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Quick Salmon Cooking Tip
6/4/2007
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Vital Choice customer Jerry Dos sent us an email with a great idea for speeding our succulent wild Alaska Salmon to your table.



Here’s his email and inspired idea, which involves steam, and is a snap. (We edited it a bit for clarity … hope you don’t mind, Jerry!)



Hello,



I have recently discovered a new way to prepare your frozen salmon and am so excited I have to share it.





  • Add a steel steamer basket and water to a large pot. (Only add enough water to fill the pot to a point just below the basket; the water should never touch the salmon.) Add garlic, herbs, or other steam-flavoring elements to the water, as desired.

  • Cut a sheet of aluminum foil or cooking parchment to roughly the size of the fillet, with an extra inch all the way around.

  • Remove the frozen salmon fillet from its vacuum-sealed bag, place it on the foil or parchment, and fold the edges up. Place this on the steamer basket, with the foil/parchment on the bottom.

  • Cover the pot, and bring to a boil. Reduce heat to a simmer and keep steaming for about 8-10 minutes. Remove pot from heat and let it sit, covered, for another 3-5 minutes or so - the salmon keeps cooking.

  • Remove the foil/parchment and salmon to a shallow bowl, without spilling the salmon juices.

  • Remove the salmon to a plate, then pour the juices from the foil/parchment over the fish, for extra flavor.

  • Squeeze a little lemon juice over the fish if desired.


With this method you can take a salmon fillet from freezer to plate in under 15 minutes, fully cooked, anytime you get a taste for it.



Regards,



Jerry Dos




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