Salmon filet question
 

Hi,

I'd like to cook a salmon filet in the oven, but don't
want to mess up the pan so I'll line it with aluminum
foil. I don't have any oil to greece it with though. Can
I just put it in and leave it on the same side, or do
I need to turn it over? Can I cook it on broil for a
bit, and then bake it for a while to get the other
side done without having to turn it over?

elaine wrote:

>
>
> Or wrap the salmon in aluminum foil - season with salt and pepper, lemon,
> parsely, onions and white wine - no need to turn it over. Bake for 20
> minutes or so - depending on weight - it doesn't take long.

I had overlooked cooking salmon wrapped like that. I have seen it done on
cooking shows and once had it done that way in a restaurant. It was very
good. I have recently posted my way of doing salmon fillets wrapped in
phyllo. It has always turned out wonderfully, except the time I used packaged
frozen salmon fillets.

elaine wrote:

>
>
> Or wrap the salmon in aluminum foil - season with salt and pepper, lemon,
> parsely, onions and white wine - no need to turn it over. Bake for 20
> minutes or so - depending on weight - it doesn't take long.

I had overlooked cooking salmon wrapped like that. I have seen it done on
cooking shows and once had it done that way in a restaurant. It was very
good. I have recently posted my way of doing salmon fillets wrapped in
phyllo. It has always turned out wonderfully, except the time I used packaged
frozen salmon fillets.

On Sun, 12 Dec 2004 18:38:26 -0500, Dave Smith > wrote:

wrote:
>
>> Hi,
>>
>> I'd like to cook a salmon filet in the oven, but don't
>> want to mess up the pan so I'll line it with aluminum
>> foil. I don't have any oil to greece it with though. Can
>> I just put it in and leave it on the same side, or do
>> I need to turn it over? Can I cook it on broil for a
>> bit, and then bake it for a while to get the other
>> side done without having to turn it over?
>
>I always buy salmon with the skin on, lay a piece of aluminum foil on
>the bottom of a pan and put the salmon on the foil skin side down and
>bake it without turning it over. When the salmon is cooked you can slip
>a lifter between the skin and the flesh and lift it right off. Then you
>just have to roll up the foil with the skin attached and pitch it in the
>garbage.
>
>You don't need any special grease. A little olive oil or melted butter
>drizzled over the salmon will help. I usually give it some pepper, a
>little salt and some fresh dill weed.

Thank you! Sounds great so far. How long and at what temp
would you suggest for a .88 pound filet?

On Sun, 12 Dec 2004 18:38:26 -0500, Dave Smith > wrote:

wrote:
>
>> Hi,
>>
>> I'd like to cook a salmon filet in the oven, but don't
>> want to mess up the pan so I'll line it with aluminum
>> foil. I don't have any oil to greece it with though. Can
>> I just put it in and leave it on the same side, or do
>> I need to turn it over? Can I cook it on broil for a
>> bit, and then bake it for a while to get the other
>> side done without having to turn it over?
>
>I always buy salmon with the skin on, lay a piece of aluminum foil on
>the bottom of a pan and put the salmon on the foil skin side down and
>bake it without turning it over. When the salmon is cooked you can slip
>a lifter between the skin and the flesh and lift it right off. Then you
>just have to roll up the foil with the skin attached and pitch it in the
>garbage.
>
>You don't need any special grease. A little olive oil or melted butter
>drizzled over the salmon will help. I usually give it some pepper, a
>little salt and some fresh dill weed.

Thank you! Sounds great so far. How long and at what temp
would you suggest for a .88 pound filet?

>Dave Smith writes:
>
>elaine wrote:
>>
>> Or wrap the salmon in aluminum foil - season with salt and pepper, lemon,
>> parsely, onions and white wine - no need to turn it over. Bake for 20
>> minutes or so - depending on weight - it doesn't take long.
>
>I had overlooked cooking salmon wrapped like that. I have seen it done on
>cooking shows and once had it done that way in a restaurant.

