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Salmon. Naked & Moist or Marinated and Scorched?

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Salmon. Naked & Moist or Marinated and Scorched?

SwimmingUpstream | Feb 5, 2003 02:06 AM

Looking for a semi-easy recipe. Not the whole fish... just cooking for two.

Looking for the ideal prep advice with the fewest exotic ingredients.

I'm guessing she likes the herbal, steam/poached and (arguably) the purist approach.

I, however, like a more Japanese influenced sake/wasabe/honey (etc) marinated cut, crusted just a touch by too much heat - maybe by fire or toaster oven.

Maybe it comes down to all-out mushy versus crusty texture with a softer underside.

Any recipes I can try to win her over?

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