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chilli and lime salmon

Discussion in 'General Discussion' started by spike's, 21 May 2006.

  1. spike's

    Mobster

    Joined: 28 Jul 2003

    Posts: 4,077

    Location: Hook

    afternoon all. i bought a couple of nice salmon steaks yesterday ( boneless but with skin ) and has been marinading with juice from a whole lime and a decent amount of chilli.

    so how long do i need to cook it for?
    am thinking of dry frying 3 mins on each side. this about right?
     
  2. Messiah Khan

    Capodecina

    Joined: 1 Sep 2005

    Posts: 10,000

    Location: Scottish Highlands

    That sounds about right. Until theyre crispy on the outside(or the skinside anyway) and still succulent on the inside.
     
  3. William

    Capodecina

    Joined: 26 Jul 2003

    Posts: 10,948

    Location: Derby

    Are they smoked?
     
  4. spike's

    Mobster

    Joined: 28 Jul 2003

    Posts: 4,077

    Location: Hook

    no.
     
  5. KaHn

    Capodecina

    Joined: 13 Oct 2004

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    Location: South Shields

    Not really a fish eater but,

    I would heat the pan to a high heat (griddle if you have one)

    Splash olive oil on the skin and make sure it covers it

    sear both sides and then cook untill the inside is (white or light pink and flakey)

    KaHn
     
  6. William

    Capodecina

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    Location: Derby

    To taste then, until the flesh is flakey is usually how I have them 3 minutes on each side should do that if they are thick. :)
     
  7. spike's

    Mobster

    Joined: 28 Jul 2003

    Posts: 4,077

    Location: Hook

    ok, thanks all.
    as you can tell i dont normally cook with fish. but fancied a change.
     
  8. locutus12

    PermaBanned

    Joined: 11 Mar 2004

    Posts: 5,897

    Griddle it with a little olive oil, the time varys for each piece based on thickness, best thing to do is get a fork and split a little bit, if it flakes then its done. it should taste dry and smooth throughout the fillit, if its at all rubbery then its not cooked properly.
     
  9. William

    Capodecina

    Joined: 26 Jul 2003

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    Location: Derby

    Don't oil it. :)

    If you have the pan very hot and let the side cook properly you wont need oil and it wont stick. If you are not comfortable with that, dribble the oil on a plate before hand then rub the fish in that rather than applying directly to either the fish or the pan - you save oil and won't over oil the fish. :)
     
    Last edited: 21 May 2006
  10. locutus12

    PermaBanned

    Joined: 11 Mar 2004

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    ive been cooking samon or haddock (depending on which i got from the market) most saturdays for the last 10 years :) a little olive oil on the griddle will crisp it and help it not to stick.
     
  11. William

    Capodecina

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    Location: Derby

    Well I have been cooking various stuff from tescos for 3 years so to hell with you! :D
     
  12. ThriceNightly

    Wise Guy

    Joined: 30 Nov 2003

    Posts: 2,196

    ....i see you all like to fry ( in oil)

    i wrap my salmon steaks up in foil (leave the top of the foil open slightly) and cook in the oven at 180 for aprox 20-25 mins
     
  13. squiffy

    Banned

    Joined: 17 Mar 2006

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    Steam it, best flavour, no added oils to mask flavour, and stays moist. heh moist.
     
  14. daz

    Capodecina

    Joined: 18 Oct 2002

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    Location: Bucks

    Colour = flavour

    If you're going to do it in tin foil in the oven, you may as well do it in the microwave (but obviously tin foil and microwaves don't mix...).
     
  15. William

    Capodecina

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    Location: Derby

    Personally my favourite is to steam it or put it under the grill on a bit of tinfoil.
     
  16. spike's

    Mobster

    Joined: 28 Jul 2003

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    Location: Hook

    oooh, may try that. its in lime and chilli at the moment. i take it i could cook it with this ( make a parcel sort of thing ) and then have this as a sauce.? i am having noodles with it.

    and whats 180 in gas mark?
     
  17. Syngress

    Gangster

    Joined: 4 Dec 2002

    Posts: 316

    Location: Chelmsford

    Do the same but close the top, make it so its like a tent and that way the steam turns back to water and doesnt make the fish dry out.