I'm thinking about crumbing a salmon fillet (probably in finger sized
pieces) and have come across a few recipes that use Parmesan.
I'm doubtful it is a good combination... or maybe it is one of those
unlikely combinations that happen to work well. Has anyone tried this,
if so, do you think it's worth doing?

Jeßus wrote:
>
>I'm thinking about crumbing a salmon fillet (probably in finger sized
>pieces) and have come across a few recipes that use Parmesan.
>I'm doubtful it is a good combination... or maybe it is one of those
>unlikely combinations that happen to work well. Has anyone tried this,
>if so, do you think it's worth doing?

Fish and cheese is TIAD... salmon is very good coated with ground
pistachio nuts.
http://www.flavourandsavour.com/pist...rusted-salmon/

On 7/12/2015 7:55 PM, wrote:
> I'm thinking about crumbing a salmon fillet (probably in finger sized
> pieces) and have come across a few recipes that use Parmesan.
> I'm doubtful it is a good combination... or maybe it is one of those
> unlikely combinations that happen to work well. Has anyone tried this,
> if so, do you think it's worth doing?
>

My wife's Italian half says you don't use cheese with fish. Does not
sound like a good combo to me either, but I'm not a fan of salmon anyway.

On Sunday, 12 July 2015 19:38:43 UTC-5, Brooklyn1 wrote:
> Jeßus wrote:
> >
> >I'm thinking about crumbing a salmon fillet (probably in finger sized
> >pieces) and have come across a few recipes that use Parmesan.
> >I'm doubtful it is a good combination... or maybe it is one of those
> >unlikely combinations that happen to work well. Has anyone tried this,
> >if so, do you think it's worth doing?
>
> Fish and cheese is TIAD...


Yup...thinking about the smell alone makes me want to puke.

--
Best
Greg

On 12/07/2015 8:40 PM, Ed Pawlowski wrote:
> On 7/12/2015 7:55 PM, wrote:
>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>> pieces) and have come across a few recipes that use Parmesan.
>> I'm doubtful it is a good combination... or maybe it is one of those
>> unlikely combinations that happen to work well. Has anyone tried this,
>> if so, do you think it's worth doing?
>>
>
> My wife's Italian half says you don't use cheese with fish. Does not
> sound like a good combo to me either, but I'm not a fan of salmon anyway.

I have a book of recipes from the "Consorzio del Formaggio
Parmigiano-Reggiano" and not one for fish.
There is one for a P-R ice-cream and even a cheesecake but no fish.
Graham

--

On Sun, 12 Jul 2015 20:38:37 -0400, Brooklyn1
> wrote:

>Jeßus wrote:
>>
>>I'm thinking about crumbing a salmon fillet (probably in finger sized
>>pieces) and have come across a few recipes that use Parmesan.
>>I'm doubtful it is a good combination... or maybe it is one of those
>>unlikely combinations that happen to work well. Has anyone tried this,
>>if so, do you think it's worth doing?
>
>Fish and cheese is TIAD... salmon is very good coated with ground
>pistachio nuts.
>http://www.flavourandsavour.com/pist...rusted-salmon/

Alas, I have no pistachio nuts on hand. But yeah (sorry Ed), cheese
and fish... I have my doubts.

On Sun, 12 Jul 2015 22:40:31 -0400, Ed Pawlowski > wrote:

>On 7/12/2015 7:55 PM, wrote:
>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>> pieces) and have come across a few recipes that use Parmesan.
>> I'm doubtful it is a good combination... or maybe it is one of those
>> unlikely combinations that happen to work well. Has anyone tried this,
>> if so, do you think it's worth doing?
>>
>
>My wife's Italian half says you don't use cheese with fish. Does not
>sound like a good combo to me either, but I'm not a fan of salmon anyway.

Well I'm glad it's not just me then
I can understand gruyère with lobster (and some other shellfish)...
but not with regular fish. I think I'll keep the crumbed salmon a
little less adventurous than that.

