Thursday, August 2, 2012

Tamara's Exquisite Salmon

This is a nanner, nanner post.  Like I have a friend-who-is-an-executive-chef nanner, nanner.

We had a very big piece of salmon and needed to cook it.  It was a gift from our cousin and since we don't do a lot of fish on the grill, truly had no idea how to cook it.

So, for recipes, I turn to Tamara.  Not All Recipes.  Not cooking sites.  Not even Twitter.  Just Tamara.  Here was her recipe:

Usually a couple tablespoons olive oil, half  a lemon at least 1 tablespoon soy sauce because you won't be using salt, 2 tablespoons ginger, sometimes I wash it off a bit to remove some of the sugar...

Recipes pour out of her like magic.  Because I am NOT a cook I needed a little more direction.  Here is how we made it, with measurements.

1/2 bag crystallized ginger, minced
juice of a whole lemon
1/4 cup olive oil
3 T soy sauce
Big honking piece of salmon

Paul cut the salmon into small pieces. We marinated it for 2 1/2 hours.

From Salmon
From Salmon
From Salmon
From Salmon
From Salmon

Paul grilled it to perfection - about 7 minutes total.  Skin came right off.  There was nothing left of the salmon.  All gone, in our bellies.
From Salmon

Oh my goodness, you have to try this.

- a couple other suggestions she had:
for a little sweeter taste, use the whole bag of ginger, cut in chunks;
or add a tablespoon or two of maple syrup;
and/or use lime instead or with the lemon;
and/or use Vidalia onion or 1/2 teaspoon of sesame oil;
My preference is the maple syrup. (Duly noted)

Thank you my friend.


Tamara Del Valle said...

It's my extreme pleasure to offer my modest kitchen experience to those who like to cook or to cook for those who like to eat. Beautiful photos, I'm so glad you enjoyed this, I might just make this myself tonight!

Deirdre Honner said...

Thanks for sharing such a wonderful meal!

We thank you. Our bellies thank you. :)

Karen said...

Uh, yum!

Paul's Blog said...

As Dee is well aware, I am not much of a fish eater, but this salmon was amazing! Thanks again, Tamara, for your recipe.