I know, i know: butter on salmon? Is that really necessary? NO! But it's DELICIOUS!
My fish cooking skills generally rely on a grill. As we are without a grill in our apartment, i had to be creative. Luckily, my husband's friend who took him shrooming and fishing is also a chef and had some great advice: Really Hot. Really Fast. I can do that! Unlike some fish, salmon is great rare or medium rare. I cooked this batch a little longer than i needed to, but honestly: i like salmon either seared and rare, or grilled and cooked through. So, i went for the cooked through. Not OVER cooked, mind you. I think i cooked this sucker on 475 for about 10 minutes. That's pretty quick. I didn't overly season it either: just some basil, cayenne, rosemary and garlic, plus that touch of butter for extra wow-factor. The edges got crispy, the middle was flakey and soft and the whole thing was moist as all get out. This was definitely the absolutely, most delicious salmon I have ever eaten in my entire life. I am not exaggerating. At all.
I served our fillets with a half of steamed Romanesco cauliflower and of course some more delicious mushroom gravy.
Wild Mushroom & Onion Gravy:
- 2 onions, halved and sliced
- 1 cup or so chopped mushrooms, preferably fresh picked wild shrooms!
- Pinch flour
- Salt, Pepper, herbs to taste
- White wine, or chicken/fish/veggie stock/milk
- Olive oil
Sigh, i wish i was eating this again right now. The hubs got the leftovers, lucky sot.
What's your favorite method for cooking salmon? Have you ever had super fresh salmon, and could you tell the flavor difference?