Quick!! Need Salmon help Please!!
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Quick!! Need Salmon help Please!!
| Tue, 06-22-2004 - 3:03pm |
Alrighty, i'm doing Gingered Chicken tonight but I only have 2 pcs of chicken and thought I would use a couple of pcs of frozen salmon. I don't like it but I thought that maybe if it didn't have such a "fishy" taste I would. Do you cook it w/skin on the one side? Do you take if off? Do you actually EAT that part?? I need help b/c i'm fixing to marinate for early supper. Also, what would be good w/this? I was gonna make something to go w/it but it required rice vinegar and stuff and i don't have on hand. Any other suggestions??
TIA
Chas 140/138/110
Day 8 Phase 1

For me, the fastest salmon recipe is in the SBD book, using the Fish Kabobs marinade.
I don't even look at the recipe any more--
You basically juice one lime (you can use a lemon), whisk in about 1 tablespoon of dijon mustard, then whisk in some olive oil (about same amount as the juice of that lime).
I remove the skin from the salmon -- just slice it off carefully with a knife. I think some people leave it on (after you cook the salmon, it comes off easily).
Marinate the salmon for about 20 minutes (can be up to about 45 mins) in the marinade, then broil it about 4 minutes on each side. You can, alternatively, bake it in the oven with your chicken dish, for a bit longer.
I highly recommend this -- I didn't like salmon before I tried this.
I love the grilled rosemary salmon in the SBD book (not the cookbook).
Susan :)