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May 20, 2012 03:20 PM

Can this recipe be made on the stove instead of in the oven?

My friend gave me a recipe for an incredible delicious salmon dish. She baked hers, but I can't use the oven right now because it's so warm here (we don't use the oven from May until September), and I'm wondering if I can cook it somehow on the stove.

The recipe: (in her words)
Saute some onion and garlic until nicely browned
Add parsley and cilantro
Add 2 nice tomatoes
Cook for about 10 minutes total
Add a can or two of chickpeas, and lemon juice, as well as some preserved lemon
Cook for a minute or two
Then put salmon in a pan and cover with the above mixture
You can add sliced potatoes to the pan as well.
Bake for about 25 minutes

Can I do this in a saute pan on the stove? Just add the salmon to the pan and then cover and cook?

It was SOO delicious!!!!!!

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  1. It won't be exactly the same because of the difference in cooking methods, but it should still be delicious. It may not take 25 minutes, stovetop, so watch it carefully.

    2 Replies
    1. re: mamachef

      Thank you! I will try this week...hopefully will be a success!

      1. re: lovessushi

        You're welcome. Let me know how it turns out!! Oh - and the potatoes? They should be really thinly-sliced so that they cook. You could even use partially cooked (boiled) potatoes to be on the safe side.

    2. If using a fillet, I'd consider cutting it into smaller pieces, just so it easier to gently stir things around, even turning the pieces over if there isn't enough sauce to cover.

      Recently I made something like this using a thick salmon steak. In that case, I removed most of the cooked vegetable solids from the pan with a slotted spoon, then added the salmon and cooked it covered. There was only a 1/2 inch of liquid in the pan at this stage. I also turned the steak. Then when it was almost done (I test by gently trying to flake the meat near the bone), I added back the solids, and let it gently cook for a few more minutes.

      1 Reply
      1. re: paulj

        @mamachef - I'll let you know how it turns out - thanks for the tip about the potatoes! Paulj that sounds like a great way - I like the idea of cutting it into smaller pieces as well - thanks!

      2. if you happen to own an enameled Dutch oven, i've found that the way they conduct heat gives you results more similar to oven-baking than a standard saute pan will.

        the only other thing i'd suggest is to hold off adding the parsley & cilantro until the last few minutes. delicate, fresh herbs like that don't fare well with long cooking times - they tend to lose their flavor and turn muddy.

        1. Get yourself a Breville toaster oven. It will let you bake dishes like this without overheating your kitchen.

          1. I agree on the Dutch oven; in a pinch most pans with a good lid would do but generally the heavier the pan, the better. I recommend browning the onions first, then adding the garlic for just a minute or two until you see it beginning to turn golden. If you cook garlic 'til it's actually darkened at the very outset, you could get a bitter undertone.

            Mamachef is right- this will go pretty quickly on the stovetop once the liquid is hot and the salmon goes in. If you use potatoes I'd use fully cooked ones to avoid the risk of undercooking them, at least the first time you try it. Thinking a bit more on this, you may want to simmer it uncovered for ten minutes after adding the chickpeas, to reduce the liquid a bit and marry the flavors, then add your fish, cover, and check the pot every couple of minutes.

            I also concur with GHG about adding the parsley & cilantro towards the end of cooking; this ought to give you a brighter, more herbal result. And you might think about finishing with another little squeeze of lemon juice. Before it goes to the table, breathe it in and taste it; check out the balance of herbs and lemon, and trust your tongue.

            2 Replies
            1. re: eclecticsynergy

              But if the salmon is mostly submerged, then heat from the upper sides and lid of the pot is not particularly important. In fact, given the poor thermal conductivity of cast iron, the lid of a large Dutch Oven might get most of its heat from steam, not conduction through the pot sides (on stove top).

              When I last did the salmon steak, I used cast aluminum - an induction compatible skillet, and the lid from an aluminum dutch oven.

              1. re: paulj

                Thanks everyone - such great tips!