Adapted from Great Fish, Quick
By Leslie Revsin
Each kind of salmon has its own individuality, with differences in
flavor, fatness or leanness, and softness and firmness. Chinook are
rich in fat and are best grilled or broiled. Coho have the lowest fat
content and are better poached, sautéed or baked.
Trout are elusively sweet, mild and somewhat nutty and can be
successfully prepared a number of ways. But grilled trout is a
wonderful—and simple—way to prepare them. Of course the oily
flesh of the Lake Trout is best adapted to smoking.
How To Cook Salmon


¾ lb white mushrooms
1 ¼ tablespoons finely chopped ginger
3 tablespoons Chinese Hoisin sauce
 (Hoisin adds the spicy flavor, but isn’t necessary)
¼ cup white wine
2 tablespoons vegetable oil
Four 7-oz salmon fillets, ¾” – 1” thick
Salt and freshly ground pepper
Flour for dredging
Preheat oven to 400°
Rinse and dry mushrooms, cut into 1/3-inch slices and set aside.
Mix the ginger with Hoisin and wine. Set aside. Place a large skillet on
medium heat, add 1 tablespoon of vegetable oil. When the oil is hot,
dip the mushrooms and sauté. After 3 to 5 minutes, stir in the ginger-
Hoisin mixture and continue cooking for several minutes, then set aside.
Season the fillets with salt and pepper. Put a tablespoon of oil in an
ovenproof skillet and set over medium heat. Lightly dredge the fillets
in flour, then turn the heat under the skillet to high and add the fillets,
round side down. Sauté until they’re medium gold, then turn the fillets
and place the skillet in the oven until they’re almost cooked through—
usually 6 or 7 minutes.
Now place the skillet with the mushrooms back over medium to high heat
and reduce the liquid, stirring frequently. Make sure the mushrooms are
lightly coated with the juices. Add salt and pepper to taste.
Spoon the mushrooms on top of the salmon fillets,
and prepare for a feast!
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