On Sun, 12 Jul 2015 20:49:54 -0600, graham > wrote:

>On 12/07/2015 8:40 PM, Ed Pawlowski wrote:
>> On 7/12/2015 7:55 PM, wrote:
>>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>>> pieces) and have come across a few recipes that use Parmesan.
>>> I'm doubtful it is a good combination... or maybe it is one of those
>>> unlikely combinations that happen to work well. Has anyone tried this,
>>> if so, do you think it's worth doing?
>>>
>>
>> My wife's Italian half says you don't use cheese with fish. Does not
>> sound like a good combo to me either, but I'm not a fan of salmon anyway.
>
>I have a book of recipes from the "Consorzio del Formaggio
>Parmigiano-Reggiano" and not one for fish.

Sounds like my kind of book. I eat a LOT of Parmigiano-Reggiano.

>There is one for a P-R ice-cream and even a cheesecake but no fish.

Good lord... Parmigiano-Reggiano ice cream?

"Jeßus" > wrote in message
...
> I'm thinking about crumbing a salmon fillet (probably in finger sized
> pieces) and have come across a few recipes that use Parmesan.
> I'm doubtful it is a good combination... or maybe it is one of those
> unlikely combinations that happen to work well. Has anyone tried this,
> if so, do you think it's worth doing?

I can't see it.



---
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 7/12/2015 9:10 PM, wrote:
> I eat a LOT of Parmigiano-Reggiano.
\
EAT SHIT AND DIE!

On Sun, 12 Jul 2015 20:22:21 -0700, "Paul M. Cook" >
wrote:

>"Jeßus" > wrote in message
.. .
>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>> pieces) and have come across a few recipes that use Parmesan.
>> I'm doubtful it is a good combination... or maybe it is one of those
>> unlikely combinations that happen to work well. Has anyone tried this,
>> if so, do you think it's worth doing?
>
>I can't see it.

Turn your monitor on?
But yes, I'm with you on the cheese and fish thing.

"Ed Pawlowski" > wrote in message
...
> On 7/12/2015 7:55 PM, wrote:
>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>> pieces) and have come across a few recipes that use Parmesan.
>> I'm doubtful it is a good combination... or maybe it is one of those
>> unlikely combinations that happen to work well. Has anyone tried this,
>> if so, do you think it's worth doing?
>>
>
> My wife's Italian half says you don't use cheese with fish. Does not
> sound like a good combo to me either, but I'm not a fan of salmon anyway.

I agree with your wife. I often use mayo and breadcrumbs.

--
http://www.helpforheroes.org.uk/shop/

On Mon, 13 Jul 2015 09:32:49 +0100, "Ophelia" >
wrote:
>
>
> "Ed Pawlowski" > wrote in message
> ...
> > On 7/12/2015 7:55 PM, wrote:
> >> I'm thinking about crumbing a salmon fillet (probably in finger sized
> >> pieces) and have come across a few recipes that use Parmesan.
> >> I'm doubtful it is a good combination... or maybe it is one of those
> >> unlikely combinations that happen to work well. Has anyone tried this,
> >> if so, do you think it's worth doing?
> >>
> >
> > My wife's Italian half says you don't use cheese with fish. Does not
> > sound like a good combo to me either, but I'm not a fan of salmon anyway.
>
> I agree with your wife. I often use mayo and breadcrumbs.

It seems like the only respondents are those who don't like salmon. I
love salmon (farmed, not wild) and I love parmesan cheese which makes
an excellent (non-carby) crispy coating all by itself, so I wouldn't
object to salmon fillets that were dredged in a Parmesan-bread crumb
(aka: panko) mixture before being seared in butter. My biggest
objection to the original post was the size of the fish pieces,
because it sounds like the finished dish will be dry and horrible.

--

sf

On 7/12/2015 10:40 PM, wrote:
> On Sun, 12 Jul 2015 20:22:21 -0700, "Paul M. Cook" >
> wrote:
>
>> "Jeßus" > wrote in message
>> ...
>>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>>> pieces) and have come across a few recipes that use Parmesan.
>>> I'm doubtful it is a good combination... or maybe it is one of those
>>> unlikely combinations that happen to work well. Has anyone tried this,
>>> if so, do you think it's worth doing?
>>
>> I can't see it.
>
> Turn your monitor on?

Put an icepick in your eye, you rabbit-killing shiteater!

