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How to Remove Skin from Poached Salmon

Published May 1, 2008.

Removing the skin from poached salmon after cooking is a simple task. By using a wide, flat spatula, the skin slides off easily in one piece.

Doneness in Fish

Published May 1, 2008.

When cooking fish, there are two ways to check for doneness. For thick fillets, use a thermometer. For thinner cuts, peek at the inside with a knife.

Poached Salmon with Herb and Caper Vinaigrette

Published May 1, 2008.

Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.

Oven-Roasted Salmon

Published March 1, 2008.

Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?

Spanish-Style Garlic Shrimp

Published January 1, 2008.

We’ve taken a Spanish tapas classic and translated it into a dish that’s easy to prepare at home. The marinade will deliver the garlic flavor to the shrimp.

Peeling and Deveining Shrimp

Published July 1, 2007.

We don't recommend buying pre-peeled and deveined shrimp. Here are a few simple tips so you can do it yourself.

Shrimp Salad

Published July 1, 2007.

Deli-style shrimp salads are usually rubbery and bland. In order to solve this problem, we first fix the shrimp, then we make the dressing.

Flipping Fish on the Grill

Published May 1, 2007.

Losing a fillet through the grates is an expensive mistake. To avoid it, begin by placing your fish perpendicular to the grill grates.

Scoring Fish

Published May 1, 2007.

Scoring the skin of fish you plan to grill is an easy way to avoid an unsightly mistake and the potential for uneven cooking.

Grilled Blackened Red Snapper

Published May 1, 2007.

Transferring blackened fish from a cast-iron skillet to a grill may keep your kitchen from filling with smoke, but it creates a host of other problems, including fish stuck to the grate.

Braised Halibut with Leeks and Mustard

Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.

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