Slow cooked salmon
 

http://www.purewow.com/entry_detail/...ntent=21961274

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?

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Slow cooked salmon
 

On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
> http://www.purewow.com/entry_detail/...ntent=21961274
>
> 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?
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not." in Reply To.

Sure. Skin down.

You're not going to get "crispy skin" with the skin on top and
covered with dill.

It does look rather interesting, what with various levels of
done-ness in one dish.

--
Silvar Beitel

Slow cooked salmon
 

On 12/15/2014 10:23 AM, wrote:
> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
>> http://www.purewow.com/entry_detail/...ntent=21961274
>>
>> 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?
>>
>> --
>> Jim Silverton (Potomac, MD)
>>
>> Extraneous "not." in Reply To.
>
> Sure. Skin down.
>
> You're not going to get "crispy skin" with the skin on top and
> covered with dill.
>
> It does look rather interesting, what with various levels of
> done-ness in one dish.
>

Sounds very reasonable and I think I'll give it a try after Xmas....thanks!

I missed the bit about crisp skin because I never eat salmon skin. My
usual method is to cook salmon fillets skin down on a bed of rock or
kosher salt (in oven, at 500F for 10 minutes). The skin comes off very
easily in this method and it's just as well since it absorbs lots of salt.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Slow cooked salmon
 

On 12/15/2014 3:21 PM, wrote:
> On Mon, 15 Dec 2014 10:02:09 -0500, James Silverton
> > wrote:
>
>> http://www.purewow.com/entry_detail/...ntent=21961274
>>
>> 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.
>
I suppose it depends on the thickness of the salmon and how hot your
stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
probably just leave them out.

Jill

Slow cooked salmon
 

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.

Slow cooked salmon
 

On 12/15/2014 5:11 PM, 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 like the looks of the recipe for brussels sprouts on that page:

http://www.purewow.com/recipes/Spicy...ussels-sprouts

I generally don't care for sweet & hot food but this might be tasty. I
love brussels sprouts. :)

Jill

Slow cooked salmon
 

On 2014-12-15 5:22 PM, jmcquown wrote:

>> Personally, I haev good luck cooking salmon on high heat. If I bake it
>> the oven is set of 425.
>
> I like the looks of the recipe for brussels sprouts on that page:
>
> http://www.purewow.com/recipes/Spicy...ussels-sprouts
>
> I generally don't care for sweet & hot food but this might be tasty. I
> love brussels sprouts. :)
>


Thanks for that. I showed it to my wife and she wanted me to printed out
so we can give it a try. She is the one who turned me on to Brussels
Spouts cooked al dente and convinced me that they are good when properly
cooked.

Slow cooked salmon
 

On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
> http://www.purewow.com/entry_detail/...ntent=21961274
>
> 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?
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not." in Reply To.

When I poach salmon, I put it in skin down, and then turn it moments later.

Slow cooked salmon
 

On Monday, December 15, 2014 6:06:46 PM UTC-5, Kalmia wrote:
> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
> > http://www.purewow.com/entry_detail/...ntent=21961274
> >
> > 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?
> >
> > --
> > Jim Silverton (Potomac, MD)
> >
> > Extraneous "not." in Reply To.
>
> When I poach salmon, I put it in skin down, and then turn it moments later.

SORREEEEEE - I meant skin UP first, then turn over almost immediately. I sure wish we could edit our posts.........

Slow cooked salmon
 

On 12/15/2014 6:06 PM, Kalmia wrote:
> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
>> http://www.purewow.com/entry_detail/...ntent=21961274
>>
>> 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?
>>
>> --
>> Jim Silverton (Potomac, MD)
>>
>
> When I poach salmon, I put it in skin down, and then turn it moments later.
>
This isn't poached salmon.

Jill

Slow cooked salmon
 

On 12/15/2014 6:11 PM, Kalmia wrote:
> On Monday, December 15, 2014 6:06:46 PM UTC-5, Kalmia wrote:
>> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
>>> http://www.purewow.com/entry_detail/...ntent=21961274
>>>
>>> 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?
>>>
>>> --
>>> Jim Silverton (Potomac, MD)
>>>
>>> Extraneous "not." in Reply To.
>>
>> When I poach salmon, I put it in skin down, and then turn it moments later.
>
> SORREEEEEE - I meant skin UP first, then turn over almost immediately. I sure wish we could edit our posts.........
>
Why can't you edit your posts? Oh, I see. You're using Googlegroups.

