|
The
easiest way to cook wild salmon?
A nice thing about wild Alaska salmon is the ease with which
it can be prepared. When you have good quality salmon you
don't need a lot of fancy sauces and marinades to make up
for marginal taste.
Here are some very simple cooking ideas:
Into a bowl pour a small amount of olive oil (the amount depends
upon number of portions--basically enough to coat what you're
preparing). Add some seasoning to taste for example lemon
pepper , garlic, dill, fennel or whatever other spices you
like. Add a dash of soy sauce and a pinch of brown sugar or
a few drops of maple syrup. All ingredients beyond the olive
oil are optional. The oil will prevent sticking and help lock
in moistness.
Mix your ingredients and brush over the pieces of salmon.
You can then bake, grill, fry, or microwave it -- whatever
you consider the easiest--and they're all pretty easy. When
you think about it, it's not all that different than cooking
a steak!
The most important thing is to not over cook your Salmon.
The small portions will cook quickly. Salmon is a relatively
lean fish and (like any meat) will become dry and tough if
over-cooked. Pay close attention the first time you try a
particular cooking method and note the time and temperature
it takes to get it "just right." Once you figure
this out, cooking your salmon will be a breeze.
Beginning with the simplest method, here are some cooking
suggestions:
Microwave: The microwave is a quick and easy way to prepare
salmon. Brush a thawed, 6 oz. portion with olive oil, sprinkle
with spices, place in microwave on low power or "defrost"
setting for around 9 minutes. Microwave ovens vary so you
may need to adjust the time one way or the other. More than
a couple pieces will take longer--adjust as necessary. Monitor
the salmon closely the first time you try this method to insure
optimum cooking time. Remove and serve.
Pan Fry: Same prep but place in pan with a small amount
of olive oil over med-high heat for 3-4 minutes and cover.
Turn salmon over, cover and cook 2-3 more minutes or until
done.
Broil: Same prep, place salmon under broiler for 4-5
minutes. Turn if desired (may be unnecessary) Cook until done.
Grill: Same prep, place salmon on barbecue grill, cover,
check after 4-5 minutes, watch closely, remove and serve (This
is many people's favorite. Be sure everyone is ready to eat
when you begin cooking the salmon as it cooks quickly and
is always best served straight from the grill.)
Cooking wild salmon couldn't be much easier. Once you get
the basic cooking method down you may want to branch out and
experiment with other great recipes.
Why is my salmon dry and tough?
Wild salmon in general has more firm muscle structure and
less fat than farmed Atlantic salmon. Consequently they are
more subject to becoming dry and tough if overcooked. Brushing
lightly with an olive oil based marinade, coupled with a shorter
cooking time, always result in a delicious, moist salmon fillet.
How do I know when my salmon is done?
"Done" is a matter of personal preference. Some
prefer their salmon slightly under cooked, while others like
it well done. It is completely cooked when the meat is opaque
(solid pink) through the center. Because cooking times vary
considerably by method, it is wise to use care the first time
you prepare your salmon to be sure you don't overcook it,
which may make it dry and tough. Wild Alaska Salmon is a very
lean fish and subject to drying out if cooked too long. The
rule we use is, "if you think it's almost done, it's
done."
www.wildpacificsalmon.com/site/680079/page/435883
See:
• Alaskan
Fishing Lodge
• Alaska's
Wild Salmon
|
