Last night, took a wild sockeye salmon filet and broiled it with a lemon butter sauce. Not a pleasant return, frankly. Perhaps I broiled it long (and of course, I didn't record the time).
Tonight, I am trying to bake a salmon filet with a mayo-dijon-sea salt sauce.
Baked at 400 for about twenty-five minutes (time may be off). It worked quite well. Salmon was tender, and the sauce yielded a creamy crust. If baking, I would do this again.
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