Comments on: Baked Salmon & Shrimp with Butter & Dill a la Marketman

By: joyce

joyce — Thu, 23 Feb 2012 09:48:49 +0000

I love that you include estimated cost per dish and per person when blogging about your recipes. Home-cooked meals are the best!

By: MyExpatMommy

MyExpatMommy — Wed, 22 Feb 2012 11:16:15 +0000

agree with you 100%, may sound like an anti-consumerism advocate, but really just a DIY mom! :) we also don’t eat out much unless circumstances call for it or the food must really be so special.
baking is also one of my favorite ways in preparing fillets of fish, but your photos look so much more delicious, hehe!

By: RobKSA

RobKSA — Wed, 22 Feb 2012 05:17:34 +0000

very timely, i also bought a whole salmon, thanks MM!

By: cora

cora — Wed, 22 Feb 2012 03:21:20 +0000

marketman: sorry for not including the thickness gauge of the salmon, 1 inch at 400F for 16 minutes. hope that helps.

By: PITS, MANILA

PITS, MANILA — Wed, 22 Feb 2012 00:51:18 +0000

like you, we don’t eat out often. in my mind, better pa our food at home than those outside. but if it’s a dish na super-hassle to make, we eat out. so many times, i’m sorry pa to have gone out to eat. the rice is usually not that good, i’m so tempted to bring my own! there was a time when the restaurant charged us for japanese rice which wasn’t even close to that variety.
your photo is so inviting. and it can be served for the holy week … today being ash wednesday. i’m thinking naman, regarding abstaining from meat as a sacrifice … is having this dish a sacrifice since it’s not meat? most probably not … hahaha!

By: Kasseopeia

Kasseopeia — Tue, 21 Feb 2012 16:36:07 +0000

Yahoo! Now I have two more reasons to buy a whole salmon at the market: gravlax and now this! I’m making this for my housewarming party! =)

By: Footloose

Footloose — Tue, 21 Feb 2012 11:57:02 +0000

That’s a logical step since besides lechon, Cebu is also famous for fish, danggit and roadside grilled fish. In fact, vendors tending to fresh looking fish hissing over their portable grills and the towers of otap tins on the dockside are the first images that come to mind when I recall my passage there.

Would not at all mind forsaking Zubuchon for a limited time for say, escaveche or your sarciadong daing from 2006.

By: Marketman

Marketman — Tue, 21 Feb 2012 11:35:28 +0000

Footloose, it is imported frozen from the Pacific Northwest, I think. Speaking of meatless fridays, we have introduced a few seafood dishes at the restaurants for the lenten season… I wonder if we will be empty every friday for the next 40 days… :)

By: Footloose

Footloose — Tue, 21 Feb 2012 11:08:15 +0000

Fat Tuesday, what an opportune time to bring up a typical lenten fare. Although many have dropped all pious practices a long time ago, the last vestige of any strict Catholic upbringing, I notice, seems to be that of meatless Fridays. Still healthy and chastening even for lapsed heathens.

But where is the salmon from?

By: Marketman

Marketman — Tue, 21 Feb 2012 09:07:12 +0000

cora, a slice of salmon or fillet of salmon can very dramatically in size and thickness, so its hard to determine the best cooking time unless you have uniform slices or pieces of the fish every time you cook it. But as I said earlier, better to err on the undercooked side and check it rather than overcook it…