![]() If the rare center freaks you out, don’t worry – it’s still very, very delicious when cooked all the way through (just don’t let it get WAY overcooked or it will be dry and sad). If the meat is beginning to flake, but still has a little translucency in the middle, it is done.” (Thank you Heidi!) I know this is the proper way to cook salmon, but I am also slightly paranoid about food safety, so the salmon we cook at home has almost no translucency when done. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. How to tell when the salmon is done: “Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing.Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. Rub the paste liberally over the top part of the salmon. Place the salmon skin side down on the baking sheet. Salmon: Mix the spices and the olive oil to make a paste. ![]() If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. Get the oven ready: Preheat the oven to 475 degrees.Cook your rice: Get your rice cooking according to package directions. ![]() Taste, adjust, try not to eat the whole bowl.
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