At any rate, the recipe is for salmon cooked in oil on the stovetop with
no turning involved.

Jill

Slow cooked salmon
 

On Mon, 15 Dec 2014 10:02:09 -0500, James Silverton
> wrote:

> http://www.purewow.com/entry_detail/...ntent=21961274
>
> 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 will say skin side down. You want the skin to be crispy and it
won't do that if it's not on the pan.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On Mon, 15 Dec 2014 10:41:02 -0500, James Silverton
> wrote:

> I missed the bit about crisp skin because I never eat salmon skin. My
> usual method is to cook salmon fillets skin down on a bed of rock or
> kosher salt (in oven, at 500F for 10 minutes). The skin comes off very
> easily in this method and it's just as well since it absorbs lots of salt.

I don't usually see salmon filets with skin on. Son-in-law cooked
some for me last week and I thought he'd bought them from the pricey
grocery store where they bought the Thanksgiving turkey. Shopped at
Safeway yesterday and there they were *fresh*, not frozen. They even
had salmon steaks which is another thing I haven't seen fresh at the
fish counter in years.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On Mon, 15 Dec 2014 16:21:44 -0400, wrote:

> On Mon, 15 Dec 2014 10:02:09 -0500, James Silverton
> > wrote:
>
> >http://www.purewow.com/entry_detail/...ntent=21961274
> >
> >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.

That was my first reaction too. You're supposed to turn the heat down
as low as it will go, I'd use my smallest burner and put the heat
diffuser over it.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On Mon, 15 Dec 2014 15:52:02 -0500, jmcquown >
wrote:

> On 12/15/2014 3:21 PM, wrote:
> > On Mon, 15 Dec 2014 10:02:09 -0500, James Silverton
> > > wrote:
> >
> >> http://www.purewow.com/entry_detail/...ntent=21961274
> >>
> >> 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.
> >
> I suppose it depends on the thickness of the salmon and how hot your
> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
> probably just leave them out.
>
You'd be missing a major flavor component.


--
A kitchen without a cook is just a room

Slow cooked salmon
 

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.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On Mon, 15 Dec 2014 18:15:48 -0500, jmcquown >
wrote:

> On 12/15/2014 6:11 PM, Kalmia wrote:
> > On Monday, December 15, 2014 6:06:46 PM UTC-5, Kalmia wrote:
> >> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
> >>> http://www.purewow.com/entry_detail/...ntent=21961274
> >>>
> >>> 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?
> >>>
> >>> --
> >>> Jim Silverton (Potomac, MD)
> >>>
> >>> Extraneous "not." in Reply To.
> >>
> >> When I poach salmon, I put it in skin down, and then turn it moments later.
> >
> > SORREEEEEE - I meant skin UP first, then turn over almost immediately. I sure wish we could edit our posts.........
> >
> Why can't you edit your posts? Oh, I see. You're using Googlegroups.

She means after it's posted. When you see a spelling mistake or in
her case, a procedural mistake - with FB, you can edit it after
posting.
>
> At any rate, the recipe is for salmon cooked in oil on the stovetop with
> no turning involved.
>
> Jill


--
A kitchen without a cook is just a room

Slow cooked salmon
 

On 12/16/2014 9:44 AM, sf wrote:
> On Mon, 15 Dec 2014 18:15:48 -0500, jmcquown >
> wrote:
>
>> On 12/15/2014 6:11 PM, Kalmia wrote:
>>> On Monday, December 15, 2014 6:06:46 PM UTC-5, Kalmia wrote:
>>>> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
>>>>> http://www.purewow.com/entry_detail/...ntent=21961274
>>>>>
>>>>> 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?
>>>>>
>>>>> --
>>>>> Jim Silverton (Potomac, MD)
>>>>>
>>>>> Extraneous "not." in Reply To.
>>>>
>>>> When I poach salmon, I put it in skin down, and then turn it moments later.
>>>
>>> SORREEEEEE - I meant skin UP first, then turn over almost immediately. I sure wish we could edit our posts.........
>>>
>> Why can't you edit your posts? Oh, I see. You're using Googlegroups.
>
> She means after it's posted. When you see a spelling mistake or in
> her case, a procedural mistake - with FB, you can edit it after
> posting.
>>
>> At any rate, the recipe is for salmon cooked in oil on the stovetop with
>> no turning involved.
>>
>> Jill
>
>
Thanks to everyone! It was gratifying how many replies there were to my
question.

