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Peter A

In article >, says...
> Well, I did it, I picked up a pound of the Copper River salmon on
> sale. Anytime we have fish in this house, it's news. It turned out
> great although I'm sure real fish eaters will cringe. I marinated it
> a couple of hours, fish side down, in soy sauce, ginger, garlic and
> some scallion slices. The scallions looked good, if nothing else.
> Sauteed it in a pan with a little bit of oil (skin side down, I've been
> paying attention), then stuck it in a 375 oven for however long.
> Okay, then I put it under the broiler a little bit, I know, bad.
>
>

Nothing at all wrong with this! I hope you got some nice crispy skin - a
real treat. Our local fishmonger feeds the trimmed salmon skin to his
dog, so we can get it really cheap. Broiled until crisp and the rolled
into sushi - salmon skin rolls - one of our favorites.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm