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digitalfrustration t1_j24rcgw wrote

Cook veggies for another 45 minutes to get all the color out

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predictably_complex OP t1_j24trfd wrote

What do you mean? I sautéed the vegetables and put them in the slow cooker with a sauce. I was just kind of winging it to be honest but I'm open to suggestions or methods that would help?

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emfrank t1_j24yk8x wrote

That was sarcasm, I think. They are suggesting the veggies are way overcooked. Just sauté them and add to the rice with sauce at the end. Why slow cook veggies? I would understand if it were a stew.

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predictably_complex OP t1_j24zdk6 wrote

Appreciate the feedback, in hindsight I definitely shouldn't have added the peas but live and learn

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emfrank t1_j24zrjq wrote

Salmon looks good!

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predictably_complex OP t1_j2514ht wrote

Thanks! I was just trying out slow cooking them as like to experiment sometimes. The flavour was really good but the criticism is fair as veggies would have been better with a crisp texture

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srrymydog8yrtwinkie t1_j259lqv wrote

Adding the peas is fine. It's just that your vegetables should maintain their colour by not overcooking them. We used to cook vegetables to squishy mush but now we tend to cook veg, like you've used, so it still has a bit of crunch. The peas should still pop a bit when you eat them. I hope this helps. Your salmon and rice look divine! Good work!

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predictably_complex OP t1_j25chbs wrote

Totally agree with you! Having some crunch and colours that pop out definitely help. I also love that with cooking you can always learn from your dishes and try not to make the same mistakes over again.

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Scoongili t1_j27h4n7 wrote

If the veggies were frozen or fresh, I would have steamed them. It retains the color and has a better texture. If I had to use canned peas, I would put them on the side.

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machine617 t1_j2486iq wrote

Really well done, how did you cook the fish? If I put this plate down in front of my wife, maybe she wouldn't write off all seafood!

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predictably_complex OP t1_j24a4dv wrote

I pan seared it in butter and it was cooked perfectly in the middle too. I think Salmon is the one piece of fish you can convert the seafood haters of the world ahah.

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rw9396 t1_j2516ko wrote

I put butter/ olive oil mixture and lots of fresh dill. Hard sear it on both sides. The inside is almost like a gelatinous texture. Super good.

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predictably_complex OP t1_j253egw wrote

I'll have to try it out with the dill! Sounds delicious though

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rw9396 t1_j254jvh wrote

Fresh dill is a game changer. Give it a try. You won’t be disappointed!

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rw9396 t1_j255bcc wrote

I’m a cast iron guy. I like the even heat. Plus it’s a great home defense weapon. Yep, I’m from the South.

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Batracho t1_j27hptz wrote

Dill is great on salmon, can confirm

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suffaluffapussycat t1_j26fbrg wrote

Can you pls detail the exact method? I’d love to try it. Looks amazing!

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predictably_complex OP t1_j26gsp0 wrote

I just make sure the pan is super hot, toss the butter in (lot's of it) and put the salmon down and it maybe do 5 a side? maybe less depending on how thick your cut of salmon is. It's honestly that simple but I think it takes some practice to know when it's done and to get it crispy. I usually poke it a tiny bit with my finger to feel if it's done or not but I think you will get the hang of it with a little trial and error.

I would try not to make the pieces of salmon to big as it's kind of hard to flip in my experience. Hope that helps and I'm also someone who is learning so maybe someone would have better advice? That's how I do it anyways

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machine617 t1_j24a8gz wrote

I'll give it a go, thanks for sharing

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predictably_complex OP t1_j24bl5j wrote

Wish you luck! The only tip that really helped me is having the pan really hot before you put the salmon in. It creates that nice crust on the outside as it's really simple and delicious!

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FreeDig1758 t1_j25rn0z wrote

Crust on the outside of seared salmon is awesome

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Sci-FantasyIsMyJam t1_j26desj wrote

If you like the crispy skin on your salmon, you can also air dry it in your fridge, uncovered, for about an hour before cooking to help reduce moisture so you ca and get a a delicious crispy skin (which is the best part of salmon, at least in my opinion)

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bobear2017 t1_j2630kp wrote

Unless it is overcooked! I only like salmon if it’s raw (sushi grade) or perfectly cooked. I despise well done salmon

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predictably_complex OP t1_j263t9i wrote

I’m with you, I would way rather have it underdone than overcooked. When you sear it in the pan it’s pretty hard to overlook though (in my experience at least)

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bobear2017 t1_j26abcw wrote

Lately I’ve been using an Asian-inspired marinade/sauce for my salmon with sweet red chili sauce, soy sauce, garlic and olive oil. Set the salmon in the marinade for 1-2 hours before cooking (if you have time), sear the salmon in the pan, then heat the remaining marinade and use it as a sauce. It is delish

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SliceFactor t1_j271t1o wrote

I can't understand people who don't touch seafood. They are missing out on so many delicious flavours and textures :(

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Neat-Plantain-7500 t1_j24omdi wrote

Peas?! Salmon looks good.

