On Sun, 13 Apr 2008 09:33:02 +0100, "Ophelia"
wrote:

Steve Pope wrote:
For me it's grill or braise, although sometimes I oven-roast
salmon roasts (i.e. a large section of a salmon, two lbs or
more).

Salmon does not seem as suitable for pan-frying or deep-frying
as some other fish varieties.

I like to steam ours. A a little lemon juice and salt. It is lovely with
mayo.

Try baking salmon with a top coating of mayonnaise (mix a little lemon
juice in it too). The mayo puffs up and browns, very pretty - I
learned that one from a Japanese friend who flew international as a
flight attendant. I like to bake my salmon in wine, lemon juice (the
main stars of the show), green onion, whatever else appeals & I have
on hand at the time. Salmon is wonderful grilled on the bbq too
(marinade optional). Oh, and leftover salmon makes a GREAT pasta
salad. I discovered it when I had leftover salmon and leftover aioli
at the same time. I dumped both of the leftovers into cold pasta
(anything short), added what I wanted which was probably chopped green
onions and some petit peas. Deelishous!

For the OP... finding a salmon recipe collection with links that
actually work isn't easy. Here's one that isn't out of date yet:
http://www.chefdecuisine.com/seafood...salmonmain.asp

This recipe looks particularly good to me. I think I'd not bother
turning salmon fillets into scallopini and go straight for the sauce.
Sorrel is one of those things you have to try at least once in your
life. I don't know why it isn't as common as basil, it's *that* good.

FILLET OF SALMON WITH SORREL SAUCE

Serves 8

1 1/2 pounds salmon fillet, skinned and boned
2 tablespoons butter
2 tablespoons shallots, finely chopped
1/4 cup dry vermouth
1/2 cup dry white wine
1 cup fresh fish stock
1 cup heavy cream
1 tablespoon flour
2 tablespoons fresh sorrel, finely chopped
to taste, salt and freshly ground pepper
juice of half a lemon

PREPARATION
Place the salmon fillet on a flat surface and cut on the bias, against
the grain, into 8 slices of equal weight. Place the slices between
sheets of freezer paper and gently flatten the salmon with a meat
pounder, mallet, or a heavy skillet into thin scallopini.

Melt a tablespoon of butter in a saucepan and add the shallots. Cook
for a minute over medium heat. Do not brown shallots. Add the vermouth
and wine. Simmer to reduce by half, then add fish stock. Cook for
about five minutes, and strain the liquid, through a fine sieve while
pressing all solids with the back of a ladle to extract their juices.
Discard all solids. Add the cream to the liquid and simmer for 5
minutes.

Blend the remaining tablespoon of butter with the flour. Add bits by
bits to the simmering sauce while stirring with a whip. Add the sorrel
and cook until wilted. Season with salt and pepper to taste. Stir in
the lemon juice. Keep sauce hot.

Using a non stick pan, cook the salmon pieces in the pan until golden
on one side. Turn and cook on the other side for about a minute.

PRESENTATION
Spoon equal portions of the sauce in the center of hot plates. Place
one piece of the cooked salmon in the center of the sauce. Serve
immediately.


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