Je_us wrote in rec.food.cooking:

> I'm thinking about crumbing a salmon fillet (probably in finger sized
> pieces) and have come across a few recipes that use Parmesan.
> I'm doubtful it is a good combination... or maybe it is one of those
> unlikely combinations that happen to work well. Has anyone tried this,
> if so, do you think it's worth doing?

Wouldn't be my first choice or even my 5th.

Generally if I use a cheese with a fish, it's in the sauce tht will be
poured over it as served. In that case, a sort of milky brie melthy
thing suits quite a few fish. Basic white sauce with a bit of brie
melted in it. JUst a bit of brie if the fish is at all delicate or
your will over mask the fish (which can be fine if you really like
brie!)

One of the best overall things to do is soften a 1/2 stick of butter
then really tiny mince some garlic and add that and mix it well with
some parsley then make a butter pat and use that with the fish. If you
have left over salmon, you can nuke this butter on top in 10 second
bursts until the butter starts getting all melty and it works well.

Carol

--

Jeßus wrote in rec.food.cooking:

> On Sun, 12 Jul 2015 20:22:21 -0700, "Paul M. Cook" >
> wrote:
>
> >"Jeßus" > wrote in message
> > ...
> >> I'm thinking about crumbing a salmon fillet (probably in finger
> sized >> pieces) and have come across a few recipes that use Parmesan.
> >> I'm doubtful it is a good combination... or maybe it is one of
> those >> unlikely combinations that happen to work well. Has anyone
> tried this, >> if so, do you think it's worth doing?
> >
> > I can't see it.
>
> Turn your monitor on?
> But yes, I'm with you on the cheese and fish thing.

Actually, I can but the salmon would be a 'strong fish' to match with
the more delicate parm type. They won't balance to my mind. Now a
lightly crusted lingcod would work with parm alowing both to shine...

If I were to match a salmon with a cheese, it would be with just a
little brie (and I mean a little).

Butter sauce with minced garlic and minced black olive can take a
leftover salmon to a new height that makes you pray for leftovers.

Carol

--

On 7/12/2015 7:55 PM, Jeßus wrote:
> I'm thinking about crumbing a salmon fillet (probably in finger sized
> pieces) and have come across a few recipes that use Parmesan.
> I'm doubtful it is a good combination... or maybe it is one of those
> unlikely combinations that happen to work well. Has anyone tried this,
> if so, do you think it's worth doing?
>

I wouldn't do it with salmon. Salmon and Parmesan just doesn't sound good.

To all those who say fish & cheese is TIAD, that would be a matter of
individual taste. I have often baked mild *white* fish fillets topped
with buttered seasoned breadcrumbs and a little finely shredded cheddar.
Absolutely delicious.

Jill

"Jeßus" wrote in message ...

I'm thinking about crumbing a salmon fillet (probably in finger sized
pieces) and have come across a few recipes that use Parmesan.
I'm doubtful it is a good combination... or maybe it is one of those
unlikely combinations that happen to work well. Has anyone tried this,
if so, do you think it's worth doing?
_________________________________________________

I've made a recipe that involved mixing mayo, parmesan, pepper, parsley,
other spices I can't recall, spreading it on fish filets, sprinkling with
breadcrumbs, and baking. It was pretty good.

On Tuesday, July 14, 2015 at 9:08:20 AM UTC-4, jmcquown wrote:
> I wouldn't do it with salmon. Salmon and Parmesan just doesn't sound good.
>
> To all those who say fish & cheese is TIAD, that would be a matter of
> individual taste. I have often baked mild *white* fish fillets topped
> with buttered seasoned breadcrumbs and a little finely shredded cheddar.
> Absolutely delicious.
>
> Jill

Generally I don't care for mixing fish/seafood with cheese. However, a notable exception is Parmesan encrusted whitefish, a classic from the Great Lakes.

What's nice about cooking is there are always exceptions. One that might work is a salad with the main ingredients being shrimp, mozzarella and tomatoes.

http://www.richardfisher.com

On Mon, 13 Jul 2015 09:55:35 +1000, Jeßus > wrote:

>I'm thinking about crumbing a salmon fillet (probably in finger sized
>pieces) and have come across a few recipes that use Parmesan.
>I'm doubtful it is a good combination... or maybe it is one of those
>unlikely combinations that happen to work well. Has anyone tried this,
>if so, do you think it's worth doing?

