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We usually make a one pound fillet, sprinkle with Old Bay seasoning, put oven rack on high level, put oven on broil (500 degrees) and let it heat up. Then, usually a piece that size and thickness goes around 15 minutes in the oven, never turn it over, then take it out and let it set on the oven pan for another 15 minutes on top of the stove. It slowly continues to cook, never comes out dry or undercooked. We always buy the wide part of the fillet, by the head area, never the tail. That wide piece usually is more fatty and tasty, for us anyway.I'm going to be oven cooking some salmon in the next day or two, got any suggestions?
The stuff sounds good too, @ASHESCottage roll and mashed potatoes and stuff.
smart guyFeeding a construction crew building new decking for us. Reubens loaded with swiss cheese and suaerktraut with my homemade dills on the side.
Lol…if you still have another half it will be jumping out the window soon .Grilled salmon fillet and fried gold potatoes.
I'm reading this too late, but the next time you have to use the oven, you might think about poaching. It doesn't take any longer and it keeps it really moist.Oven baked salmon, onions, mushrooms asparagus and broccoli.
Lol…if you still have another half it will be jumping out the window soon .
I'm sure your dinner was very enjoyable, good for me, comfort food is very satisfying. Kudos for the homemade dinner rolls, dessert not necessary after a satisfying meal.Seriously jealous of all these turkey dinners so road on your coat tails...sorta. Roast chicken, stuffing, mashed potatoes, gravy, brocolli and cauliflower with cheese sauce, homemade dinner rolls. No dessert......I know epic miss!