You did not... what a liar. Professional cooks never wrap seafood in aluminum,
not to cook, not to store. Seafood is cooked in parchment, or better yet,
leaves.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Dave Smith" > wrote in message
...
> wrote:
>
> > Hi,
> >
> > I'd like to cook a salmon filet in the oven, but don't
> > want to mess up the pan so I'll line it with aluminum
> > foil. I don't have any oil to greece it with though. Can
> > I just put it in and leave it on the same side, or do
> > I need to turn it over? Can I cook it on broil for a
> > bit, and then bake it for a while to get the other
> > side done without having to turn it over?
>
> I always buy salmon with the skin on, lay a piece of aluminum foil on
> the bottom of a pan and put the salmon on the foil skin side down and
> bake it without turning it over. When the salmon is cooked you can slip
> a lifter between the skin and the flesh and lift it right off. Then you
> just have to roll up the foil with the skin attached and pitch it in the
> garbage.
>


Nooooo! The skin is the best part! Cooked properly it becomes crispy and
incredibly tasty.


--
Peter Aitken

Remove the crap from my email address before using.

"Dave Smith" > wrote in message
...
> wrote:
>
> > Hi,
> >
> > I'd like to cook a salmon filet in the oven, but don't
> > want to mess up the pan so I'll line it with aluminum
> > foil. I don't have any oil to greece it with though. Can
> > I just put it in and leave it on the same side, or do
> > I need to turn it over? Can I cook it on broil for a
> > bit, and then bake it for a while to get the other
> > side done without having to turn it over?
>
> I always buy salmon with the skin on, lay a piece of aluminum foil on
> the bottom of a pan and put the salmon on the foil skin side down and
> bake it without turning it over. When the salmon is cooked you can slip
> a lifter between the skin and the flesh and lift it right off. Then you
> just have to roll up the foil with the skin attached and pitch it in the
> garbage.
>


Nooooo! The skin is the best part! Cooked properly it becomes crispy and
incredibly tasty.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
> "Dave Smith" > wrote in message
> ...
> > wrote:
> >
> > > Hi,
> > >
> > > I'd like to cook a salmon filet in the oven, but don't
> > > want to mess up the pan so I'll line it with aluminum
> > > foil. I don't have any oil to greece it with though. Can
> > > I just put it in and leave it on the same side, or do
> > > I need to turn it over? Can I cook it on broil for a
> > > bit, and then bake it for a while to get the other
> > > side done without having to turn it over?
> >
> > I always buy salmon with the skin on, lay a piece of aluminum foil
on
> > the bottom of a pan and put the salmon on the foil skin side down
and
> > bake it without turning it over. When the salmon is cooked you can
slip
> > a lifter between the skin and the flesh and lift it right off. Then
you
> > just have to roll up the foil with the skin attached and pitch it
in the
> > garbage.
> >
>
>
> Nooooo! The skin is the best part! Cooked properly it becomes crispy
and
> incredibly tasty.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.


Mmmmm. Do agree with you Peter. Which is why I prefer to do my salmon
fillet in the fry pan, very high heat, skin side down, do not turn it
over. About eight minutes does it; plate and let stand a minute or two
more. A squeeze of lime or lemon juice, or dribble of vinegar if I've
got month left over at the end of the money. Lots of cracked black
pepper. When I do it this way I get that great crispy skin *and* I
don't have to feel guilty about polluting the environment with aluminum
foil; which I would.

Zee

PENMART01 wrote:

>
> >
> >I had overlooked cooking salmon wrapped like that. I have seen it done on
> >cooking shows and once had it done that way in a restaurant.
>
> You did not... what a liar. Professional cooks never wrap seafood in aluminum,
> not to cook, not to store. Seafood is cooked in parchment, or better yet,
> leaves.

Pity you weren't in the restaurant when I had it. You could have paid the bill, or
raised such a stick over their cook's incompetence that they would have torn up the
bill. But it was quite tasty.

