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Strategies & Market Trends : Booms, Busts, and Recoveries

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To: Snowshoe who wrote (74120)	10/27/2010 5:20:11 PM
From: abuelita	Read Replies (1) of 74559

snow - it boggles the mind doesn't it. a lot of older folk have been saying its like the 'good old days'. we've got a few in our freezer. found this recipe for smaller fish like sockeye from the chef of the fish house in vancouver: ....... "My preferred method for small sides of salmon like sockeye or pink is slow, low roasting. Slow and low keeps the texture tender and succulent with the taste forefront. The salmon remains a glistening orange and may look like it's not cooked but it flakes readily. You can taste the ocean in salmon prepared this way, and that's a flavour I cherish." KAREN BARNABY'S SLOW & LOW ROASTED SALMON This is a method of preparation that relies entirely on your oven being the correct temperature, so if you have any doubt about it, check it with an oven thermometer. If you have a convection oven, turn off the convection feature. Any of the four sauces that follow will complement the cooked salmon. 1 side fresh, wild B.C .salmon, 2-3 pounds (1-1.5 kg), boneless and with the skin left on Kosher or sea salt Arrange the oven racks so there is one placed in the middle of the oven and one on the bottom. Place the salmon on a parchment-lined, rimmed baking sheet. Sprinkle with salt. Preheat the oven to 200°F (100°C). Place a 9 x 13-inch (22 x 33 cm) baking dish half full of boiling water on the bottom rack. Place the salmon on the middle rack of the oven and bake for 20 minutes. Turn the oven off and let the salmon rest for 20 minutes if you have a gas oven, 10 minutes for an electric oven. Do not peek! Makes 4-6 servings

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