The owners of Smokin' Burgers here in Southern California are from Alaska, and they bring the best Alaskan wild salmon with them on Alaska airlines. The problem is that they only have cooks, no chef, and it's so easy to overcook salmon and make it dry. Someone told me to order it as fish and chips, because the beer batter keeps the salmon moist. The problem here is that they don't have chips, just those skinny fries. What they do have, though, is a tasty dinner salad, so I ordered the salmon with salad, instead of fries, with balsamic vinaigrette dressing. The fish came with tartar sauce and lemon wedges, but I opted for the more British malt vinegar. The beer batter was light and crispy, and the salmon inside was very moist and pink. I should have broken a piece open so you could have seen it. The salmon was not salty, which I appreciated. I love salmon raw, but if you're going to have it cooked, this is the way to have it.
Location: Smokin' Burgers, 1775 E Palm Canyon Drive, Unit 220, Palm Springs, California. Date: October 17, 2023.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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