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3 minutes ago, ms.sss said:

I only WISH I had an Aldi's near me 😫

But yeah, they are some brand of "artisanal" crisps that are AWESOME. This one was cranberry and poppyseed. I personally love any of the ones with nuts and seeds in them. #YUM. (My fave is pistachio fig #superYUM):

IMG_2043.thumb.JPG.6243ba8647624cf27b35ce0ce29d17a4.JPG

the ones I got didn't have cranberries - they were pumpkin, rosemary, and some kind of seed. They were great. Yours do look a lot like the ones from Aldi's, though. Even the packaging. I wonder if they're made by the same company...

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Poached salmon with creamy, lemon, dill sauce, and lemon slaw.

Not shown: ice cream for dessert 😊

2AB6A7A4-0275-435B-80AD-83A93483A540.jpeg

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7 minutes ago, WishMeSmaller said:

Poached salmon with creamy, lemon, dill sauce, and lemon slaw.

Not shown: ice cream for dessert 😊

2AB6A7A4-0275-435B-80AD-83A93483A540.jpeg

Looks delicious, I make a very similar sauce to eat with salmon too. So good!

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13 hours ago, WishMeSmaller said:

Poached salmon with creamy, lemon, dill sauce, and lemon slaw.

Do you poach your salmon in milk? It’s the only way I can eat fresh salmon - too rich & oily. I find it also softens that ‘I’ve been cooking salmon’ smell that lingers in your house for ages after.

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37 minutes ago, Arabesque said:

Do you poach your salmon in milk? It’s the only way I can eat fresh salmon - too rich & oily. I find it also softens that ‘I’ve been cooking salmon’ smell that lingers in your house for ages after.

I’ve never tried milk, always wine 🤔

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I used to use wine & stock but then I discovered milk. Just pop the salmon in a baking dish, barely cover the fish with milk, a good pinch of salt per fillet, whatever herbs you like & bake covered in moderate oven about 10+/- mins. The milk helps absorb some of the oil too which I struggle with especially now.

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6 hours ago, GreenTealael said:

Tofu, spinach and radishes

DDB6F20E-EE9E-49A5-A514-6BD8B7F95B68.thumb.jpeg.db9521ef235aba2789d1c7f7f741015c.jpeg

Did you roast your radishes? I love them roasted and they look similar to how I’d roast mine.

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Posted (edited)

10 hours ago, Arabesque said:

Do you poach your salmon in milk? It’s the only way I can eat fresh salmon - too rich & oily. I find it also softens that ‘I’ve been cooking salmon’ smell that lingers in your house for ages after.

I have never poached salmon in milk (immediately added to list of things to try). This salmon was poached in dry white wine and lemon juice with capers and dill. I usually bake or cedar plank my salmon to avoid the lingering fish smell, but poaching is another good option. Husband no longer lets me sear scallops in the house because of the smell. I have to use the burner on the outdoor grill.

P.S. I always have the skin removed prior to cooking to reduce the oil in the fish. Also, I hate the flavor of salmon skin.

Edited by WishMeSmaller

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1 hour ago, WishMeSmaller said:

I have never poached salmon in milk (immediately added to list of things to try). This salmon was poached in dry white wine and lemon juice with capers and dill. I usually bake or cedar plank my salmon to avoid the lingering fish smell, but poaching is another good option. Husband no longer lets me sear scallops in the house because of the smell. I have to use the burner on the outdoor grill.

P.S. I always have the skin removed prior to cooking to reduce the oil in the fish. Also, I hate the flavor of salmon skin.

Same but with lemon (or orange) and tarragon

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17 hours ago, Arabesque said:

I used to use wine & stock but then I discovered milk. Just pop the salmon in a baking dish, barely cover the fish with milk, a good pinch of salt per fillet, whatever herbs you like & bake covered in moderate oven about 10+/- mins. The milk helps absorb some of the oil too which I struggle with especially now.

I tried it! But I partially cooked it in wine and then in milk. It was a hit

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