When you learn how to cook salmon or other fish, you can skip the part of scaling, cleaning, skinning and boning unless you do the actual fishing yourself. Fresh fish should be stored at the coldest storage space in the refrigerator.
All fresh fish are basically adaptable to the same methods of cooking; frying, grilling, baking, or steaming. The question of how to cook fish is a tricky one because lean fish like swordfish are considered better for broiling while salmon, a fatty fish is considered excellent for poaching. It really depends on one’s preference.
When I purchase salmon or other fish from the grocery store, I always soak it overnight in water with a little salt in it. This removes that “fishy” taste. The only exception is when I order it directly from Alaska and it is flown in. The freshness of this fish keeps it from tasting like the store bought.
Cooking grilled salmon or grilling fish of any kind is my favorite way to cook. Since it cooks quickly, it is so easy to do on a grill. Sprinkle the fish with a little seasoning or let it marinade in teriyaki sauce for a few minutes. Then lay it on a hot grill. In about 20 minutes you can be ready to serve a delicious meal. Cooking salmon also can provide a heart healthy meal. By adding only spices, salmon and other fish make healthy Mexican recipes.
Fish have no tough connective tissue and therefore require a very short cooking time. When learning how to cook fish, remember that overcooking toughens the delicate fish proteins.
Cast iron skillets are great to cook fried fish in. They can be used either on your cooking stove or over a fire outdoors. Use thin slices of fish fillets, dip in milk-egg mixture, and then dip in a seasoned flour. Lay fillets in hot fat and brown on both sides.
When learning how to cook salmon or how to cook fish, you will find it versatile in many dishes. They both can be used in fish salads, casseroles like the tuna casseroles, or in a jambalaya recipe.
When learning how to cook salmon, this is a nice recipe to give as a gift. A friend passed this on to me many years ago and people who like to eat salmon love this special gift. It serves 2 people but can easily be multiplied for many servings.
Combine and mix in a small bowl.
Cut a piece of parchment paper for each salmon filet 12 X 16 inches; place each fillet in center.
Drizzle fresh lemon juice over salmon; sprinkle lightly with lemon pepper, crushed rosemary, salt and pepper.
Layer sliced vegetables on top of each salmon filet; top each with 1 tablespoon of herb butter.
Wrap the entrée with the parchment paper and tie the twine in a bow.
Place salmon in parchment on a cookie sheet and bake at 400F degrees for 15 to 20 minutes or until cooked through.
When learning how to cook salmon, try this recipe and many others using canned salmon. The cans are so convenient to keep on your shelves for quick fixing and make many delicious recipes.
Preheat oven to 350F degrees.
Combine and mix all ingredients thoroughly; season with salt and pepper if desired.
Turn into a well greased loaf pan; place in a larger pan and pour water half way up sides of loaf.
Bake 1 hour; serve with tartar sauce.
Rub all surfaces with mayonnaise; salt and pepper.
Broil over hot coals or in oven 3 minutes on first side and 2 minutes on other side4 or until salmon begins to flake.
Melt butter until brown; add remaining ingredients and bring to boil.
Serve steaks with hot sauce, lemon slices and sprinkle of dill.
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