I have an electric stove with a glass top and all of the rings are
thermostatted but no temperature is indicated. For a temperature of
about 250F any pan can go in the oven without being damaged and the oven
thermostat seems accurate..

I won't be able to try the recipe for about 3 weeks so I can't tell you
the results.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Slow cooked salmon
 

On Tue, 16 Dec 2014 10:42:17 -0500, James Silverton
> wrote:

> On 12/16/2014 9:44 AM, sf wrote:
> > On Mon, 15 Dec 2014 18:15:48 -0500, jmcquown >
> > wrote:
> >
> >> On 12/15/2014 6:11 PM, Kalmia wrote:
> >>> On Monday, December 15, 2014 6:06:46 PM UTC-5, Kalmia wrote:
> >>>> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
> >>>>> http://www.purewow.com/entry_detail/...ntent=21961274
> >>>>>
> >>>>> 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?
> >>>>>
> >>>>> --
> >>>>> Jim Silverton (Potomac, MD)
> >>>>>
> >>>>> Extraneous "not." in Reply To.
> >>>>
> >>>> When I poach salmon, I put it in skin down, and then turn it moments later.
> >>>
> >>> SORREEEEEE - I meant skin UP first, then turn over almost immediately. I sure wish we could edit our posts.........
> >>>
> >> Why can't you edit your posts? Oh, I see. You're using Googlegroups.
> >
> > She means after it's posted. When you see a spelling mistake or in
> > her case, a procedural mistake - with FB, you can edit it after
> > posting.
> >>
> >> At any rate, the recipe is for salmon cooked in oil on the stovetop with
> >> no turning involved.
> >>
> >> Jill
> >
> >
> Thanks to everyone! It was gratifying how many replies there were to my
> question.
>
> I have an electric stove with a glass top and all of the rings are
> thermostatted but no temperature is indicated. For a temperature of
> about 250F any pan can go in the oven without being damaged and the oven
> thermostat seems accurate..
>
> I won't be able to try the recipe for about 3 weeks so I can't tell you
> the results.

The seasoning will work no matter how you cook it, but I doubt the
oven will give you the crispy skin that's the entire point of this
recipe.

If you're not going to follow the recipe, use Anne Burrell's high heat
method. She cooked bass in this recipe, but a side comment on the
show was it works for any skin on fish. I plan to use salmon.

Take the fish out of the refrigerator about 10 to 15 minutes before
using. Pat the skin dry with a paper towel and season the fish on both
sides with salt. Heat a large saute pan coated generously with extra
virgin olive oil over high heat. Coat the bottom of another slightly
smaller saute pan with olive oil. Gently place the fish fillets skin
side down in the saute pan and place the other saute pan directly on
top of the fish. The purpose of this is to gently press the skin of
the bass onto the bottom of the saute pan to create a lovely crispy
fish skin. Be sure to oil the bottom of the top saute pan or the fish
will stick to it. After a couple of minutes remove the top saute pan
from the fish, this will allow the steam to escape and the skin to
become very crispy. As fish cooks it turns from translucent to opaque.
The idea is to cook the fish 2/3's of the way on the skin side and
flip it over for the last 1/3 of the cooking time. The rule for fish
is about 7 to 8 minutes per inch of thickness, a little less if you
like your fish more on the rare side.

Read more at:
http://www.foodnetwork.com/recipes/a...ml?oc=linkback

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On 2014-12-16 9:34 AM, sf wrote:

> I don't usually see salmon filets with skin on. Son-in-law cooked
> some for me last week and I thought he'd bought them from the pricey
> grocery store where they bought the Thanksgiving turkey. Shopped at
> Safeway yesterday and there they were *fresh*, not frozen. They even
> had salmon steaks which is another thing I haven't seen fresh at the
> fish counter in years.
>


Fresh fresh? That is rare. It more often arrives frozen and they thaw
them out and cut them in the store.

