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Fresh salmon cooking info Cooking Tips

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Fresh salmon cooking info Tips and Information

Fresh salmon cooking info and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.


fresh salmon cooking info

Depending on the size of the fishand your cookery equipment a whole cleaned salmon can be either poached or baked.
If you have a fish kettle combine 140 ml dry white wine a teaspoon of peppercorns and a large bouquet garni (incor porating a sprig of fresh dill) with enough water to give a depth of 10 cm in the fish kettle.
Weigh the salmon then put it into the liquid.
Cover and bring to the boil.
Reduce the heat so that the water gently simmers.
Simmer for 8 minutes per 455g plus an extra 8 minutes.
If serving the salmon cold omit the extra 8 minutes cooking time and leave the fish to cool in the cooking liquid.
If serving hot carefully lift out the fish and drain.
The fish is cooked when it feels firm to the touch the skin along the middle of the central bone peels back evenly and cleanly and the flesh next to the bone flakes off easily.
Small salmon can be poached in a large deep roasting tin covered with foil either on top of the stove (following the method above) or in the oven (heated to Gas Mark 4 350 degrees F 180 degrees C) for 10 to 12 minutes per 455 g (1 lb).
As before leave the fish to cool in the poaching liquid to keep it moist.
When using this method you will find it easier to lift the fish in and out of the tin if it is placed on a long double strip of aluminium foil.
Salmon is also delicious baked but care must be taken to prevent it becoming tough and dry.
Set the oven at Gas Mark 3 325 degrees F 170 degrees C. Cut a large square of foil and grease well (use oil if serving the fish cold butterif serving hot).
Put the salmon in the centre and fill the cavity of the fish with sprigs of fresh herbs plus slices of fresh lemon and a little seasoning. Sprinkle the fish with a little dry wine or court bouillon plus a few knobs of unsalted butterif serving hot.
Wrap tightly and place on a baking tray.
Cook for 10 to 12 minutes per pound for fish of 1.35 kg (3 lb) and over; the exact time will depend on the thickness of the fish.
Salmon steaks can be poached on top of the stove or in the oven (heat to Gas Mark 4 350 degrees F 180 degrees C) for 10 to 15 minutes depending on the thickness of the steaks.
They can also be brushed with butter and grilled until the flesh flakes near the bone or panfried in hot oil for 3 to 4 minutes each side.

To microwave place one 170 g (6 oz) salmon steak in a microwave proof dish.
Cover and microwave on medium power for 11/2 to 2 minutes.
Flotate the fish one quanter turn halfway through the cooking time.
Drain off the excess juices (reserve for use in a sauce) cover the fish and leave
to stand for approximately 5 minutes.
The salmon should flake easily at its thickest part.

To serve whole fresh salmon carefully peel off the top skin gently scrape away the thin layer of darker flesh and remove the fins.
Serve whole salmon or steaks cold gamished with cucumber and accompanied by mayonnaise verte—homemade mayonnaise flavoured with fresh
herbs or watercress.
Or serve hot garnished with fresh herbs and accompanied by a rich hollandaise sauce.

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