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.

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

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.

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

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.

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

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

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.

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.........

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

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

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.

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

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

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

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

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

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

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.

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

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

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.

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

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.

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

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