It could work but it's a bit of a balancing act, and should be
considered along with the other side dishes served.

One of the two flavors, fish or cheese, is going to serve as a
condiment for the other, and you have to decide which. But just
turning it into salmon fish sticks is a waste of good salmon, with or
without cheese.

J.

On Sunday, July 12, 2015 at 4:55:42 PM UTC-7, Je�us wrote:
> I'm thinking about crumbing a salmon fillet (probably in finger sized
> pieces) and have come across a few recipes that use Parmesan.
> I'm doubtful it is a good combination... or maybe it is one of those
> unlikely combinations that happen to work well. Has anyone tried this,
> if so, do you think it's worth doing?

If it is farm raised salmon, then put whatever on it.
But if it is fresh, wild salmon....I'm a purist. I want it prepared simply with maybe just butter, lemon, S&P. Don't mess up that perfect salmon flavor.

On Tuesday, July 14, 2015 at 11:39:36 AM UTC-4, ImStillMags wrote:

> If it is farm raised salmon, then put whatever on it.
> But if it is fresh, wild salmon....I'm a purist. I want it prepared simply with maybe just butter, lemon, S&P. Don't mess up that perfect salmon flavor.

Unless you prefer farm-raised salmon, as I do. Wild salmon is too strong
(and lean) for me. I like salmon grilled, with salt and perhaps a squeeze
of lemon after plating.

Or cold-smoked.

Cindy Hamilton

On 2015-07-14 10:48 AM, Helpful person wrote:

>> To all those who say fish & cheese is TIAD, that would be a matter of
>> individual taste. I have often baked mild *white* fish fillets topped
>> with buttered seasoned breadcrumbs and a little finely shredded cheddar.
>> Absolutely delicious.

I have had several dishes with cheese and fish that were delicious. A
friend served is cod au gratin which was very tasty. Coquille
St.Jacques has cheese. I often to a stir fried shrimp (with asparagus
and red pepper with a pinch of dried chili flakes) with Parmesan cheese
in it. It is one of my wife's favourite dishes.

On Tuesday, July 14, 2015 at 12:10:17 PM UTC-4, Cindy Hamilton wrote:
>
> Unless you prefer farm-raised salmon, as I do. Wild salmon is too strong
> (and lean) for me. I like salmon grilled, with salt and perhaps a squeeze
> of lemon after plating.
>
> Or cold-smoked.
>
> Cindy Hamilton

King Salmon is not lean. However, I'm not fond of Coho which has very little fat.

http://www.richardfisher.com

On Tue, 14 Jul 2015 09:10:14 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, July 14, 2015 at 11:39:36 AM UTC-4, ImStillMags wrote:
>
> > If it is farm raised salmon, then put whatever on it.
> > But if it is fresh, wild salmon....I'm a purist. I want it prepared simply with maybe just butter, lemon, S&P. Don't mess up that perfect salmon flavor.
>
> Unless you prefer farm-raised salmon, as I do. Wild salmon is too strong
> for me.

+1

--

sf

On Tue, 14 Jul 2015 08:39:30 -0700 (PDT), ImStillMags
> wrote:

>On Sunday, July 12, 2015 at 4:55:42 PM UTC-7, Je�us wrote:
>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>> pieces) and have come across a few recipes that use Parmesan.
>> I'm doubtful it is a good combination... or maybe it is one of those
>> unlikely combinations that happen to work well. Has anyone tried this,
>> if so, do you think it's worth doing?
>
>If it is farm raised salmon, then put whatever on it.
>But if it is fresh, wild salmon....I'm a purist. I want it prepared simply with maybe just butter, lemon, S&P. Don't mess up that perfect salmon flavor.

I understand what you mean. And I certainly can't disagree with you,
it's just that I was given a large amount of wild salmon and am
looking for new ways to cook it. I'm just a little tired of cooking it
in a classic way such as you describe. Ditto with smoking... this
salmon is frozen, btw and must be approaching 2 months old by now.

