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?
You are what you eat.