Need ideas on how to cook this frozen salmon I got on sale :-) (celery, crab)

[NoMoreSnowForMe]

Originally Posted by Nonchalance

Yes, it's wet mustard! You can use any ol' yaller mustard, or Dijon, but what I used was Boar's Head Deli style. I like the chunkiness and tang.

Mustard is magic. I use it on all my BBQ ribs.

And yes, you could do the fish like that in the oven OR pan it, covered. Let me know if you do.

Oh, I love this idea! I love mustard, too, but never thought to use it as a rub/sauce. My next experiment will be with regular old yellow mustard, which I have.

Thanks! I will definitely let you know.

Next time, I'll give it 30 minutes, and no more - rubbery or not

It was still tasty mixed in with the veggies on rice. Just the texture is weird to me. I wanted to start eating more salmon, though, for health and got so excited when I found some I could afford.

Okay, mustard recipe is next. Will let you know how it turns out.

Thank you!

[Gandalara]

"Rubbery" fish usually means it's been overcooked

Thanks for the mustard idea, Nonchalance. I've got a bottle of spicy brown waiting to be used!

[North Beach Person]

Thaw,

Put in foil wrapper topped with a slice of tomato or two on the fish. This is after sprinkling some Old Bay on the fillet.

Broil in grill using indirect heat.

[NoMoreSnowForMe]

Originally Posted by Gandalara

"Rubbery" fish usually means it's been overcooked

Hmmm, I don't know. It was rubbery while it was still translucent in the middle. Rubbery 10 minutes later, and rubbery 10 minutes after that lol!

I'll keep trying. I've got at least 3 more of these frozen filets to experiment on

[Nonchalance]

Originally Posted by NoMoreSnowForMe

Hmmm, I don't know. It was rubbery while it was still translucent in the middle. Rubbery 10 minutes later, and rubbery 10 minutes after that lol!

I'll keep trying. I've got at least 3 more of these frozen filets to experiment on

You may have to spring for some fresh fillets and watch them like a hawk to see they are JUST done. Then you'll habe a taste/texture baseline.

[NoMoreSnowForMe]

Originally Posted by Nonchalance

You may have to spring for some fresh fillets and watch them like a hawk to see they are JUST done. Then you'll habe a taste/texture baseline.

Good idea, thanks

[Dirt Grinder]

Apply Potlatch seasoning to the thawed filet and grill on a cedar plank - my wife has perfected this method and it is a winner every time.

[NoMoreSnowForMe]

Originally Posted by Dirt Grinder

Apply Potlatch seasoning to the thawed filet and grill on a cedar plank - my wife has perfected this method and it is a winner every time.

Sound interesting. Will check into it. Thanks!

[maggiekate]

I have a grill pan and just put some lemon and a few bread crumbs on it. I add olive oil to the pan it cooks up real fast

[Gandalara]

Originally Posted by Gandalara
"Rubbery" fish usually means it's been overcooked

Originally Posted by NoMoreSnowForMe

Hmmm, I don't know. It was rubbery while it was still translucent in the middle. Rubbery 10 minutes later, and rubbery 10 minutes after that lol!

I'll keep trying. I've got at least 3 more of these frozen filets to experiment on

That's why I said usually.
Maybe you just got a senior citizen salmon