Comment on What’s for Dinner Tonight? by Judith

For your future salmon harvests (my first peek at the Dinners blog thingie, hence the appparent delayed December reaction): My husband's favorite treatment of salmon is to lightly sprinkle both sides of a salmon fillet with salt. Wrap it and refrigerate for two hours. Then either broil or grill. I go by the ten-minutes-per-inch standard. You will have a lightly crusted fillet that is moist but firm and surprisingly not too salty in flavor. We love it with lemon wedges, freshly grated daikon, sauteed green vegetables of your choice (spinach with browned garlic; baby bok choy; asparagus); white rice.

Comment on What’s for Dinner Tonight? by Judith

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