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  #1  
Old 12-23-2005, 11:29 PM
sledghammer sledghammer is offline
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Default COOKING SALMON

So im cooking some salmon. I usually put it on tin foil and grill it with some lemon and stuff, but im thinking of pan searing it, but have never done it before.

Going to the store right now, so any thoughts on marinades, seasoning, and how to pan sear will be much appreciated.

Its going to be served with rice pilaf and green beans.
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  #2  
Old 12-23-2005, 11:33 PM
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Default Re: COOKING SALMON

A lemon base marinaid with sea salt, oregano, and garlic salt sprinkled on top works well.
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  #3  
Old 12-23-2005, 11:34 PM
sledghammer sledghammer is offline
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Default Re: COOKING SALMON

sounds good, any thoughts on pan searing?
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  #4  
Old 12-23-2005, 11:38 PM
ripdog ripdog is offline
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Default Re: COOKING SALMON

I always go with cilantro, lime juice, garlic, and olive oil. Don't have any input on pan searing--I always BBQ it.
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  #5  
Old 12-23-2005, 11:38 PM
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Default Re: COOKING SALMON

I think combineme and rips and it should be good.
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  #6  
Old 12-24-2005, 02:23 AM
CardSharpCook CardSharpCook is offline
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Default Re: COOKING SALMON

Pan-searing or "saute" is a good way to prepare salmon. Please remember, that it does not have to be pink through and through. A little red is good. Salmon, like steak, has servable temps ranging from Rare to Well. Medium is the restaurant industry default (actually, well done is often the default). The secret to a good saute is in getting the nice golden brown on each side. Med-high heat to get the sear, and you can reduce the flame if more doneness is required.

Do you plan on breading it? This is nice.

Edit: Oh, wow, this is 3 hours old. How was it?
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  #7  
Old 12-24-2005, 02:54 AM
LittleOldLady LittleOldLady is offline
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Default Re: COOKING SALMON

[ QUOTE ]
Pan-searing or "saute" is a good way to prepare salmon. Please remember, that it does not have to be pink through and through. A little red is good. Salmon, like steak, has servable temps ranging from Rare to Well. Medium is the restaurant industry default (actually, well done is often the default). The secret to a good saute is in getting the nice golden brown on each side. Med-high heat to get the sear, and you can reduce the flame if more doneness is required.

Do you plan on breading it? This is nice.

Edit: Oh, wow, this is 3 hours old. How was it?

[/ QUOTE ]

This is how I learned to do it in Norway. Dredge the salmon very lightly in flour mixed with chopped dill weed (the mixture should just make a light dusting over all the surfaces of the salmon). Heat a little bit of butter and a little bit of olive oil almost to smoking. Sear both sides of the salmon until the flesh is cooked to the desired degree. The flour makes a nice light crust and keeps the salmon moist. Very easy, very good. I once cooked some wild Alaska salmon that my neighbor had caught the day before and flown home that way, and it was as good as anything I have ever tasted. I prefer to serve it with parsley buttered new potatoes and lightly steamed asparagus.
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  #8  
Old 12-24-2005, 02:55 AM
Mat Sklansky Mat  Sklansky is offline
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Default Re: COOKING SALMON

I once had salmon in Canada where they used maple syrup. It was incredible.

No recipe though, sorry.
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  #9  
Old 12-24-2005, 04:13 AM
beenben beenben is offline
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Default Re: COOKING SALMON

microwave on high 2:00. enjoy.
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  #10  
Old 12-24-2005, 04:18 AM
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Default Re: COOKING SALMON

I like to make a little crust with salt, pepper and sesame seeds. My advice is to make sure the pan is plenty hot before you put the fish in. It should make a nice sizzle right away. Also, as CSC said, you don't have to cook it all the way, salmon is great rare or medium.
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