ISO: ISO Cheezz. Had the salmon last night...

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Not the flavor so much as the texture. It helps keep it moist, like cooking chicken with skin helps

keep it moist.

I'ts also easier to remove the skin after cooking because it just falls right off.

I only have experience cooking salmon with the skin on so I can't vow for other fish.

 
Try this recipe - it has converted several non-salmon eaters and

on tilapia -the other night, I took two fillets, salt and peppered each well,
Sauted them in butter/olive oil until crispy on the outside and just done on the inside (not to the really flaky stage),
Took them out of the pan,
Added the juice from 1/2 a lemon to the pan and got all the good stuf off the bottom,
Stirred in a little more butter and added about a tablespoon of capers,
Poured that over the tilapia and mmmmm good, very mild.
I would have added shallots if I had some.

http://www.finerkitchens.com/swap/forum11/1_Spectacular_Grilled_salmon_5/19/1997_Gails

 
also, if you are using frozen fish, I like to thaw in milk or buttermilk, "freshens" it up

 
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