Summary
Fresh salmon is so rich it needs very little to highlight its warm flavor. For me, freshly minced ginger, a handful of chopped green onions or parsley and a drizzle of soy sauce is enough.
I leave the skin on the fish when roasting; it helps hold the fillet together while cooking and it enhances the flavor to a degree. (The skin may stick to the hot baking pan. Don't worry; carefully lift the cooked fillet off the skin and onto a plate.)See the full content of this document
Extract
Qiuck Fix
You can grill the salmon, too. The skin will take m...
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