PENMART01 wrote:

>
> >
> >I had overlooked cooking salmon wrapped like that. I have seen it done on
> >cooking shows and once had it done that way in a restaurant.
>
> You did not... what a liar. Professional cooks never wrap seafood in aluminum,
> not to cook, not to store. Seafood is cooked in parchment, or better yet,
> leaves.

Pity you weren't in the restaurant when I had it. You could have paid the bill, or
raised such a stick over their cook's incompetence that they would have torn up the
bill. But it was quite tasty.

Peter Aitken wrote:

> "Dave Smith" > wrote in message
> ...
>
wrote:
>>
>>
>>>Hi,
>>>
>>>I'd like to cook a salmon filet in the oven, but don't
>>>want to mess up the pan so I'll line it with aluminum
>>>foil. I don't have any oil to greece it with though. Can
>>>I just put it in and leave it on the same side, or do
>>>I need to turn it over? Can I cook it on broil for a
>>>bit, and then bake it for a while to get the other
>>>side done without having to turn it over?
>>
>>I always buy salmon with the skin on, lay a piece of aluminum foil on
>>the bottom of a pan and put the salmon on the foil skin side down and
>>bake it without turning it over. When the salmon is cooked you can slip
>>a lifter between the skin and the flesh and lift it right off. Then you
>>just have to roll up the foil with the skin attached and pitch it in the
>>garbage.
>>
>
>
>
> Nooooo! The skin is the best part! Cooked properly it becomes crispy and
> incredibly tasty.

All a matter of taste. Some people even like chicken!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

Peter Aitken wrote:

> "Dave Smith" > wrote in message
> ...
>
wrote:
>>
>>
>>>Hi,
>>>
>>>I'd like to cook a salmon filet in the oven, but don't
>>>want to mess up the pan so I'll line it with aluminum
>>>foil. I don't have any oil to greece it with though. Can
>>>I just put it in and leave it on the same side, or do
>>>I need to turn it over? Can I cook it on broil for a
>>>bit, and then bake it for a while to get the other
>>>side done without having to turn it over?
>>
>>I always buy salmon with the skin on, lay a piece of aluminum foil on
>>the bottom of a pan and put the salmon on the foil skin side down and
>>bake it without turning it over. When the salmon is cooked you can slip
>>a lifter between the skin and the flesh and lift it right off. Then you
>>just have to roll up the foil with the skin attached and pitch it in the
>>garbage.
>>
>
>
>
> Nooooo! The skin is the best part! Cooked properly it becomes crispy and
> incredibly tasty.

All a matter of taste. Some people even like chicken!

Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

In article .com>,
says...
>
> Peter Aitken wrote:
> > "Dave Smith" > wrote in message
> > ...
> > > wrote:
> > >
> > > > Hi,
> > > >
> > > > I'd like to cook a salmon filet in the oven, but don't
> > > > want to mess up the pan so I'll line it with aluminum
> > > > foil. I don't have any oil to greece it with though. Can
> > > > I just put it in and leave it on the same side, or do
> > > > I need to turn it over? Can I cook it on broil for a
> > > > bit, and then bake it for a while to get the other
> > > > side done without having to turn it over?
> > >
> > > I always buy salmon with the skin on, lay a piece of aluminum foil
> on
> > > the bottom of a pan and put the salmon on the foil skin side down
> and
> > > bake it without turning it over. When the salmon is cooked you can
> slip
> > > a lifter between the skin and the flesh and lift it right off. Then
> you
> > > just have to roll up the foil with the skin attached and pitch it
> in the
> > > garbage.
> > >
> >
> >
> > Nooooo! The skin is the best part! Cooked properly it becomes crispy
> and
> > incredibly tasty.
> >
> >
> > --
> > Peter Aitken
> >
> > Remove the crap from my email address before using.
>
>
> Mmmmm. Do agree with you Peter. Which is why I prefer to do my salmon
> fillet in the fry pan, very high heat, skin side down, do not turn it
> over. About eight minutes does it; plate and let stand a minute or two
> more. A squeeze of lime or lemon juice, or dribble of vinegar if I've
> got month left over at the end of the money. Lots of cracked black
> pepper. When I do it this way I get that great crispy skin *and* I
> don't have to feel guilty about polluting the environment with aluminum
> foil; which I would.

