Simply put frozen meat in a bowl and run cool water over it until it has thawed. When the right conditions are present, the spore can produce a deadly toxin. Leaving it on the counter all day at room temperature leaves the fillets prone to food-borne bacteria—which might cause you to sleep with the fishes.
Sure, you can thaw fish gradually in the refrigerator. Expect salmon up to a pound to be thawed in approximately 12 hours while anything larger than one pound will need closer to 24 hours. If you have an hour, defrost salmon in water. Bacteria in these raw juices can splash and spread to other foods and surfaces.
By opening the packaging when thawing the vacuum packaged fish, oxygen is present and the spores will not produce the vegetative cells that produce the toxin. Listeria monocytogenes is a bacterium that can contaminate food.
You can skip the thawing process altogether and cook frozen fish straight from the freezer. Make sure never to defrost fish at room temperature or in warm or hot water as this is when bacteria can multiply rapidly. A quicker and well-known way of defrosting fish is in cold water. The fish must be in a sealed bag for safety and to preserve the flavour, and submerged in water until it is defrosted.
Salmon has great flavor on its own and needs very little to add additional flavor. You can start simple with a few drops of lemon juice sprinkled over top and a dash of salt and pepper, or you can try different seasonings to spice it up.
The old stand-bys are fresh herbs like rosemary, thyme, dill or parsley, and you can use most anything from your stockpile of dried seasonings as well. Mixing those herbs with butter or olive oil works well.
Lemon, ginger root, onions or soy sauce are also tasty choices. You can also marinate salmon to experiment with the flavor. Marination is simple; you mix together a few key ingredients, coat your salmon fillets in it and allow it to sit in the fridge for around 30 minutes. This one-pan salmon recipe uses a chili-maple marinade using maple syrup, chili powder and soy sauce to make a spicy-sweet glaze.
The best part? It only takes 10 minutes to marinate! You can cook salmon over the stove, in the oven or on the grill. Line pan with foil and spray with cooking spray. Step 4: Bake the salmon for minutes start checking for doneness at 10 minutes , or until flesh flakes easily with a fork. Be careful to not overcook. Broiling salmon is another way to cook salmon in the oven instead of baking it.
Unlike the process of baking salmon, whereby people swear by temperatures and times that vary from recipe to recipe, broilers are essentially the same temperature. Heat a skillet over medium-high and rinse 2 salmon fillets under cold water.
Set a heavy skillet on the stove and turn the burner on while you get the salmon out of the freezer. Remove it from the packaging. Run cold water in the sink and hold the fillets under the tap until pieces of ice melt off of the fish.
Pat the salmon fillets with a paper towel and brush them with oil. Dry each side of the salmon with the paper towel and set them on a plate. Then, brush each side with olive oil. This will season the salmon and prevent it from sticking to the skillet. Place the fillets in the skillet and cook them for 3 to 4 minutes. Lay the salmon into the hot skillet so they're flesh-side down. Keep the lid off of the skillet and cook the salmon over medium-high heat until the flesh has browned.
Flip the fillets and season them. Use a spatula to carefully flip each fillet over in the skillet. Then, sprinkle the fish with 2 teaspoons 4 g of equal amounts of onion powder, paprika, and cayenne pepper if you'd like a smoky, spicy flavor. Cover the skillet and cook the salmon for 5 to 8 minutes over medium heat. Set the lid on the skillet so it traps moisture and prevents the fish from drying out.
Then, turn the burner down to medium and cook the fish until it's flaky in the center. Rest the salmon for 3 minutes before you serve it. Move the fillets to serving plates and get out side dishes while the fish rests. Try serving the pan-seared salmon with stir-fried vegetables, roasted potatoes, or wild rice.
Refrigerate leftover salmon in an airtight container. You can store the fish for up to 3 to 4 days. Method 3. Heat a gas or charcoal grill to high. If you're using a gas grill, turn the burners to high. If you're using a charcoal grill, fill a chimney with briquettes and light them.
Dump the briquettes onto the grill once they're hot and lightly covered with ash. Rinse 2 frozen salmon fillets under cold water.
Get out 2 fillets that are about 4 to 6 ounces to g each and remove them from their packaging. Run cold tap water and hold the fillets under the water so ice on the surface of the fish melts. Pat the salmon dry and brush it with olive oil. Take a paper towel and pat each side of the salmon with it to remove moisture. Pour 1 tablespoon 15 ml of olive oil into a small dish and dip a pastry brush into it. Brush each side of the salmon with the oil. The oil will prevent the salmon from sticking to the grill grate.
Season your salmon with 1 tablespoon 6 g of a dry rub. You can use your favorite seasoning rub or mix up a barbecue dry rub. Lay the salmon on the grill and cook it for 3 to 4 minutes. Place the fish skin-side down on the grate and put the lid on the grill.
Leave the salmon to cook without turning it or lifting the lid. Flip the salmon and grill it for another 3 to 4 minutes. Wear oven mitts to lift off the lid and use a spatula to carefully flip each fillet over. Put the lid back on the grill and let the fish finish cooking.
Insert an instant-read thermometer into the thickest part of a salmon fillet.
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