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Salmon and Avo Salad

Last night something similar, although not as momentous as the spinach soup, but equally unplanned, happened with my avocado salad and salmon steak.

I usually marinade my salmon steaks overnight in a mixture of soya sauce, white grape vinegar, plenty of grated ginger (about one inch or more in diameter), three tea spoons of sugar and two cloves of garlic. The final marinade after the overnight soak tastes very much like sushi.

Usually I discard the marinade as it is too salty of course. But last night before I cooked the salmon, I had cubed half an avocado, not sure what to mix with it for a salad. I had set it aside, then while the salmon was cooking (I usually under cook it slightly so it's moist inside), I thought to make a salmon salad with cubed avo and cubed salmon mixed together. Then added a little bit of the marinade for flavour. It turned out delicious. Cool

3 blog comments below

You are just making me hungry - look out refrigerator!
standready on Tue Jan 15, 2013 11:40 pm
That sounds like something I could totally make... except I'm not very good at cooking salmon. I never know what temperature to cook it at or for how long. Do you flip the salmon? How thick was the salmon steak (possibly a silly question)?
TheGremlyn on Tue Jan 15, 2013 11:52 pm
I'm really bad at cooking and only started this in June. My first efforts with cooking salmon was with using a grill. It was not too bad, but I never managed to get the salmon to be moist with grilling. It always turned out tough and dry. So changed to frying the salmon in a non-stick frying pan with a little bit of coconut oil. The salmon steaks are about an inch thick and maybe four or five inches long. I wait until the oil is really hot, and then "fry" the salmon quickly on both sides maybe twice, for three or four minutes total cooking time. If you're unsure whether it is done, you could cut into it while cooking to see how well done it is in the inside. I like it to be slightly pink in the inside.

The marinade, particularly if done overnight takes care of any need for salt or additional flavouring. I usually discard the marinade, however with the salad thought to use a few spoons of it and it worked out very well.
deanhills on Wed Jan 16, 2013 11:36 am

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