I’m linking up again with Org Junkie for Menu Plan Monday. But first, here is the post you’ve been waiting for:
Part 2 of The Beginner’s Guide to Good Enough Fish! Last week, we cooked tilapia. For part 2, we’re cooking salmon:
People make a big fuss over wild caught vs. farm raised. I found these at Walmart and they say “wild caught” and “Alaskan,” but the fine print says “Product of China.” What the???? I say: any salmon is better than no salmon. So just pick up a bag and get on with it. I prefer the filets with the skin removed, but the kind with skin will work too.
For defrosting, as with the tilapia, the best way is in a bowl of warm water:
The microwave also will work, but it will take longer if your fillets are bigger, as these are.
COVER THE FISH IN THE MICROWAVE!
While the fish is defrosting, preheat the oven to 400 degrees. We’re going to bake the fish. Broiling is another option, but I have a tendency to start fires with the broiler, so I stick with baking.
Grease a baking pan with a little oil or butter or cooking spray.
I mixed up a little sauce based on this recipe from the Perfect Health Diet blog. It has about 1 Tablespoon rice syrup, 2 tablespoons lemon juice, 1 tsp minced garlic, and some salt and dried basil.
Salmon also tastes good with some orange juice mixed with balsamic vinegar and maple syrup or brown sugar. Or you can just use some salt and pepper and seasonings of your choice.
I baked the fish for 5 minutes first without the sauce. Then I poured the sauce on and baked it for 5 more minutes. If I put the sauce on at the beginning it might have burned. The salmon was perfect after 10 minutes.
Cooking time will vary depending on the number of fillets and how thick they are. They’re done once they’ve gone from dark pink to light pink and “flake” with a fork. This means if you scrape a fork along the top little pieces of the fish, well, flake off.
Try to avoid overcooking, because salmon isn’t as good when it’s too dry. You can always stick them in the microwave for a minute (COVERED!) if you misjudge and it’s still a bit raw. But always remember, we’re going for good enough. So don’t sweat it. If it’s too dry, just add a little butter. 😉
If you have the fillets with skin on them you can turn them over with tongs and scrape off the skin with a butter knife:
By the way, salmon always forms little globules of fat on top, because it has all those healthy oils in it. This looks gross but I don’t know what to do about it, other than put on seasonings that hide it a bit.
So there you are, good enough salmon! This batch actually turned out really well, better than just good enough. Highly recommended.
I’d love to hear about your fish-cooking experiences!
Dinner menu for the week:
- A Beginner’s Guide To Good Enough Fish (thisfelicitouslife.wordpress.com)