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Salmon Steaks Question
(Richard's ~JA~) wrote in message >...
> I have two beautiful and rather large 1-1/2" thick salmon steaks to cook
> just for myself, but I have no clue how to simple-cook them to
> flaky-done without drying them out. I do know that I want only the
> flavor of the salmon, rather than any sort of sauce. Shall I salt &
> pepper the naked steaks, then fry them in just a bit of butter, and what
> is the testing for done trick? Last time I cooked one of these it
> seemed like it took a very long time to cook-through, and the test of
> fork-flaking to check for doneness didn't seem to work well, as the
> outer edges were a bit dry, while the inner area seemed one too cooked
> at all.
>
> I certainly would appreciate help with this cooking, and thank you in
> advance.
>
> Picky ~JA~
Cook it in parchment paper. This keeps the moisture in and you can
bake it for 25 minutes at 400 F in your choice of sauces. If no sauce,
then perhaps just a bit of wine or good vinegar. The sauce helps it
stay moist, so I'm not sure on the time or temp without sauce.
Dean G.
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