COOKING SALMON. |
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| by Ted Peterson |
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| This web page is a way to cook both wild or farm salmon or other big fish. This recipe is for a fish that is about 10 lb. If your fish is less you can cut the amount of the chives. |
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| If you let me know of a good recipe that would go in this set, I can add to this web page. Use the e-mail address at the end of this page. |
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| 8-10 lb salmon. |
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| 2 teaspoons olive oil. |
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| Sage sprigs for garnish. |
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| Salt to taste. |
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| White pepper to taste. |
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| 1 1/4 cups minced finely chopped chives. |
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| 1 pkg. dried kelp. (from natural food stores). |
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| If you have salmon from a fish farm, you can make it taste like the wild type by wrapping it in dried kelp and placing the fish in a refrigerator for a day with some weight over it. This will make the farm salmon taste like it came from the sea. If the salmon came from the ocean you do not need to do this. |
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| Brush the open side of the salmon with the olive oil. Cover the flesh side with the chives and press into the flesh. Completely cover it. Then season the flesh with the salt and pepper. |
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| Preheat the oven to 275 degrees. |
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| Roast the salmon for 16-19 minutes with the skin side down. |
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| You will now have a good tasting salmon. You can use this with any fish. Try it. |
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| Good Luck. |
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| To go back to the opening main menu click here. |
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| To go back to the food menu click here. |
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Any Comments, Questions, or Inquiries:  E-Mail_w7wwg@jps.net
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