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tert in seattle

writes:
>tert in seattle > wrote:
>
writes:
>
>>>The most important thing I've learned about cooking salmon
>>>fillets (including the quite large ones you are talking about)
>>>is to cook it skin-side down and do not flip it. This applies
>>>to either grilling methods (charcoal, mesquite, etc.) or
>>>braising, my other favorite method.
>
>>braised salmon? I think you mean poached
>
>No, I most definitely mean braised as opposed to poached.

how do you braise salmon?