04-10-2013, 01:31 PM
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#6
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Infamous Member
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Quote:
Originally Posted by Hollylane
How convenient Corkey, salmon is what's on the menu for tonight, and I haven't yet filled the propane tank on the grill. So, now I know how to do it on the stove top! Thank you, and make sure the cat knows I'm grateful that your arm was released!
Since I'm big on sauces, I'll probably try pairing this with my sour cream/dill/horseradish/lemon juice sauce.
Okay, now I feel like I'm starving to death!
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If you like crispy skin, use a cast iron skillet well seasoned.
EVOO to start, flesh side down, 2-3 minutes to lightly brown, flip and add a pat of butter, 6-7 minutes then spoon juices over fish until done to your taste. Same goes with trout or any other firm fish with skin. Season to taste.
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"Many proposals have been made to us to adopt your laws, your religion, your manners and your customs. We would be better pleased with beholding the good effects of these doctrines in your own practices, than with hearing you talk about them".
~Old Tassel, Chief of the Tsalagi (Cherokee)
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