I’m off to cook a Valentine’s Day dinner, and in keeping with tradition I will post about it later. Santa Maria reads this site, and I don’t want her to know what I’m making. Last year I prepared a sage-and-bacon rabbit stew, and the year before that I made I had some suggestions for a bunch of great things, before settling on Mushroom Risotto. This year, it is a surprise, though the big package that arrived from Alaska yesterday, and the murmurings of Nina and Pinta, who this year are in on the celebration, might have given things away already.
In the meantime, I have two great ideas about cooking salmon, which readers of this blog sent me in response to my experimenting with a honey-soy-lime glaze for the fish. The thing I found interesting about these two recipes is that they are quite opposed in their approach. But just like husbands and wives who might look at things differently, I’m sure the results will be equally delicious.
Bill and Teri Winton, from California, roast their salmon on a very low heat:
We cook salmon frequently and I've just discovered the best way to cook it is to roast it at 225!!!!! It took about 25 minutes last night for 2 6 oz. pieces of fish. I brushed on a similar sauce before putting it in the oven (on an oiled piece of aluminum foil on a cookie tray). The slow cooking produces the finest piece of fish EVER. Try it. The idea came from a famous Monterey CA chef-John Pisto.
Lezlie Real from Port Perry, Ontario, Canada, bakes hers a high heat:
Lezlie's Lemon Pepper Salmon
- Spread the salmon with a thin layer of mayonnaise.
- Sprinkle with lemon pepper. I sometimes add dill.
- Lay thinly sliced lemon on top to cover salmon.
- Bake at high heat (approx. 550 degrees F.) until cooked through.
Why don’t you try them and let me know how it goes. In the meantime, Happy Valentine’s Day to all.