The
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March 12, 2008
Fish Facilitation: Its Salmon Satisfaction
Few
things give pleasure like a well-cooked piece of fish. Some have made
the case that when that involves a mild and meaty fish like salmon, the
potential for satisfaction rivals successfully paying off ones mortgage
or siring a child.
Salmon does well when engaged with high heat. Its firmness allows it to
hold its form after being thoroughly cooked, which makes it far more
dependable than its flakier cousins with white meat. This makes it a
prime candidate for the broiler.
For
salmon, the key, as is so often the case, is constructing a proper
coating.
Create your coating by mixing together a quarter cup of olive oil, a
tablespoon each of Dijon mustard and honey, a crushed clove of garlic
and a couple generous pinches of dill. Sprinkle with crushed black
pepper and salt.
Stir
it all together until uniform in consistency and appearance.
Let
it sit for a few moments so that the ingredients get to know each other.
Consider facilitating such a meeting, because ultimately you will be the
one to pay the price if they do not get along well. For some of these
ingredients garlic and olive oil it is a meeting that commonly takes
place. For others, that is not the case, and it is in your best
interests to see disputes worked out before they can threaten to bring
down your piece of fish. The fish is key to everything.
The
result is a sauce that has a garlic and Dijon tang to it, but that has
the subtle, sweet finish of dill.
While this is sitting, preheat your broiler. A preheated broiler means
engaging your fish quickly with high heat. This will help cook your
sauce right to the fish, aided by the naturally clingy (though sweet)
disposition given to it by the honey.
Once
preheating is accomplished, spoon your honey-dill sauce onto the fish
and spread evenly across the entire thing. Form a complete seal over
everything that doesnt touch the pan, which means making a point to
also include the sides.
You
may broil your fish on a broiler pan, but it might be a good idea to set
it on top of a sheet of tin foil. Unless you have properly sprayed down
the pan with non-stick spray, the fish could tear apart while removing
from the pan. After putting so much effort into smoothing relations
among the various factions involved in the sauce, this would be
counterproductive.
Let
it cook for eight to 10 minutes under the high heat. This could prompt
some crisping at the edges, and might prompt fears that the fish is
burned. This is not the case, as the glaze will help hold in moisture.
The crisped parts themselves are sweet and tasty. That is, done right.
Done poorly, they may taste like charcoal.
Remove the fish from the broiler and let sit for a moment or two. If the
mood strikes you and it certainly might consider applying fresh
lemon juice.
© 2008
North Star Writers Group. May not be republished without permission.
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