Peter Aitken wrote:
> "Dave Smith" > wrote in message
> ...
> > wrote:
> >
> > > Hi,
> > >
> > > I'd like to cook a salmon filet in the oven, but don't
> > > want to mess up the pan so I'll line it with aluminum
> > > foil. I don't have any oil to greece it with though. Can
> > > I just put it in and leave it on the same side, or do
> > > I need to turn it over? Can I cook it on broil for a
> > > bit, and then bake it for a while to get the other
> > > side done without having to turn it over?
> >
> > I always buy salmon with the skin on, lay a piece of aluminum foil
on
> > the bottom of a pan and put the salmon on the foil skin side down
and
> > bake it without turning it over. When the salmon is cooked you can
slip
> > a lifter between the skin and the flesh and lift it right off. Then
you
> > just have to roll up the foil with the skin attached and pitch it
in the
> > garbage.
> >
>
>
> Nooooo! The skin is the best part! Cooked properly it becomes crispy
and
> incredibly tasty.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
Mmmmm. Do agree with you Peter. Which is why I prefer to do my salmon
fillet in the fry pan, very high heat, skin side down, do not turn it
over. About eight minutes does it; plate and let stand a minute or two
more. A squeeze of lime or lemon juice, or dribble of vinegar if I've
got month left over at the end of the money. Lots of cracked black
pepper. When I do it this way I get that great crispy skin *and* I
don't have to feel guilty about polluting the environment with aluminum
foil; which I would.
Zee