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NW Washington | If it still has the skin on it cut it up into serving size pieces and fry or grill it for about 5 minutes on each side. I put olive oil on the fish if grilling outside. I start with flesh side down and finish skin side down. Salmon is good it is and needs little seasoning except salt and should not be over cooked. It should be salted and let to rest for a while before cooking it.
Keep warm in the oven after cooking. I make a vinaigrette sauce using lemon juice, dijon mustard and olive oil.
Baking works too.
Don't gild the lily. | |
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