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Old 21-04-2008, 08:02
TommyGavin76
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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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Old 21-04-2008, 08:28
indianwells
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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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Old 21-04-2008, 08:43
Louismum
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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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Old 21-04-2008, 09:21
michy
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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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Old 21-04-2008, 09:51
andallthatjazz
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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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Old 21-04-2008, 10:05
whoever,hey
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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
I do it either like this or steamed.
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Old 21-04-2008, 10:16
Orangebathwater
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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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Old 21-04-2008, 10:30
Erithacus
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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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Old 21-04-2008, 10:44
Espresso
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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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Old 21-04-2008, 10:47
whoever,hey
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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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Old 21-04-2008, 11:34
TheHistoryGirl
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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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Old 21-04-2008, 12:21
Scots_Dragon
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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.
Yuck, I would never microwave fish.....ever. I used to do smoked haddock that way and it turns the fish all rubbery and tasteless. I prefer pan frying in a little olive oil or wrapping in foil and done in the oven. If I had a steamer I'd probably do it way instead.
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Old 21-04-2008, 17:59
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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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Old 21-04-2008, 18:29
sheddy99
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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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Old 21-04-2008, 23:48
Clunk
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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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Old 22-04-2008, 00:18
DigiRich
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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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Old 22-04-2008, 00:54
whoever,hey
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I found a reciepe for doing salmon in the dishwasher somewhere, not sure why that is a good idea.
er am i missing the joke here?
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Old 22-04-2008, 01:01
Espresso
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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?
Sorry, I've only just come back to this thread. To be fair, I tend to just throw the poaching liquor away. That's bad of me, I know.
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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Old 22-04-2008, 19:09
SarahJayne
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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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Old 22-04-2008, 20:12
Masydote
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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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Old 22-04-2008, 20:24
twofnine
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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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