I bought some salmon at the supermarket yesterday, only because it was on special,and am not sure how to cook it apart from frying it, any ideas please.
bluecalico,
Oct 25, 1:53pm
This is my favourite way: cut into slices about 4 -5 cm wide.and place on baking tray covered in tin foil and oiled. Brush the top sparingly with oil, salt and pepper and bake in a hot oven for about 8 - 9 mins.DO NOT OVERCOOK. Serve with a lovely lemon and mayo and sour cream sauce made with mustard, juice, chives etc.
davidt4,
Oct 25, 3:30pm
Don't forget to remove any pin-bones.Tweezers or small pliers will do the job.
As bluecalico writes, it is important not to overcook salmon.Fry it gently in butter or olive oil until medium-rare, sprinkle with fresh herbs as available - tarragon or dill or chives.Serve warm with lemon wedges, or cool with home made mayo or tartare sauce and a big green salad.
245sam,
Oct 25, 3:51pm
cas41, if you'd like more detail re bluecalico's suggestion/recommendation for your salmon have a look at:-
I too recommend cooking the salmon as in that recipe although I haven't served salmon with Jo's sauce - instead we have enjoyed Prenzel's Citrus Vinaigrette and nowdays we tend to cook salmon in our George Foreman grill.:-))
sarahb5,
Oct 25, 3:51pm
This is one of Nadia Lim's recipes and I have done something similar to this but sprinkled with cajun seasoning or a few chilli flakes:
Thanks 245sam.this is the recipe for the lemon chive sauce.amazing with the salmon.great too with potatoes or salad too.I almost forgot about the pin boning.few weeks back when I made this took AGES to pin bone it.ended up having to put small pieces of paper towel on the bone to get a grip on them with the tweezers!Use make up tweezers.wondering if the proper fish tweezers are better!
davidt4,
Oct 25, 4:28pm
Proper fish tweezers make pin-boning much easier, and they are less likely to tear the flesh.They well worth having if you eat fresh fish.
gerry64,
Oct 25, 6:26pm
I dont like the smell of it cooking so I put olive oil on a piece of foil -pepper the salmon heavily - or whatever flavour I decide on the day -wrap like a parcel at 170 for a one serve of salmon 15 mins and it is perfectly cooked - lovely cold flaked in an orzo salad
cas41,
Oct 26, 12:43am
thank you all, so many options to choose from.im loving it.
2kaiser,
Oct 26, 2:36am
Lay strips of streaky bacon over it and bake in the oven. That is how we do it.
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