Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
Great ideas here. 10 mins per inch of thickness, eh? I was SOOOOOO off, but I wanted it to be done at the same time as the potatoes -- and figured I could just put it on low. NOT! Translucent? Makes sense. Good guideline there. THANKS!
No, I don't do steaks. Too many darn bones!
I haven't ever had Chinook; I'll have to look for it when it's salmon season. Thanks! In the meantime, I'm kinda stick with my sockeye; it's frozen, but YUMMY! We go by the fish market a lot, and they have a great selection (usually) -- I'm gonna ask them about that Chinook, and also see if they'll sell me a tail.
Thanks for the guidelines -- good tips here! You sure you're not living up here in Salmon Country?
Posts
Thanks Kelly!