Sage/Chili rubbed salmon is delicious. I don't have the recipe in front
of me but it's a paste of chili powder, verjus or apple cider, sage,
garlic etc. You put it on the salmon and let it rest in the fridge for a
couple hours, scrape the paste off and saute in a pan. Yum!

In article .com>,
says...
>
> Peter Aitken wrote:
> > "Dave Smith" > wrote in message
> > ...
> > > wrote:
> > >
> > > > Hi,
> > > >
> > > > I'd like to cook a salmon filet in the oven, but don't
> > > > want to mess up the pan so I'll line it with aluminum
> > > > foil. I don't have any oil to greece it with though. Can
> > > > I just put it in and leave it on the same side, or do
> > > > I need to turn it over? Can I cook it on broil for a
> > > > bit, and then bake it for a while to get the other
> > > > side done without having to turn it over?
> > >
> > > I always buy salmon with the skin on, lay a piece of aluminum foil
> on
> > > the bottom of a pan and put the salmon on the foil skin side down
> and
> > > bake it without turning it over. When the salmon is cooked you can
> slip
> > > a lifter between the skin and the flesh and lift it right off. Then
> you
> > > just have to roll up the foil with the skin attached and pitch it
> in the
> > > garbage.
> > >
> >
> >
> > Nooooo! The skin is the best part! Cooked properly it becomes crispy
> and
> > incredibly tasty.
> >
> >
> > --
> > Peter Aitken
> >
> > Remove the crap from my email address before using.
>
>
> Mmmmm. Do agree with you Peter. Which is why I prefer to do my salmon
> fillet in the fry pan, very high heat, skin side down, do not turn it
> over. About eight minutes does it; plate and let stand a minute or two
> more. A squeeze of lime or lemon juice, or dribble of vinegar if I've
> got month left over at the end of the money. Lots of cracked black
> pepper. When I do it this way I get that great crispy skin *and* I
> don't have to feel guilty about polluting the environment with aluminum
> foil; which I would.

Sage/Chili rubbed salmon is delicious. I don't have the recipe in front
of me but it's a paste of chili powder, verjus or apple cider, sage,
garlic etc. You put it on the salmon and let it rest in the fridge for a
couple hours, scrape the paste off and saute in a pan. Yum!

Jerry Avins wrote:

> Peter Aitken wrote:
>
> > "Dave Smith" > wrote in message
> > ...
> >
> wrote:
> >>
> >>
> >>>Hi,
> >>>
> >>>I'd like to cook a salmon filet in the oven, but don't
> >>>want to mess up the pan so I'll line it with aluminum
> >>>foil. I don't have any oil to greece it with though. Can
> >>>I just put it in and leave it on the same side, or do
> >>>I need to turn it over? Can I cook it on broil for a
> >>>bit, and then bake it for a while to get the other
> >>>side done without having to turn it over?
> >>
> >>I always buy salmon with the skin on, lay a piece of aluminum foil
> on
> >>the bottom of a pan and put the salmon on the foil skin side down
> and
> >>bake it without turning it over. When the salmon is cooked you can
> slip
> >>a lifter between the skin and the flesh and lift it right off. Then
> you
> >>just have to roll up the foil with the skin attached and pitch it in
> the
> >>garbage.
> >>
> >
> >
> >
> > Nooooo! The skin is the best part! Cooked properly it becomes crispy
> and
> > incredibly tasty.
>
> All a matter of taste. Some people even like chicken!
>
> Jerry
> --

GRATIS DICTUM
----------------------

If one is sauteing or braising or poleing a slamon filet then the skin
will add flavour to any subsequent sauce one makes.

