Sunday, March 20, 2011

My first reader question... and Answer. Thanks Rich!

Linc, do you have any good recipes for baked salmon? And particularly how to prepare it so that it does not smell fishy?

I rarely bake fish. I find that the best way to cook fish is to sear it in a hot skillet.

It is best to seek out good quality salmon from a reputable fish monger. Ask for "center cut". Season the salmon with kosher salt 5 minutes before you plan on cooking it.This allow the souluable protiens rise to the surface and these are going to brown and give the fish a delicious crust. Take a 12in. skillet and heat it over medium high heat with 1T. olive until the oil is shimmering, about 3 minutes. Placethe fish in the pan with the flesh side down. Let the fish cook for 6 minutes on this side. Resist the temptation to move the fish or shake the pan. As the fish cooks, it will naturally release itself from the pan. After 6 minutes, gently turn the fish over and cook for 3 more minutes. Remove from the pan.

Now it's time to make a pan sauce to pour over the fish. Add 1 diced shallot to the pan. You can find these in the produce section at your megamart. Ask an employee if you can't find them. They are there. Trust me. Cook the shallots for 2 minutes. Add a half a cup white wine (Use a Sauvingnon Blanc, but don't spend more than $15 on it) off of the heat. Return to the heat and cook the wine down for 3 minutes. Drink the rest of the wine with dinner. Add 1T. chopped fresh thyme (dill works great as well) and the juice of half a lemon. Season with a 1/2t. salt and a few grinds from your pepper mill. Pour over the fish and enjoy!

I hope this helps.

1 comment:

  1. Brush salmon with olive oil and lemon juice. Season with salt and pepper. Place on sheet tray and cover with parchment. Center rack, 200F oven, if a small piece (4-8 oz )check after 30 min if larger (8-16 oz. Check after 50 min. Voila slow roasted salmon.