Slow cooked salmon
 

"sf" > wrote in message
...
> On Tue, 16 Dec 2014 10:42:17 -0500, James Silverton
> > wrote:
>
>> On 12/16/2014 9:44 AM, sf wrote:
>> > On Mon, 15 Dec 2014 18:15:48 -0500, jmcquown >
>> > wrote:
>> >
>> >> On 12/15/2014 6:11 PM, Kalmia wrote:
>> >>> On Monday, December 15, 2014 6:06:46 PM UTC-5, Kalmia wrote:
>> >>>> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton
>> >>>> wrote:
>> >>>>> http://www.purewow.com/entry_detail/...ntent=21961274
>> >>>>>
>> >>>>> 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?
>> >>>>>
>> >>>>> --
>> >>>>> Jim Silverton (Potomac, MD)
>> >>>>>
>> >>>>> Extraneous "not." in Reply To.
>> >>>>
>> >>>> When I poach salmon, I put it in skin down, and then turn it moments
>> >>>> later.
>> >>>
>> >>> SORREEEEEE - I meant skin UP first, then turn over almost
>> >>> immediately. I sure wish we could edit our posts.........
>> >>>
>> >> Why can't you edit your posts? Oh, I see. You're using Googlegroups.
>> >
>> > She means after it's posted. When you see a spelling mistake or in
>> > her case, a procedural mistake - with FB, you can edit it after
>> > posting.
>> >>
>> >> At any rate, the recipe is for salmon cooked in oil on the stovetop
>> >> with
>> >> no turning involved.
>> >>
>> >> Jill
>> >
>> >
>> Thanks to everyone! It was gratifying how many replies there were to my
>> question.
>>
>> I have an electric stove with a glass top and all of the rings are
>> thermostatted but no temperature is indicated. For a temperature of
>> about 250F any pan can go in the oven without being damaged and the oven
>> thermostat seems accurate..
>>
>> I won't be able to try the recipe for about 3 weeks so I can't tell you
>> the results.
>
> The seasoning will work no matter how you cook it, but I doubt the
> oven will give you the crispy skin that's the entire point of this
> recipe.
>
> If you're not going to follow the recipe, use Anne Burrell's high heat
> method. She cooked bass in this recipe, but a side comment on the
> show was it works for any skin on fish. I plan to use salmon.
>
> Take the fish out of the refrigerator about 10 to 15 minutes before
> using. Pat the skin dry with a paper towel and season the fish on both
> sides with salt. Heat a large saute pan coated generously with extra
> virgin olive oil over high heat. Coat the bottom of another slightly
> smaller saute pan with olive oil. Gently place the fish fillets skin
> side down in the saute pan and place the other saute pan directly on
> top of the fish. The purpose of this is to gently press the skin of
> the bass onto the bottom of the saute pan to create a lovely crispy
> fish skin. Be sure to oil the bottom of the top saute pan or the fish
> will stick to it. After a couple of minutes remove the top saute pan
> from the fish, this will allow the steam to escape and the skin to
> become very crispy. As fish cooks it turns from translucent to opaque.
> The idea is to cook the fish 2/3's of the way on the skin side and
> flip it over for the last 1/3 of the cooking time. The rule for fish
> is about 7 to 8 minutes per inch of thickness, a little less if you
> like your fish more on the rare side.
>
> Read more at:
> http://www.foodnetwork.com/recipes/a...ml?oc=linkback

Was it not he who said he doesn't' eat the skin?


--
http://www.helpforheroes.org.uk/shop/

Slow cooked salmon
 

On Tue, 16 Dec 2014 11:00:49 -0500, Dave Smith
> wrote:

> On 2014-12-16 9:34 AM, sf wrote:
>
> > I don't usually see salmon filets with skin on. Son-in-law cooked
> > some for me last week and I thought he'd bought them from the pricey
> > grocery store where they bought the Thanksgiving turkey. Shopped at
> > Safeway yesterday and there they were *fresh*, not frozen. They even
> > had salmon steaks which is another thing I haven't seen fresh at the
> > fish counter in years.
> >
>
>
> Fresh fresh? That is rare. It more often arrives frozen and they thaw
> them out and cut them in the store.