Hello rec.food.cooking! Your reputtion preceds you.
---
J(just a hobbyist)L

> Engineering is the art of making what you want from things you can
> get.
> ¯¯¯¯
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

Jerry Avins wrote:

> Peter Aitken wrote:
>
> > "Dave Smith" > wrote in message
> > ...
> >
> wrote:
> >>
> >>
> >>>Hi,
> >>>
> >>>I'd like to cook a salmon filet in the oven, but don't
> >>>want to mess up the pan so I'll line it with aluminum
> >>>foil. I don't have any oil to greece it with though. Can
> >>>I just put it in and leave it on the same side, or do
> >>>I need to turn it over? Can I cook it on broil for a
> >>>bit, and then bake it for a while to get the other
> >>>side done without having to turn it over?
> >>
> >>I always buy salmon with the skin on, lay a piece of aluminum foil
> on
> >>the bottom of a pan and put the salmon on the foil skin side down
> and
> >>bake it without turning it over. When the salmon is cooked you can
> slip
> >>a lifter between the skin and the flesh and lift it right off. Then
> you
> >>just have to roll up the foil with the skin attached and pitch it in
> the
> >>garbage.
> >>
> >
> >
> >
> > Nooooo! The skin is the best part! Cooked properly it becomes crispy
> and
> > incredibly tasty.
>
> All a matter of taste. Some people even like chicken!
>
> Jerry
> --

GRATIS DICTUM
----------------------

If one is sauteing or braising or poleing a slamon filet then the skin
will add flavour to any subsequent sauce one makes.

Hello rec.food.cooking! Your reputtion preceds you.
---
J(just a hobbyist)L

> Engineering is the art of making what you want from things you can
> get.
> ¯¯¯¯
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯

wrote:

> Hi,
>
> I'd like to cook a salmon filet in the oven, but don't
> want to mess up the pan so I'll line it with aluminum
> foil. I don't have any oil to greece it with though. Can
> I just put it in and leave it on the same side, or do
> I need to turn it over? Can I cook it on broil for a
> bit, and then bake it for a while to get the other
> side done without having to turn it over?

I do them in the oven all the time. Just place in an oven proof dish,
squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C.
If you don't want fat from the fish to coat the oven, cover it. If
the dish has no lid, a bit of greaseproof paper will do. I never bother
to turn it over. Add a little extra time if cooking from frozen.

I usually use a glass roaster with a lid: easier to shove in the
dishwasher than bits of the oven, and a fishy oven ain't nice for cakes! ;)

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

wrote:

> Hi,
>
> I'd like to cook a salmon filet in the oven, but don't
> want to mess up the pan so I'll line it with aluminum
> foil. I don't have any oil to greece it with though. Can
> I just put it in and leave it on the same side, or do
> I need to turn it over? Can I cook it on broil for a
> bit, and then bake it for a while to get the other
> side done without having to turn it over?

I do them in the oven all the time. Just place in an oven proof dish,
squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C.
If you don't want fat from the fish to coat the oven, cover it. If
the dish has no lid, a bit of greaseproof paper will do. I never bother
to turn it over. Add a little extra time if cooking from frozen.

I usually use a glass roaster with a lid: easier to shove in the
dishwasher than bits of the oven, and a fishy oven ain't nice for cakes! ;)

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

Dave Smith > wrote:

>elaine wrote:
>
>>
>>
>> Or wrap the salmon in aluminum foil - season with salt and pepper, lemon,
>> parsely, onions and white wine - no need to turn it over. Bake for 20
>> minutes or so - depending on weight - it doesn't take long.
>
>I had overlooked cooking salmon wrapped like that. I have seen it done on
>cooking shows and once had it done that way in a restaurant. It was very
>good. I have recently posted my way of doing salmon fillets wrapped in
>phyllo. It has always turned out wonderfully, except the time I used packaged
>frozen salmon fillets.
>

Dave,

I went back looking for the Phyllo Salmon but could not find it.
Could you please repost it?

Thanks.

