The local supermercado has salmon at $2-off per pound, so I have been eating
salmon and have some in the freezer as well.

My typical routine... a little olive oil spray on the baking sheet, and then
bake skin side down after dusting with either a pepper mix or Mrs Dash --
and then covering with Tiger Sauce.

The sauce caramelizes a bit, giving the fish a sweet/spicy/hot tang. I
haven't tired of it yet!




dwacon

Tiger sauce sounds good... have you tried using Pickapeppa sauce?

"kevnbro" > wrote in message
oups.com...
> Tiger sauce sounds good... have you tried using Pickapeppa sauce?


Yes -- I always keep it in my kitchen. However, I don't like the Dragon
Sauce, although I may try it on some sushi...


dwacon

"dwãçôn" ?> wrote in message
news:E66lf.45797$sg5.5671@dukeread12...
> The local supermercado has salmon at $2-off per pound, so I have been
> eating salmon and have some in the freezer as well.
>
> My typical routine... a little olive oil spray on the baking sheet, and
> then bake skin side down after dusting with either a pepper mix or Mrs
> Dash -- and then covering with Tiger Sauce.
>
> The sauce caramelizes a bit, giving the fish a sweet/spicy/hot tang. I
> haven't tired of it yet!

What is tiger sauce? The tiger sauce that I know of is sour cream mixed w
/horseradish...doesn't sound like we're talking about the same thing.

Chris

On 2005-12-06, Chris > wrote:

> What is tiger sauce? The tiger sauce that I know of is sour cream mixed w
> /horseradish...doesn't sound like we're talking about the same thing.

It is a hot sauce:

http://www.redbagcollection.com/tigersauce.html

--
Clay Irving >
The other day when I was walking through the woods, I saw a rabbit standing in
front of a candle making shadows of people on a tree. - Steven Wright

"Clay Irving" > wrote in message
...
> On 2005-12-06, Chris > wrote:
>
>> What is tiger sauce? The tiger sauce that I know of is sour cream mixed
>> w
>> /horseradish...doesn't sound like we're talking about the same thing.
>
> It is a hot sauce:
>
> http://www.redbagcollection.com/tigersauce.html
>

Aha. Then it is indeed Tiger Sauce, and is indeed different from tiger
sauce. Got it.

Thanks!

Chris

dwãçôn wrote:
> The local supermercado has salmon at $2-off per pound, so I have been eating
> salmon and have some in the freezer as well.
>
> My typical routine... a little olive oil spray on the baking sheet, and then
> bake skin side down after dusting with either a pepper mix or Mrs Dash --
> and then covering with Tiger Sauce.
>
> The sauce caramelizes a bit, giving the fish a sweet/spicy/hot tang. I
> haven't tired of it yet!
>
>
>
>
> dwacon

I don't know where you are, but there are serious warnings out about
"other country" (non-USA) farmed salmon; so I hope you are using wild
salmon.

N.

Nancy1 wrote:
>
> I don't know where you are, but there are serious warnings out about
> "other country" (non-USA) farmed salmon; so I hope you are using wild
> salmon.
>
Farmed salmon in the US is inferior, too. Whether it needs to be
warned about depends on how you feel about antibiotics, hormones, food
coloring, and the caged habitat. -aem

I've given up on salmon -- the Food Police have just scared me too
much. I just read that you shouldn't eat more than four ounces of
farmed salmon every FIVE MONTHS.

The only salmon that's okay is wild salmon . . . which is,
unfortunately, $18 a pound. Trader Joe's has it canned for cheap so I
make patties with that, but for a guy on a budget grilled salmon
fillets are, like the Dodo, ancient history.

wrote:
> I've given up on salmon -- the Food Police have just scared me too
> much. I just read that you shouldn't eat more than four ounces of
> farmed salmon every FIVE MONTHS.
>
> The only salmon that's okay is wild salmon . . . which is,
> unfortunately, $18 a pound. Trader Joe's has it canned for cheap so I
> make patties with that, but for a guy on a budget grilled salmon
> fillets are, like the Dodo, ancient history.

TJ's also has smoked salmon, Portlock brand. I quite like the 'hot'
smoked, i.e., not the 'nova' smoked. It is expensive per pound, but
the packages are in the $6 -$8 range. A little goes a long way with
scrambled eggs and you can eat it with cream cheese on crackers and it
stretches out well without breaking the bank. -aem

> it stretches out well without breaking the bank. *

Thanks for the tip! I went to Paris recently and ate quite a lot of
smoked salmon, never understanding why it was so cheap. One place with
an $8 prix fixe lunch had a fantastic pasta with smoked salmon in a
white cream sauce. I've been dying to try fixing it at home.

