Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tips for Lamb and Salmon please.

No, not together!

Most folks I know love salmon. I don't. I can't say I dislike it, but it's just eh, take it, or more often leave it. I think I'm getting as fresh as can be gotten in these parts. Need some recipes for a non-salmon lover to develope a taste for this fish.

Lamb? Well, I love venision, and I hear others say how venison is "gamey". I don't even know what that means really. Lamb though, if I was to say how it tastes to me...I guess "gamey" is what would come to mind. I see leg of lamb roasts in the store and it looks soooooooooo good to the eye, but it's so very strong in taste. Tips please? I really have my heart set on loving a roasted leg of lamb that is succulent and juicy, but I'm scared to spend the money and trouble to do something I'm going to hate.

Oh, man, you'd love my mom's salmon en crout. Out of this world. I will see if I can dig up the recipe for you.I will give you the recipe that my family has used for leg of lamb at least since I was a kid in the 1960s. It's a family favorite.

First stuff some garlic slices into one inch knife cuts here and there over the surface. Then marinate the leg in a mixture of lemon juice, a little grated lemon zest (only the yellow), fresh chopped rosemary (I have a bush of it in the yard), crushed garlic, olive oil, salt and pepper, over night. Then in the oven, fat side up (on a roasting rack) at (a pre-heated) 450 for 20, then down to 375 till the innermost part is about 142 degrees. Pull it out and let it sit 20 minutes while you make the gravy from the drippings.

Gravy: Pour drippings in a fat separator, and then (mostly fat free) into a sauce pot. Pour sherry into the roasting pan to get the remaining bits loose. Add sherry and some meat broth. and bring to a low boil. Salt to taste, then gradually stir in a pre-mixture of cool water and corn starch until gravy is desired consistency. Pour through a strainer to remove solid bits. Serve over sliced lamb, which is now cool enough to slice without losing all its juices.

This comes from the ceramic site but easily doable in an oven or grill.

Leg of Lamb
Description: Boneless Rolled Leg of Lamb (EVERY BITE IS SENSATIONAL)
Ingredients: � 1 Leg of Lamb Roast � � tsp Sage
� 3 Tbs Floor � � tsp Marjorm
� 2 Tbs Olive Oil � � tsp Pepper
� 1 Tbs Salt � � tsp Thyme
� 2 Clove Crushed Garlic
� � tsp Ginger

Instructions: Mix ingredients into a paste.
De-bone the roast and flatten it.
Spread � of the paste onto the flattened roast.
Roll up the roast into a sausage shape and tie off every 1 in. or as required to hold shape (more is better when it comes to serving).
Spread the remaining paste on the outside of the roast.
Cook indirect over plate sitter, etc. at 350 degrees until done.
About 1 hour for a 4 lb. roast.
Do not over cook medium to medium rare is best.

TRH,

That looks and sounds amazing!

pillpeddler,

Yours sounds good as well, even if a bama fan posted it. I hope to get a few here and find a commonality among them and see from there. But, this paste thing (sort of a semi-wet rub thing) is sort of the direction I was contemplating.

I've got to tell you, I don't like lamb. I think it has an unpleasant tallowy taste. I do like salmon. I buy wild salmon, and grill it one of two ways. One is to salt and pepper the salmon and cover it with lemon and dill. Oil the bbq grate and slap it on. Flip the salmon and do the same with that side. The second is to coat it with a mix of soy sauce and brown sugar and grill. The sugar darkens and crisps it up and i like it like that too.

Salmon is YUMMY......Lamb, and duck is YUCKY! (But you already knew I would say that!)

My fish monger told me today that the wild salmon is coming in next week. I bought Swordfish today for $8 a pound and, for comparison, the wild King Salmon will be starting off at $12. I still buy a bunch and vacuum bag it for the Fall and Winter. I made three bags of Striped Bass the other day fresh from Narragansett Bay and even though I'm about done buying codfish, I'll still pay for King Salmon. It's the king of fishes.

280, for the salmon, mix some guinness draft in the bottle and some brown sugar together and simply baste the salmon while grilling. I have had so many compliments from non salmon folks on that salmon!

Have to differ. The unquestioned king of fishes is pompano. It's the prime rib of fish. So delicious. You cook them whole in the oven. First cover with flour/salt/pepper, then in the oven at a very hot setting for like fifteen minutes until golden brown. Then you pull the skin back, and the meat is the best tasting fish you've ever had. Doesn't need anything else.

Sablefish is so far superior to either pompano or king salmon it is ridioulous to consider either food!

A friend said if he had known about smoked black cod (sablefish) in college he never would have smoked his first joint! Lightly brined and then smoked as cold as possible for an hour or so, then broiled for just a minute or two. It is incredible. It is also bulletproof in storage.

Yelloweye rockfish is another fantastic fish, but it does not freeze well.

Rob, I am surprised the wild salmon is only 12 bucks so early in a poor season (Late but not poor actually, bu tthey have no proof yet). I am hearing numbers a LOT higher.
art

Art, evidently you have not had a good smoked mullet!! Now THAT is superior eating.

Oh man either Big Eye Tuna or Snapper has to be the king of fish for me but I haven't had pompano since I left Fl.
Sam wasn't the smoked mullet a song by Billy Ray Cyrus?

Have to agree! And also from the Gulf of Mexico, grouper, scamp, snapper...all rock!

Thanks y'all for the tips.

You need to get one of them Mauvail copper pans and cover that fish in a crust made with whipped egg whites and salt then bake it..... or may en papillote which works fantastic with salmon, white wine and julienne veg.

You guys are getting exotic here. I live on Narragansett Bay. All we get here is cod, haddock, pollack, tautog, striped bass, swordfish, mako shark, marlin, farm raised: catfish, salmon, and steelhead trout. We get pompano - we call mahi mahi (my friends like it and eat it out on the tuna grounds - no leftovers)and things like king and sockeye salmon a few days a year. We are lucky in the shellfish department though. We got lobsters yesterday for $7 a pound.

My friend has 2 salmon boats in Homer, and he has King Salmon flash frozen at the dock. He packs them in dry ice and next day airs whole fish to his Mom and Dad here in RI. I've gotten a steak and a home baked loaf of bread every Christmas since I was a kid and it's always been the best, my favorite fish. My friend puts pieces of cherry on the grill and cooks salmon with the lid down. I like it plain like that. I've tried teriyaki sauce, but there's something about it I don't like. Just straight soy and sugar is so much better. I wonder if a little dark beer and brown sugar would be good. It sounds like a good idea.

Mahi-mahi aint pompano, it's dolphin fish.

Mahi (AKA: dolphin fish, dorado):




Pompano:



Not even close to the same thing.

Nice bull!

I've heard them called mahi, pompano, dolphin fish, pompano dolphin, dorado. It's funny because the pompano looks a little like a jack, a little like a permit. No chance of getting that to sample here.

Ok, be honest now: Have you ever tried Pompano?

You beat me to it. Nice illustrations.