Joe

Dave Smith > wrote:

>elaine wrote:
>
>>
>>
>> Or wrap the salmon in aluminum foil - season with salt and pepper, lemon,
>> parsely, onions and white wine - no need to turn it over. Bake for 20
>> minutes or so - depending on weight - it doesn't take long.
>
>I had overlooked cooking salmon wrapped like that. I have seen it done on
>cooking shows and once had it done that way in a restaurant. It was very
>good. I have recently posted my way of doing salmon fillets wrapped in
>phyllo. It has always turned out wonderfully, except the time I used packaged
>frozen salmon fillets.
>

Dave,

I went back looking for the Phyllo Salmon but could not find it.
Could you please repost it?

Thanks.

Joe

On Mon, 13 Dec 2004 09:36:28 +0000, Kate Dicey > wrote:

wrote:
>
>> Hi,
>>
>> I'd like to cook a salmon filet in the oven, but don't
>> want to mess up the pan so I'll line it with aluminum
>> foil. I don't have any oil to greece it with though. Can
>> I just put it in and leave it on the same side, or do
>> I need to turn it over? Can I cook it on broil for a
>> bit, and then bake it for a while to get the other
>> side done without having to turn it over?
>
>I do them in the oven all the time. Just place in an oven proof dish,
>squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C.

Well, I cooked it for about an hour at 300° F. It sucked. I don't know
what that would be C, but it dried out pretty bad and I tossed most of it.
Maybe I'll give that 15-20 mins thing a try. Thanks!

> If you don't want fat from the fish to coat the oven, cover it. If
>the dish has no lid, a bit of greaseproof paper will do. I never bother
>to turn it over. Add a little extra time if cooking from frozen.
>
>I usually use a glass roaster with a lid: easier to shove in the
>dishwasher than bits of the oven, and a fishy oven ain't nice for cakes! ;)

I'll bet. Cakes. I made cakes before, and it turned out pretty good.
Hmmm....

On Mon, 13 Dec 2004 09:36:28 +0000, Kate Dicey > wrote:

wrote:
>
>> Hi,
>>
>> I'd like to cook a salmon filet in the oven, but don't
>> want to mess up the pan so I'll line it with aluminum
>> foil. I don't have any oil to greece it with though. Can
>> I just put it in and leave it on the same side, or do
>> I need to turn it over? Can I cook it on broil for a
>> bit, and then bake it for a while to get the other
>> side done without having to turn it over?
>
>I do them in the oven all the time. Just place in an oven proof dish,
>squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C.

Well, I cooked it for about an hour at 300° F. It sucked. I don't know
what that would be C, but it dried out pretty bad and I tossed most of it.
Maybe I'll give that 15-20 mins thing a try. Thanks!

> If you don't want fat from the fish to coat the oven, cover it. If
>the dish has no lid, a bit of greaseproof paper will do. I never bother
>to turn it over. Add a little extra time if cooking from frozen.
>
>I usually use a glass roaster with a lid: easier to shove in the
>dishwasher than bits of the oven, and a fishy oven ain't nice for cakes! ;)

I'll bet. Cakes. I made cakes before, and it turned out pretty good.
Hmmm....

wrote:


>>I do them in the oven all the time. Just place in an oven proof dish,
>>squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C.
>
>
> Well, I cooked it for about an hour at 300° F. It sucked. I don't know
> what that would be C, but it dried out pretty bad and I tossed most of it.
> Maybe I'll give that 15-20 mins thing a try. Thanks!

<Snort!>

Sorry - unkind, but the visual image was akin to that I got when a
friend described how he made fish fingers into snuff in a microwave oven
back in the '70's...

Even a whole salmon doesn't take an hour. Fish is quite delicate and
needs more gentle cooking than meat to remain moist and succulent. It's
also very quick to cook. Give the next lot 15 mins and test, then add a
bit more time if the fillets are good thick ones.

