Bob wrote on Mon, 12 Apr 2010 12:42:34 -0700:

>> My own preferred way to deal with salmon fillet is "A
>> l'Unilaterale". That is to cook it skinside down on a thin
>> layer of rock or kosher salt at 500F (the high temperature is
>> for real) for 10 minutes. It is then allowed to sit covered
>> with aluminum foil for 5 minutes and the skin is easily
>> removed with a spatula. Anyone who likes skin, be warned that
>> it is too salty to eat. Any of the various salmon sauces will
>> work like Dill Fish Sauce, Fresh Cucumber Sauce, Tomatillo
>> Salsa, Lime Sour Cream, Wine Sauce or even a simple cut
>> lemon.
>>
>> I have used this method with success for farmed salmon and
>> I'm further from the Pacific Coast than Utah, living in
>> Potomac. Once a year, I treat myself to fresh Copper River
>> salmon and cook it the same way.

> Sounds like a good way to cook trout, too, if you shorten the cooking
> time.

I might just have a try with trout but I've never done so. I suppose one
would cook the trout open so that both pieces of skin were on the salt
and I think a rather short time might be appropriate. Of course, trout
can be cooked very successfully in a broiler with lemon or tarragon
inside and turned once to blacken all the skin (about 3 minutes a side.)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not