@Food52hotline - I have some freezer-burnt salmon fillets :( What are my options?
How are they packaged? Are they in plastic freezer bags, or are they vacuum sealed?
If they're vacuumed sealed, I'd try to use them. Defrost them in a cold water bath and see how they look. If the color is good- ie not gray- and they smell fine, I'd use them. If they are in plastic freezer bags, defrost in the fridge. Check color and smell before making a decision.
Just cook it. Best case, you have salmon. Worst case, you have no salmon.
I think the 2 previous answers are right in the cook and smell test. But you might not want to serve as a fillet. I haven't tried this particular recipe, but ochazuke is a very simple dish where the broth covers some texture or other problems that may occur.
Picture to die for...
Barbara is a trusted source on General Cooking.
I agree with above. You mIght want to try this recipe...it's delicious and would hide any textural problems.
I've made it without curry and it was still delicious.
If the filets are OK in terms of color and smell, cook them right up and instead of serving as is, make a salad by lightly flaking the cooked salmon, adding mayo and lemon juice to taste, then some finely diced preserved lemon and/or onion, and a bit of freshly ground pepper. I have done this with frozen arctic char that was past its prime and it was surprisingly good.
Please enter a valid email address.
Well played. You deserve a cookie.
Picasso loved them!
Culty, Cool Knives From France
Our Fall 2016 Cookbook List
Picnic-Sized Foot Net Covers
Vintage Southern Spice Cake
Shop the Kitchen
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.