Cooking Experiment: Salmon Fishsticks
Dec. 22nd, 2012 10:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsSome of you might remember my previous salmon experiment, baked salmon and spinach salad. Well, I had almost a pound of salmon left over from that, and it's mid-Christmas vacation, where I need to fend for myself in cooking, so I figured I'd make something with it. But what?
Baking the salmon didn't really appeal to me. I'd tried that, it wasn't that tasty. But I've had battered salmon fish'n'chips at Tied House so maybe I could make my own tasty salmon fishsticks. Sure! Let's give it a try.
I began by trying to peel the skin off the (thawed out) salmon...
At this point I realized that I should have bought the skinless salmon filet if I wanted to do this sort of thing.
I cut the filet into half-inch thick strips, then cut the skin off each piece with a paring knife, it was easier. Then I floured, dipped in egg, and rolled in panko crumbs according to this recipe for parmesan fish sticks.
I did make some mistakes: I forgot to mix salt and pepper into the flour, so I tried adding them to the breading, but the recipe made so much breading compared to the amount of meat that only half of it got onto the salmon. Which I suppose works out, proportionally speaking. Still, as you can see from the picture, it worked out.
While the salmon was baking, I sautee'd the spinach (one pound's worth), then poured that into a colander to get rid of the liquid, and set the colander on top of a plate while I poured the rest of the egg I used for dredging into the wok to scramble it (with a bit of oil). I let that cook for a bit to scramble the eggs, and then mixed the spinach back in. It makes the spinach much tastier and adds some nice bright color, versus plain green spinach.
Voila! It tastes pretty good, I think. Definitely would cook again, but as noted above, only if I got the skinless salmon to begin with.
Baking the salmon didn't really appeal to me. I'd tried that, it wasn't that tasty. But I've had battered salmon fish'n'chips at Tied House so maybe I could make my own tasty salmon fishsticks. Sure! Let's give it a try.
I began by trying to peel the skin off the (thawed out) salmon...
At this point I realized that I should have bought the skinless salmon filet if I wanted to do this sort of thing.
I cut the filet into half-inch thick strips, then cut the skin off each piece with a paring knife, it was easier. Then I floured, dipped in egg, and rolled in panko crumbs according to this recipe for parmesan fish sticks.
I did make some mistakes: I forgot to mix salt and pepper into the flour, so I tried adding them to the breading, but the recipe made so much breading compared to the amount of meat that only half of it got onto the salmon. Which I suppose works out, proportionally speaking. Still, as you can see from the picture, it worked out.
While the salmon was baking, I sautee'd the spinach (one pound's worth), then poured that into a colander to get rid of the liquid, and set the colander on top of a plate while I poured the rest of the egg I used for dredging into the wok to scramble it (with a bit of oil). I let that cook for a bit to scramble the eggs, and then mixed the spinach back in. It makes the spinach much tastier and adds some nice bright color, versus plain green spinach.
Voila! It tastes pretty good, I think. Definitely would cook again, but as noted above, only if I got the skinless salmon to begin with.
