Pica

What? what, what, what?

Pica

What? what, what, what?
You ruined a good piece of salmon using a JAR of sauce ? Mamma Mia!!

Oink

That's what I was thinking. A simple white wine sauce should be all you need. If its just going over the fish rather than in the pasta, then do a lemon dill or tarragon sauce. Coupled with some lightly steamed broccoli or asparagus and you're in business.

BristolUK

If it was a good piece of salmon I'd have done it differently.

This was just odd pieces that the store up the road does cheap.

Oink

I've often scraped the salmon backbone after filleting the fish as there is a lot of meat left. It makes great meat for salmon burgers.

Pica

Salmon mousse- yum!

Oink

Nice touch. In the summer we catch the deep red meat Chinook salmon. That would be perfect for a salmon mousseline, maybe with a lemon-dill aioli drizzled on top. That would be nice.

BristolUK

Way too rich for me. In taste, not in pocket.

caretaker

As if there was ever any doubt, I thought about salmon burgers, thawed out the little cryovac'd filet that's been around for ages and changed the oil in my fryer. I can slither the skin off (it still looks great), dice it and mix with onion, some cracker crumbs and half a beaten egg then egg and bread the outside of the patty.
Manhattan style clam and squid chowder and salmon burger and chips. One more lmnhrt&eggnog then I'll do it.
Edit: No, changed my mind, I can chuck it all in the fridge and have it for breakfast. Same meal different wine. :-) maybe just a small chowder now..

Pica

Light and elegant with some fresh baguette and a bottle of refreshing white vino.
Go on... live dangerously

Oink

While the restaurant wasn't much, their Sriracha chicken wings are brilliant.

BristolUK

Google just reported an increase in hits for 'Sriracha'

Pica

if it's hot I will eat it � ����� ����

Flogger

Liver n bacon

caretaker

Grey Cup? Chili, and one or two of those corn fritters from breakfast.