Need Salmon help
On 03/28/2013 06:43 PM, Alice Faber wrote:
> In article >, Todd >
> wrote:
>
>> Hi All,
>>
>> Help!
>>
>> A customer of mine gave me two flash frozen salmon fillets
>> from his fishing trip to Alaska. They are ocean caught fish (not
>> in a stream yet).
>>
>> Okay, here is the problem. I know I like salmon as I
>> like "other people's" salmon. Mine always comes out dry
>> and fishy. I stink at salmon.
>
> Your salmon comes out dry because you overcook it. Conventional
> instructions say to cook fish 10 minutes for each inch of thickness.
> Conventional instructions lead to overcooked, dried fish.
>
> You want to cook fish until it (barely) flakes when you attack it with a
> fork. I broil most fillets rather than pan-frying them. I brush both
> sides with olive oil, and broil each side for 2 or 3 minutes. I like the
> skin, so I would run a paring knife over the skin to make sure there are
> no scales left, and I would start my broiling with the skin side up.
> Then, when it's done, I'd serve with lemon and chopped herbs of some
> sort. Fresh parsley is good, as are chives. I'd also use freshly ground
> black pepper.
>>
>> Please save me from myself. I don't want to destroy yet
>> another piece of fish, especially such a rare treat as
>> this! How do I cook this thing and what seasoning do I use?
>>
>> I only have a saute pan available (no grills, ovens etc.).
>
> Oops. However long you've cooked salmon when you don't like it, try it
> for half the time.
>>
>> Some questions that come to mind:
>>
>> 1) do I skin them?
>
> NO
>>
>> 2) I usually use a pair of needle nose pliers to
>> pull out any remaining bones. Does this do
>> something bad to the meat? (The meat tears a
>> little.)
>
> Makes no difference
>>
>> 3) what do I cook it in? Butter? A little or a lot?
>
> Depends on your pan. If I were forced to cook a fish fillet on the
> stove, I'd use a mix of butter and peanut oil.
>>
>> 4) when to flip it?
>
> About halfway through the cooking time.
>>
>> 5) how hot to cook it?
>
> Depends on your pan. I'd go with medium-ish. If your pan is too hot,
> you'll get a crusty outer layer, and crunchy salmon isn't what you're
> after.
>>
>> Spices available (please don't recommend any mixes: too
>> many allergies involved -- I have to use single organic spices):
>> Parsley
>> Rosemary
>> Thyme
>> real lemon juice
>> real lime juice
>> S & P
>> Garlic
>> Onion
>> Basil
>> Oregano
>> some others (peppers, etc.)
>>
>> As I previously states, please save me from myself!
>>
>> Many thanks,
>> -T
>
Thank you!
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