Wednesday, December 10, 2008

salmon filet recipes

Poaching usually gives excellent results. To poach fish, you need to add herbs, seasoning and a thickener such as cream. You can use this as a sauce to serve with the fish. Steaming is easy and suits whole fish, steaks, or fillets. To steam fish, put it in a steamer over boiling water and make sure you use a tight-fitting lid.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* The fish is done cooking when it is opaque, and begins to flake.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

Salmon Steak Recipes - The Easy Way

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