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Recommendations for cooking lean salmon

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Recommendations for cooking lean salmon

blkery | | Mar 21, 2010 01:08 AM

As far as proteins go, I find seafood the easiest to cook - I am rarely disappointed with the results. That said, I find myself with a freezer full of very lean (skin-on) sockeye salmon filets that seem to dry out no matter what I do to them. Roasting with lube, pan roasting, sauteeing in pieces - it all comes out very unmoist and tough. It's not an overcooking issue, as I'm getting it just to the point of temp. I haven't tried poaching yet (I suspect that poaching in water, wine, or broth wouldn't help the dryness, and I don't want to poach in oil or deep fry because of the residual oil smell). How would you recommend I cook these guys?

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