On Tue, 14 Jul 2015 08:34:19 -0700, JRStern >
wrote:

>On Mon, 13 Jul 2015 09:55:35 +1000, Jeßus > wrote:
>
>>I'm thinking about crumbing a salmon fillet (probably in finger sized
>>pieces) and have come across a few recipes that use Parmesan.
>>I'm doubtful it is a good combination... or maybe it is one of those
>>unlikely combinations that happen to work well. Has anyone tried this,
>>if so, do you think it's worth doing?
>
>It could work but it's a bit of a balancing act, and should be
>considered along with the other side dishes served.
>
>One of the two flavors, fish or cheese, is going to serve as a
>condiment for the other, and you have to decide which.

Indeed. Quite a balancing act... I don't think I'll be trying this
anyway.

>turning it into salmon fish sticks is a waste of good salmon, with or
>without cheese.

I wouldn't ordinarily do this sort of thing with salmon. But I was
given quite a few large fillets some time ago (it's frozen) and
becoming a little bored with the usual ways of using it.

On Tue, 14 Jul 2015 10:38:07 -0400, "news" > wrote:

>"Jeßus" wrote in message ...
>
>I'm thinking about crumbing a salmon fillet (probably in finger sized
>pieces) and have come across a few recipes that use Parmesan.
>I'm doubtful it is a good combination... or maybe it is one of those
>unlikely combinations that happen to work well. Has anyone tried this,
>if so, do you think it's worth doing?
>_______________________________________________ __
>
>I've made a recipe that involved mixing mayo, parmesan, pepper, parsley,
>other spices I can't recall, spreading it on fish filets, sprinkling with
>breadcrumbs, and baking. It was pretty good.

That sounds okay, I would imagine this would suit some of the plainer
types of fish well. Can't see it for salmon... not with the cheese
anyway.

On Tue, 14 Jul 2015 09:08:12 -0400, jmcquown >
wrote:

>On 7/12/2015 7:55 PM, Jeßus wrote:
>> I'm thinking about crumbing a salmon fillet (probably in finger sized
>> pieces) and have come across a few recipes that use Parmesan.
>> I'm doubtful it is a good combination... or maybe it is one of those
>> unlikely combinations that happen to work well. Has anyone tried this,
>> if so, do you think it's worth doing?
>>
>
>I wouldn't do it with salmon. Salmon and Parmesan just doesn't sound good.

That's what I thought.

>To all those who say fish & cheese is TIAD, that would be a matter of
>individual taste. I have often baked mild *white* fish fillets topped
>with buttered seasoned breadcrumbs and a little finely shredded cheddar.
> Absolutely delicious.

Yeah, white fish with a 'neutral' taste ought to be okay.
I do like lobster and gruyère.

On Mon, 13 Jul 2015 17:37:52 -0500, "cshenk" > wrote:

>Jeßus wrote in rec.food.cooking:
>
>> On Sun, 12 Jul 2015 20:22:21 -0700, "Paul M. Cook" >
>> wrote:
>>
>> >"Jeßus" > wrote in message
>> > ...
>> >> I'm thinking about crumbing a salmon fillet (probably in finger
>> sized >> pieces) and have come across a few recipes that use Parmesan.
>> >> I'm doubtful it is a good combination... or maybe it is one of
>> those >> unlikely combinations that happen to work well. Has anyone
>> tried this, >> if so, do you think it's worth doing?
>> >
>> > I can't see it.
>>
>> Turn your monitor on?
>> But yes, I'm with you on the cheese and fish thing.
>
>Actually, I can but the salmon would be a 'strong fish' to match with
>the more delicate parm type.

Agreed.

>They won't balance to my mind. Now a
>lightly crusted lingcod would work with parm alowing both to shine...

We a fish here we call 'pink ling' but just checking quickly - not the
same fish... probably similar in terms of the flesh though.

>If I were to match a salmon with a cheese, it would be with just a
>little brie (and I mean a little).

Hmm... that could work.

>Butter sauce with minced garlic and minced black olive can take a
>leftover salmon to a new height that makes you pray for leftovers.

Great idea, I would never have thought of using black olives, thanks.

