Carnie

Salmon?

19 posts in this topic

I am not a big fish eater.  Pre-surgery was fish sticks or filets breaded/fried.  I tried salmon once a long time ago and I didn't like it but I want to try again.

Anyone here fix it?  If so, suggestions on how to make it flavorful?  

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I haven't been able to eat meat of any shape or form since my RNY - regardless of how it's prepared but I tolerate fish/shellfish so I generally eat it at least once a day.

I like to cook my fish in a cast iron skillet (brushed with EVOO), or, I like to shallow poach it.  That consistently produces a moist end product and is especially good for salmon as it's as good cold as it is warm which is ideal for a WLS patient so I cook 2 or 3 pieces at a time so I've always got some ready to go in the fridge.  

This is the recipe I use (you can omit the wine if you want but it really does help the flavour).  I use it with other lean fish like tilapia, cod, sole, haddock, snapper, trout, halibut or shrimp (I often add a few shrimp when I'm poaching fish.  They're always welcome as a snack). 


1 to 1½ pounds salmon fillets, pin bones removed
Salt
½ cup dry white wine (a good Sauvignon Blanc)
½ cup water
1 shallot, peeled and thinly sliced or a few thin slices of onion
Several sprigs of fresh dill or sprinkle of dried dill
A sprig of fresh parsley
Freshly ground black pepper
A few slices of fresh lemon to serve


Read more: http://www.simplyrecipes.com/recipes/poached_salmon/#ixzz3xVxdZdBS

This is another good way of cooking fish/shrimp to keep it moist:  Fish en Papillote (in paper or foil)

 

 

 

GAviv likes this

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As popular as salmon is, if you didn't like it before, you may not like it now, and you may want your forray into increasing your fish consumption to be a different variety.

I don't like salmon. I've never liked salmon. I thought at first that I didn't like sushi. I do like sushi but didn't know it, because the people I was with the first couple of times I tried it recommended rolls made with salmon.

I do like tilapia, which is mild and commonly available. My favorite variety of fish is haddock. I've recently discovered a variety called barramundi that I really enjoy. I tried branzoni last week, and it was pretty good. As I recall Chilean sea bass is pretty good, but a bit oily for my tastes. I also like tuna (esp sashimi) and swordfish. And that's just off the top of my head.

But I don't like salmon, and it's okay if you don't either.

Caspian likes this

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try tilapia first.

drizzle some olive oil, pepper, garlic to taste.

i wrap my fish in foil and bake it that way. It seems to stay more moist.

Marie1 and duffman27 like this

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Thanks for the tips.  I'll be experimenting to find one I like!  I can do haddock without breading but the last time I tried cooking it myself I overcooked it and it was really dry.  I need practice!

Thanks again!

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I eat fish on occasion but it isn't my go to.  To me it just all tastes the same no matter what type or how its prepared.  Maybe there will be a great recipe posted here that will finally get me excited about fish.

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carnie

 

try shrimp. I eat shrimp 2 or 3 times/ week.

cold with a dab of cocktail  sauce or hot as scampi over steamed zucchini.

Marie1 and Carnie like this

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Spunkycat that shrimp scampi with the steamed zucchini sounds good! Did you use the veggeti to make it into noodle zucchini? ( I think that is what it is called!) 

duffman27 likes this

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I like talapia with garlic and a lot of lemon juice in a foil packet on the BBQ pit. Very good and moist! Or in the oven with a little parmesan cheese sprinkled on it and garlic salt. Something to try.

Edited by Marie1

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I did not spiral the zucchini. Cut it into thin rounds, then steamed them, I find the garlic and other juices from the shrimp

sop up the juices when you make scampi.

Marie1 likes this

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Sounds wonderful! Thanks. :D

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I used to eat salmon a few times a week before WLS, now it's tough since it doesn't always sit well. Usually, I like it with citrus, prefer OJ. Cold fish sits better for some reason, I like the Alaska cod I get at TJ's.

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Tilapia is so mild you can do just about anything with it. Seasoning with cayenne and drizzling with sesame oil comes to mind.

tmcgee and Spunkycat like this

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Tilapia is so mild you can do just about anything with it. Seasoning with cayenne and drizzling with sesame oil comes to mind.

I like the idea of sesame oil, especially the hot stuff -- think dopamines!

Spunkycat likes this

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I took my son back to college yesterday and we went to TGI Fridays for dinner.  I chose Mahi Mahi.  Never had it and it was nice.  I'll eat it 2 more times before it's gone!  I wonder if eating shrimp is an ok thing for me now.  I'm just under 2 months post op.  My nutritionist plan says soft fish.  I don't think of shrimp as soft, but if I took small enough bites and chewed to mush I wouldn't think it would hurt.

I do like cold shrimp, not hot though.  I don't know why I have never been able to eat it warmed.

Thanks for the ideas everyone!

 

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carnie

buy a bag of cooked frozen shrimp. Take 2 or 3 and put  them on a plate or in a bag. I sometimes defrost them under  cold running water in the sink. They are greatas a quick, lunch dinner or snack.

Carnie likes this

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I was able to eat shrimp after a few months, I prefer it cold as well, but sometimes I stir fry shrimp with Chinese vegetables and "Mongolian Fire Oil" which is the same thing as spicy sesame oil.

Carnie likes this

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I like my fish a couple of ways - broiled or grilled with salsa on top ( thanks greer)

I also like it grilled with a little spray butter and dill or spray butter with lemon pepper seasoning..

I love shrimp scampi with zucchini noodles..

GAviv, tmcgee and Marie1 like this

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I like my fish a couple of ways - broiled or grilled with salsa on top ( thanks greer)

I also like it grilled with a little spray butter and dill or spray butter with lemon pepper seasoning..

I love shrimp scampi with zucchini noodles..

Try salsa verde if you haven't already. I love it from a real Mexican source, and the Trader Joe's version is good as well.

duffman27 likes this

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