Was Re: Just wanted to say hello, Now Salmon Recipes

[Guest guest]

Hello,

I am a bit of a foodie and have found that the most important thing with salmon

is not over cooking it. Here's the easiest way I have found to cook my salmon.

Once I have thawed the fillet out I give it a rinse and pat dry with a paper

towel. I get a cast iron skillet hot and season the pan with sea salt and

pepper. (it is important that the pan is good and hot or the fish will stick) I

portion the salmon by cutting down to the skin and removing the portion from the

skin.

place your salmon portion in the pan on the side that was next to the skin .(no

oil is needed the fish oil is all you need) Leave the portions sit in the pan

for 21/2 minutes undisturbed.Flip the pieces when you can press on the fish and

it starts to separate and is still a little opaque in the middle, remove from

pan and let sit on a plate for a minute or two. That's it quick and easy. I

like to serve it with some sour cream that I have added some garlic, lemon ,

green onion and white wine to. Once you thaw out your salmon it will hold in the

fridge at least four days let you nose be your guide. Just give it a rinse

before cooking. I introduced my kids to salmon by putting small portions in

their brown rice and pretty soon they were picking them out and asking for more.

Also the skin is quite tasty if seared fat side down in a pan till crispy. There

are a ton of recipes on epicurious.com

Thanks

Matt.

Janine Stiles <J9_172@...> wrote: Ok - the

Margarita Salmon sounds good, but we don't regularly have tequila on hand (can

you believe it?). We normally poach (?) our Salmon in a shallow bath of white

wine and lemon juice and then top it with butter. We are all getting tired of

it though and now that we have 3 1/5 beautiful pounds of it in our freezer we

are looking for other ideas.

Anyone have any additional great recipes for Salmon? We are also looking for

any good ideas to get a picky 3 year old to eat it.

Thanks.

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[Guest guest]

<snip>

> Also the skin is quite tasty if seared

> fat side down in a pan till crispy.

Ha! You're not kidding -- there was a stage when my son (3 yo at the

time) would eat nothing but the skin -- he would creep up to everyone

else's plate at the table and sneak it away (not that we would have

denied him, anyway).

We grabbed a few pounds of your salmon yesterday and we are really

looking forward to it.

Peace,

Genie