BAKED SIDE OF SALMON

This is a perfect party dish.  Alone, a side of salmon will serve six to eight.  In combination with a second entrée, it can easily serve twelve.  Here are some tips:

o   Rinse the salmon under cold, running water and pat it dry with paper towels.  Check for bones; Place salmon, skin side down, over a large up-turned mixing bowl and, using tweasers, remove any small bones that protrude.

o   Many sauces can be made ahead and kept, covered and chilled.  Reheat before proceeding.

o   The recipes that follow may ask you to broil the salmon first to create some color  and a crust.  Preheat the broiler at least 10 minutes before you use it.  Rotating the pan  periodically under the broiler provides the fish with even exposure to the flame.

o   The baking time will vary depending on the size and thickness of the salmon, but 10 minutes per inch of thickness is the usual rule.

o   Once cooked, a side of salmon is difficult to move intact.  It is much easier to serve the fish in the dish you bake it in.  Your dish needs to be oven-proof, large enough to  accommodate the fish, deep enough to hold a sauce and attractive enough to use on the table.  And it has to fit into your oven…

o    For a larger crowd, use 2 fillets and double the recipes.  Broil the fillets one at a time if the broiler is small.  They can then be baked together, side by side, for the time period specified in the recipe.

OLYMPUS DIGITAL CAMERA BAKED SIDE OF SALMON WITH BLACK BEAN SAUCE
OLYMPUS DIGITAL CAMERA BAKED SIDE OF SALMON WITH GINGER AND SESAME
OLYMPUS DIGITAL CAMERA BAKED SIDE OF SALMON WITH HORSERADISH CRUST
OLYMPUS DIGITAL CAMERA BAKED SIDE OF SALMON WITH MUSTARD GLAZE AND MUSTARD DILL SAUCE
OLYMPUS DIGITAL CAMERA BAKED SIDE OF SALMON WITH CURRIED SPINACH
OLYMPUS DIGITAL CAMERA BAKED SIDE OF SALMON WITH VIETNAMESE CUCUMBERS