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Posted to alt.food.diabetic
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Need Salmon help
>>
>> "Todd" wrote in message ...
>>
>> 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.
>>
>> 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.).
>>
>> Some questions that come to mind:
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>> 1) do I skin them?
>>
>> 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.)
>>
>> 3) what do I cook it in? Butter? A little or a lot?
>>
>> 4) when to flip it?
>>
>> 5) how hot to cook it?
>>
>> 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
On 03/28/2013 10:59 PM, Ozgirl wrote:
> I buy cuts of salmon, filleted so no bones. Spray some foil with olive
> oil and put the unskinned salmon on top of the foil. I then put whatever
> seasonings I like  lemon, fresh chopped dill, garlic, lime slices,
> butter, fresh ginger, crushed tomatoes or whatever else I fancy. Not all
> of those ingredients at once. Then I fold the foil over the top of the
> fish like a little tent and cook on low heat for maybe 10 minutes. I
> check it for doneness at that point. If it needs longer I might do 3-4
> minutes and check again. Never goes dry that way. Oh, and I don't flip.
Thank you!
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