On Mon, 17 May 2010 09:18:03 -0400, "piedmont" >
wrote:

>"brooklyn1" > wrote in message
.. .
>snip
>> Salmon and broccoli... blech... TIAD!
>
>not really, i used stem cores and stems just below flowers, steamed until
>soft then ran thru blender, not much added brocholi flavor at all, mostly
>the garlic and black pepper as well as the salmon chunks are full flavored.
>large stems well below flowers need skinned but small stem just under
>flowers don't need skimmed. DON'T KNOCK SOMETHING YOU HAVE NOT TRIED.
>piedmont

I know how broccoli tastes.
I know how salmon tastes
I don't need to taste shit to know it's shit.

Most cruciform veggies simply do not go well with seafood... bok choy
would get a pass, but only seafood in a clear broth, and no more than
a garnish.

Salmon bisque is fine with spuds, leek (garlic doesn't compliment
salmon), even some saffron, but NOT cabbage (broccoli is cabbage). If
you wanted broccoli then serve it as a side... although it's not a
very good side for salmon.

Next you have broccoli needs using up serve it alone, ie. cream of
broccoli... or stir fry with beef, or chicken... but never seafood.
Cabbage and seafood are both powerful and very distinct flavors that
do not compliment each other, they clash.

Guilding the lily usually turns out to be TIAD... your only saving
grace is that you didn't add mushrooms... then it would be BAD (Baboon
Assface Disease). LOL