That's what the sign says. If it was previously frozen, they say so
in black & white.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On 12/16/2014 1:26 PM, Ophelia wrote:
>
>
> "sf" > wrote in message
> ...
>> On Tue, 16 Dec 2014 10:42:17 -0500, James Silverton
>> > wrote:
>>
>>> On 12/16/2014 9:44 AM, sf wrote:
>>> > On Mon, 15 Dec 2014 18:15:48 -0500, jmcquown >
>>> > wrote:
>>> >
>>> >> On 12/15/2014 6:11 PM, Kalmia wrote:
>>> >>> On Monday, December 15, 2014 6:06:46 PM UTC-5, Kalmia wrote:
>>> >>>> On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton
>>> >>>> wrote:
>>> >>>>>
>>> http://www.purewow.com/entry_detail/...ntent=21961274
>>>
>>> >>>>>
>>> >>>>> 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?
>>> >>>>>
>>> >>>>> --
>>> >>>>> Jim Silverton (Potomac, MD)
>>> >>>>>
>>> >>>>> Extraneous "not." in Reply To.
>>> >>>>
>>> >>>> When I poach salmon, I put it in skin down, and then turn it
>>> moments >>>> later.
>>> >>>
>>> >>> SORREEEEEE - I meant skin UP first, then turn over almost >>>
>>> immediately. I sure wish we could edit our posts.........
>>> >>>
>>> >> Why can't you edit your posts? Oh, I see. You're using
>>> Googlegroups.
>>> >
>>> > She means after it's posted. When you see a spelling mistake or in
>>> > her case, a procedural mistake - with FB, you can edit it after
>>> > posting.
>>> >>
>>> >> At any rate, the recipe is for salmon cooked in oil on the
>>> stovetop >> with
>>> >> no turning involved.
>>> >>
>>> >> Jill
>>> >
>>> >
>>> Thanks to everyone! It was gratifying how many replies there were to my
>>> question.
>>>
>>> I have an electric stove with a glass top and all of the rings are
>>> thermostatted but no temperature is indicated. For a temperature of
>>> about 250F any pan can go in the oven without being damaged and the oven
>>> thermostat seems accurate..
>>>
>>> I won't be able to try the recipe for about 3 weeks so I can't tell you
>>> the results.
>>
>> The seasoning will work no matter how you cook it, but I doubt the
>> oven will give you the crispy skin that's the entire point of this
>> recipe.
>>
>> If you're not going to follow the recipe, use Anne Burrell's high heat
>> method. She cooked bass in this recipe, but a side comment on the
>> show was it works for any skin on fish. I plan to use salmon.
>>
>> Take the fish out of the refrigerator about 10 to 15 minutes before
>> using. Pat the skin dry with a paper towel and season the fish on both
>> sides with salt. Heat a large saute pan coated generously with extra
>> virgin olive oil over high heat. Coat the bottom of another slightly
>> smaller saute pan with olive oil. Gently place the fish fillets skin
>> side down in the saute pan and place the other saute pan directly on
>> top of the fish. The purpose of this is to gently press the skin of
>> the bass onto the bottom of the saute pan to create a lovely crispy
>> fish skin. Be sure to oil the bottom of the top saute pan or the fish
>> will stick to it. After a couple of minutes remove the top saute pan
>> from the fish, this will allow the steam to escape and the skin to
>> become very crispy. As fish cooks it turns from translucent to opaque.
>> The idea is to cook the fish 2/3's of the way on the skin side and
>> flip it over for the last 1/3 of the cooking time. The rule for fish
>> is about 7 to 8 minutes per inch of thickness, a little less if you
>> like your fish more on the rare side.
>>
>> Read more at:
>> http://www.foodnetwork.com/recipes/a...ml?oc=linkback
>>
>
> Was it not he who said he doesn't' eat the skin?
>
>

Just to get things straight, I don't eat any form of fish skin and that
includes its use in sushi.

Believe it or not, there used to be quite a good sushi place in Jasper,
Alberta. I think it is still there and is called Oka's restaurant (and
it is rated the second best in Jasper). The chef produced a special
treat with hand rolls wrapped in salmon skin that he had caught himself
that day. He was so proud of it that we gritted our teeth, smiled and
ate it. The chef was born in Japan but was a skiing fanatic and his
restaurant tended to be closed if the skiing was good.

Cooked at 500F on salt, the skin just slides off salmon with a spatula.
I know a lot of people like the skin on deep fried flounder, Thai style,
but still I try to avoid it even if it is not totally unpleasant.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

Slow cooked salmon
 

On 12/16/2014 9:37 AM, sf wrote:
> On Mon, 15 Dec 2014 15:52:02 -0500, jmcquown >
> wrote:
>
>> On 12/15/2014 3:21 PM, wrote:
>>> On Mon, 15 Dec 2014 10:02:09 -0500, James Silverton
>>> > wrote:
>>>
>>>> http://www.purewow.com/entry_detail/...ntent=21961274
>>>>
>>>> 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.
>>>
>> I suppose it depends on the thickness of the salmon and how hot your
>> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
>> probably just leave them out.
>>
> You'd be missing a major flavor component.
>
>
Then I'd have to use ground fennel.

