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Marinade notes for the future

Yesterday, I found the salmon marinated in Italian dressing, onions, and garlic to be too onion-y for my taste and decided not to use marinade like that on fish in the future.

Today, I was interested to discover that the flavor I didn't care for in fresh-off-the-grill salmon is absolutely lovely in cold-from-the-fridge salmon. It was yummy added to the leftover salad that I just had for dinner.

The tuna marinated in lime-basil vinaigrette was wonderful both hot and cold. I'll use that again in a flash.

Comments

( 2 comments — Leave a comment )
don_fitch
Apr. 29th, 2008 02:50 am (UTC)
Yup, cooked onion seems to be less assertive when chilled than it was when hot. And I've noticed that the Japanese tend to be ... cautious about marinades for fish. Typically, grated fresh ginger is a perceptible ingredient in teriyaki sauce/marinade, but it's usually omitted (or greatly reduced) when used on fish -- even salmon, which isn't considered an especially delicate-flavored fish. (On another hand, when Japanese get a yen for Exotic Ethnic Food they'll often go out to a Chinese restaurant, and won't hesitate to order fish steamed with ginger & scallions. I don't know the Japanese equivalent of "go figure".)
sleigh
Apr. 29th, 2008 12:10 pm (UTC)
I've noticed the same thing a couple times: a marinade tastes significantly different (either for better or worse) on the second day when cold...

But Yum! Salmon!
( 2 comments — Leave a comment )

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