Allergens: Processed in a facility that contains Shellfish, Milk, Eggs, Soy and Wheat. |
Place salmon fillets on lightly oiled
baking tray and sprinkle each with salt
and pepper or your brush with your
favorite marinade. Roast until just
cooked through (7-9 minutes).
Dry and season salmon with salt and
pepper. For a charcoal grill, place fish
on a lightly oiled grill rack directly over
medium hot coals. Grill, uncovered, for
4 to 6 minutes per ½-inch of thickness
or until fish begins to flake with a
fork (turning fish halfway through the
grilling). Brush with oil or your favorite
sauce after you pull off the grill if desired.
For a gas grill, after preheating, reduce
to medium heat. Place salmon on the
grill rack over heat. Cover and grill as
directed for a charcoal grill.
Season salmon fillets with salt and
pepper. Add 1 cup of cooking liquid
(equal parts water and white wine is
best) to a medium sauté pan. Add a few
sprigs of herbs (dill and parsley) and one
shallot sliced. Bring to a simmer over
medium heat. Place fillets skin side down
into the pan and cover. Cook for 5 to 10
minutes. Squeeze with lemon and serve.
Great to bump up a fab side dish or flake and fold into pasta, stir-fry and salads.