Jill

Slow cooked salmon
 

On Tue, 16 Dec 2014 18:26:17 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> > http://www.foodnetwork.com/recipes/a...ml?oc=linkback
>
> Was it not he who said he doesn't' eat the skin?

No idea. If he's not eating the skin, the cooking method doesn't
matter. Use the recipe seasonings and proceed as usual.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

"James Silverton" > wrote in message

> Just to get things straight, I don't eat any form of fish skin and that
> includes its use in sushi.

And there is nothing wrong with that preference at all!!! We ALL have our
own preferences and that is just the way it should be!!! After all, if we
all liked the same things, there wouldn't be enough for everyone else <g>

I don't like fish skin either:) Just so you know:)))


--
http://www.helpforheroes.org.uk/shop/

Slow cooked salmon
 

On Monday, December 15, 2014 9:40:46 AM UTC-6, James Silverton wrote:
> On 12/15/2014 10:23 AM, wrote:
> > On Monday, December 15, 2014 10:01:50 AM UTC-5, James Silverton wrote:
> >> http://www.purewow.com/entry_detail/...ntent=21961274
> >>
> >> 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?
> >>
> >> --
> >> Jim Silverton (Potomac, MD)
> >>
> >> Extraneous "not." in Reply To.
> >
> > Sure. Skin down.
> >
> > You're not going to get "crispy skin" with the skin on top and
> > covered with dill.
> >
> > It does look rather interesting, what with various levels of
> > done-ness in one dish.
> >
>
> Sounds very reasonable and I think I'll give it a try after Xmas....thanks!
>
> I missed the bit about crisp skin because I never eat salmon skin. My
> usual method is to cook salmon fillets skin down on a bed of rock or
> kosher salt (in oven, at 500F for 10 minutes). The skin comes off very
> easily in this method and it's just as well since it absorbs lots of salt.
>
I'd happily eat nothing but the skin, and it doesn't need to be crispy.
I love Pacific salmon skin doused with fresh squeezed lemon juice.
>
> --
> Jim Silverton (Potomac, MD)
>
>
--Bryan

Slow cooked salmon
 

"sf" > wrote in message
...
> On Tue, 16 Dec 2014 18:26:17 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> > http://www.foodnetwork.com/recipes/a...ml?oc=linkback
>>
>> Was it not he who said he doesn't' eat the skin?
>
> No idea. If he's not eating the skin, the cooking method doesn't
> matter. Use the recipe seasonings and proceed as usual.

?? then why are you responding to him in that manner? Do you actually read
the questions??


--
http://www.helpforheroes.org.uk/shop/

Slow cooked salmon
 

On 12/16/2014 4:10 PM, Ophelia wrote:
>
>
> "James Silverton" > wrote in message
>
>> Just to get things straight, I don't eat any form of fish skin and that
>> includes its use in sushi.
>
> And there is nothing wrong with that preference at all!!! We ALL have our
> own preferences and that is just the way it should be!!! After all, if we
> all liked the same things, there wouldn't be enough for everyone else <g>
>
> I don't like fish skin either:) Just so you know:)))
>
+1

Slow cooked salmon
 

On Tue, 16 Dec 2014 15:21:52 -0500, jmcquown >
wrote:

> On 12/16/2014 9:37 AM, sf wrote:
> > On Mon, 15 Dec 2014 15:52:02 -0500, jmcquown >
> > wrote:
> >
> >> On 12/15/2014 3:21 PM, wrote:
> >>> On Mon, 15 Dec 2014 10:02:09 -0500, James Silverton
> >>> > wrote:
> >>>
> >>>> http://www.purewow.com/entry_detail/...ntent=21961274
> >>>>
> >>>> 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.
> >>>
> >> I suppose it depends on the thickness of the salmon and how hot your
> >> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
> >> probably just leave them out.
> >>
> > You'd be missing a major flavor component.
> >
> >
> Then I'd have to use ground fennel.
>
The other option would be to thinly slice a small fennel root and
braise it along with your fish or cook it separately.
http://www.epicurious.com/recipes/fo...-Fennel-230997

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On Tue, 16 Dec 2014 21:26:16 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 16 Dec 2014 18:26:17 -0000, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> > http://www.foodnetwork.com/recipes/a...ml?oc=linkback
> >>
> >> Was it not he who said he doesn't' eat the skin?
> >
> > No idea. If he's not eating the skin, the cooking method doesn't
> > matter. Use the recipe seasonings and proceed as usual.
>
> ?? then why are you responding to him in that manner? Do you actually read
> the questions??

