Thanks for the recipe. I tend to do my salmon just sprinkled with either lemon or lime juice - and a few minutes in the microwave! I have to admit, I'm not easy with fish. But really fresh fish, I can eat happily, depending on how it's cooked obviously. My salmon (I usually get from Costco) - I cook it either as I said above, or I poach it. It was one of the surprises of my Mum's life, when I asked for a fish kettle for a birthday present Mum's face was after all these years of me not wanting to eat fish. But I have to say, even when we have fresh haddock or whatever - DH has to prepare and cook it, and keep the kitchen door closed.
Salmon, I can prepare, also prawns (shrimp), scallops and crab! I don't know if that ties up with the fact that those are my easiest for eating. But I've dealt with herring, too - used to make rollmops every few months! Is rollmops one that you've tried? If not, I'll happily pass on a recipe for it (if I can find mine again).
Christine in Scotland, UK BST
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INGREDIENTS 4 OUNCE SALMON FILLET ASAIN MARINADE SUCH AS SOY VAY 1 TABLESPOON SESAME OIL ½ CUP RICE WINE VINAGER 2 TEAPOONS SUGAR 1 TEASPPON SALT 3 CUPS CHOPPED CABBAGE 1 TEASPOON TOASTED SESAME SEEDS 1 TABLESPOON TOASTED ALMONDS
HOW TO MAKE MARINATE THE SALMON IN THE ASIAN MARINADE FOR 15 MINUTES. REMOVE FROM MARNINADE. BAKE 20 TO 25 MINUTES AT 350 DEGREES MIX TOGETHER THE SESAME SEED OIL RICE WINE VINEGAR, SUGAR AND SALT. TOSS WIT THE CABBAGE TOASTED SESAME SEEDS AND TOASTED ALMONDS. SERVE SALMON WITH SLAW ON THE SIDE
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