Ok, it was a very old Iron Chef episode, but the secret ingredient was Pink Salmon, and Iron Chef Morimoto injected a raw fillet with a mixture of truffle oil, soy sauce and garlic. Then he turned it flesh side down on a paper thin sheet of cedar and basted it with hot oil to crisp the skin.
Anybody ever try injecting salmon????????????
Rich
I might experiment with this over the Holidays. Sounds interesting, you would wat to keep the flavours subtle though.
Mike
The only thing I've done along this line is injecting thick (2" or more) fillets of spring salmon with a saline solution when I have the fillets in the dry salt. The real thick pieces are difficult to get firm enough without doing this. I can see the reasoning behind putting flavours into pink salmon as it is quite mild tasting.
T2
I thought it was quite intriguing. Morimoto is a genius at doing the unexpected.