I read the recipe and the recipe is all about the skin.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On 2014-12-16 3:21 PM, jmcquown wrote:

>>> I suppose it depends on the thickness of the salmon and how hot your
>>> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
>>> probably just leave them out.
>>>
>> You'd be missing a major flavor component.
>>
>>
> Then I'd have to use ground fennel.

I understand your problem. Personally, I can't see fennel seed on
salmon. You would get a similar flavour from tarragon. Personally, I
like dill weed with salmon. That anise sort of taste can be nice with
some seafoods. Years ago we used to go to a restaurant that had a
delicious shrimp dish that was flambeed with Pernod.

Slow cooked salmon
 

On 12/16/2014 5:37 PM, Dave Smith wrote:
> On 2014-12-16 3:21 PM, jmcquown wrote:
>
>>>> I suppose it depends on the thickness of the salmon and how hot your
>>>> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
>>>> probably just leave them out.
>>>>
>>> You'd be missing a major flavor component.
>>>
>>>
>> Then I'd have to use ground fennel.
>
> I understand your problem. Personally, I can't see fennel seed on
> salmon.

It might be delicious; I dunno. Salmon is very expensive down here so
it's not something I buy and cook often.

> You would get a similar flavour from tarragon. Personally, I
> like dill weed with salmon.
> That anise sort of taste can be nice with
> some seafoods. Years ago we used to go to a restaurant that had a
> delicious shrimp dish that was flambeed with Pernod.
>
Tarragon would be a workable option for me. I, too, like dill weed with
most fish. But that would be an entirely different recipe.

Jill

Slow cooked salmon
 

"sf" > wrote in message
...
> On Tue, 16 Dec 2014 21:26:16 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 16 Dec 2014 18:26:17 -0000, "Ophelia"
>> > > wrote:
>> >
>> >>
>> >>
>> >> "sf" > wrote in message
>> >> > http://www.foodnetwork.com/recipes/a...ml?oc=linkback
>> >>
>> >> Was it not he who said he doesn't' eat the skin?
>> >
>> > No idea. If he's not eating the skin, the cooking method doesn't
>> > matter. Use the recipe seasonings and proceed as usual.
>>
>> ?? then why are you responding to him in that manner? Do you actually
>> read
>> the questions??
>
> I read the recipe and the recipe is all about the
> A kitchen without a cook is just a room

But he stated he did not like skin.

--
http://www.helpforheroes.org.uk/shop/

Slow cooked salmon
 

>
> On 12/16/2014 5:37 PM, Dave Smith wrote:
> > On 2014-12-16 3:21 PM, jmcquown wrote:
> >
> >>>> I suppose it depends on the thickness of the salmon and how hot your
> >>>> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
> >>>> probably just leave them out.
> >>>>
> >>> You'd be missing a major flavor component.
> >>>
> >>>
> >> Then I'd have to use ground fennel.
> >
> > I understand your problem. Personally, I can't see fennel seed on
> > salmon.

Me neither, fennel seed flavour is too strong for fish IMO.

But in summer, I often bake salmon or other fresh fish,
laid on a frond of fresh fennel leaf in loosely wrapped buttered foil or
greaseproof paper. Discard the leaf before serving. (I grow it in the
garden)
That's a much subtler fennel flavour, just the merest hint.

Janet UK

Slow cooked salmon
 

On 12/16/2014 6:30 PM, Janet wrote:
>
> Me neither, fennel seed flavour is too strong for fish IMO.
>
> But in summer, I often bake salmon or other fresh fish,
> laid on a frond of fresh fennel leaf in loosely wrapped buttered foil or
> greaseproof paper. Discard the leaf before serving. (I grow it in the
> garden)
> That's a much subtler fennel flavour, just the merest hint.
>
> Janet UK
>
Nice that you can grow it in the garden. :)

Jill

Slow cooked salmon
 

On Tue, 16 Dec 2014 17:37:02 -0500, Dave Smith
> wrote:

> On 2014-12-16 3:21 PM, jmcquown wrote:
>
> >>> I suppose it depends on the thickness of the salmon and how hot your
> >>> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
> >>> probably just leave them out.
> >>>
> >> You'd be missing a major flavor component.
> >>
> >>
> > Then I'd have to use ground fennel.
>
> I understand your problem. Personally, I can't see fennel seed on
> salmon. You would get a similar flavour from tarragon. Personally, I
> like dill weed with salmon. That anise sort of taste can be nice with
> some seafoods. Years ago we used to go to a restaurant that had a
> delicious shrimp dish that was flambeed with Pernod.

