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M$3 Answers
(cooking times may vary, depending on size. A serving is a 3 oz steak)
Poaching - this is done by preparing a broth then simmering it over medium heat. ( A violent boil could cause the fish to break apart. Try this for poaching :
1/2 cup carrots, diced
2 stalks of celery diced
1/2 onion diced
enough chicken broth to completely cover fish
1 teaspoon olive oil
1 lemon
slightly brown veggies in pot, pour in chicken broth and bring to a boil, reduce heat to a simmer and add fish, cook 6-8 minutes. Drain fish and drizzle with lemon.
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Pan frying
cover bottom of a skillet with olive oil. While oil is heating rub desired seasonings on salmon ( I like salt, pepper and garlic),dip fish into milk or beaten eggs. You can then use shake and bake, seasoned bread crumbs, or flower
when the oil is hot (NOT smoking) add the fish. Cook for about 5 minutes over medium heat. Make sure the oil covers the bottom half of the fish
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Broiling
Season salmon the toss it under the broiler, it's pretty easy and yummy. Turn it once and add melted butter. Drizzle with lemon ( about 7-8 minutes)
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Steaming :
prepare salmon with dry seasoning. Steam salmon one minute for each ounce over medium heat. This is my least favorite way to cook it.
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On the BBQ
Wrap salmon in foil after seasoning it with choice of herbs, olive oil and lemon. Cook for about 10 minutes.
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Raw
If you like sushi and have access to sushi grade salmon, you can eat it raw. Sprinkle some rice wine vinegar and toasted sesame seeds over the fish and toss for a light, yummy meal. You can also roll it into sushi, or serve it over a cucumber salad
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Smoked - here is a link http://fishcooking.about.com/od/smokebrine/ss/smokingfish.htm
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Be carfeul not to over cook salmon, because it messes with the taste
Here are some things that are yummy with salmon :
Lemon
rosemary
fresh parsley
cilantro
majorum
salt and pepper
garlic
mango
onion
basil
Have fun!
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M$Bake at 400F for 15 minutes or
Pan fry on high for 10 minutes per side
Always serve with lemon
I like mine grilled!
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M$
For grilling fillets I like to use one of those wire baskets. They work well for veg too. But if you want to go au natural, then the 'chop' is the best!
I always have a problem grilling salmon on the BBQ because it falls apart. I am totally going to try it this way, because it seems like the skin may hold it together? I usually use filets that don't have any skin attached.
"The easiest way to tell if the fish is done is by simply inserting a fork into the thickest part of the fillet and twisting it. If the fish flakes easily, it is done.
Another location to insert the fork is near the backbone (if you are cooking the fish whole). Again, if the meat easily flakes with your fork, you know the fish done.
Broiling is a popular method when folks are considering how to cook salmon. It is easy and straight forward. The oven rack should be positioned six inches from the heat. By placing parchment paper on the broiling pan (and eventually the fish on the parchment paper) you will make your cleanup of the pan much easier when your meal is done.
If you are cooking your salmon whole, a general rule of thumb is eight minutes for each half pound of fish. Fillets and steaks should be cooked six minutes for each half inch of thickness. When cooking fillets make sure you place the skin down when you cook it."
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M$
