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Eating Aussie Salmon


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these guys aren't nearly as rough on the tooth as people had made out. This is the first time I had tried them.

bleed them, fillet them, cut out the blood lines.

melt some butter in a really hot fry pan

squeeze some fresh lime juice over the fillets, then some salt and cracked pepper.

throw them in the pan, with the heat still on super heat.

cook for a minute or two each side

enjoy :thumbup:

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I agree, it appears that the prep of the fish makes all the differance and to cook it on a high heat. A slow cook it never anywhere near as good or my attempts on the BBQ. The fry pan seems the go.

I have pressed Cajian spices on the flesh, dusted in flour and then fried in butter till nice and crisp on the outside.



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