Okay, I finally caved and bought a plank of fresh salmon for high dollar in the middle of cattle country. How should I prepare it?
A few times as I kid I've had it served with capers as a breakfast dish at a nice event and then at a hotel once. I really liked it that way. It appeared to be raw, or perhaps just smoked? It was supple and served cold.
Adam and Strawng made a good point in another thread about canned destroying the texture, so I want to be careful to prepare it the right way and also make a treat of it. Suggestions?
A few times as I kid I've had it served with capers as a breakfast dish at a nice event and then at a hotel once. I really liked it that way. It appeared to be raw, or perhaps just smoked? It was supple and served cold.
Adam and Strawng made a good point in another thread about canned destroying the texture, so I want to be careful to prepare it the right way and also make a treat of it. Suggestions?
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