10 Minutes Per Inch Of Thickness…

4 07 2009

Generally, when cooking fish, the best rule of thumb is to cook it 10 minutes per inch of thickness. Good quality, fresh ocean fish can be cooked a little rare if desired. Fresh water and anadromous fish, fish that travel in both ocean and fresh water (salmon, trout, sturgeon…,) need to be cooked throughout because of the presence of parasites. But 10 minutes of cook time per inch of the fish’s thickness generally cooks it perfectly. I cooked some wild salmon last night. Here is what I did…IMG_0683

I cut a pocket in the flesh on top of the fillet so I could stuff it. Then I stuffed the fillet with red pepper hummus and some fresh dill from my garden. Then I Sauteed the stuffed fillet in olive oil for about 7 minutes skin side down. I then finished cooking the salmon in the broiler for about 5 or 6 more minutes. After it was done cooking, I squeezed fresh lemon juice on it and served with some cracked pepper and sea salt. It was fucking delicious.


Actions

Information

One response

4 12 2009
whatscoookin

That looks delicious! Love the idea of the hummus – what a nice, different twist. A few weeks ago I had a salmon fillet stuffed with garlicky creamed spinach and Brie cheese, planked on a mesquite grill. OMG. I cannot BEGIN to tell you how delicious that was….

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Follow

Get every new post delivered to your Inbox.

%d bloggers like this: