Costco Salmon

Has anyone ever bought Costco salmon. I had some poached for dinner tonite and it was fantastic. I poached it in water with some lemon pepper seasoning and some seasalt. It was their normal salmon not the wild. I've had the wild and this was, believe it or not, creamier and better tasting.

Forget the water next time and Use white wine ......

I am Not a salmon fan at all ...

I like the lighter fish , to fatty for me

Mikey

I usually only like salmon raw. (It might even be my favorite sashimi) but I have to give it some props it was very good. Not too fishy and certainly not dried out. I'll try the wine next time. As you can imagine since the wife bought it at Costco we have more than the two pieces we ate tonite.

I always prefer the farm raised over the wild.

To me it seems more consistant, not only in taste but size and texture.

We shop at Sams club, I've had theirs and enjoyed it.

My favorite way to prepare it........

Family sized fillet, skin side down in a shallow baking pan (foil lined)
Drizzle with a TBSP of fresh lemon juice and an ounce or so of orange juice...... let sit for 1/2 hour at room temp.
Take a minimal amount of your favorite BBQ sauce and lightly coat the entire surface of the flesh. (I use about 2 tbsp and spread it around with the back of the spoon)

LIGHTLY season with your favorite spices, not overdoing it (old bay, onion powder, cracked pepper here).

Then zest an orange on top of it all..... I use a lot because we like it, but be careful, the zest can be potent.

Bake at 425 for 22 to 27 minutes depending on the thickness of fillet and the degree of desired "doneness" you prefer. (I go till the thickest part of the fillet easily flakes apart with a fork)

A fish monger turned me onto this recipe.......... it's like candy, GOOD stuff!

I'm gonna try this one as soon as I'm off this South Beach diet.

Get a smoker and smoke it up!!!! Smoked salmon Rocks!!!!

Here's a quick-easy brine and smoke recipe:

1 cup canning salt
7 cups brown sugar
3 Tbsp onion powder
3 Tbsp garlic powder
1 1/2 Tbsp black pepper


Let er soak in the rub for 12 hours, then move the bottom meat to the top and vice versa to get the other half of the meat into the juice created.

Smoke for 3-4 hours @ 140ish. When the fish is almost done turn the heat up to 160-165 for an hour to help kill anything that might need it.

Apple makes an awesome smoke for fish.

Ya that salmon is always tasty