Fishy, fishy, cross the ocean ….
Fishy, fishy, cross the ocean ….
Continuing the learning experience …..
- https://www.traeger.com/recipes/salmon-smoked-avocado-salsa
- on stovetop: https://spicysouthernkitchen.com/pecan-rice-pilaf/
- made this morning: Pineapple Gazpacho
- sourdough loaf (did not make)
Absolutely fan-effing-tastic
But, things to learn…
- I planned ahead and bought ahead! Yay!
- recipe manager generated a shopping list. Yay!
- great recipes, but a lot of work to bring them all together
- but missed one bunch of cilantro
- saved by the meat thermometer! — the import to my recipe manager somehow lost “step 3, increase temperature to 450°”
It really pays to be flexible, and I had compromised and bought pre-made loaves of sourdough. When things were looking late, I served the gazpacho and bread as an appetizer.
The pecan pilaf was not only outstanding, but it was not at all affected by sitting in the pot 40 minutes waiting for salmon! This is a lot of work for rice but I highly recommend!
Salmon was really good (not dried out) especially with that avocado salsa, despite cooking over an hour (30 min at 165°, 15+ min getting up to temp, 20 or so at 450°, 5-10 min oh shit I didn’t allow notifications for the meat thermometer ). Kudos to salmon for being so forgiving!
So, I’m really liking the WiFire feature on my grill, but still working on using it effectively. Here you can see how the meat thermometer comes across
However
- I should have realized earlier that cooking at 165° would never work
- I block pop ups and alerts by default, since they’re usually ads, but oops: would have been nice to get the one telling me the fish was done
- still trying to get the Traeger app for Apple Watch to work. It knows about the grill but always sees it offline
Anyone know where you get butcher paper? In this case, parchment worked pretty well, but Google says butcher paper is more absorbent, and this was definitely dripping