I get a bit blaze at times: Just pop them in the dish, shove them in the
oven still frozen, and give them half an hour: by the time the oven has
warmed up, the fish has defrosted, and cooks perfectly. How to be a
lazy cook and win! ;)

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

wrote:


>>I do them in the oven all the time. Just place in an oven proof dish,
>>squeeze a bit of lemon on if you like, and bake for 15-20 mins at 180 C.
>
>
> Well, I cooked it for about an hour at 300° F. It sucked. I don't know
> what that would be C, but it dried out pretty bad and I tossed most of it.
> Maybe I'll give that 15-20 mins thing a try. Thanks!

<Snort!>

Sorry - unkind, but the visual image was akin to that I got when a
friend described how he made fish fingers into snuff in a microwave oven
back in the '70's...

Even a whole salmon doesn't take an hour. Fish is quite delicate and
needs more gentle cooking than meat to remain moist and succulent. It's
also very quick to cook. Give the next lot 15 mins and test, then add a
bit more time if the fillets are good thick ones.

I get a bit blaze at times: Just pop them in the dish, shove them in the
oven still frozen, and give them half an hour: by the time the oven has
warmed up, the fish has defrosted, and cooks perfectly. How to be a
lazy cook and win! ;)

--
Kate XXXXXX
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.diceyhome.free-online.co.uk
Click on Kate's Pages and explore!

On Mon, 13 Dec 2004 18:11:46 GMT
"kilikini" > wrote:
> An hour? Whoa! Should be like maybe 10 - 15 minutes tops, depending
> upon how large the size of the fish was. If you wrap the fish in foil
> you just keep checking the fish for done-ness, then when it's not quite
> done, you take it off the heat and let it sit to finish. Easy and good.


Reminds me of cooking for my ex's parents. Grilled some salmon until it
was just starting to flake apart, served it. they said "Oh this is
wonderful, but it's undercooked" and put it back on the grill until it was
like cardboard . . . . It would have never worked out, girl grew up in a
house with 'eggs' in little plastic jugs for cryin out loud.

On Mon, 13 Dec 2004 18:11:46 GMT
"kilikini" > wrote:
> An hour? Whoa! Should be like maybe 10 - 15 minutes tops, depending
> upon how large the size of the fish was. If you wrap the fish in foil
> you just keep checking the fish for done-ness, then when it's not quite
> done, you take it off the heat and let it sit to finish. Easy and good.


Reminds me of cooking for my ex's parents. Grilled some salmon until it
was just starting to flake apart, served it. they said "Oh this is
wonderful, but it's undercooked" and put it back on the grill until it was
like cardboard . . . . It would have never worked out, girl grew up in a
house with 'eggs' in little plastic jugs for cryin out loud.

Joe wrote:

> Dave,
>
> I went back looking for the Phyllo Salmon but could not find it.
> Could you please repost it?
>

You need 4 sheets of phyllo halved for each fillet.
Lay the sheets out, rushing each sheet with melted butter and a sprinkle with a
few sesame seeds. Lay the fillet on top of the fourth sheet and top, sprinkle with
a bit of salt and pepper, top each one with a spoonful of minced onion, about 1/4
tsp. of brown sugar, about a tablespoon of orange juice, a but of dill leave.
Fold it into a package, brush with butter and sprinkle with more sesame seeds,
then pop it into a 425 degree oven for about 25 minutes.

Joe wrote:

> Dave,
>
> I went back looking for the Phyllo Salmon but could not find it.
> Could you please repost it?
>

You need 4 sheets of phyllo halved for each fillet.
Lay the sheets out, rushing each sheet with melted butter and a sprinkle with a
few sesame seeds. Lay the fillet on top of the fourth sheet and top, sprinkle with
a bit of salt and pepper, top each one with a spoonful of minced onion, about 1/4
tsp. of brown sugar, about a tablespoon of orange juice, a but of dill leave.
Fold it into a package, brush with butter and sprinkle with more sesame seeds,
then pop it into a 425 degree oven for about 25 minutes.

