Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Karen's Corner
User Name
Password
Register FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Sun, Mar-18-07, 17:06
cartersg1's Avatar
cartersg1 cartersg1 is offline
Senior Member
Posts: 468
 
Plan: LC combo
Stats: 223/211/150 Female 5ft.4in.
BF:
Progress: 16%
Location: NE OH
Default Some "fishy advice

Hi, Karen! Here in Ohio, I only have access to Atlantic salmon or, horrors, farm-raised salmon! I dearly want my husband to try salmon - he just thinks it's too strong and I'm wondering what would be a good way to prepare it for a non-believer!!! I'm wondering if a tossed salad with a bit of grilled salmon might work?? Start him off with something small in case he doesn't like it? I make wicked good salmon cakes (canned Alaska salmon can be bought locally) but I'm not sure he'll eat them. I love them for breakfast with a light cream cheese sauce.

My MIL always made salmon cakes from canned salmon and they were "strong" and not terribly appealing but I did choke them down on vacations there. That's his only experience with salmon. I can see why he doesn't like it, if that's all he knows. MIL is a decent cook, just not with salmon! It's almost the only item she doesn't make well - other than the idea that food that is good (healthy) for you has to be...bland. FIL has GBS and MIL has diabetes - she still thinks seasonings, outisde of salt and pepper, is not a good idea. But it's edible food. I do a lot of cooking when we travel to see them.

In any case, short of shipping Pacific salmon, what would you recommend? Thanks!
Reply With Quote
Sponsored Links
  #2   ^
Old Fri, Mar-23-07, 14:35
Karen's Avatar
Karen Karen is offline
Forum Founder
Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
Default

If you're trying to get DH to enjoy salmon, wait till salmon season starts so you can get really good, fresh, salmon. Frozen salmon - unless it's been frozen whole using proper methods and stored under the right conditions - takes on a flavour that is similar to castor oil and the flavour increases the longer it is frozen.

A simple sauce would be dill, sour cream, mayonnaise and lemon. Not too out there and tsaty.

Karen
Reply With Quote
  #3   ^
Old Fri, Mar-23-07, 16:41
Dodger's Avatar
Dodger Dodger is offline
Posts: 8,251
 
Plan: Paleoish
Stats: 225/175/175 Male 71.5 inches
BF:18%
Progress: 100%
Location: Longmont, Colorado
Default

Quote:
Originally Posted by Karen
If you're trying to get DH to enjoy salmon, wait till salmon season starts so you can get really good, fresh, salmon. Frozen salmon - unless it's been frozen whole using proper methods and stored under the right conditions - takes on a flavour that is similar to castor oil and the flavour increases the longer it is frozen.

A simple sauce would be dill, sour cream, mayonnaise and lemon. Not too out there and tsaty.

Karen
I froze a large piece of salmon once. After it thawed out, the texture was strange and I ended up giving it to the dogs. They were very happy, I wasn't. I don't freeze salmon anymore.
Reply With Quote
  #4   ^
Old Sat, Mar-24-07, 07:10
cartersg1's Avatar
cartersg1 cartersg1 is offline
Senior Member
Posts: 468
 
Plan: LC combo
Stats: 223/211/150 Female 5ft.4in.
BF:
Progress: 16%
Location: NE OH
Default

Hi, gang! I will give it a try. One of our local stores will order Pacific salmon in season amd it does ship frozen. They will thaw it and fillet it for me, which is nice, and I just haul it home. I like the sauce idea - something to balance the taste of the fish. And if he doesn't like it, I will have tilapia on stand-by. My DD and I love salmon and we will eat it. THANKS!! Cheers!
Reply With Quote
  #5   ^
Old Sun, Dec-23-07, 10:35
ruthla ruthla is offline
Senior Member
Posts: 2,011
 
Plan: Protein Power
Stats: 190/169/140 Female 62 inches
BF:
Progress: 42%
Location: New York
Default

If you prepare salmon for yourself, could you maybe prepare salmon for yourself at a time that he eats something else (say, at breakfast when he's having eggs or cereal or whatever he normally eats for breakfast) and let him taste a bite or two of yours?

This way, if he likes it you can make it next time for both of you, and if he doesn't it won't go to waste and he won't go hungry. Alternatively, make enough for 2 and plan on eating the leftovers yourself at another meal if he doesn't like it.
Reply With Quote
  #6   ^
Old Mon, Aug-01-11, 12:41
EQUINAUT EQUINAUT is offline
New Member
Posts: 3
 
Plan: my own
Stats: 311/300/175 Female 5feet 3 inches
BF:
Progress: 8%
Location: hamilton ny
Default salmon for sushi

I know this is an old thread but as I am a new member, and a sushi chef by profession, I would love to clear up some misconceptions about farmed salmon.
Like all things...there is good and bad. It is always good to trust your fish purveyor and the quality of what he sells. FARMED SALMON is the best choice for sushi chefs without professional experience. Most good fish farms today will guaranty their fish to be parasite and bacteria free). It is the only Salmon I serve in my restaurant, and everyone raves about it.
Salmon, especially wild salmon, can have parasites and worms from fresh water. If the farm salmon comes from a clean farmed source, it is wayyyy less likely to contain these parasites. Also, farmed salmon is more likely to be fattier, which means a richer and milder taste...Less fishy. There is a ton of misinformation out there. If you look for bargain fish...it is what you will get...One should never look to eat cheap sushi or sashimi... of any kind.
If your fish purveyor cannot guarantee that your salmon is bacteria and parasite free, then you should lightly cure the fish for a day under refrigeration (many explanations on line for this process) then rinse, dry thoroughly and wrap tightly in freezer plastic and deep freeze for at least a week in small hand size portions.
Remember...Once your fish is out of water...you never want it go back in again... rinse briefly, dry completely, wrap tightly.
Reply With Quote
  #7   ^
Old Mon, Aug-01-11, 14:56
Seejay's Avatar
Seejay Seejay is offline
Senior Member
Posts: 3,025
 
Plan: Optimal Diet
Stats: 00/00/00 Female 62 inches
BF:
Progress: 8%
Default

Emeril's salmon-stuffed baby red potatoes. If you are on such a low carb plan that even scooped out potatoes are a problem, just scoop them really thin. http://abcnews.go.com/GMA/recipe?id=7009730

Or, salmon hash with turnip and rutabaga.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 04:12.


Copyright © 2000-2017 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.