You’ve heard the old joke, where the narcissist – in a vain attempt to seem less self-absorbed – asks his latest target, “Well, enough about me. What do you think of me?” Well, we’d love to hear what you think of us. Just click the buttons to either sign in, or view other guests’ comments.
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"Far from the hum of the big city, this New American outpost sits bayside in Purdy, serving up some of the most interesting cuisine in these parts; casual in decor and mood, the upscale nature of the cooking and presentation comes as a delicious surprise."
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Advice from chef Gordon Naccarato on salmon cooking & preparation:
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It is a shame to overcook any fish, particularly salmon. But salmon is wonderfully forgiving because of its high fat content, so... as long as you leave some moisture within and cook the fish to medium-well (or less) you will be OK.
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Salmon should be served grilled. Otherwise it should be sauteed or oven-roasted at high heat to promote the complex browning reactions that help develop the natural sugars present in the flesh to caramelize and enhance the salmon's natural character.
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I am not a fan of poached salmon. Poaching leeches the flavor out of the fish and into the poaching liquid.
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I leave the skin on for maximum flavor, but you can grill the fish with skin off as well as per your preference.
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excerpt from an article by
ED MURRIETA
The News Tribune
Tacoma, WA.:: May 11, 2005
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A new magazine, dedicated to reflecting the Peninsula lifestyle. Read the full story about the Beach House in the premiere issue, on newstands through the first of the year.
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