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In search of simple, savory salmon


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In search of simple, savory salmon

dordogne | Jul 19, 2006 12:10 AM

I always enjoy the simplest preparations in restaurants (e.g., grilled with a wonderful sauce on the side) but can't seem to replicate at home. I like a textural contrast between browned and almost crisp on the outside and very tender within (no flaking at the centermost). Any hints on method of prep/type of pan/level of heat/fabulous sauces or sides (specifically for salmon fillet) most gratefully received. Also looking for a flavorful recipe en papilotte.

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