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Forum
-> Recipe Collection
-> Fish
sarahd
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 Wed, Nov 21 2007, 4:16 pm
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Can anyone give me a good recipe for salmon steaks, not fillet, that I can make for this Shabbos? Preferably something that I can keep warm on the plata. All the recipes in this section seem to be for fillets.
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Raisin
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Wed, Nov 21 2007, 5:55 pm
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I see no reason why you can't use the same recipe for steak as for fillet. I always do.
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Clarissa
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Wed, Nov 21 2007, 6:23 pm
How hot does the fish stay on this thing, and how long does it stay there? Bacteria is a major issue, with fish and meat kept at warm (but not hot) temperatures.
Unless I'm wrong about what this warming thing is?
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cip
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Wed, Nov 21 2007, 8:50 pm
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try the salmon steaks recipe in purple cookbook with bay leaves
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loveit
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Thu, Nov 22 2007, 7:51 am
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equal parts soy sauce and honey is really good. It doesn't matter if the recipe is for steaks or fillets, the salmon still tastes the same, it's just cut differently.
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greenfire
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Thu, Nov 22 2007, 11:58 am
make them the same way ...
I put soy sauce & garlic
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sarahd
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Thu, Nov 22 2007, 3:49 pm
| Clarissa wrote: | How hot does the fish stay on this thing, and how long does it stay there? Bacteria is a major issue, with fish and meat kept at warm (but not hot) temperatures.
Unless I'm wrong about what this warming thing is? |
It's hot enough to make my cholent boil if it's standing on the right spot. Of course, though, I don't want my fish cooking away for two hours till it gets eaten, especially since it's going onto the plata already cooked. Hmm... maybe I'll make a cold fish recipe instead.
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greenfire
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Thu, Nov 22 2007, 3:51 pm
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btw - the salmon I make is broiled and we eat it hot or cold ...
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grin
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Sat, Dec 08 2007, 4:53 pm
I used to bake my fish, but my oven is on the blink. Then I started frying Nile Perch with onions and lemon juice - tasted delicious.
This Friday, there was salmon for cheap in the makolet, so I bought a lot. Then I was in a quandary how to cook it, since it was too much to fit in the frying pan.
I decided to experiment and cooked it all together in a sauce of lemon juice, oil, chopped onions, salt and marjoram in the microwave - it was so delicious that it was all eaten up - and that's making history for fish in this house!
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