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Save the Salmon, Chef
- a rescue plan for
dry salmon disaster

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Squidillyishes - A Byte About Puget Sound Squid

- by Cap't Dave

What to do when you dried out your salmon--salmon is one of the easiest things to cook. It's also one of the easiest things to screw up. What I mean by screw up, is when you take an expensive piece of salmon and just simply cook the juice out of it. There is a world of difference between properly cooked moist and juicy salmon and one that's so dry, it sucks the moisture right out of you mouth--you usually know that to be the case when the guests say "great meal", but don't take seconds. Who's gonna be so impolite to say that you over-cooked a perfectly good salmon? It wasn't the fish's fault. After all, it's dead--it couldn't have possibly had anything to do with your cooking decisions now could it? Ok then, don't beat your self up over it. The difference between good salmon and a dried out sponge is only a few minutes. Even the best chefs run overtime with salmon on occasion.

The question now is, what are you gonna do with the left over's? You can't possibly subject your family to another round of dry-fish-mouth. And you certainly don't want to toss the meal you paid $50 bucks for at the market. Well relax, there are plenty of things you can do to pump life back into that old fish. The bad news was that it became a dry sponge in your first attempt at a gourmet meal--that's now the good news. When given a chance, a dry sponge can soak up a lot of savory juices. The trick is to break it up and blend it with something moist. There are lots of options here. Spinach and rice, potatoes, noodles, tomatoes, and even spaghetti squash are great mixers with salmon. Just add olive oil, garlic and spices, and you are well on your way to a recovery that might exceed what you initially planned in the first place--just pick out the bones.

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