This is the best way to cook salmon I've ever run across - it tastes clean and sharp, without any fishy smell, and the meat is tender and moist. I learned it from a friend who had the best seafood restaurant in Toledo (yeah, I know - but his fish was great). He cooked all his sturdier fish like this.
I prefer wild fresh salmon when I can get it - it tastes much better than anything farmed or previously frozen.
- Salmon filets - 6 oz. per serving. Brush the filets lightly with olive oil.
- Turn on broiler and set rack so fish will be about 5" from broiler element. Heat fully.
- Pour dry Vermouth (any brand, the cheaper the better) to a depth of about 1/4" to 1/2" deep in a fish pan if you have one - if not, an oven-safe frying pan will work.
- Gently place salmon filets in pan - you want the Vermouth to come up about halfway on an evenly sliced filet, but not to cover the filet anywhere.
- Place the pan under the broiler element for 4 minutes. Remove pan and paint filets with cold butter pats until coated. Return to broiler. Cook an additional 4 minutes.
That's it. You're done. Serve however you like it.
BONUS:
Here's what we do with ours, from Martha Stewart:
Make a sauce from mixing until smooth, per serving:
- 2 TBS brown sugar
- 2 TBS olive oil
- 2 TBS Dijon mustard and
- 1 TS of soy sauce
Lightly toast some good fresh bread - we like a French boule - and paint with the sauce. Lay on a double layer of fresh spinach leaves, then place the cooked filet on top and drizzle generously with the sauce.
Enjoy.
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