too! I feel like I learned a lot from the first time!
Looks delicious!! So glad it was a success!
It turned out very tasty!
How did you decide the time? Have you ever used a meat thermometer for fish? It's worth exploring the well med med rare temps of fish as well as other meat. When I read up on that they said the white stuff was salmon cooked too long for that heat. It is not ruined at all but it's just not as tender or moist as a shorter cook time at lower temp or a shorter time. I swear that pan is the same one they sold my mom 50 years ago as a cake pan and just added the inside grill pan to lift the salmon into the middle and voila! I might still have that pan in my basement. Thanks Anita :)
It was a wild guess and it was wrong! It ended up cooking 40 min but I think 35 min would have been perfect.
looks yummy
I am debating buying one of those
I'm cutting and chopping doew the wild cherry trees on my little homestead. They are poisonous to animals. I wonder if I can use the dried wood for chips.
Anyone?
white means a little overcooked
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