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What’s your preferred method of cooking salmon?
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Cold smoke (when I have time). I usually broil it.



https://www.amazon.com/Grill-Smoker-...moke+generator
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Pan seared.

Skin on, brine for 30 minutes. In. COLD skillet, spread some salt and pepper, lay skin side down. Turn stove to medium to medium high, cook for 5-6 minutes till skin is brown and crispy. Flip, cook another 5-6. Rest for 5.
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cold smoke

Have not Sous Vide'd yet but heard good things
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Sous vide would be my second favorite. If it’s skinless, sous vide.
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I've done something not quite as elaborate ... and it's a solid cook.
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Here's a great video. Please note, this is a 2-day process. I don't have a vacuum machine, but this is close to how I do it.


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Baked, broiled or grilled. I have an Asian salmon recipe, a traditional dijon/tarragon with lemon recipe, and one that uses a creamy dill sauce.

I don't like it cold. I don't care for smoked — or any smoked fish, chicken or turkey.
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BucEyedPea to bad..
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Made another batch of that Alfredo gravy for a garlic toast dipper. Ran the whole sauce through the Vitamix to try to stabilize the emulsion. We’ll see how it holds tomorrow.
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Can I get that joint at the Wal-Mart?
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You can't buy Vienna anything in LA. Freddys burgers and a couple of places in NOLA, sell just dogs. I think Wal- mart deli meat is their own brand.

https://i5.walmartimages.com/asr/ce4...0&odnBg=FFFFFF

I have never seen Vienna brand fresh corned beef. Looks like Amazon has sold it. In KC it was Boyle's.
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Is that Walmart one not already cooked to be sandwich meat? I would assume I need a raw one to make the corned beef dish that Baby Lee made, right?
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Yeah you dont want that its a precooked deli pack. Be good for corned beef sammies on spur of the moment.

My mom when I was young would buy a brisket flat and pickle it herself till she got older then it was always Boyles. Myself I just buy whats on sale with good results.
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