Comments on: Broiler alert: salmon

By: Butter, browned « The Idler

Butter, browned « The Idler — Mon, 21 May 2012 13:01:31 +0000

[…] to keep myself from losing all the health. I normally sauté some zucchini in olive oil when I make honey-soy broiled salmon, but otherwise I have no idea what to do with it. I found this recipe for gnocchi with zucchini […]

By: How to equip your kitchen « The Idler

How to equip your kitchen « The Idler — Mon, 05 Sep 2011 13:03:49 +0000

[…] the spirit of Labor Day, I’ve done as little cooking as possible. I did cook up some salmon for the boyfriend, so that he doesn’t completely despair that I’ll ever cook him a nice dinner […]

By: April 1, 2011 « The Idler

April 1, 2011 « The Idler — Fri, 01 Apr 2011 13:04:38 +0000

[…] No longer a novice, Jill Kolongowski takes on honey-glazed salmon under the broiler. With couscous. Before you start hating her, read “Broiler alert: salmon” […]

By: March 31, 2011 « The Idler

March 31, 2011 « The Idler — Thu, 31 Mar 2011 13:02:07 +0000

[…] No longer a novice, Jill Kolongowski takes on honey-glazed salmon under the broiler. With couscous. Before you start hating her, read “Broiler alert: salmon” […]

By: March 30, 2011 « The Idler

March 30, 2011 « The Idler — Wed, 30 Mar 2011 13:03:34 +0000

[…] No longer a novice, Jill Kolongowski takes on honey-glazed salmon under the broiler. With couscous. Before you start hating her, read “Broiler alert: salmon” […]

By: Jill Kolongowski

Jill Kolongowski — Tue, 29 Mar 2011 02:12:30 +0000

In reply to deepa. I should just leave the skin on. But it was pretty enjoyable to just be able to eat it straight out of the oven. Thanks for the recipe!

By: Jill Kolongowski

Jill Kolongowski — Tue, 29 Mar 2011 02:11:32 +0000

In reply to Lindsey.

I too love sushi of the salmon variety, especially if it’s spicy. Maybe I’ll try to make sushi (although due to the rush of panic I just got while I wrote that, I’m probably better off leaving that to the professionals).

The best thing about this recipe was the sauce–I made zucchini too and just dumped the extra sauce all over everything. I’m thinking of using it as a salad dressing.

Thanks for the new recipe! I should try other kinds of fish than salmon. If I’m brave enough.

By: Jill Kolongowski

Jill Kolongowski — Tue, 29 Mar 2011 02:08:46 +0000

In reply to Gavin Craig. I'd heard the same, although I think I'm extra-sensitive to it. I think about that claim the same way I think about people who say "But you can't barely taste the onions." You can.

By: Lindsey

Lindsey — Mon, 28 Mar 2011 23:32:40 +0000

This sounds delicious… even though I prefer smoked or sushi grade (yes, raw, because I’m a bear) salmon.
This also reminds me of an Alton Brown recipe I tried long ago: http://www.foodnetwork.com/recipes/alton-brown/red-snapper-en-papillote-recipe/index.html
It worked very well and was very tasty, but we made too much and I’m weird about left overs sometimes, so it never really worked it’s way into my repertoire of recipes. Maybe you’d like to give it a shot?

By: Gavin Craig

Gavin Craig — Mon, 28 Mar 2011 16:01:49 +0000

I can second cooking with the skin on. You get a bit of extra flavor, and the fish separates from the skin easily.

My grandfather always used to say that fish shouldn’t smell fishy. If your fish smells fishy, you’re buying a bad fish. He was, of course, correct.