Comments on: Leftover Salmon Pasta

By: Kasseopeia

Kasseopeia — Tue, 11 Feb 2014 13:40:37 +0000

Kulang ang salmon? Add some greens – Gejo’s young spinach or some kale would be perfect :)

Inggit ako sa salmon-flavored pasta!

By: yan

yan — Mon, 10 Feb 2014 13:22:54 +0000

hi marixie and eva!! thank you for the detailed instructions. Really helpful and inspiring too. Cant wait to start cooking. :)

By: cucharatenedor

cucharatenedor — Mon, 10 Feb 2014 08:53:08 +0000

loos really good! that hint of salmon pink is so tempting! :)

By: Eva Mondragon

Eva Mondragon — Sun, 09 Feb 2014 22:04:19 +0000

Yan – Whenever I can get a hold of salmon head and bones with lots of meat on them, I always make fish soup with miso. I just saute lots of garlic, onions and tomatoes. Add miso – depending on how much miso taste you want – I usually put in about five or six tablespoons. Add water and let it boil. Add the salmon and put in your seasonings – salt, ground pepper, etc. Add lemon or tamarind juice. Add mustard leaves or spinach. This recipe is also good with striped or sea bass.

If you don’t want to make it into soup, all you have to do is just add a little bit of water, then you can eat it with rice. The only reason that I always make soup with fish heads and bones is because it’s a complete meal by itself.

By: Marixie

Marixie — Sun, 09 Feb 2014 12:23:39 +0000

To Yan, here are some tips to recipes for fresh salmon: since salmon is a naturally fatty fish, deep frying won’t do it any justice. Believe it or not, sinigang na salmon with tamarind ( the more sour, the better to cut its fattiness) is light, very healthy ( no extra oil needed) and very tasty. Poached salmon with dill is also very light and wholesome ( I stay away from using dill with cream), and lastly the only indulgent salmon dish I do s this: season salmon with salt and lots of ground pepper, then bake at 350 degrees F, uncover red, till done. Take it out of the oven. In a small saucepan, melt a stick of butter , lower the temp ( or take it out f the fire completely) then add 1/2 to 3/4 cup of balsamic vinegar. It will sizzle aggressively so wear protective oven mittens! Pour this mixture over your baked salmon. It is divine!! Here’s a caveat though: if you are using “wild caught” salmon, they tend to be less fatty; in this case, when you bake them they have to be covered ( with tin foil) lest they dry up. I live in the USA and most of the salmon bought in groceries here are farmed salmon from Canada. They are extremely big and fatty ( hence very suitable for sinigang recipe).

By: yan

yan — Sun, 09 Feb 2014 03:19:10 +0000

by the way i got the pink salmons at php62.50 per kilo.

By: yan

yan — Sun, 09 Feb 2014 02:03:33 +0000

hi mm and mm readers, i got hold of 8 kilos of pink salmon with bones. have tried slow cooking and deep frying them, any other suggestions? :)

By: Eva Mondragon

Eva Mondragon — Fri, 07 Feb 2014 12:56:25 +0000

Leftover salmon is also great with omelette. For a salmon dip, I just add a little mayonnaise, ground mustard and chopped red bell peppers (the one in the jar). It goes well with crackers or sliced French bread.

By: Gigi

Gigi — Fri, 07 Feb 2014 04:49:43 +0000

I’d like to try this, looks yummy. What kind of cream, and how much should I put per 100gm of pasta? Thanks!

By: ami

ami — Fri, 07 Feb 2014 00:30:22 +0000

I agree with rp, capers might have done the trick. Cibo has a dish similar to this with capers.