Great News for Foodies!!
I’m running a fun and free contest for my foodie friends and clients at AtlantaKosherChef. Simply click on the contact page, submit a cooking question that’s got you stumped, and be entered to win a two-hour cooking or baking session from Atlanta Kosher Chef.
I’ll post the questions and answers here – so look out for some great info to help you be the best cook you can be!
Winner will be drawn on the last day of Chanukah, Thursday, December 5 2013.
Question #1 – Perfect Salmon?
Q. What is the perfect time and temperature for cooking salmon? I can NEVER seem to cook salmon well. It’s either raw or too tough. I’ve given up on salmon baking 😦
A. Raw or overcooked salmon is such a waste. I feel your pain. What I do with salmon fillets is usually bake them at a low temperature with whatever seasoning or glaze I throw together, and then broil for just a couple minutes to give it a nice grilled finish. If you buy the frozen salmon portions and they are completely defrosted, I would bake them for about 12 – 15 minutes on 300, and then broil for 3 – 4 minutes.
Glazed Salmon: Before broiling, take the salmon out of the oven and stick a fork in it to see that it is mostly cooked (it should still be very slightly pink, but not translucent). You can use that time to turn the oven to broil and let it get really hot. Apply a little more glaze to the salmon, maybe some maple syrup, olive oil and seasonings mixed together. Then stick it back in the oven.
You will have to play around with the times depending on your oven, the size and number of pieces of salmon you’re cooking, etc… But don’t leave that kitchen. As you have probably learned, one or two extra minutes can ruin a deliciously moist (and pricey) piece of salmon.
Another way to cook salmon which is almost foolproof was taught to my by my amazing friend Yelena… (see photo)
Spicy Garlic Salmon: Put several pieces of salmon in a 9×13 pan, add tons of garlic cloves, chick peas, sliced red pepper and sprigs of fresh parsley. Mix together 1/2 cup olive oil and 1/2 cup water, paprika, black pepper and cayenne pepper or hot sauce and a little salt. Bake covered at 325 for about an hour to an hour and a half. Check a piece of salmon after an hour.
Enjoy! And leave me a comment to let me know if you succeed in making succulent salmon (couldn’t resist that).