On Mon, 13 Dec 2004 11:28:54 -0700, Eric Jorgensen
> wrote:

>On Mon, 13 Dec 2004 18:11:46 GMT
>"kilikini" > wrote:
>> An hour? Whoa! Should be like maybe 10 - 15 minutes tops, depending
>> upon how large the size of the fish was. If you wrap the fish in foil
>> you just keep checking the fish for done-ness, then when it's not quite
>> done, you take it off the heat and let it sit to finish. Easy and good.
>
>
> Reminds me of cooking for my ex's parents. Grilled some salmon until it
>was just starting to flake apart, served it. they said "Oh this is
>wonderful, but it's undercooked" and put it back on the grill until it was
>like cardboard . . . . It would have never worked out, girl grew up in a
>house with 'eggs' in little plastic jugs for cryin out loud.

Huh?? I know I have led a sheltered life, but what are "'eggs' in
little plastic jugs" praytell?

thanx





Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Mon, 13 Dec 2004 11:28:54 -0700, Eric Jorgensen
> wrote:

>On Mon, 13 Dec 2004 18:11:46 GMT
>"kilikini" > wrote:
>> An hour? Whoa! Should be like maybe 10 - 15 minutes tops, depending
>> upon how large the size of the fish was. If you wrap the fish in foil
>> you just keep checking the fish for done-ness, then when it's not quite
>> done, you take it off the heat and let it sit to finish. Easy and good.
>
>
> Reminds me of cooking for my ex's parents. Grilled some salmon until it
>was just starting to flake apart, served it. they said "Oh this is
>wonderful, but it's undercooked" and put it back on the grill until it was
>like cardboard . . . . It would have never worked out, girl grew up in a
>house with 'eggs' in little plastic jugs for cryin out loud.

Huh?? I know I have led a sheltered life, but what are "'eggs' in
little plastic jugs" praytell?

thanx





Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Sun, 12 Dec 2004 23:36:39 -0500, Dave Smith
> wrote:

>PENMART01 wrote:
>
>>
>> >
>> >I had overlooked cooking salmon wrapped like that. I have seen it done on
>> >cooking shows and once had it done that way in a restaurant.
>>
>> You did not... what a liar. Professional cooks never wrap seafood in aluminum,
>> not to cook, not to store. Seafood is cooked in parchment, or better yet,
>> leaves.
>
>Pity you weren't in the restaurant when I had it. You could have paid the bill, or
>raised such a stick over their cook's incompetence that they would have torn up the
>bill. But it was quite tasty.
>
sheldon knows all and sees all. you can't really tell it from what he
writes, though.

your pal,
blake

On Sun, 12 Dec 2004 23:36:39 -0500, Dave Smith
> wrote:

>PENMART01 wrote:
>
>>
>> >
>> >I had overlooked cooking salmon wrapped like that. I have seen it done on
>> >cooking shows and once had it done that way in a restaurant.
>>
>> You did not... what a liar. Professional cooks never wrap seafood in aluminum,
>> not to cook, not to store. Seafood is cooked in parchment, or better yet,
>> leaves.
>
>Pity you weren't in the restaurant when I had it. You could have paid the bill, or
>raised such a stick over their cook's incompetence that they would have torn up the
>bill. But it was quite tasty.
>
sheldon knows all and sees all. you can't really tell it from what he
writes, though.

your pal,
blake

Kate Dicey wrote:
> wrote:
>
>
>>> I do them in the oven all the time. Just place in an oven proof
>>> dish, squeeze a bit of lemon on if you like, and bake for 15-20 mins
>>> at 180 C.

I put it on a baking tray, put just enough aluminium foil to be able to
'wrap' it down on the tray, salmon in the foil, brush with high qual.
olive oil, sprinkle with sea salt and/or fresh grated pepper, and either
fresh dill or capers sprinkled over. Wrap the salmon in the foil, then
bake at 400 for about 10 minutes. I usually open the foil a little and
check the thickest part to make sure it's cooked thru. If still
uncooked, let cook about 2 mins more and check again. But *just* long
enough that it's no longer raw in the middle (altho I looove raw salmon
:), so its a very light pink, v. juicy and flakes off the skin (which I
also loooove) is, IMHO, one of the best ways to cook and eat it.

-G