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Salmon |
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#1 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Salmon
What's the best way to cook it? My mate reckons he microwaves it for not very long at all, but I'm not sure about that. Want to make sure it's not overcooked as I've eaten too many dodgy rubbery Salmon in pubs.
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#2 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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If you pan fry it you can see the colour changing. Wait till it gets near the middle then flip it over for a slightly less time cooking on the other side.
Alternatively, loosely wrap with foil, add a squeeze of lemon and some salt and pepper and bung it in the oven for 20 minutes. Personally I spread a mix of butter, chopped stem ginger and currants over a fillet, wrap in puff pastry and on to a baking sheet in the oven for 25 minutes at 180 until golden. This ensures moist deliciousness!!
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#3 |
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Forum Member
Join Date: Mar 2006
Posts: 1,159
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I usually wrap it in foil and put it in the steamer with my veg towards the end of cooking. Beautiful.
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#4 |
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Forum Member
Join Date: Oct 2004
Location: Nr Portsmouth
Posts: 4,597
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I usually wrap it in foil with a bit of butter and a slice of lemon and of lime and bung in the oven til cooked....delish
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#5 |
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Forum Member
Join Date: Dec 2003
Posts: 5,488
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Quote:
My mate reckons he microwaves it
What a waste of fresh salmon! Check out some of the suggestions you got as they are all perfectly simple way of cooking with delicious results but of course timing is key also.....nothing worse that an overcooked mushy fish! |
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#6 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
I usually wrap it in foil with a bit of butter and a slice of lemon and of lime and bung in the oven til cooked....delish
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#7 |
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Forum Member
Join Date: Mar 2007
Posts: 2,369
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I quite like it poached in Olive oil.
If you have a griddle pan, give that a whirl too. |
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#8 |
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Forum Member
Join Date: Feb 2008
Posts: 272
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This recipe is really nice:
Maple Glazed Salmon I haven't tried this one, but I will soon! Salmon with Pistachio Basil Butter |
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#9 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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I had some the other day that I poached in some milk with half an onion, a bay laf and some dill to flavour the milk.
It was nice hot, but even better cold. |
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#10 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Oooo, i've not poached fish before. Something i really must try, i may try it with salmon your way espresso. Sounds really nice. What do you do with a pan of milk after though? Boil it right down after to a sauce?
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#11 |
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Forum Member
Join Date: Jan 2008
Location: Where else but Bar Cutler?
Posts: 3,216
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My favourite way with fillet is to slow roast it in a lightly oiled pan for 20 min in an oven set at 130C, turning once halfway through. It comes out absolutely luscious. (You may need five extra minutes if it is thick, but it won't lose any moisture.)
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#12 |
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Forum Member
Join Date: Jul 2006
Location: Scotland
Posts: 2,517
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Quote:
What's the best way to cook it? My mate reckons he microwaves it for not very long at all, but I'm not sure about that. Want to make sure it's not overcooked as I've eaten too many dodgy rubbery Salmon in pubs.
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#13 |
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Forum Member
Join Date: Jul 2003
Location: Pimlico, central London, UK
Posts: 14,894
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If you cook wild Salmon then it really doesn't need much cooking - I sling it on a griddle pan, and have it rare inside. Famed Salmon is a lot fattier, and benefits from being sweated in silver foil in the oven.
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#14 |
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Forum Member
Join Date: Apr 2007
Location: Deepest Darkest Cornwall
Posts: 5,545
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marinate it in garlic, soy and honey for as long as you can, then pan fry it until you can see it's cooked, served with noodles (with the juices left from the pan poured over)
delish
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#15 |
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Forum Member
Join Date: Mar 2004
Location: Manchester
Posts: 3,113
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I like to place it in a oven proof dish with a knob of butter, some parsley and a splash of lemon juice. Then pour over boiling water until 3/4 of the way up the fish. Cover the whole thing with foil and put in a fairly hot oven for about 20 minutes.
The best thing I find with this is that even if you leave it in too long it won't go rubbery, so it doesn't matter if the rest of your meal takes longer to cook than you thought or your guests are late. |
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#16 |
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Forum Member
Join Date: Jun 2006
Location: Bristol or Southampton
Posts: 1,151
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I found a reciepe for doing salmon in the dishwasher somewhere, not sure why that is a good idea.
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#17 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
I found a reciepe for doing salmon in the dishwasher somewhere, not sure why that is a good idea.
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#18 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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Quote:
Oooo, i've not poached fish before. Something i really must try, i may try it with salmon your way espresso. Sounds really nice. What do you do with a pan of milk after though? Boil it right down after to a sauce?
![]() I suppose you could let the flavoured milk go cold then make a sauce of it with flour and butter. And use it with the fish with pasta or rice or veg and spuds or in a pie. That might be nice. I would think that just reducing it down would make the milk split and it would be quite nasty, though I am - of course - open to being proved wrong by a proper cheffy type person. If you are going to poach it, then this is what I do - use only enough milk to barely cover the fish and only let the milk simmer for a few minutes, don't let it boil. Then turn the heat off. Stand the fish in the still warm milk for a while, because it'll carry on cooking in the heat. And fish takes very little to be over-cooked. It is lovely, though. |
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#19 |
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Forum Member
Join Date: Jan 2007
Location: American in London
Posts: 534
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I tend to do mine in my electric steamer these days but prior to that I baked it in the oven wrapped in aluminum foil with a small bit of butter, lemon juice and salt and pepper. Then those juices I would pour over any potatoes or the like I was serving with it.
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#20 |
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Forum Member
Join Date: Nov 2007
Posts: 281
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Wrapped in foil, grill slowly, when almost done, brush with pesto sauce and breadcrumbs place back under grill to make a pesto crusted topping
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#21 |
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Forum Member
Join Date: May 2006
Posts: 3,508
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I cant help you im afraid.. I got Salmonella from this in the 1990s, and I was bad for months
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