SALMON

salmon fillet approx 300-350g
mayo (jap or regular ones) 3 tablespoon
soya sauce 1 tablespoon
sugar 1 tsp
3 tomato nicely sliced

1. lay half the sliced tomatoes in 2 rows on aluminium foil
2. put salmon fillet on tomatoes
3. mixed mayo wiz soya sauce n sugar and spread onto salmon
4. lay the remaining sliced tomatoes onto salmon 
5. grill for abt 15mins or till tomatoes are wrinkled.


by alix

Poached Salmon

Place salmon filet( not straight from the fridge unless your fridge is already too "warm" to begin with ) in a deep heatproof container( I just use disposable aluminium ). Boil stock( very salty ) with seasonings, herbs and spices and quickly pour over the salmon. Immediately seal with foil. Leave to "poach" - 10 mins for every 1cm of thickness. If you want it sort of rear, halve the time. Discard the stock.

I use this method employing Thai seasonings and serve it with chilli-ginger mayo. The other possibilities, however, are numerous.

You can also poach in warm oil but you'll need a thermometer. Serve this with a nice non-oil salad.
by curryman