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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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juggarjew t1_j24mi7s wrote

Looks like Costco salmon 🍣

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

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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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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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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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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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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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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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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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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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Jimbodoomface t1_j26dhbe wrote

Everybody ssshhh. That salmon is trying to sleep.

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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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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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dgrrr t1_j26l0wm wrote

Looks good except for the rice and vegetables

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Jhomzs t1_j26t4nw wrote

i want to try eating this 😭

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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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SilentButDrippy t1_j290jag wrote

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

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josheyua t1_j2d3iq5 wrote

And just a little parsley for garnish on the side

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