tag:blogger.com,1999:blog-2285523888432056855.post300578164162212707..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Roasted Wild Alaskan Coho Salmon topped w/ Creamy Hatch Chile and Lime SauceGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2285523888432056855.post-39029949240756134652017-09-06T08:55:30.352-04:002017-09-06T08:55:30.352-04:00Hi Olga,
I would use the oven and place it in a p...Hi Olga,<br /><br />I would use the oven and place it in a piece of foil. Make a packet and keep open while roasting at 425 F. As soon as you remove from oven, close foil and let sit about 5 mins. Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-37218685933132446922017-08-28T22:33:59.230-04:002017-08-28T22:33:59.230-04:00Hi GG I don't grill; for your fish recipes th...Hi GG I don't grill; for your fish recipes that you grill, what would you do instead. I no longer have a grill pan either. Would you roast in some foil? or maybe a glass pyrex dish- (but then that would need lots of butter or oil or liquid to keep from drying out?? -- unless you cover dish with foil, but that would kind of steam it wouldn't it? What are your thoughts?? Thanks- Olga Anonymousnoreply@blogger.com