Salmon skin in particular I find unpleasant, even when crispy. So the fact that it tends to stick to the foil, and cleanly peal off the flesh when done this way is one of the reasons I like cooking it this way. I make it a point to not oil the bottom of the fish or foil to make that happen.
Salmon have that fatty gray layer between the skin and the meat, the bit that gives off the white albumen when over cooked. It’s chalky. Even when cooked properly. Some similar fish have the same problem. Like Steelhead Trout. Better skinned, but often sold skin on. Letting the foil do the work means I don’t have to skin them raw.
Please excuse the Dominos box, their thin crispy thing is surprisingly good and they’re the only place that will deliver reliably after a late shift.
Top is the old one I’ve had 10+ years.
Bottom is it’s replacement that’s 2ish years old.
I’ve detailed that car myself twice since it went walk about, even checked that specific spot a dozen times. I quit smoking in January and dropped cigarettes had a tendency to wind up down there. So I been looking there.
I see you are also a carbon steel kinda person. I have the exact Opinel you show at the top. It’s actually older than 10 years now, going on 20 I think.
More a things that age well person. Carbon steel or not. I think the image sells it well. Between the color of the metal and the difference on the wooden handle.
More to topic they are excellent general use and kitchen knives. And the brand does make parers etc, in carbon or stainless. Convinced my folks to buy their steak knives, excellent if you’re looking for non-serrated table knives that don’t cost a mint.
Think it might be the only time they’ve actually listened to me.
Cooking fish with the skin on imparts a lot of flavor, even if you don’t eat the skin. So your technique of leaving the skin on for grilling salmon and removing it afterward is ideal.
for the mum’s bday, i made this lunch dish from Nigel Slater’s recipe in The Guardian: spicy fried shrimp with watermelon.
it may sound an odd combination, but it is really good!
i started with some fresh shrimp, peeled and veined, marinated in 5Tbs Vietnamese fish sauce, two fresh fresno chilies, 3tsp dried chili flakes and about a Tbs sugar for three hours. slice and cube a cold seedless watermelon, drizzle with fresh lime juice and mint leaves. keep it chilled.
then add enough tempura mix (or rice flour) to the shrimp and marinade until lightly battered and fry in the wok in peanut oil.
serve the hot, crispy, spicy (salty! i used a bit too much fish sauce!) on top of the cold lime-mint-melon and, wow! what a flavor burst!
she loved it. (i did, too)
those fiskars cut through the bones, huh?
i would do Korean style short ribs more often if i knew how to cut them. i previously bought them pre cut from Asian grocers, when i lived closer to them.
care to share yoir process?
I brush on the garlic ginger soy and sprinkle on Korean style chili pepper flakes. I have tested this with only soy sauce and Sriracha and had very good results. I brush on the sauce and let sit for 20 minutes turning once. I grill hot hot hot for 3 minutes turning over once and setting temperature to medium to finish for 5 minutes. Yes I cut between the bones. To serve I cut those all the way through so I can serve a bone on each bite.
Try using a bandsaw on a frozen section to get the thickness you want, it’s how the butchers do it!
Here’s my go-to recipe for Korean style short ribs. It’s a bit more complicated but very good. I just put everything into my smoothie blender and buzz it up, so from start to eating can be done in under an hour.
ingredients
1/2 apple (skin on), cored, chopped
6 garlic cloves, peeled, crushed
1/2 cup orange marmalade
2 tablespoons light brown sugar
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
1 tablespoon dry sake or dry white wine
2 teaspoon gochugaru (Korean red pepper powder)
1 1/2 teaspoons freshly ground black pepper
1/2 cup soy sauce
2 pounds 1/4"-thick cross-cut bone-in beef short ribs (flanken style)
Vegetable oil (for grilling)
preparation
Pulse apple, garlic, marmalade, brown sugar, sesame oil, sesame seeds, sake, gochugaru, and pepper in a food processor or blender until garlic and apple are finely chopped.
Transfer to a large dish and mix in soy sauce. Add ribs and turn to coat. Let sit, massaging meat and turning occasionally, at least 10 minutes.
Prepare grill for medium-high heat; oil grate with vegetable oil. Remove ribs from marinade and grill, turning once, until lightly charred and cooked through, about 2 minutes per side for medium-rare.
The butchers have a dedicated band saw, though! I have thought about that before but decided I didn’t want wood shavings in my meat or gristle in my wood.
Luckily there are other solutions (though I own neither of those)
Great recipe! Very close to ours. The apple really adds a lot. Try with Asian pear-apple too. We make up a liter at a time and store in the refrigerator.
Thank you.
Trick I picked up from a Filipino friend is using soda in place of the sugar (or some of it) and the fruit in marinades like this. He tended to toss lemon lime soda in stuff.
I’ve been using ginger beer in Korean short ribs for a while. I usually still add a pear of some sort. Bosc or an Asian pear.
