Greek Food, Cooking and Recipe Community

Do Greeks Eat Salmon?

1 - 5 of 5 Posts
C

cubrinj

Active member
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".
 
  • Like
Reactions: Hash
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".
Click to expand...
My dear friend used to cook with Dill and chives.... lots of olive oil,lemon juice and garlic in the oven with potatoes!..... yummy!❤️
 
  • Like
Reactions: cubrinj
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!❤️
Click to expand...
That sounds so good! Dill and salmon is a classic. Sounds so good!
 
  • Like
Reactions: Hash
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.
 
  • Like
Reactions: Hash
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.
Click to expand...
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!
 
1 - 5 of 5 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

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.

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top