Re: Protein -- cooking fresh salmon

[Guest guest]

I have two favorite ways: (1) marinate in a mixture of teriyaki sauce

and Japanese rice wine (sake), or (2) slather with Chinese Duck sauce

on top. Either way, bake in a 420ºF oven for about 20 minutes.

--Steve

[Guest guest]

I have two favorite ways: (1) marinate in a mixture of teriyaki sauce

and Japanese rice wine (sake), or (2) slather with Chinese Duck sauce

on top. Either way, bake in a 420ºF oven for about 20 minutes.

--Steve

[Guest guest]

In a message dated 3/31/2003 11:31:44 AM Central Standard Time, sng@...

writes:

> I have two favorite ways: (1) marinate in a mixture of teriyaki sauce

> and Japanese rice wine (sake), or (2) slather with Chinese Duck sauce

> on top. Either way, bake in a 420ºF oven for about 20 minutes.

----------------------------------

Here's my favorite:

Run salted & roasted hazelnuts (filberts) thru a nut-grinder or spice mill or

crush with a mortar & pestle and place the resulting " flour " in a flat bowl.

(I prefer the texture of the last method the best, but it's a pain in the

neck to do). Cut salmon filets into 2 " to 3 " squares (if the skin is still

on, remove it). Wash and pat filets dry with paper towel. In another flat

bowl, beat one egg. Heat olive oil in a non-stick skillet over medium heat.

Dip salmon filets first in the egg, covering all sides; then in the nut flour

(again all sides). If necessary, press the nut flour firmly into the salmon

flesh. Brown filets in the oil on all sides, then sprinkle lightly with salt

and lemon pepper and cover. Reduce heat to low and simmer till done (when

fish flakes with a fork)--anywhere from 5 to 15 minutes depending on

thickness of filets. Serve with any kind of sauce you like best, or just as

is, is also quite delicious. Cold leftovers make a great snack too.

Carol A

[Guest guest]

In a message dated 3/31/2003 11:31:44 AM Central Standard Time, sng@...

writes:

> I have two favorite ways: (1) marinate in a mixture of teriyaki sauce

> and Japanese rice wine (sake), or (2) slather with Chinese Duck sauce

> on top. Either way, bake in a 420ºF oven for about 20 minutes.

----------------------------------

Here's my favorite:

Run salted & roasted hazelnuts (filberts) thru a nut-grinder or spice mill or

crush with a mortar & pestle and place the resulting " flour " in a flat bowl.

(I prefer the texture of the last method the best, but it's a pain in the

neck to do). Cut salmon filets into 2 " to 3 " squares (if the skin is still

on, remove it). Wash and pat filets dry with paper towel. In another flat

bowl, beat one egg. Heat olive oil in a non-stick skillet over medium heat.

Dip salmon filets first in the egg, covering all sides; then in the nut flour

(again all sides). If necessary, press the nut flour firmly into the salmon

flesh. Brown filets in the oil on all sides, then sprinkle lightly with salt

and lemon pepper and cover. Reduce heat to low and simmer till done (when

fish flakes with a fork)--anywhere from 5 to 15 minutes depending on

thickness of filets. Serve with any kind of sauce you like best, or just as

is, is also quite delicious. Cold leftovers make a great snack too.

Carol A