Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Large olive wood salad bowl — toss and serve at the table
Complete seafood technique — filleting, sauces, species guide
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Long oval pan with rack — poach whole salmon, trout
Large olive wood salad bowl — toss and serve at the table
Complete seafood technique — filleting, sauces, species guide
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
You're reading one of recipes available free. Full library with Gastronome.
Note that the fish can be baked, steamed or poached until the flesh flakes apart (my cousin poaches the mackerel with crab boil seasoning but I usually bake or grill my fish slathered in Cajun seasoning). Leftovers are perfect for this recipe. For the salad, toss the apples, celery and pecans with the lemon juice and the salad dressing. Once the crunchy parts are thoroughly mixed with the dressing, fold the flaked fish in to the mixture (to keep the chunks from breaking up too much during the mixing). Season to taste. Best served on a bed of crisp greens with brown bread and butter.