On Tuesday, July 14, 2015 at 1:59:47 PM UTC-7, Je�us wrote:
> On Tue, 14 Jul 2015 08:39:30 -0700 (PDT), ImStillMags
> > wrote:
>
> >On Sunday, July 12, 2015 at 4:55:42 PM UTC-7, Je�us wrote:
> >> I'm thinking about crumbing a salmon fillet (probably in finger sized
> >> pieces) and have come across a few recipes that use Parmesan.
> >> I'm doubtful it is a good combination... or maybe it is one of those
> >> unlikely combinations that happen to work well. Has anyone tried this,
> >> if so, do you think it's worth doing?
> >
> >If it is farm raised salmon, then put whatever on it.
> >But if it is fresh, wild salmon....I'm a purist. I want it prepared simply with maybe just butter, lemon, S&P. Don't mess up that perfect salmon flavor.
>
> I understand what you mean. And I certainly can't disagree with you,
> it's just that I was given a large amount of wild salmon and am
> looking for new ways to cook it. I'm just a little tired of cooking it
> in a classic way such as you describe. Ditto with smoking... this
> salmon is frozen, btw and must be approaching 2 months old by now.


Have you done a Hollandaise or a Bearnaise to go over the Salmon...that's yummy too.

Jeßus wrote in rec.food.cooking:

> On Mon, 13 Jul 2015 17:37:52 -0500, "cshenk" > wrote:
>
> > Jeßus wrote in rec.food.cooking:
> >
> >> On Sun, 12 Jul 2015 20:22:21 -0700, "Paul M. Cook" >
> >> wrote:
> >>
> >> >"Jeßus" > wrote in message
> >> > ...
> >> >> I'm thinking about crumbing a salmon fillet (probably in finger
> >> sized >> pieces) and have come across a few recipes that use
> Parmesan. >> >> I'm doubtful it is a good combination... or maybe it
> is one of >> those >> unlikely combinations that happen to work well.
> Has anyone >> tried this, >> if so, do you think it's worth doing?
> >> >
> >> > I can't see it.
> >>
> >> Turn your monitor on?
> >> But yes, I'm with you on the cheese and fish thing.
> >
> > Actually, I can but the salmon would be a 'strong fish' to match
> > with the more delicate parm type.
>
> Agreed.
>
> > They won't balance to my mind. Now a
> > lightly crusted lingcod would work with parm alowing both to
> > shine...
>
> We a fish here we call 'pink ling' but just checking quickly - not the
> same fish... probably similar in terms of the flesh though.
>
> > If I were to match a salmon with a cheese, it would be with just a
> > little brie (and I mean a little).
>
> Hmm... that could work.
>
> > Butter sauce with minced garlic and minced black olive can take a
> > leftover salmon to a new height that makes you pray for leftovers.
>
> Great idea, I would never have thought of using black olives, thanks.

Welcome!

Pink Ling eh? Not familiar with that one but we generally tend to name
things by taste in that arena so cod --> ling cod --> pink ling?

On the olives, you don't need to get too fancy there. Just black and
minced. I'd actually not use fancy oil cured types because then you
might get a texture mix that didnt quite match up. This is one of the
times where the cheaper small cans in olive water work better, but
mince them finer.

Oh, save the water up from the can. Makes a lovely poaching liquid
once you have enough. Tuck a container in the freezer for it and if
you use olives like I do, you will have enough at the end of a month to
poach a few butterfish. (Alternative, take one of the 4oz or so small
cans, empty liquid and all into a cleaned out larger 15oz ir so can
then use a blender stick, Add more water to about 12 oz ad use that to
poach small fish portions).

Yes i know, I'm an odd cook but you love me anyways (grin).

Carol

--

jmcquown wrote in rec.food.cooking:

> On 7/12/2015 7:55 PM, Jeßus wrote:
> > I'm thinking about crumbing a salmon fillet (probably in finger
> > sized pieces) and have come across a few recipes that use Parmesan.
> > I'm doubtful it is a good combination... or maybe it is one of those
> > unlikely combinations that happen to work well. Has anyone tried
> > this, if so, do you think it's worth doing?
> >
>
> I wouldn't do it with salmon. Salmon and Parmesan just doesn't sound
> good.
>
> To all those who say fish & cheese is TIAD, that would be a matter of
> individual taste. I have often baked mild white fish fillets topped
> with buttered seasoned breadcrumbs and a little finely shredded
> cheddar. Absolutely delicious.
>
> Jill

Yes Jill, some work very well! It's generally the stronger fish that
need care with cheeses from my personal experience. Salmon is sort of
on the line? It can take a modicum of a stronger cheese and yet will
overwhelm a weaker cheese one.

