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Cooking Salmon

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    Cooking Salmon

    I've got a large salmon fillet that I am planning to oven bake later tonight.

    Any recommendations on what type of sauce, dressing should I do.

    I was just going to do a small sauce of olive oil, lemon, pepper and dill and then coat and stick in an oven on a baking tray.

    Will this be too dry? Suggestions from the cooks please?
    What happens in General, stays in General.
    You know what they say about assumptions!

    #2
    You probably shouldn't listen to me but
    - sprinkle lime, oil, coriander, pinch of salt and pepper over the salmon
    - wrap in a foil parcel and bake for a very short time
    Serve with baby spuds and broccoli.

    Is Mrs MF away this weekend?
    +50 Xeno Geek Points
    Come back Toolpusher, scotspine, Voodooflux. Pogle
    As for the rest of you - DILLIGAF

    Purveyor of fine quality smut since 2005

    CUK Olympic University Challenge Champions 2010/2012

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      #3
      Don't cook it too long. Like beef, salmon should be hot, but effectively uncooked in the middle.
      Down with racism. Long live miscegenation!

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        #4
        Do you cook salmon? I've never been entirely clear on that. The stuff I buy says "read to eat" on it.

        You probably shouldn't listen to me.
        Will work inside IR35. Or for food.

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          #5
          Fresh salmon can be eaten without cooking. Makes very nice sushi. Maybe what you've seen is smoked salmon.
          Down with racism. Long live miscegenation!

          Comment


            #6
            Originally posted by Zippy View Post
            You probably shouldn't listen to me but
            - sprinkle lime, oil, coriander, pinch of salt and pepper over the salmon
            - wrap in a foil parcel and bake for a very short time
            Serve with baby spuds and broccoli.

            Is Mrs MF away this weekend?
            I wasn't planning to wrap it, that's the difference.

            Mrs MF is here. If she was away I'd be having lobster and caviar served by naked Page 3 models.
            What happens in General, stays in General.
            You know what they say about assumptions!

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              #7
              Deep fried in batter. Serve with a melting Mars Bar on top.
              When freedom comes along, don't PISH in the water supply.....

              Comment


                #8
                Originally posted by MarillionFan View Post
                I wasn't planning to wrap it, that's the difference.

                Mrs MF is here. If she was away I'd be having lobster and caviar served by naked Page 3 models.
                Personally I'd think it would be too dry (unless you smother it in oily stuff.
                Not that keen on caviar but bring on the dancing girls! Ahem - and Mrs MF - ahem.
                +50 Xeno Geek Points
                Come back Toolpusher, scotspine, Voodooflux. Pogle
                As for the rest of you - DILLIGAF

                Purveyor of fine quality smut since 2005

                CUK Olympic University Challenge Champions 2010/2012

                Comment


                  #9
                  Originally posted by MarillionFan View Post
                  I was just going to do a small sauce of olive oil, lemon, pepper and dill and then coat and stick in an oven on a baking tray.

                  Will this be too dry? Suggestions from the cooks please?
                  I've tried that and it was rather dry by the time it was cooked through. I don't like pink uncooked salmon.

                  I would do what you've already said but wrapped in foil to avoid drying out. The oil can be applied straight to the foil to avoid the salmon sticking. The foil should be wrapped tight so that the salmon stays moist and is steamed in the vapours. I would wrap each fillet in its own foil parcel.
                  You could also add a garlic clove and/or some white wine to the foil parcel.

                  Only time I wouldn't use foil in the oven is if sealed and part cooked in a hot frying pan first.

                  Comment


                    #10
                    Depends how bit a piece you have, but if it's for two, I wrap it in a loose but sealed foil parcel with a decent splash of wine (nothing too dry, pinot grigio is good) with tarragon, dill, black pepper and a knob of butter and put it in a 180 degree oven for 20 minutes. Don't use lemon or lime, it will kill the sublety of the salmon.

                    Or google Nigel Slater - he's a genius at simple cooking...
                    Blog? What blog...?

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