Juicy glazed salmon fillets or patties on a wheat bun topped with a spring green and pineapple ponzu salad.
mick rosacci from tony’s market. on the menu this morning… japanese glazed salmon burgers!. > > as far as freshness the need to trust the people you are buying from. i think the safest bet would be to smell it. if it starts to smell like ammonia that’s bad. weave some king salmon here. i call this a shoulder cut. i’m going to take the pliers and pull this out right here. just grab a nice pair of pliers and pull the mouth. i have some copper river salmon. i also have a couple other varieties of salmon. people like different things. some obese softer and more juicier than others. i’m going to use my tuscan rub with an asian flair. it’s very tasty. you cannot oil hit first if you want. when we grill salmon we do the flesh side first. once it starts getting done the skin will hold it together. that’s why we do that side first. then i will start brushing at the. now this sauce is not necess