limey wrote:
> "limey" > wrote in message
>
> Thank you all for your responses and I've saved the suggestions.
> Funny - Food TV actually calls it "Baked Salmon in Foil".
> I've always poached in lemon water (and apparently steamed!) salmon,
> since I like it very moist and mild. How moist and mild is it if it
> is baked in an open dish?
>
> Dora

Dora, the key to baking fish in an open dish is to pour a bit of milk around
the fish prior to baking. And don't over-cook it. Mine always comes out
nice and moist. I don't care for poached fish.

Jill