I like to oven roast salmon. Place fish in a baking dish that has been brushed with olive oil. Brush more olive oil on fish and sprinkle with lemon juice, desired herbs, salt and pepper. Bake in a 375 degree oven for 15 minutes or more depending on size of pieces. When cool, flake or mash the fish for your spread. Make sure to add lemon juice and fresh parsley to your spread. Yum!
As personal tastes are different, a change could make it better for some and worse for others. Adding flavor with the fish is a great idea as long as it doesn't clash with the other flavors in the recipe.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Frozen Salmon vs cannedJuanaCook[SIZE=3][FONT=Calibri]How best prepare frozen raw salmon as a substitute ingredient in a salmon spread/dip recipe that calls for canned red salmon?[/FONT][/SIZE]
[FONT=Calibri][SIZE=3]Is this where I might want to poach the fish in white wine and water until it almost, but does not cover the fillet? Hints for poaching liquid seasoning, temperatures and timing would be helpful too.[/SIZE][/FONT]