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Toying with food concepts--

Stop me if this seems like a bad idea, I don't work with fish much.

I'm thinking of baking salmon tonight. I've got tons of lemon basil growing in the garden now, so what I'm going to do, put the fish on a bed of coarsely chopped sweet onions and some lemon grass, then brush the top down with a thick layer of lemon basil pesto, and see what happens.

Is there an obvious flaw in this? I'm not up with my piscodynamics. It tastes good in my head, though.


( 6 comments — Leave a comment )
Aug. 4th, 2008 03:33 pm (UTC)
only potential problem I could foresee is the highly aromatic elements - esp onions, lemongras and powerful basil - might completely overpower the salmon's subtler essence.
Aug. 4th, 2008 03:36 pm (UTC)
Hmm...I can cut down on the amount of pesto I use then, that should help a bit. I was going to just use leaves from the lemon grass, the leaves have a pretty mild flavor. But I was particularly not sure of the onion--maybe I'll leave that out.
Aug. 4th, 2008 08:09 pm (UTC)
Use it raw as a garnish. Sliced thin (under 1/8") and give each serving about half a circular slice from the onion. That way, your guests can enjoy as much or as little onion flavor as they wish.

If it is the caramelized onion taste you want, then you might consider sweet yellow, Heat butter in the skillet, and carefully lay in a cross slice of onion. Let it brown and turn translucent, and then lift it out with the spatula and place it as whole as possible on the presentation.
Aug. 4th, 2008 08:29 pm (UTC)
Huh, I like that idea for a sliced brown onion as garnish, thanks for the tip! Am I speaking to someone I know, BTW?
Aug. 4th, 2008 09:01 pm (UTC)
The times I've had salmon with a prominent seasoning, its never been as tasty as when I had it mostly plain. That goes with a few other seafoods I can think of too. But I might just prefer my seafood as simple as possible, its all about subtle flavor and texture for me. Or there might be other fishes that work well with heavy seasoning. Take my ideas with a grain of salt though, I've NEVER cooked seafood before, heheh.

Aug. 4th, 2008 09:03 pm (UTC)
Hmm...it may be that my approach to seafood is to get rid of as much of the flavor as possible. But...good point...
( 6 comments — Leave a comment )

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