Help with cooking salmon
- Tehama Feb 8, 2009 04:53 AM
Hi! I have a 1.75 pound skin-on salmon fillet. Ideally I would like to smoke it, but that doesn't work in my condo.
So, my next thought was to broil it, but I wasn't sure exactly how to or for how long or for how close to the broiling element, etc. etc.
The end-goal is to take it to a brunch tomorrow morning with cream cheese and crackers.
I'd love your ideas of what to do with this salmon today. Thank you all so much!
Broiling the salmon would likely give you a rare center and crusted outside.
In the past, I've taken a salmon filet and smeared it with butter, dill and lemon juice, closed it in a foil envelope and roasted it. Turned out moist and flakey, and perfect for the ladies lunch I hosted with a nice pulley fuse (or however that's spelled).
Poach it. It's the best way to cook a side to be served cold. You don't need a poacher. A baking pan covered with foil will work. Simmer for 10 minutes per inch of thickness. Serve with either a green sauce or a mixture of mayo, mustard and a bit of lemon juice.
Thanks so much! What a great idea.... I completely forgot about the idea of poaching. (My grandmother would have been happy - that was one of her favorites).