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sf[_9_]

On Mon, 15 Dec 2014 18:21:35 -0400, wrote:

> On Mon, 15 Dec 2014 17:11:58 -0500, Dave Smith
> > wrote:
>
> >On 2014-12-15 3:21 PM, wrote:
> >
> >>> This recipe looks quite good but the insructions don't say which side of
> >>> the skin-on fillet is to be down in the skillet. From the picture I
> >>> would guess skin down but can anyone help?
> >>
> >> I'd say skin down but 25 minutes, seems too long for salmon.
> >>
> >
> >Twenty five minutes does seem like a long time, but it goes into a cold
> >pan and is cooked on the lowest setting.
> >
> >Personally, I haev good luck cooking salmon on high heat. If I bake it
> >the oven is set of 425.
>
> I nuke it on half power for about four minutes. That's regular
> farmed salmon and that allows its avoir dupois to run off Wild
> salmon, well that's just a dream around here now.

You won't get crispy skin in a microwave.

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A kitchen without a cook is just a room