I did make a salmon dish about a year ago and we had guests so I got
fancy and after I pulled it from the oven, I took a peeler and made
'cheese curls' over it with smoked Gouda. They were meant maninly for
'pretty' but they actually matched well at the minimal level I used.
Too much would have tasted bad I think, but I used them just for a
slightly melty pretty garnish.

Carol

--

On Tue, 14 Jul 2015 16:28:18 -0700 (PDT), ImStillMags
> wrote:

> On Tuesday, July 14, 2015 at 1:59:47 PM UTC-7, Je?us wrote:
> > On Tue, 14 Jul 2015 08:39:30 -0700 (PDT), ImStillMags
> > > wrote:
> >
> > >On Sunday, July 12, 2015 at 4:55:42 PM UTC-7, Je?us wrote:
> > >> I'm thinking about crumbing a salmon fillet (probably in finger sized
> > >> pieces) and have come across a few recipes that use Parmesan.
> > >> I'm doubtful it is a good combination... or maybe it is one of those
> > >> unlikely combinations that happen to work well. Has anyone tried this,
> > >> if so, do you think it's worth doing?
> > >
> > >If it is farm raised salmon, then put whatever on it.
> > >But if it is fresh, wild salmon....I'm a purist. I want it prepared simply with maybe just butter, lemon, S&P. Don't mess up that perfect salmon flavor.
> >
> > I understand what you mean. And I certainly can't disagree with you,
> > it's just that I was given a large amount of wild salmon and am
> > looking for new ways to cook it. I'm just a little tired of cooking it
> > in a classic way such as you describe. Ditto with smoking... this
> > salmon is frozen, btw and must be approaching 2 months old by now.
>
>
> Have you done a Hollandaise or a Bearnaise to go over the Salmon...that's yummy too.

Getting back to panko. I've done salmon with a mustard and maple
panko crust. It's *very* tasty!

You know what else is good with salmon? Cilantro sauce. I read the
ingredient list and decided to use my Trader Joe's cilantro dressing.
It was so delicious, I did it again.

Another accompaniment for salmon that really works is corn
relish/salsa (add more heat).

2 ears corn
1/4 cup chopped green onions - white and light green parts
separated from green tops
1/4 cup diced red bell pepper (for heat, use jalapeno)
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste (I use Aleppo pepper)

2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste

Cut kernels from corn ears into a large bowl using a sharp knife held
at a 45-degree angle. Scrape cobs with the back of the knife into the
bowl to get the juices.

Stir white and light green parts of green onions in a hot pan, add red
bell pepper; cook and stir until vegetables just start to become
tender, about 2 minutes. Stir corn into the mixture and let corn
kernels warm through. Turn heat off.

Season with salt, black pepper, cayenne pepper, a few chopped dark
green onion tops, olive oil, and rice vinegar.


--

sf

On 7/14/2015 12:19 PM, Dave Smith wrote:
> On 2015-07-14 10:48 AM, Helpful person wrote:
>
>>> To all those who say fish & cheese is TIAD, that would be a matter of
>>> individual taste. I have often baked mild *white* fish fillets topped
>>> with buttered seasoned breadcrumbs and a little finely shredded cheddar.
>>> Absolutely delicious.
>
> I have had several dishes with cheese and fish that were delicious. A
> friend served is cod au gratin which was very tasty.

Yep, I'd call what I made fish 'au gratin'. Mild white fish such as
cod. Salmon has a unique taste. Cheese would only hinder it. YMMV.

Jill

On 2015-07-17 6:10 PM, jmcquown wrote:

>> I have had several dishes with cheese and fish that were delicious. A
>> friend served is cod au gratin which was very tasty.
>
> Yep, I'd call what I made fish 'au gratin'. Mild white fish such as
> cod. Salmon has a unique taste. Cheese would only hinder it. YMMV.

I didn't dump on the cheese with salmon recipe, but I agree that it
would only hinder salmon. I love salmon and have it 3-4 times a month,
but I usually keep it simple. I normally just grill, fry or roast it
with a little salt and pepper and some dill. The most exotic I do is to
top it with onion,dill, orange juice and brown sugar, wrap it with
phyllo and bake it.