tag:blogger.com,1999:blog-7173052990851751381.post3976453556858500334..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Broiled Salmon Glazed with Dijon and Rice Vinegar, circa 1988 - Do two ingredients count as a "recipe?"Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-7173052990851751381.post-82954824635163266812010-12-31T10:19:53.055-05:002010-12-31T10:19:53.055-05:00I tried this recipe today with a two modifications...I tried this recipe today with a two modifications. First, I always grill my salmon - sun, rain or snow. Broiling just doesn't compare if you have a choice or the willpower to stand in the rain.<br /><br />Second, I used chipotle Tabasco instead of sriracha. The slight smoky flavor that it added on top of the grilled salmon was, well - explosive! This is not an exaggeration...my mouth was watering with every bite.<br /><br />This will be a standard go-to sauce for grilling salmon in the future!Garyhttps://www.blogger.com/profile/06410181576690561840noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23995352705997493232008-01-15T19:36:00.000-05:002008-01-15T19:36:00.000-05:00Well, it worked! I went with a 1/2 tsp instead of ...Well, it worked! I went with a 1/2 tsp instead of full tsp of sugar, and made some guesses on the salt (dashes , not pinches).<BR/><BR/>The flavor was pretty good, but I think I could have done more salt and maybe even a little more sugar (just a tad). Also, I overcooked it (I'm paranoid about undercooking things) so it was a bit dry. NOT the recipe's fault :)<BR/><BR/>I should have kept a bit of the sauce for dipping, but just went with the Sriracha dots and it worked great (what a great pairing of flavors! My compliments :)<BR/><BR/>(Afterword: found this page for vinegar substitutions. Looks like it's 3:1 vinegar/sugar, so I was close.)choosehappyhttps://www.blogger.com/profile/13286179914749972868noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21800595595257929522008-01-15T19:00:00.000-05:002008-01-15T19:00:00.000-05:00good idea, seasoned RV has sugar and salt added. g...good idea, seasoned RV has sugar and salt added. good luck.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89035849211689567702008-01-15T18:24:00.000-05:002008-01-15T18:24:00.000-05:00I happen to have only "Natural rice vinegar" on ha...I happen to have only "Natural rice vinegar" on hand but will try this tonight and report back. It seems tangy (lacking the "seasoning", it's no surprise), so I'll probably toss in a tsp of sugar to help center the flavor.<BR/><BR/>Thoughts? I'll report back anyway :)choosehappyhttps://www.blogger.com/profile/13286179914749972868noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16576056061074742452007-09-21T18:19:00.000-04:002007-09-21T18:19:00.000-04:00excellent use of the culinary term "glop!"excellent use of the culinary term "glop!"Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41202487660795688132007-09-21T16:18:00.000-04:002007-09-21T16:18:00.000-04:00i also have a recipe like this but I use mayo. tr...i also have a recipe like this but I use mayo. trust me this works, it makes it so succulent, and moist. i just put the salmon filets on a lightly greased dish. Chop a couple of onions. Put the onions on the salmon, season(salt and pepper), then glop on the mayo. Bake until flakey and enjoy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68169246515082302382007-09-21T13:20:00.000-04:002007-09-21T13:20:00.000-04:00Thanks! You're the reason I do this... that, and ...Thanks! You're the reason I do this... that, and the fame and money.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62104757080771709582007-09-21T13:14:00.000-04:002007-09-21T13:14:00.000-04:00Hi Chef John, Im Jake from the Philippines. You ...Hi Chef John, <BR/><BR/>Im Jake from the Philippines. You know, I've always wanted to learn how to cook, but I never know where to start from because culinary schools here are pretty expensive. <BR/><BR/>But the moment I stumbled upon your Blogsite, I got inspired by your easy to follow yet very creative and mouth watering recipes.<BR/><BR/>I want to thank you for sharing your talent and knowledge to Chef wannabes like me.<BR/><BR/>You gave me hope and a good head start into entering the Culinary world. Thank you so much!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71772071724178040782007-09-20T14:56:00.000-04:002007-09-20T14:56:00.000-04:00Great photo! I like your artistic addition of the ...Great photo! I like your artistic addition of the hot sauce. Sounds like a great glaze!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5881119496685916322007-09-20T13:16:00.000-04:002007-09-20T13:16:00.000-04:00Brown yes! bright yellow, No!Brown yes! bright yellow, No!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58081092639248727422007-09-20T12:58:00.000-04:002007-09-20T12:58:00.000-04:00I love salmon with anything, I'll have to try this...I love salmon with anything, I'll have to try this. Will brown mustard work?Anonymousnoreply@blogger.com