"aem" > wrote in message
oups.com...
>
> wrote:
>> I've given up on salmon -- the Food Police have just scared me too
>> much. I just read that you shouldn't eat more than four ounces of
>> farmed salmon every FIVE MONTHS.
>>
>> The only salmon that's okay is wild salmon . . . which is,
>> unfortunately, $18 a pound. Trader Joe's has it canned for cheap so I
>> make patties with that, but for a guy on a budget grilled salmon
>> fillets are, like the Dodo, ancient history.
>
> TJ's also has smoked salmon, Portlock brand. I quite like the 'hot'
> smoked, i.e., not the 'nova' smoked. It is expensive per pound, but
> the packages are in the $6 -$8 range. A little goes a long way with
> scrambled eggs and you can eat it with cream cheese on crackers and it
> stretches out well without breaking the bank. -aem

At a Big Lots, a month ago, I found Portlock brand sitting there, smoked,
$7.95 a lb. It was no where near the expiration date. I was familiar with
this brand, living near Seattle for a few years.

Isn't the canned salmon Bumble Bee, Alaska Socket Red Salmon 'wild' salmon?
I thought it was/is.
I read sometime ago on their website that it is and the route the salmon
takes; a very impressive route, indeed.
Dee Dee

aem wrote:
> Nancy1 wrote:
> >
> > I don't know where you are, but there are serious warnings out about
> > "other country" (non-USA) farmed salmon; so I hope you are using wild
> > salmon.
> >
> Farmed salmon in the US is inferior, too. Whether it needs to be
> warned about depends on how you feel about antibiotics, hormones, food
> coloring, and the caged habitat. -aem

The warnings I saw were about toxins, and it was recommended that
persons of young adult age and younger should NOT eat farmed fish more
frequently than twice a year or so. Scary. It supposedly is bad
because farmed fish are fed fish oil which is culled from fish in the
wild, without regard to their respective home waters. Substituting
vegetable oil, which is done sometimes, doesn't give the farmed fish
their high beneficial oils.

N.

writes:
>
>aem wrote:
>> Nancy1 wrote:
>> >
>> > I don't know where you are, but there are serious warnings out about
>> > "other country" (non-USA) farmed salmon; so I hope you are using wild
>> > salmon.
>> >
>> Farmed salmon in the US is inferior, too. Whether it needs to be
>> warned about depends on how you feel about antibiotics, hormones, food
>> coloring, and the caged habitat. -aem
>
>The warnings I saw were about toxins, and it was recommended that
>persons of young adult age and younger should NOT eat farmed fish more
>frequently than twice a year or so.

Farm salmon is an abomination. They also feed them dye -- otherwise
they'd be more gray than pink. If you can't get wild salmon where
you are, eat a burger instead.

In article >,
tert in seattle > wrote:



> Farm salmon is an abomination. They also feed them dye -- otherwise
> they'd be more gray than pink. If you can't get wild salmon where
> you are, eat a burger instead.

Cooked meat is gray. That's what color it is.

Salmon in season has fed on shrimp. The shrimp eat the little pink
things. The shrimp turn pink. The salmon meat turns pink. That is
what people expect.

Chicken skin is white. People want yellow chickens. They feed the
chickens stuff to make the skin yellow. They use marigold flowers.

I don't know what they put in the feed to make the salmon pink. I may
not be too upset.

--
Dan Abel

Petaluma, California, USA

On Mon, 5 Dec 2005 20:50:17 -0500, I needed a babel fish to understand
"dwãçôn" ?> :

>The local supermercado has salmon at $2-off per pound, so I have been eating
>salmon and have some in the freezer as well.
>
>My typical routine... a little olive oil spray on the baking sheet, and then
>bake skin side down after dusting with either a pepper mix or Mrs Dash --
>and then covering with Tiger Sauce.
>
>The sauce caramelizes a bit, giving the fish a sweet/spicy/hot tang. I
>haven't tired of it yet!
>
>dwacon

mmm... getting my mouth watering for some salmon.
I usually buy a package of frozen salmon from costco.

What I usually do is take one fillet put a little lemon pepper, Toni
sacheries (sp?), homemade garlic butter, and 3 or 4 spears of
asparagus in a foil pouch (with a decent air pocket for steaming)
Put it in the oven at about 350 for 20 - 30 min (20 if asparagus is
fresh or canned, 30 min if its frozen)

when done, I place the salmon and aspagus on top of a bed of steamed
jasmine rice. of course pouring the remaining juices over the fish
and rice.

Oh, I think im gunna have this for dinner tonight.
----------------------------------------
"Any sufficiently advanced technology is
indistinguishable from magic."
- Arthur C. Clarke