In our household, we prefer to fillet our own salmon/fish at home even though it is a complimentary service at most grocery stores. The reason is at the stores, you are paying the total weight price of the fish "before" being fillet. Therefore depending on the level of experience the workers have, you could potentially lose out on meat and money, if they do not fillet close.
After filleting, dip salmon into an iced bath. Remove and pat dry. Ready to marinate and cook within the day or following day. This helps prevent the fish from being soggy. If you do not plan on using your fish within same or next day, freeze it.
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Can you believe I only paid $3.22 for 0.89 lb Fresh Atlantic Salmon Fillet? Yes you read that correct, and you can easily feed 3-4 people with side dishes.
Removing the skin from cooked salmon is fairly easy to do. One creative method includes using a cheese slicer to do the job.
Salmon fillets can be baked, pan fried or even grilled. This nutritious fish can be flavored with all sorts of other ingredients from many cultures.
With the gift of a bottle of wine, I decided to look for recipes. This recipe doesn't heat up the kitchen, eliminates any fish odors, and can be eaten hot, room temperature or cold.
