What Einstein Kept Under His Hat: Secrets of Science in the Kitchen by Wolke Robert L

Author:Wolke, Robert L. [Wolke, Robert L.]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2012-05-07T00:00:00+00:00

When leading chefs cook wild salmon, they like to keep it simple. For best results, they caution, don’t overwhelm the fish with exotic sauces and ingredients. Just season it and cook it until the center is barely opaque. This oven method is a favorite at our house. Bob loves the crisp skin and keeps reminding me that it contains all those healthful omega-3 fatty acids.

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2 tablespoons olive oil

4 wild king salmon fillets, skin on, 6 to 8 ounces each

Salt and freshly ground pepper

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