Pernod? <shudder>

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On Tue, 16 Dec 2014 23:30:15 -0000, Janet > wrote:

>
> >
> > On 12/16/2014 5:37 PM, Dave Smith wrote:
> > > On 2014-12-16 3:21 PM, jmcquown wrote:
> > >
> > >>>> I suppose it depends on the thickness of the salmon and how hot your
> > >>>> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
> > >>>> probably just leave them out.
> > >>>>
> > >>> You'd be missing a major flavor component.
> > >>>
> > >>>
> > >> Then I'd have to use ground fennel.
> > >
> > > I understand your problem. Personally, I can't see fennel seed on
> > > salmon.
>
> Me neither, fennel seed flavour is too strong for fish IMO.
>
> But in summer, I often bake salmon or other fresh fish,
> laid on a frond of fresh fennel leaf in loosely wrapped buttered foil or
> greaseproof paper. Discard the leaf before serving. (I grow it in the
> garden)
> That's a much subtler fennel flavour, just the merest hint.
>
I doubt she could find fresh fennel fronds, especially this time of
year - but it seems like your idea would work even if you didn't
remove them. Just chop and use in the same amount as you would dill.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On Tue, 16 Dec 2014 23:06:40 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 16 Dec 2014 21:26:16 -0000, "Ophelia"
> > > wrote:
> >
> >>
> >>
> >> "sf" > wrote in message
> >> ...
> >> > On Tue, 16 Dec 2014 18:26:17 -0000, "Ophelia"
> >> > > wrote:
> >> >
> >> >>
> >> >>
> >> >> "sf" > wrote in message
> >> >> > http://www.foodnetwork.com/recipes/a...ml?oc=linkback
> >> >>
> >> >> Was it not he who said he doesn't' eat the skin?
> >> >
> >> > No idea. If he's not eating the skin, the cooking method doesn't
> >> > matter. Use the recipe seasonings and proceed as usual.
> >>
> >> ?? then why are you responding to him in that manner? Do you actually
> >> read
> >> the questions??
> >
> > I read the recipe and the recipe is all about the
> > A kitchen without a cook is just a room
>
> But he stated he did not like skin.

Way down thread and by that time, it was irrelevant. The method is
all about a crispy skin otherwise there's no point to it.

--
A kitchen without a cook is just a room

Slow cooked salmon
 

On 12/16/2014 7:22 PM, sf wrote:
> On Tue, 16 Dec 2014 23:30:15 -0000, Janet > wrote:
>
>>
>>>
>>> On 12/16/2014 5:37 PM, Dave Smith wrote:
>>>> On 2014-12-16 3:21 PM, jmcquown wrote:
>>>>
>>>>>>> I suppose it depends on the thickness of the salmon and how hot your
>>>>>>> stove gets. I'd have to skip (or finely grind) the fennel seeds. I'd
>>>>>>> probably just leave them out.
>>>>>>>
>>>>>> You'd be missing a major flavor component.
>>>>>>
>>>>>>
>>>>> Then I'd have to use ground fennel.
>>>>
>>>> I understand your problem. Personally, I can't see fennel seed on
>>>> salmon.
>>
>> Me neither, fennel seed flavour is too strong for fish IMO.
>>
>> But in summer, I often bake salmon or other fresh fish,
>> laid on a frond of fresh fennel leaf in loosely wrapped buttered foil or
>> greaseproof paper. Discard the leaf before serving. (I grow it in the
>> garden)
>> That's a much subtler fennel flavour, just the merest hint.
>>
> I doubt she could find fresh fennel fronds, especially this time of
> year - but it seems like your idea would work even if you didn't
> remove them. Just chop and use in the same amount as you would dill.
>
I'd have to hunt for fennel *bulbs*. :)

Jill