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Do Greeks Eat Salmon?

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cubrinj

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Salmon is one of my favorite fish. I am not sure I have ever seen it served in Greece! Is it because it might not be readily available?

That being said, it is available where I live and I am wondering which "Greek" ways of preparing fish are best for salmon, if any? I am okay if it is a bit outside the box, or "Greek inspired".
 
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cubrinj said:
Salmon is one of my favorite fish. I am not sure I have ever seen it served in Greece! Is it because it might not be readily available?

That being said, it is available where I live and I am wondering which "Greek" ways of preparing fish are best for salmon, if any? I am okay if it is a bit outside the box, or "Greek inspired".
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My dear friend used to cook with Dill and chives.... lots of olive oil,lemon juice and garlic in the oven with potatoes!..... yummy!❤️
 
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Hash said:
My dear friend used to cook with Dill and chives.... lots of olive oil,lemon juice and garlic in the oven with potatoes!..... yummy!❤️
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That sounds so good! Dill and salmon is a classic. Sounds so good!
 
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I use ladolmeno for my "Greek-style" salmon! I tend to use a shallot instead of garlic or onion, and I dial back on the oregano or sub dill for the oregano.
 
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k_tsoukalas said:
I use ladolmeno for my "Greek-style" salmon! I tend to use a shallot instead of garlic or onion, and I dial back on the oregano or sub dill for the oregano.
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Ok that's acceptable and sounds delicious!....I am coming!!😁....I will bring a large bottle of wine! 🍷 🍷 I don't drink Krassi now as it would interfere with my eye conditions..... but I will eat enough of your salmon to make up for the wine... Kalley Mera from Thailand!
 
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Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
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