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Old 11-16-2012, 12:17 PM   #1
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SOS, ISO salmon serving advice.

I am making baked salmon. It will be served for Sabbath dinner tonight ( in about 6 hours or so,) which means stove will be turned of about an hour before dinner starts. The salmon will be served along with salad and appetizers. I can bake it at the last moment and keep it warm, or I can simply serve at room temperature. I am afraid if I try to keep it warm it will get overcooked somehow. Salmon gets pretty tough if cook for too long. What do you think?
Thank you.

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Old 11-16-2012, 12:58 PM   #2
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I think room temp should be fine. I would not leave it in the oven for an hour.....

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Old 11-16-2012, 01:14 PM   #3
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If you bake the salmon in foil packets (w/ white wine, dill, thin slices of lemon etc.), you could turn off the oven & keep the packets closed till serving. That should keep the steam/heat in for awhile, until you open the packets.
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Old 11-17-2012, 07:36 PM   #4
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I ended up cooling it early and serving it room temp. It was great as an appotiser. Everybody loved it, even I ;).
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Old 11-17-2012, 08:57 PM   #5
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Quote:
Originally Posted by Cerise View Post
If you bake the salmon in foil packets (w/ white wine, dill, thin slices of lemon etc.), you could turn off the oven & keep the packets closed till serving. That should keep the steam/heat in for awhile, until you open the packets.
That sounds lovely Cerise
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Old 11-18-2012, 09:34 AM   #6
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Cooking the fish en papillote (method of steaming by wrapping in parchment papper or even foil) is a great idea especially for keep the fish moist. The only thing is it tends to overcook if you don't release the steam when its done. It is a great method though
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