Harry wrote:
Bruce wrote:
Tim wrote:
I've heard grilling or broiled is probably best, but anyhow.

i have the option to buy it locally in a side fillet or the horseshoe
cut.

I got a side fillet and put a little olive oil in the skillet and
cooked until brown, but the other side still had the skin on it, so
after flipping it and letting the skin side cook a couple minutes, I
peeled the skin off easily then cooked at it for about anothe 4
minutes.

It turned out OK, I thought. It was flakey and tender. a bit of lemon
juice and pepper helped out. I'm staying away from salt.

I'm sure there are better ways to skillet fry salmon then what I did.

sooo....

What should I do next time around?

Smoked!

Bruce


"A diet high in smoked and salted foods, such as smoked fish, meat,
and pickled vegetables, has been shown to increase a person's chances
of developing stomach cancer. High consumption of red meat also raises
this risk. Conversely, eating a diet high in fruits and vegetables
(particularly those high in beta-carotene and vitamin C) can decrease
this risk."

From Sloan-Kettering Cancer Center


Chow down, boys...
Soooooooooo, Don't marinate it in a bunch of nitrates before smoking,
the nitrates are the problem. Do as the native indians do smoke it with
alder wood for mellow flavor.

dp_diddly