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predictably_complex OP t1_j24pvvb wrote

I made a sauce for the rice with garlic, ginger and a bunch of other asian ingredients, cooked it in the crock pot all day and sautéed vegetables before I tossed them in the sauce. Basically just using up any vegetables I had in my house to be honest haha but would have been nice to have some carrots as well.

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juggarjew t1_j24mi7s wrote

Looks like Costco salmon 🍣

Who the fuck is downvoting this? Costco salmon is fucking delicious.

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Backforthepeople t1_j26cl88 wrote

As a prof chef I’d say that fish looks damn good!! Salmon in all forms is amazing. And over rice or risotto is one of my favorites! One of my old head chefs always told us to plate skin side up though so that the moisture underneath didn’t mess with the crispness of the skin, though. I always found that less aesthetic but texture wise damn he was right. All around great work!

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predictably_complex OP t1_j26h6dd wrote

That's a good little tip! I will take the flavour and texture over aesthetic all day haha. I'm still learning so those tiny little details or things to remember can be a game changer so thank you, always appreciate learning.

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Backforthepeople t1_j26hrqe wrote

I’m the same. When doing fine dining we always try and make it look as sexy as it taste but when it comes to texture it can make or break it! Also every time we cook at home is a wonderful learning experience! I make so many great dishes at home and so many mistakes. But you only know once you know, you know. Lol. Also your veggies look good! I’d have gone w mixing them in w the rice but that’s what a for and knife are for, right!

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girl_canada t1_j25lnv0 wrote

Looks Amazing! Cooked to perfection 👌

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SnooComics8268 t1_j25neq9 wrote

I think it's just missing some sauce, what I usually do. I use the same pan where I made the Salmon, so I take the salmon out and pour some white cream sauce and add some Musterd, salt and peper to it. Give it a moment and in no time you have a delicious white sauce.

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predictably_complex OP t1_j263l9u wrote

Can’t say I’ve ever tried a sauce like that but I’m always open for trying new things. Appreciate the suggestion and I’ll give it a go!

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TehTabi t1_j26cguz wrote

Probably echoing comments in here about overcooked veg, but I find that salmon and pickled vegetables go well together. They retain some crunch and have a tang that works well with the rice and protein. You can even steam them to temp and they’ll still taste great.

Im sure you can pickle peas and onions and shallot; but there are also other options like mustard greens.

Alternatively, if you want to stick with onions and peas, a simple ‘steam and sauté’ is all that’s really needed for a relatively simple meal.

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dgrrr t1_j26l0wm wrote

Looks good except for the rice and vegetables

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Haradwraith t1_j26rske wrote

That salmon looks perfect 👍

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Jhomzs t1_j26t4nw wrote

i want to try eating this 😭

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ason1616 t1_j27cot7 wrote

Looks great op!

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25awaw t1_j27l4wc wrote

give me some too 😭 Looks so tasty

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drewcer t1_j27x5wr wrote

Looks delicious I need to eat like this more often.

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kidandresu t1_j281kng wrote

Add some soy sauce and sriracha to make it more delicious

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NubbyBubby27 t1_j28s3f9 wrote

Are fillets of salmon like this fairly common? Or would you buy a larger piece and cut it into fillets?

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predictably_complex OP t1_j28xza6 wrote

I bought a larger piece and cut it into 3 smaller fillets as it’s just easier to cook that way.

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SilentButDrippy t1_j290jag wrote

That literally looks as good as the constant meal kit commercial content I see on here

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Jimbodoomface t1_j26dhbe wrote

Everybody ssshhh. That salmon is trying to sleep.

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josheyua t1_j2d3iq5 wrote

And just a little parsley for garnish on the side

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AnotherCatgirl t1_j2619r5 wrote

I once had a dish like this at a restaurant. It was room temperature, the low heat and sogginess made it taste bad. I hope your version was served hot, maybe even still sizzling.

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predictably_complex OP t1_j263cdi wrote

The salmon cooled down for about 5 - 8 mins but it was still hot when I was eating it. The crispness of the salmon helped a lot but next time I’m going to make sure the veggies are a little more crisp as well. It still tasted really good but a few tweaks would make it that much better

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AnotherCatgirl t1_j2699ec wrote

wow, still hot after 5 minutes? when I cook, maybe there's some kind of draft in the kitchen, but my food gets cold after 3 minutes and I end up putting it in the microwave for 1 minute before serving. I kind of want a heat lamp for my dining table to keep the food hot while I eat it.

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