Monday, November 15, 2004

Baked Salmon

Drstel and I did not plan to cook the same thing tonight. I bought the fish because it was so cheap. It turns out, she bought it for the same reason too. Anyway, here goes my story.

I once worked for a company that built fish cages in the west coast, in Mexico and a part of South America. Our company also did some consulting job for a company in Australia and so there were varied ways of preparing salmon that I learned. Although there are issues about wild and farmed salmon, I prefer the Atlantic farmed ones. I learned this recipe from my boss and it’s really easy to cook. What was funny though was I taught my boss how to fillet. What with my experience of filleting bangus for daing, right?


filleted salmon
¼ light soy sauce
2 tbsp of lemon juice extract
dash of ground pepper
1 tsp of finely chopped garlic
about 5 tbsp of barbecue sauce
dash of dill weed

Marinate the salmon with the first four ingredients for about 10 to 15 minutes. Put in a lined cookie sheet. Top with barbecue sauce and sprinkle dill weed on top. Bake at 350 for 10 minutes.
Serve with rice or baked potatoes and steamed vegetables.
Tip: You will know that Salmonis cooked if a milk-like juice comes out of the flesh of the salmon. Ideally, salmon should be cooked only for 10 minutes. Over baking it would make the fish dry. Also, do not marinate fish longer than 15 minutes to avoid the fish from becoming salty.


SiaoChaBoa said...

I love you for the recipe.. ting-aling.. :) I love salmon.. but it stinks up my whole kitchen.. so baking may be the solution for me.. :)
Will try it soon.. and let you know how it turns out.. :)

ting-aling said...

Haha Mrs. Tweety..the secret of keeping your kitchen from becoming fishy is to wipe lemon juice on your counter tops. Heard you had your first snow storm..

SiaoChaBoa said...!! thanks for the tip.. :)
Yep.. and hating it every min..!!! hehehe!!! Too much to do.. to waste time sitting at home.. waiting for the snow plough to come thru'.. :(

drstel said...

ting-aling, thanks for another recipe!, am planning to go back and get more fish from there. What difference do you discern from farm-raised and wild? (we only have farm-raised around here..)I have to get a sharp samurai-sword-like filleting knife though to do justice to the fish...
Our blogs are getting more and more synchronized, like an I.M.B.B. event, but by telepathy!

ting-aling said...

Well, a lot are claiming that the farmed ones contain a lot of carcinogenic substances but have not been fully proven yet as far as I am concerned. Of course having had background in fish farming, I believe that it is partly because of consumerism..para ring yung free range chicken at farmed ones ang comparison ko..but how many of us really stick to free range chickens when the price is double that of farmed chickens.

As far as the taste..I think I can tell the difference and the farmed ones' taste appeal to me more than the wild's. As far as availability is concerned, well, I have access to both farmed and wild because I live along the coastline but for some, they really haven't have much choice but to consume the farmed ones because that's all they've got.

ting-aling said...

Oh Drstel, I forgot to tell you that I have a Henckel's knife that really works well with filleting salmon..i'll take a picture tonight..I don't use those samurai-like ones..

eye said...

salmon and bbq sauce, interesting combination! it sure looks delicious! if only salmon was cheaper here :D back in ireland, i would have salmon for lunch once a week in the canteen, they'd cook it differently each time.

annette agee said...

thank you, this is just what i was looking for