One of my most hated questions: “how would you like your salmon?” My answer is always the same… I want it slightly crispy on the outside, cooked through the middle, and not dry. Tuna, yes, can be rare. But salmon is different and restaurants seem to confuse the two. If you happen to like your salmon rare this can be specified, but my feeling is that the assumed preparation should be no different than that of red snapper, halibut, or chicken. It should be the chef’s take (which may vary) on “perfect.”
Last night I ordered salmon at the Clinton Street Bakery and the waitress posed this question. I took a deep breath and tried to explain my feelings above, and she recommended medium. I stressed I wanted it cooked through and went with her recommendation, but it came back raw. This is becoming a regular occurrence and I don’t know how best to convey myself. It’s not a steak and I hate having to guess what level of instruction is going to yield the results I desire.
I’m curious what other chowhounds have to say on this topic. Does anyone else share my frustration?
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